There’s a comfort to chicken enchiladas that’s obvious in its rich layer of sauce and gooey topping of cheese. But making this recipe from scratch has its own form of reassurance, too: the process of dipping warm tortillas into a spicy sauce and placing a flavorful filling between its folds can quickly become a familiar routine. Make these hearty chicken enchiladas as a crowd pleaser that’ll gratify you and your guests. Packed with bell peppers, jalapeños and black beans — and topped with your choice of red or green sauce — these enchiladas have a homespun quality that still comes across as decadent. Top them with a dollop of sour cream and fresh cilantro, and your cozy dinner will be complete.
If you’d like to make your enchiladas with a red sauce, start with this recipe. The green sauce is below.
Things You’ll Need
2 chipotle peppers, plus 1 tablespoon adobo sauce
3 cups chicken stock
3 tablespoons olive oil or butter
3 tablespoons flour
1 (8 ounce) can tomato sauce
4 tablespoons chili powder
1 teaspoon cumin
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
3/4 teaspoon onion powder
Salt and pepper, to taste
Step 1: Blend the Ingredients for the Red Sauce
Combine the chipotle peppers, adobo sauce and a half cup of the chicken stock in a blender. Blend until the chipotle pepper is completely blended.
Step 2: Cook the Red Sauce
Heat the oil in a saucepan over medium-high heat. Add the flour and whisk constantly for 1 minute, making sure the mixture doesn’t stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic, cumin, dried oregano, dried parsley, onion powder, salt and pepper. Continue to whisk, and then add the chipotle pepper mixture. Once the sauce starts to thicken, add in the chicken stock a half cup at a time. Remove the sauce from the heat once it’s just thick enough to coat the back of the spoon.
Now that you have the sauce in place, make the filling for the enchiladas.
Things You’ll Need
2 boneless, skinless chicken breasts, poached then shredded
1/4 cup black beans, rinsed then drained
1/2 orange bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
2 jalapeños, de-seeded, de-veined and thinly sliced
3-4 tablespoons of cilantro, plus more for garnish
1/4 cup sour cream, plus more for garnish
1/2 cup red sauce (recipe below)
9-10 corn tortillas
3/4 to 1 cup shredded cheddar cheese
Lime wedges, for garnish
9 inch x 13 inch baking dish
Step 1: Cook and Shred the Chicken
Bring a large pot of water to a boil over high heat. Add the chicken breasts to the boiling water and reduce the heat to medium-high. Cook the chicken until it’s done, or for about 20 minutes. Then, remove the chicken from the water. Once it’s cool enough to handle, shred the chicken using your hands or two forks.
Step 2: Finish Making the Enchilada Filling
Place a large skillet over medium-heat heat, and then add 1 tablespoon of olive oil. Once it’s hot, add the red and orange bell peppers and jalapeño. Sauté until slightly browned, or for 3 to 5 minutes, stirring occasionally. Then, add the shredded chicken and black beans. Next, toss in a half cup of the red sauce and 1/4 cup of sour cream. Stir it together and mix in the cilantro. Lastly, season the mixture with salt, if necessary.
Step 4: Assemble the Enchiladas
Place 9 to 10 corn tortillas on a microwave-safe plate and microwave them for 20 to 30 seconds, until soft. Working one at a time, dip both sides of a corn tortilla into the remaining red sauce. Place the sauce-coated tortilla on a cutting board, and then position a small portion of the chicken mixture in the middle. Top it with a sprinkle of shredded cheese and fresh cilantro. Now, carefully and tightly roll the tortilla, and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas.
Step 6: Cook the Enchiladas
Preheat the oven to 350 degrees, and cook the enchiladas for 15 to 20 minutes on the middle rack, until the cheese is melted and bubbling. Remove the enchiladas from the oven and let them cool for about 10 minutes. Plate the enchiladas and garnish with sour cream, fresh cilantro and lime wedges.
In case you prefer green sauce to red sauce, you can use this recipe instead. Follow the same instructions above to create your enchiladas once you’ve made the sauce.
Things You’ll Need
12 tomatillos, husked and rinsed
2 jalapeños, de-seeded and de-veined
1 yellow onion, quartered
1 teaspoon white vinegar
2 teaspoons ground cumin
1-2 cloves garlic, minced
1/4 cup fresh cilantro leaves
Juice of 2 limes
Salt, to taste
Step 1: Prepare Vegetables for Green Sauce
Remove the husks from the tomatillos and rinse. Quarter the yellow onion and cut the jalapeños in half, and then remove the veins and seeds.
Step 2: Poach the Vegetables
Place the tomatillos, jalapeños, onion and 1 teaspoon of white vinegar in a medium saucepan and cover with water. Bring the water to a boil, and then reduce the heat. Poach until the tomatillos are soft, or for about 7 to 10 minutes. Drain the vegetables.
Step 3: Blend the Green Sauce
Place the poached tomatillos, jalapeños and onion in a blender, and then add the cumin, garlic, cilantro and lime juice. Pulse to combine, and then season with salt. When the sauce is ready, use the same instructions as the red sauce to assemble your enchiladas. Enjoy!