Best Mexican Chicken Enchiladas Recipe

Best Mexican Chicken Enchiladas Recipe “in chili” in Spanish. The true Mexican enchilada of Mexico is a fresh corn tortilla dipped in chili sauce. The Bald Chef’s recipe for Chicken Enchiladas is as Mexican as you will find. The key ingredient is homemade Enchilada sauce. Chicken Enchiladas are normally stuffed Corn Tortillas filled with Tender Chicken , Mexican Cheese, Sour Cream, and Green Onions. Then they are placed in a baking pan and covered with Red Chili Enchilada Sauce and topped with grated cheese and then baked. The Bald Chef’s favorite version of this dish is Chicken Enchiladas. I have prepared 1000’s of pans of chicken enchiladas in Mexican restaurants I have worked in.


Chicken Enchiladas

Mexican Chicken Enchiladas Cooking Ingredients

This is the Ingredients it takes to make real Mexican Enchiladas. It all start with a homemade sauce, through those caned Enchilada Sauces in the trash, you will never make this classic dish without the real deal Mexican sauce. The Bald Chef details the Mexican Ingredients and spices

      • 6 Chicken Thighs
      • one 28 oz. can of tomato sauce
      • chop 1 onion
      • 3 cloves of garlic crushed
      • 1 cup of sour cream
      • 4 Tablespoons of Homemade Chili Powder
      • 20 Corn Tortillas
      • salt and pepper to taste
      • shredded white cheese
      • 2 green onions

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Cooking Instructions For The Best Mexican Chicken Enchiladas

Boil 6 Chicken Thighs in 2 quarts of water in a large pot until cooked. Add one 28 oz. can of Tomato Sauce to the boiling pot of chicken. Add 3 cloves of Garlic crushed to the Chicken stock. Finely chop 1 Onion and add to the chicken stock. Add ¼ cup of custom home made chili powder to the boiling chicken stock. Salt and pepper to taste. Remove Chicken thighs from stock pot and set aside to cool. Retain chicken stock and reduce for one hour on medium heat. Remove skin and bone the Chicken Thighs and cut up in to small pieces. In a large bowl add 1 cup of Sour Cream, 2 Green Onions cut fine ,add cut Chicken, and mix together. Add 1 cup of shredded Mexican White Cheese, and ½ cup of reduced enchilada sauce mix. Fry 20 Corn Tortillas in peanut oil until soft. Drain the Tortillas on a paper towel. Spoon the Enchilada filling into the 20 corn tortillas and roll them up. Have oven preheated to 350 deg. Place your 20 rolled Chicken Enchiladas into 1 large baking pan 9″x12″ Pour your reduced Enchilada sauce onto the nested Chicken Enchiladas and top with cheese. Bake your Chicken Enchiladas for 40 minutes and then let them rest outside the oven for an additional 10 minutes, serve with hot salsa, sheared Lettuce, and Guacamole.