Chicken Enchiladas with Salsa and Cilantro
There’s nothing quite like the comforting, flavor-packed experience of authentic chicken enchiladas. This beloved Mexican dish has found a permanent place in the hearts and homes of families across the globe, and for good reason. With its succulent shredded chicken, tantalizing blend of spices, and the cooling contrast of fresh salsa and cilantro, it’s a culinary delight that’s both satisfying and irresistible.
In this comprehensive recipe, we’ll guide you through the step-by-step process of creating your own mouthwatering chicken enchiladas, complete with a vibrant salsa topping and the fragrant addition of fresh cilantro. Get ready to transport your taste buds to the vibrant streets of Mexico, all from the comfort of your own kitchen.
❤️ Why You’ll Love This Recipe ❓
Chicken enchiladas have long been a favorite for their bold, authentic flavors and sheer comfort factor. This recipe takes that classic formula and elevates it with a few key elements that make it truly stand out. First, the use of tender, juicy shredded chicken as the filling provides a luxurious texture that pairs beautifully with the soft tortillas and rich sauce. The homemade salsa, with its vibrant blend of tomatoes, onions, and spices, adds a refreshing contrast that balances the dish perfectly.
But the real showstopper is the fresh cilantro topping. This aromatic herb not only elevates the overall flavor profile, but it also lends a beautiful visual appeal to the final dish. Plus, with simple, accessible ingredients and a straightforward preparation process, this recipe makes it easy to enjoy the flavors of Mexico any night of the week.
🛒 What You Need to Prepare Chicken Enchiladas with Salsa and Cilantro ❓
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 12 corn or flour tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Sour cream, for serving (optional)
The beauty of this Chicken Enchiladas with Salsa and Cilantro recipe is that most ingredients are pantry or freezer staples. The combination of tender, seasoned chicken, tangy tomatoes, and fragrant cilantro creates the authentic Mexican-inspired flavor profile that has made enchilada recipes perennially popular.
📝 How to Make Chicken Enchiladas with Salsa and Cilantro Step-by-Step ❓
• Step 2: In a large mixing bowl, combine the shredded chicken, 1/2 cup of the tomato sauce, 1/4 cup of the diced tomatoes, 1/2 cup of the shredded cheese, and 2 tablespoons of the chopped cilantro. Mix well.
• Step 3: Spread the remaining tomato sauce in the bottom of a 9×13 inch baking dish. Spoon the chicken mixture into the tortillas and roll them up tightly. Place the enchiladas seam-side down in the prepared baking dish.
• Step 4: Top the enchiladas with the remaining diced tomatoes, shredded cheese, and chopped cilantro.
• Step 5: Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with additional chopped cilantro and sour cream, if desired.
⏱️ Timing Overview
• Cooking time: 30 minutes
• Total time: 50 minutes
Compared to traditional enchilada recipes, which can take up to an hour to prepare, this Chicken Enchiladas with Salsa and Cilantro recipe saves you 10% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 6 servings):
• Protein: 34g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 5g
• Sodium: 820mg
These chicken enchiladas provide approximately 30% of your daily protein requirements and 20% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace the corn or flour tortillas with low-carb or cauliflower-based tortillas.
• Dairy-free adaptation: Omit the cheese and sour cream, and use a dairy-free cheese alternative or cashew cream.
• Added protein: Mix in cooked quinoa or black beans to the chicken filling for an extra protein boost.
• Boost vegetables: Add diced bell peppers, spinach, or zucchini to the chicken filling for additional nutrients.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Chicken Enchiladas with Salsa and Cilantro.
🍽️ Serving Suggestions
• Pair the enchiladas with a fresh, colorful salad for a complete meal.
• Complement the dish with a refreshing lime wedge and a dollop of guacamole.
• For a fiesta-themed gathering, serve the enchiladas alongside other Mexican-inspired dishes like tacos, quesadillas, and churros.
• Create an appetizer platter with mini-sized enchiladas, accompanied by salsa, guacamole, and a sprinkle of queso fresco.
❌ Common Mistakes to Avoid
• Soggy tortillas: Letting the tortillas sit in the tomato sauce for too long can make them soggy. Roll the enchiladas quickly and bake immediately.
• Bland flavor: Skimping on the spices and seasonings can leave the enchiladas tasting flat. Be generous with the cumin, chili powder, garlic, and salt.
• Tough texture: Overbaking the enchiladas can make the tortillas tough and the cheese rubbery. Keep an eye on the baking time and pull them out as soon as the cheese is melted and bubbly.
• Lack of freshness: Forgetting to top the enchiladas with the fresh cilantro can diminish the overall flavor and vibrancy of the dish.
🧊 Storing Tips for the Recipe
These Chicken Enchiladas with Salsa and Cilantro retain their quality remarkably well:
• Freezing unbaked: Assemble the enchiladas, but do not bake. Wrap tightly in foil or place in a freezer-safe container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking.
• Freezing baked: Allow the baked enchiladas to cool completely, then wrap tightly in foil or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until heated through.
• Reheating: To reheat, place the enchiladas in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes, or until hot.
❓ FAQs
Can I make the enchiladas ahead of time?
Absolutely! The enchiladas can be assembled and stored unbaked in the freezer for up to 2-3 months. When ready to serve, thaw the enchiladas in the refrigerator overnight, then bake as directed in the recipe. You can also bake the enchiladas ahead of time and reheat them when needed.
Can I substitute the chicken with a different protein?
Yes, you can use a variety of proteins in this recipe. Ground turkey, shredded pork, or even roasted vegetables like sweet potatoes or mushrooms would all make delicious substitutes for the chicken. Adjust the seasonings as needed to complement the new protein.
Are there any dairy-free or low-carb options for this recipe?
Absolutely! For a dairy-free version, you can use a plant-based cheese alternative or omit the cheese altogether. Replace the corn or flour tortillas with low-carb or cauliflower-based tortillas for a lower-carb adaptation. You can also add extra protein, such as cooked quinoa or black beans, to boost the nutrition.
What should I do if the enchiladas are turning out dry or tough?
If the enchiladas are coming out too dry, make sure you’re not overcooking the chicken or baking the assembled dish for too long. Ensure the chicken is shredded just until tender, and keep an eye on the baking time to avoid drying out the tortillas. If the texture is turning out tough, try covering the dish with foil for the first 15 minutes of baking to trap moisture and steam the enchiladas.
Can I add any additional fillings or toppings to this recipe?
Absolutely! This recipe is highly versatile, so feel free to get creative. You can add sautéed vegetables like bell peppers, onions, or mushrooms to the chicken filling. For extra flavor, you can also include diced green chiles, jalapenos, or a sprinkle of cumin or chili powder. As for toppings, a dollop of sour cream, a drizzle of enchilada sauce, or a sprinkle of crumbled queso fresco would all be delicious additions.
Conclusion
These Chicken Enchiladas with Salsa and Cilantro represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a family-friendly weeknight meal or as the centerpiece of a festive Mexican-themed gathering, they’re sure to impress with their irresistible combination of tender chicken, tangy tomato sauce, and the refreshing contrast of vibrant salsa and fragrant cilantro.
With simple ingredients and straightforward preparation, these enchiladas demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly. So gather your loved ones, set the table, and get ready to enjoy a truly authentic taste of Mexico right in your own home.
