Stephen'S Chicken Enchilada
Savory chicken enchiladas featuring tender shredded chicken, rich cheese, toasted almonds, and flavorful spices, perfect for a hearty Mexican-inspired meal enjoyed by family and friends.
Ingredients
Instructions
- Stuff the chicken with one onion.
- Place the chicken in a pot, cover with water, and add bay leaves and peppercorns.
- Bring to a boil and cook until the chicken is done.
- Reserve 1 quart of chicken broth for making the enchilada sauce.
- Shred the cooked chicken and set aside.
- Prepare enchilada sauce using the reserved chicken broth.
- Mix chili powder, garlic salt, cumin, salt, and pepper to taste into the sauce.
- Thicken the sauce with cornstarch whisked in water.
- Fill tortillas with shredded chicken, cheese, and sliced almonds.
- Roll the tortillas and place them in a baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese and chopped scallions on top.
- Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until bubbly and golden.
Tips & Substitutions
For a quicker version, consider using rotisserie chicken for the filling. If you prefer a spicier kick, add diced jalapeños to the enchilada sauce. Almonds can be swapped for pine nuts or omitted entirely for a nut-free variation. Ensure to taste the sauce as you mix in spices, adjusting to your heat preference. This dish pairs wonderfully with Arroz Mexicano for a complete meal.
Serving Suggestions
Serve your chicken enchiladas with a side of fresh guacamole and a green salad for a balanced meal. A dollop of sour cream on top adds creaminess and complements the spices. This dish also pairs beautifully with Southern Living'S Chicken And Spinach Enchiladas(Mexican) to create a fun enchilada night with variety.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, but the oven method helps retain the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Stephen'S Chicken Enchilada contains roughly 580 calories, with 24g protein, 45g carbohydrates, and 41g fat. It is an excellent source of iron (199% of the Daily Value), protein (48% of the Daily Value), and calcium (48% of the Daily Value). Note that it is relatively high in sodium, at 1533mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the chicken enchiladas?
Yes, you can freeze the rolled enchiladas before baking. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with cheddar, queso blanco, or pepper jack for added spice. Each cheese will give a different flavor profile, so choose based on your preference and the taste you want to achieve in your enchiladas.
How can I make the sauce less thick?
To thin out the enchilada sauce, gradually add more chicken broth or water until you reach your desired consistency. Be sure to mix well after each addition to ensure even distribution. If you prefer a smoother sauce, consider blending the ingredients together before pouring over the enchiladas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).