Homemade chicken enchiladas are extraordinary! They’re a melt-in-your mouth 1 dish meal that’ll knock the socks off your family! Easy to make and absolutely delicious to eat, you’ll wake the next morning to your entire family calling you the Cooking Goddess! Chicken enchiladas freeze great, so make the entire batch: they’ll quickly become the favorite hot & fast meal to serve on ball practice or music lesson days when there’s noooo time left to cook.
When this dinner comes together, the chili lime chicken burrito, chili relleno and chicken enchiladas fill every hungry tummy at your table!
Start with freshly made corn tortillas. We try to get a stack of at least 24 or 36 if we can find it. Chicken enchiladas freeze beautifully!
Rotisserie chicken, cilantro-lime marinade, chicken broth, spanish rice, onion, diced green chili's, grilled corn, shredded mexican blend cheese, shredded monterey jack cheese, fresh bunch of cilantro, sour cream, black beans, corn tortilla's and green chili enchilada sauce.
Do all the preparation first: chop the onions.
Remove the chicken from the bones, then chop into small pieces.
Place the chicken in a saucepan and add the cilantro-lime marinade.
Bring the marinade to a boil, then lower the heat to a gentle simmer & cook until all the liquid has evaporated and the chicken is hot. Stir occasionally to prevent any sticking to the bottom of the pot.
Prepare the spanish rice according to package directions.
Drain the black beans & rinse under cold water to remove any liquid still remaining from the can.
In a large bowl, add the chicken and corn.
Add the black beans, chopped onions, chopped cilantro, chopped green chili's and black beans.
Add the mexican blend of cheese and 1/4 c. of the monterey jack. Stir everything until completely blended.
In a saucepan, begin heating the green chili enchilada sauce. It doesn't need to boil, so turn off the heat after it's nicely warmed. Making one enchilada at a time, place a corn tortilla in the enchilada sauce. It needs to be in there just long enough to heat through and get soft and pliable, but be careful: if you leave it in too long it'll get soggy and break apart when you try to remove it. It may take one or two to get the timing right, so just persevere. :)
Place the heated tortilla on a plate and place a good strip of chicken filling across the length of it. Fold up the bottom, then then top. Lay the rolled tortilla seam side down in a prepared baking dish.
When the dish is full of enchiladas, pour a small amount of green enchilada sauce on top to keep the corn tortillas moist.
Sprinkle some grated cheese on top, cover and bake for 30 minutes covered, then another 10 minutes uncovered.
Serve while hot and be sure to let me know how they turn out!
- 1 rotisserie chicken, de-boned
- 1 bottle cilantro-lime marinade
- 14.5 oz. can chicken broth
- 2 pkgs. spanish rice, cooked according to directions
- 1 onion, chopped
- 7 oz. can diced green chili’s
- 1 1/2 c. grilled corn, cut from cob
- 3 c. shredded mexican blend cheese, divided
- 1 c. shredded monterey jack cheese
- 1 bunch cilantro, stems removed & chopped
- 1 c. sour cream
- 15 oz. can black beans, drained
- 24 corn tortilla’s
- 2 (28 oz.) cans green chili enchilada sauce
- Chop chicken & put into saucepan.
- Add cilantro-lime marinade and chicken broth. Bring to a boil, then lower heat to gently simmer until all liquid has cooked into the meat. The meat should be tender & stringy by now.
- Cook spanish rice according to package directions.
- Sauté the chopped onion in olive oil until soft.
- In large bowl, combine shredded chicken, spanish rice, corn, 2 c. shredded mexican cheese, chopped cilantro, onion, sour cream and black beans.
- Stir until completely combined.
- Pour enchilada sauce into sauté pan & heat until hot, but not ready to simmer.
- Have utensils ready to remove the tortilla’s when they’re ready - the sauce is hot.
- Carefully slip the corn tortilla into the sauce, leaving it only until it begins to soften. If you leave it too long, it will become too soft & fall apart when you try to take it out.
- Place softened tortilla on a plate.
- Put about 1 c. chicken mixture across the center of the tortilla.
- Spread about 2 T. sour cream across the top of the chicken.
- Carefully roll the tortilla and place seam side down in the prepared casserole dish.
- When enchilada’s are finished, use the rest of the enchilada sauce to pour over them.
- Sprinkle with the remaining shredded mexican & monterey jack cheeses.
- Bake in a preheated 350° oven for 30 minutes covered, then 10 minutes uncovered.
- Serve hot with refried beans and salsa, then garnish the plate with chopped cilantro.