Chicken enchiladas are a classic Mexican dish that has been adapted to suit the tastes of many different cultures. Tyler Florence's version of this dish is an easy, flavorful, and delicious way to enjoy a Mexican classic. This recipe is perfect for a weeknight dinner or a weekend gathering with family and friends. With a few simple ingredients, you can put together a meal that is sure to please everyone.
Ingredients
For Tyler Florence's Chicken Enchiladas, you will need:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 jalapeno pepper, seeded and diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes, drained
- 2 cups cooked chicken, shredded
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
- 8 (8-inch) flour tortillas
- 2 cups shredded Mexican cheese blend
- Salsa, for garnish (optional)
- Sour cream, for garnish (optional)
Instructions
To make Tyler Florence's Chicken Enchiladas, follow these steps:
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, and jalapeno pepper and sauté until softened, about 5 minutes.
- Add chili powder, cumin, oregano, cayenne pepper, salt, and pepper and sauté for 1 minute more.
- Add diced tomatoes and cooked chicken and cook until heated through, about 5 minutes.
- Remove from heat and stir in sour cream and cilantro. Set aside.
- Spoon about 1/2 cup of the chicken mixture onto the center of each tortilla. Sprinkle with cheese and roll up. Place in a greased 9x13-inch baking dish.
- Bake for 25 minutes, until the cheese is melted and the enchiladas are golden brown. Serve with salsa and sour cream, if desired.
FAQs
What kind of chicken should I use for this recipe?
You can use any kind of cooked chicken you like for this recipe. Rotisserie chicken is a great option, as it adds a lot of flavor. You could also use cooked, shredded chicken breasts or thighs.
Can I use a different type of cheese?
Yes, you can use any type of cheese you like. A Mexican cheese blend works best, but you could also use shredded cheddar, Monterey Jack, or even mozzarella.
Can I make this ahead of time?
Yes, you can assemble the enchiladas and keep them in the refrigerator for up to two days before baking. When you're ready to bake, just preheat the oven and pop them in.
How can I make this dish spicier?
If you like spicy food, you can increase the amount of chili powder, cayenne pepper, and jalapeno pepper in the recipe. You can also serve the enchiladas with hot sauce, salsa, or jalapeno slices.
Can I freeze the enchiladas?
Yes, you can freeze the enchiladas after baking. Let them cool completely, then wrap each enchilada individually in plastic wrap and freeze for up to two months. To reheat, thaw and bake for 25 minutes at 350 degrees F.
