This easy and delicious Chicken Enchiladas recipe is perfect for a quick, comforting meal. With tender shredded chicken, a creamy salsa verde, and melted cheese wrapped in crispy tortillas, it’s a simple, flavorful dish the whole family will love. Feel free to adjust the heat with more or less jalapeño for a customized kick!
Ingredients Needed:
- 1 pound tomatillos (about 12)
- Salt
- ½ cup chicken broth (optional)
- 1 jalapeño pepper or serrano chile, seeded and sliced
- 1 cup roughly chopped fresh cilantro leaves and stems, plus more for garnish
- 1 garlic clove, sliced
- ½ cup olive oil
- 12 corn tortillas
- 1 pound shredded chicken meat, from a store-bought rotisserie chicken or other leftover skinless chicken
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of oregano
- ½ teaspoon of chili powder (optional)
- 1 cup shredded cheese such as queso Oaxaca or Monterey Jack cheese
- ½ cup sour cream or Greek yogurt
- Black beans, to serve (optional)
- Guacamole, to serve (optional)
How To Make Chicken Enchiladas Recipe?
- Preheat the Oven: Preheat your oven to 200°C.
- Make the Salsa Verde: Remove the husks from the tomatillos and rinse them. Place them in a medium saucepan and cover with water. Add a pinch of salt, bring to a boil over medium-high heat, then reduce the heat and simmer for about 4 minutes until soft. Drain, reserving 120ml of the cooking liquid.
- Blend the Sauce: In a blender or food processor, combine 120ml of the cooking liquid (or chicken broth), jalapeño, cilantro, garlic, and cooked tomatillos. Blend until a coarse sauce forms, or blend longer for a smoother texture. Taste and adjust the seasoning with more salt if needed.
- Prepare the Chicken: Remove the skin from the chicken and shred it into thin strips. In a large bowl, season the chicken with salt, black pepper, garlic powder, oregano, and chili powder. Set aside.
- Fry the Tortillas: In a sauté pan, heat the olive oil over medium heat. Fry each tortilla one at a time until golden brown, a few seconds per side. Transfer to a baking sheet.
- Assemble the Enchiladas: Spread a thin layer of salsa verde at the bottom of a 23x33cm baking dish. Place a spoonful of salsa in the center of each tortilla, then top with shredded chicken and cheese.
- Roll and Bake: Roll up each tortilla and place them seam-side down in the baking dish. Pour the remaining salsa verde over the enchiladas and sprinkle the remaining cheese on top.
- Bake: Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and begins to brown.
- Serve: Remove from the oven, top each enchilada with a dollop of sour cream, and garnish with chopped cilantro. Serve with black beans and guacamole, if desired.
Recipe Tips:
- Don’t Overcook the Tomatillos: Simmer the tomatillos just until they soften, about 4 minutes. Overcooking them can make the salsa too bitter.
- Use Fresh Tortillas: Try to use fresh corn tortillas for the best texture. If they’re too dry, warm them up first to make them more pliable.
- Add Enough Salsa Verde: Be generous with the salsa verde in each tortilla and on top of the enchiladas. It helps the flavors come together and prevents the tortillas from drying out.
- Shred the Chicken Well: Shred the chicken into thin, bite-sized pieces for even distribution. This ensures every bite has chicken and flavor.
- Bake Until Cheese is Golden: Make sure to bake the enchiladas until the cheese is golden and bubbling. This ensures the dish is fully cooked and gives it a delicious crispy finish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken enchiladas cool down to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, first let the enchiladas cool completely. Then wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 180°C. Place the enchiladas in the basket and heat for about 5-7 minutes until hot.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 760mg
- Potassium: 210mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 16g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Chicken Caesar Salad Recipe
- Gordon Ramsay Chicken Casserole Recipe
- Gordon Ramsay Chicken Burger Recipe
Gordon Ramsay Chicken Enchiladas Recipe
Description
This easy and delicious Chicken Enchiladas recipe is perfect for a quick, comforting meal. With tender shredded chicken, a creamy salsa verde, and melted cheese wrapped in crispy tortillas, it’s a simple, flavorful dish the whole family will love. Feel free to adjust the heat with more or less jalapeño for a customized kick!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C.
- Make the Salsa Verde: Remove the husks from the tomatillos and rinse them. Place them in a medium saucepan and cover with water. Add a pinch of salt, bring to a boil over medium-high heat, then reduce the heat and simmer for about 4 minutes until soft. Drain, reserving 120ml of the cooking liquid.
- Blend the Sauce: In a blender or food processor, combine 120ml of the cooking liquid (or chicken broth), jalapeño, cilantro, garlic, and cooked tomatillos. Blend until a coarse sauce forms, or blend longer for a smoother texture. Taste and adjust the seasoning with more salt if needed.
- Prepare the Chicken: Remove the skin from the chicken and shred it into thin strips. In a large bowl, season the chicken with salt, black pepper, garlic powder, oregano, and chili powder. Set aside.
- Fry the Tortillas: In a sauté pan, heat the olive oil over medium heat. Fry each tortilla one at a time until golden brown, a few seconds per side. Transfer to a baking sheet.
- Assemble the Enchiladas: Spread a thin layer of salsa verde at the bottom of a 23x33cm baking dish. Place a spoonful of salsa in the center of each tortilla, then top with shredded chicken and cheese.
- Roll and Bake: Roll up each tortilla and place them seam-side down in the baking dish. Pour the remaining salsa verde over the enchiladas and sprinkle the remaining cheese on top.
- Bake: Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and begins to brown.
- Serve: Remove from the oven, top each enchilada with a dollop of sour cream, and garnish with chopped cilantro. Serve with black beans and guacamole, if desired.
Notes
- Don’t Overcook the Tomatillos: Simmer the tomatillos just until they soften, about 4 minutes. Overcooking them can make the salsa too bitter.
- Use Fresh Tortillas: Try to use fresh corn tortillas for the best texture. If they’re too dry, warm them up first to make them more pliable.
- Add Enough Salsa Verde: Be generous with the salsa verde in each tortilla and on top of the enchiladas. It helps the flavors come together and prevents the tortillas from drying out.
- Shred the Chicken Well: Shred the chicken into thin, bite-sized pieces for even distribution. This ensures every bite has chicken and flavor.
- Bake Until Cheese is Golden: Make sure to bake the enchiladas until the cheese is golden and bubbling. This ensures the dish is fully cooked and gives it a delicious crispy finish.
Gordon Ramsay Chicken Enchiladas Recipe