easy mexican recipe

These Easy Chicken Enchiladas are made with shredded rotisserie chicken for a hearty and flavorful meal. Shredded Chicken Enchiladas are cheesy, creamy and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!

Easy Chicken Enchiladas Recipe

butter

flour

red enchilada sauce

chicken broth

canola oil

yellow onions (diced)

green chiles

rotisserie chicken shredded ((about ½ rotisserie chicken))

cumin

chili powder

salt

black pepper

oz queso fresco (crumbled)

sour cream

Monterey Jack (shredded and divided)

flour tortillas

cilantro (chopped)

Preheat

Melt

In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally,  while preparing the other ingredients.

Heat

In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.

Stir

Stir in the full can of diced green chilies, cumin, and chili powder and chicken.

Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.

Fill

Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9x13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.

Repeat

Pour

Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.

Bake

Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.

https://embed.mediavine.com/videos/oq0hronruzrftwenvh2b

Easy Chicken Enchiladas

Alambre de Res is made of grilled beef, bacon, bell peppers and topped with cheese. Delicious Mexican street food and easy-to-make at home.

Alambre de Res

bacon

beef

onion (diced)

red bell pepper (diced)

green bell pepper (diced)

Salt

Pepper

tbspn Jugo Maggi (optional)

shredded cheese

In a large skillet, add bacon.

Cook bacon. About 3 minutes.

Remove cooked bacon and place in a large dish.

Do not drain the fat.

Using the bacon fat in the skillet, cook the red bell pepper and green bell pepper.

About 2-3 minutes.

Remove the cooked peppers and place in the large dish.

Again, do NOT drain the fat.

Using the same fat from the skillet, cook the onion.

About 1 minute.

Remove the cooked onion and place in the large dish.

To the skillet, add the beef strips, salt, pepper, and garlic.

Cook for 4-5 minutes, until meat is no longer pink.

Return cooked bell peppers, cooked onion, and cooked bacon to the skillet.

Add Jugo Maggi (if using).

With your spatula, mix to combine all the ingredients.

Top with shredded cheese.

Cover with a lid or place under the broiler for 1-2 minute until cheese melts.

Serve with tortillas and salsa.

Enjoy!

This healthy chicken recipe gets its authentic Mexican flavor from guajillo chili sauce that is made from scratch.  This easy homemade chili sauce serves as both a marinade for the chicken as well as the finishing sauce, making meal prepping a cinch.   Our recipe includes easy to follow steps on how to make a rich earthy sauce with authentic Mexican flavor for creating healthy food ideas.

Mexican Chicken with Homemade Guajillo Sauce

Cups (320 grams) Water

(35 grams) Dried Guajillo Chilies, seeds and stems removed

Garlic cloves, peeled and halved

Kosher Salt

Chicken Cutlets (about 2 lbs.), rinsed and patted dry

Black Pepper

Guajillo Sauce, for marinade

Cup Guajillo Sauce

oz Gouda Cheese, finely shredded (optional)*

In a small saucepan bring 1 1/2 cups of water to a boil.

Meanwhile remove the stems and seeds from the dried Guajillo chilies.   You will find it easier to remove the seeds by breaking the chili pods open.  There is no need to keep them whole.

When the water has begun to boil, add the chilies, garlic cloves and salt to the water and reduce the heat to a simmer, cooking the chilies until softened about 5-7minutes. 

Remove from heat and allow to cool slightly.

Remove the chilies and garlic from the cooking liquid, reserving the liquid.  There should be a minimum of 1 cup of liquid remaining in the pot depending how long the water boiled.  If there is less add enough water to bring the liquid to a full cup.

Transfer the cooked chilies and garlic to a blender or food processor along with 1 cup of reserved liquid.  Blend according to your manufacturer&#8217;s directions into a smooth sauce.

Strain the finished sauce to remove any stray seeds and skin fragments.  You may need to help push it through the strainer with the back of a spoon or small spatula to extract the chili puree. 

Season the chicken breasts with salt and pepper.

Place the seasoned chicken in a large container and pour 1/2 tablespoon of sauce over each piece, about 1/4 cup total.  Rub the sauce to cover the chicken and turn each piece over to make sure it is distributed on both sides.  Allow chicken to marinate for 1-2 hours or overnight.  This is ideal for meal prepping as the marinade will not cook the chicken.  The longer the chicken marinates, the more flavor will develop.

For the Chicken:

COOKING MARINATED CHICKEN:

Reduce the heat under one burner to low heat and place chicken on grill, cooking over the low flame. 

If using chicken breasts, cook for about 8 minutes per side or until a digital thermometer registers 120-125 degrees.   If using chicken cutlets, cook for about 5 minutes per side.  (The chicken will finish cooking to 135-140 during the second bake.)

If using a cast iron griddle, place griddle in oven as it preheats.  This step will allow the cast iron to heat up and sear the chicken as if it were grilled.  Alternatively, the chicken may be baked on a baking sheet or tray following the same guidelines below.

Once oven and griddle are preheated, carefully spray with cooking spray (Bak Klene ZT). 

Place chicken breasts on preheated griddle and cook in oven for about 8 minutes.  If using chicken cutlets, cook for about 5 minutes.

Remove pan from oven and turn chicken over.  SEE COOKING TIP ABOVE

Continue to bake chicken breasts for an additional 6-8 minutes (120 -125 degrees).  If using chicken cutlets, cook for an additional 4-5 minutes or until a digital thermometer registers 120-125 degrees.  

For the Grill:

Remove chicken from oven and place in an oven-proof serving dish, slightly overlapping. 

 Baste with an additional 1/4 cup of sauce.   

Sprinkle evenly with cheese and place back in the oven for about 4-5 minutes.  Cook just until the cheese is melted and internal temperature reads between 130-135 degrees F.

TO FINISH CHICKEN:

Thank you, Mia, we loved this chicken! Tender, delicious and a vibrant color. Thank you!

I needed this easy and delicious recipe tonight! Seriously, thank you so much for this. I just happened to have 5 guajillo chilis left from the guajillo ribs I made for July 4th and I had some chicken in the fridge. I had no idea what I was going to throw together for dinner and this was perfect. 5 stars!

A super delicious and EASY Mexican recipe - full of all your favorite fajitas flavors, but in a cheesy casserole. Yum. This chicken fajita bake can be made in one pan from stovetop to oven.

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Easy Chicken Enchiladas Recipe

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Top 5 easy mexican recipe recipes from across the web

The most viewed easy mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Enchiladas Recipe

Alambre de Res

Mexican Chicken with Homemade Guaji...

Mexican Chicken with Homemade Guaji...

Chicken Fajita Casserole (Keto and ...

The most viewed easy mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine