Homemade Chicken Enchiladas Recipe | REAL Chicken Enchiladas | Cooking With Carolyn

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Wash and clean the chicken with salt and vinegar.

Season the chicken with cumin, Grand Diamond seasoning, and kosher salt.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.

Brown the chicken (skin side first) in the skillet for added flavor.

Transfer the browned chicken to a slow cooker.

Add a whole sliced onion and 3-4 cloves of garlic to the slow cooker.

Rub Mexican oregano between hands to release oils and add it to the slow cooker.

Deglaze the skillet with 2 cups of low sodium chicken stock, scraping up the crusty bits.

Pour the deglazed chicken stock over the chicken, onions, and garlic in the slow cooker.

Cover and cook on low for 4 hours or high for 2-3 hours until the chicken is tender.

Remove the chicken from the slow cooker, discarding bones and skin, and shred the meat.

Keep all the juices from the slow cooker in a bowl.

Rub each corn tortilla with vegetable oil on both sides.

Heat the tortillas on a hot griddle until pliable (medium-high heat).

Pour some enchilada sauce into the shredded chicken and mix well.

Pour 1/2 to 3/4 cup of enchilada sauce into the bottom of a casserole dish.

Dip each tortilla into the enchilada sauce, removing excess sauce.

Place shredded chicken at the lower end of the tortilla and roll it up tightly.

Place the rolled tortilla seam-side down in the casserole dish.

Repeat the process until all tortillas are filled and rolled.

Pour remaining enchilada sauce over the rolled tortillas and spread evenly.

Top with shredded habanero cheese to taste.

Cover the dish with foil and bake at 350°F for about 30 minutes until cheese is melted and enchiladas are heated through.

Garnish with fresh scallions and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens