Flavors of the Aztecs
It’s always nice to have something cool and refreshing when it’s warm outside, and often we’ll avoid hot, spicy dishes in the summer months.
But occasionally, you want to lean into the heat.
If that’s the case, this chicken enchilada recipe celebrating flavors from south of the border is exactly what you need!
The origin of enchiladas is often credited to Mexico, where they are regularly enjoyed. However, these tasty dishes were actually created by the Aztecs centuries ago!
With a delightfully crunchy, cheesy consistency, these enchiladas won’t bore the senses. The first bite bursts onto your palette with a savory, spicy flavor that will make your mouth water. Add in a hint of smokiness, along with the rich, tangy taste of the sauce, and you’ve got a winner on your hands!
As an additional benefit, you can make large batches of this recipe that re-heat in a snap. They even freeze well if you want to have them on hand for another time.
Sometimes, you simply can’t squelch that burning passion for a delicious, spicy treat.
Why fight it? Give yourself a feast for the senses with this savory chicken enchilada recipe!
Chicken Enchilada
Ingredients
- 1/3 cup canola oil
- 8 each corn tortilla
- 28 oz enchilada sauce
- 4 oz green chili diced
- 1 can refried beans
- 1 each yellow onion chopped
- 1 cup frozen corn
- 1 each jalepeno chopped
- 3 cups shredded chicken
- 3 cup shredded colby jack cheese
- 1 tbsp paprika
- 1 1/2 tsp garlic powder
- 1 tsp chipotle powder
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°.
- Par-fry tortillas in oil for 15 seconds on each side, drain, and set aside.
- Sautee onions over medium heat in a skillet until translucent.
- Add corn, green chilies, jalapeños, and all seasonings to onions. Mix well and sauté for 3-5 minutes. Set mix aside.
- Oil a glass 13"x9"x2" baking dish and pour half the container of enchilada sauce into the dish.
- Scoop 2 Tbsp refried beans into the center of a tortilla. Add 2 Tbsp veggie mixture over refried beans. Add 3 Tbsp chicken over the veggie mixture. Add 2 Tbsp cheese over chicken and roll tortilla.
- Place rolled tortilla into baking dish seam side down. Repeat the process for all tortillas.
- Pour remaining enchilada sauce over rolled tortillas. Add the remaining cheese over the top of the dish.
- Cover the dish with foil and bake for 30 minutes.
- Serve with sour cream, cilantro, fresh diced tomatoes, and/or avocados.
