Chicken Enchiladas Recipe – Salsa Verde, Chili & Cumin Flavors

Last Updated on 4 months by Neha Deshmukh

Chicken Enchiladas Recipe – Salsa Verde, Chili & Cumin Flavors

Hey everyone! I’m so excited to share this Chicken Enchilada recipe with you. It’s a dish that’s always a hit, and honestly, it’s become a bit of a comfort food staple in my kitchen. I first made these for a potluck and they disappeared fast – so I knew I had to share the love! They’re packed with flavor, surprisingly easy to make, and perfect for a weeknight dinner or a weekend gathering.

Why You’ll Love This Recipe

These aren’t your average enchiladas. The combination of salsa verde, chili powder, and cumin creates a really unique and delicious flavor profile. It’s a little smoky, a little spicy, and totally addictive. Plus, the creamy cheese and warm tortillas just make everything better, right? You’ll love how relatively simple it is to get such a restaurant-quality result.

Ingredients

Here’s what you’ll need to make these amazing Chicken Enchiladas:

• 8 corn tortillas
• 8 bone-in skinless chicken thighs (about 680g)
• 1 Tbsp pure mild chili powder (New Mexican or ancho) – about 7g
• 1 tsp cumin powder – about 5g
• 0.5 tsp granulated garlic – about 2.5g
• 1 tsp salt – about 6g
• 1.5 Tbsp vegetable oil – about 22ml
• 1.5 cups chicken stock – about 355ml
• 2 cups salsa verde – about 475ml
• 2 tsp masa harina – about 10g
• 1 cup melting cheese (e.g. queso enchiladas or Monterrey jack) – about 115g

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right will really elevate your enchiladas:

• Chili Powder: Don’t skimp here! Using a good quality New Mexican or ancho chili powder makes a huge difference. It’s milder and more flavorful than your standard chili powder. I usually get mine from a local spice shop, but you can find it online too.
• Masa Harina: This is a traditional corn flour used in Mexican cooking. It’s what gives the sauce that lovely thickness. You can find it in the international aisle of most supermarkets, or at Latin American grocery stores.
• Salsa Verde: I prefer a good quality store-bought salsa verde for convenience, but feel free to make your own if you’re feeling ambitious! Look for one that isn’t too spicy, as the chili powder will add some heat.
• Queso Enchiladas/Monterrey Jack Cheese: These cheeses melt beautifully and have a lovely, mild flavor that complements the other ingredients. If you can’t find them, a good melting cheddar or mozzarella will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Enchilada Sauce: In a small bowl, mix the masa harina with ¼ cup (60ml) of water until smooth. Set aside. In a saucepan, simmer the salsa verde with the masa mixture for about 10 minutes, stirring occasionally, until it thickens slightly.
2. Season the Chicken: In a bowl, combine the chili powder, cumin, garlic, and salt. Rub this mixture all over the chicken thighs.
3. Sear & Simmer the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for a few minutes per side, until browned. Don’t worry about cooking them through at this stage. Deglaze the pan with the chicken stock, scraping up any browned bits from the bottom.
4. Cook the Chicken: Add the chicken thighs back to the skillet, bring to a simmer, and cook for about 30 minutes, or until the chicken is cooked through and tender. Remove the chicken from the skillet and shred it with two forks. Mix the shredded chicken with a little of the reduced cooking liquid to keep it moist.
5. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly warm the tortillas – this makes them more pliable and prevents them from cracking. Fill each tortilla with a generous amount of the shredded chicken and a sprinkle of cheese. Roll them up tightly and arrange them seam-side down in a baking dish.
6. Finish & Bake: Pour the enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a little extra color, broil for a minute or two at the end, keeping a close eye to prevent burning!

Expert Tips

• Don’t overfill the tortillas, or they’ll be difficult to roll.
• Warming the tortillas is key to preventing them from tearing. A quick zap in the microwave, or a few seconds over a gas flame works wonders.
• If the sauce seems too thick, add a splash of chicken stock to thin it out.

Variations

• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper to the chili powder mixture. Or, use a spicier salsa verde!
• Cheese Variations: My family loves using a mix of Monterey Jack and cheddar. Pepper Jack is also a great option for a little extra kick.
• Gluten-Free Tortilla Options: If you’re gluten-free, simply use gluten-free corn tortillas.

Serving Suggestions

These enchiladas are fantastic served with a side of Mexican rice and refried beans. A dollop of sour cream or guacamole is also a delicious addition. My friend Maria always serves hers with a fresh pico de gallo, which is amazing.

Storage Instructions

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. They also freeze well – just wrap them tightly in plastic wrap and then foil.

FAQs

• What is Masa Harina and where can I find it? Masa harina is a traditional corn flour used in Mexican cooking. You can usually find it in the international aisle of most supermarkets, or at Latin American grocery stores.
• Can I use pre-cooked chicken for this recipe? Absolutely! If you’re short on time, rotisserie chicken works perfectly. Just shred it and mix it with a little of the cooking liquid.
• How can I make the sauce less spicy? Use a milder salsa verde, and reduce the amount of chili powder. You can also add a tablespoon of sour cream or yogurt to the sauce to cool it down.
• What’s the best way to prevent the tortillas from tearing? Warming them up is the biggest help! A quick zap in the microwave or a few seconds over a gas flame makes them much more pliable.
• Can these enchiladas be made ahead of time? Yes! You can assemble the enchiladas up to a day in advance, cover them tightly, and refrigerate. Add a few extra minutes to the baking time if baking from cold.