Chicken Enchilada Corn Tortillas
Chicken Enchilada Corn Tortillas
Ingredients
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken hind quarters
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 tablespoons enchilada seasoning
- 1/2 cup chicken broth
- 1 teaspoon Frank's RedHot sauce, optional, for heat
For Assembling the Enchiladas
- 12 white corn tortillas, 6-inch
- 19 ounces red enchilada sauce, can
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons unsalted butter
For Topping
- 2 cups iceberg lettuce, shredded
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium-high heat. Add the chicken hind quarters and cook for 6-8 minutes per side, or until browned and cooked through. Remove chicken from the skillet, let cool slightly, then shred using two forks. Set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add the diced yellow onion to the same skillet and cook for 3-5 minutes, or until softened and translucent. Stir in the enchilada seasoning and cook for 1 minute until fragrant.
⏱️ 5 min
- 4
Return the shredded chicken to the skillet with the onion mixture. Pour in the chicken broth and Frank's RedHot sauce (if using). Stir well to combine, ensuring the chicken is evenly coated. Simmer for 3-5 minutes until the liquid has mostly absorbed, creating a moist filling. Remove from heat.
⏱️ 5 min
- 5
In a small skillet or microwave-safe dish, melt the unsalted butter. Dip each corn tortilla briefly into the melted butter, or alternatively, dip into a shallow dish of the red enchilada sauce to soften. This prevents them from cracking when rolled.
⏱️ 5 min
- 6
Pour about 1/2 cup of the red enchilada sauce into the bottom of the prepared baking dish, spreading it evenly. Take one softened tortilla, spoon about 1/4 cup of the chicken filling down the center, and sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 7
Once all enchiladas are arranged in the baking dish, pour the remaining red enchilada sauce evenly over the top. Sprinkle generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. If desired, broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 9
Remove from oven and let rest for 5 minutes before serving. Garnish with shredded iceberg lettuce, crispy jalapenos, and crispy onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Enchilada Corn Tortillas
Ingredients
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken hind quarters
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 tablespoons enchilada seasoning
- 1/2 cup chicken broth
- 1 teaspoon Frank's RedHot sauce, optional, for heat
For Assembling the Enchiladas
- 12 white corn tortillas, 6-inch
- 19 ounces red enchilada sauce, can
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons unsalted butter
For Topping
- 2 cups iceberg lettuce, shredded
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium-high heat. Add the chicken hind quarters and cook for 6-8 minutes per side, or until browned and cooked through. Remove chicken from the skillet, let cool slightly, then shred using two forks. Set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add the diced yellow onion to the same skillet and cook for 3-5 minutes, or until softened and translucent. Stir in the enchilada seasoning and cook for 1 minute until fragrant.
⏱️ 5 min - 4
Return the shredded chicken to the skillet with the onion mixture. Pour in the chicken broth and Frank's RedHot sauce (if using). Stir well to combine, ensuring the chicken is evenly coated. Simmer for 3-5 minutes until the liquid has mostly absorbed, creating a moist filling. Remove from heat.
⏱️ 5 min - 5
In a small skillet or microwave-safe dish, melt the unsalted butter. Dip each corn tortilla briefly into the melted butter, or alternatively, dip into a shallow dish of the red enchilada sauce to soften. This prevents them from cracking when rolled.
⏱️ 5 min - 6
Pour about 1/2 cup of the red enchilada sauce into the bottom of the prepared baking dish, spreading it evenly. Take one softened tortilla, spoon about 1/4 cup of the chicken filling down the center, and sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 7
Once all enchiladas are arranged in the baking dish, pour the remaining red enchilada sauce evenly over the top. Sprinkle generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. If desired, broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 9
Remove from oven and let rest for 5 minutes before serving. Garnish with shredded iceberg lettuce, crispy jalapenos, and crispy onions.
⏱️ 5 min