No joke, one of my all-time favorite meals has to be Mexican Enchiladas. They’re easy to roll together, totally customizable and oh-so-cheesy.
I use my Crockpot Chicken in a variety of recipes, but this on here is made on repeat at least two to three times a month. Other popular “fiesta” recipes include my Copycat Mexican Pizzas (Hello, Taco Bell Fans!), Easy Sheet Pan Roasted Corn Salsa and Plantain Chilaquiles with Fried Eggs.
I can personally vouch for this statement… these are the best Mexican Enchiladas you’ll ever make at home. My family and friends go crazy for them! Oh, and you know what’s even more spectacular? I make them with green AND red enchilada sauces to experience the best of both worlds.
The ingredients might look simple, but why complicate things when a straight-forward panty pleaser is enjoyed by the masses? Shredded Chicken, green chilies, corn kernels and chipotle peppers are the stars of the show. Mix them all together for the filling and you’ve got yourself a jaw-dropping combination.
MEXICAN ENCHILADA INGREDIENTS:
Like I mentioned above, this enchilada recipe is super friendly when it comes to ingredients. Don’t be scared to get creative or customize this recipe to whatever your little heart desires. Below are the items I typically use… and they’re fantastic.
- Chicken: I will often use boneless, skinless chicken breast for this recipe. Are you a fan of dark meat? Chicken thighs are a tasty alternative! If you’re in a time-pinch, shredded rotisserie chicken works too. I use this method for chicken (make sure to check out the recipe notes).
- Yellow Onion, Green Salsa + Chipotle Peppers: I add all three of these to the crockpot before cooking. They add a depth of flavor to the filling and give it a little oomph of heat.
- Tortillas: This recipe can be made with corn or flour, whatever you enjoy most. Traditionally, enchiladas are made with corn tortillas. I microwave mine for 30-seconds in batches of four. This way they are flexible and won’t crack while rolling. Flour tortillas are easier to fold and don’t require pre-heating.
- Cheese: I personally LOVE Monterey Jack cheese in this recipe, but feel free to use Mexican-blend, Pepper Jack or Cheddar! I always recommend shredding your own cheese, as it tastes fresher and melts beautifully.
- Toppings: I’m a firm believer that the more there are, the better. Pico de Gallo, herby cilantro, sliced peppers, smooth avocado, sour cream, fresh limes… you name it! Go big or go home, folks!
OTHER RECIPES YOU MIGHT ENJOY:
Habanero Avocado Chicken Sandwich
Cobb Salad with Dill Dijon Vinaigrette (VIDEO INCLUDED)
Dutch Oven Pozole Verde with Chicken
- 2 lbs. Chicken Breasts, slow cooked & shredded
- 1 cup Green Salsa
- 3 - 4 Chipotles in Adobo (optional)
- 1 Yellow Onion, thinly sliced
- 4oz. can Green Chilies
- ½ cup Frozen Yellow Corn
- 12 Corn Tortillas
- 10 oz. Red Enchilada Sauce
- 10 oz. Green Enchilada Sauce
- 8 oz. Monterey Jack Cheese, shredded
- Pico De Gallo
- Cilantro
- Fresh Limes
- Chopped Peppers
- Sour Cream
- Avocado
- Place chicken in the crockpot on low for 4 hours with green salsa, chipotles in adobo and yellow onion. Once cooked, remove from the slow cooker and shred with two forks.
- Preheat oven to 350F. Pour ½ cup red enchilada sauce, lengthwise, in a 13X9 inch baking pan. Pour green enchilada sauce on the other side and spread evenly.
- Mix together the slow-cooked shredded chicken, green chilies and corn in a large bowl. Set aside.
- Place corn tortillas in-between two paper bowls and microwave for about 30 seconds. Work in batches, about 4 tortillas per session. This prevents them from cracking while you roll them up.
- Fill each tortilla with the chicken mixture, roll and place seam-side down in the baking dish. Repeat 12 times.
- Pour remaining enchilada sauces over the rolled enchiladas. Sprinkle with cheese and bake, covered, for 30 minutes. Uncover and broil for 5 minutes, or until cheese has browned and a slight crust has formed.
- Allow enchiladas to rest for 10 minutes and enjoy with desired toppings.
NOTES ON MEXICAN ENCHILADAS:
- I personally like to make the chicken a day in advance, as it will cut 4 hours of time off the recipe on the day of. As mentioned above, you could alternatively use rotisserie chicken and shred it yourself.
- Ground beef works fabulously in this recipe as well. I opt for 85/15 and cook the meat with a finely chopped yellow onion. Once browned, make sure to drain the meat mixture and then mix it together with 1/2 cup green salsa, diced chipotles in adobo and green chilies.
- Can you freeze enchiladas? Of course! Often times I’ll double the batch and freeze one for later. Prep them using the same method listed above and then freeze just before baking.
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