Imen Dridi Rachael Ray’s Chicken Enchiladas feature soft shredded chicken, aromatic spices, warm corn tortillas, a flavorful tomato sauce, and melted cheese—all ready in 30 minutes!
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🧡 Why You’ll Love This Chicken Enchiladas Recipe:
- Savory Tomato Sauce: Rich, spicy tomato sauce adds depth.
- Cheese Heaven: Melted Monterey Jack cheese for gooey perfection.
- Effortless Prep: Simple steps make it easy.
- Comforting Authenticity: Homemade goodness for cozy meals.
❓ What Is Rachael Ray’s Chicken Enchiladas Recipe?
Rachael Ray’s Chicken Enchiladas is a delightful dish that combines shredded chicken, aromatic spices, and melted cheese wrapped in corn tortillas and topped with a savory tomato sauce.
🍗 Rachael Ray Chicken Enchiladas Ingredients
- 8 soft corn tortillas
- 2 1/2 cups Monterey Jack shredded cheese, available on the dairy aisle
Filling:
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
Sauce:
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
🍲 How To Make Rachael Ray Chicken Enchiladas
- Bring the oven up to 275 degrees Fahrenheit.
- Wrap corn tortillas in foil and place in the oven. In a saute pan, bring the broth to a boil. Add the chicken, bay leaves, oregano, and onion to the broth.
- Bring the chicken broth back to a boil, cover, and lower heat to a simmer; cook, covered for 10 minutes. Put the chicken breasts in a bowl and use two forks to shred them.
- Flank the chicken with forks and add tomato paste, half a cup of cooking liquid, spices, and salt.
- Warm the sauce ingredients until it thickens, then set aside.
- Take tortillas out of the oven and add them to the broiler.
- Fill warmed corn tortillas with chicken mixture and roll up. Place the enchiladas seam-side down in a baking dish or flameproof casserole.
- Cover the chicken enchiladas with the hot tomato sauce and garnish with cheese. Set enchiladas in a hot oven 6 inches from the broiler for 5 minutes to melt the cheese and set them. Serve.
💭 Recipe Tips
- Warm corn tortillas in the oven before filling to enhance pliability for easy rolling.
- Use two forks to effortlessly shred the chicken after boiling; it yields a tender and flavorful texture.
- Simmer the tomato sauce until it thickens, ensuring a robust and cohesive coating on the enchiladas.
- Place enchiladas under the broiler briefly for a golden, melted cheese topping with irresistible flavor.
🍵 What Goes Well With Chicken Enchiladas?
Accompany chicken enchiladas with refried beans, guacamole, Mexican or Spanish rice, and chicken tortilla soup, Jalapeno coleslaw, and broccoli cornbread with cheese.
🎚 How To Store Leftovers Chicken Enchiladas?
- In The Fridge: Leftover chicken enchiladas can be Refrigerated for 3 to 4 days if kept in a sealed tightly container.
- In The Freezer: Leftover chicken enchiladas can be frozen for up to 3 months if wrapped tightly in plastic and foil. Let it defrost in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chicken Enchiladas?
- Oven: Set the oven temperature to 350°F then transfer chicken enchiladas to an oven-safe dish and heat for about 20 to 25 minutes or until hot.
- Microwave: Arrange chicken enchiladas on a microwave-safe plate and heat in 1 to 2-minute increments over medium heat until heated through.
FAQs
How to keep chicken enchiladas from getting soggy?
To keep soggy chicken enchiladas, briefly dip both sides of the tortillas in a sauce for a light coating before filling and rolling.
Which is better for chicken enchiladas white or yellow corn tortillas?
Classic white corn tortillas are preferred for chicken enchiladas, but yellow corn tortillas can be a suitable substitute for variation.
Do you roll or fold chicken enchiladas?
Roll the tortilla tightly around the filling to form a tidy, compact cylindrical shape for chicken enchiladas.
How do you keep corn tortillas from tearing when making chicken enchiladas?
To keep corn tortillas from tearing lightly toast on a dry skillet or griddle for a few seconds on each side before assembling chicken enchiladas.
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Rachael Ray Chicken Enchiladas Nutrition Facts
Amount Per Serving
- Calories 268
- Total Fat 9.9g
- Saturated Fat 4.1g
- Trans Fat 0.1g
- Cholesterol 31mg
- Sodium 622mg
- Potassium 131.7mg
- Total Carbohydrates 30g
- Dietary Fiber 2.2g
- Sugars 2.4g
- Protein 14g
Rachael Ray Chicken Enchiladas
Description
Rachael Ray’s Chicken Enchiladas feature soft shredded chicken, aromatic spices, warm corn tortillas, a flavorful tomato sauce, and melted cheese—all ready in 30 minutes!
Ingredients
Filling:
Sauce:
Instructions
- Bring the oven up to 275 degrees Fahrenheit.
- Wrap corn tortillas in foil and place in the oven. In a saute pan, bring the broth to a boil. Add the chicken, bay leaves, oregano, and onion to the broth.
- Bring the chicken broth back to a boil, cover, and lower heat to a simmer; cook, covered for 10 minutes. Put the chicken breasts in a bowl and use two forks to shred them.
- Flank the chicken with forks and add tomato paste, half a cup of cooking liquid, spices, and salt.
- Warm the sauce ingredients until it thickens, then set aside.
- Take tortillas out of the oven and add them to the broiler.
- Fill warmed corn tortillas with chicken mixture and roll up. Place the enchiladas seam-side down in a baking dish or flameproof casserole.
- Cover the chicken enchiladas with the hot tomato sauce and garnish with cheese. Set enchiladas in a hot oven 6 inches from the broiler for 5 minutes to melt the cheese and set them. Serve.
Notes
- Warm corn tortillas in the oven before filling to enhance pliability for easy rolling.
Use two forks to effortlessly shred the chicken after boiling; it yields a tender and flavorful texture.
Simmer the tomato sauce until it thickens, ensuring a robust and cohesive coating on the enchiladas.
Place enchiladas under the broiler briefly for a golden, melted cheese topping with irresistible flavor.
