Are you looking for the most authentic chicken enchilada recipe ever? This is so good you’ll feel like you are in Cabo!
This recipe has been adapted from the enchiladas that I used to order at the Mexican Hat Dance in Chicago thirty years ago. The attached Tomatillo sauce is spectacular, and I also like these enchiladas with dark-brown mole. You can also use store-bought red sauce or mole, but try the Tomatillo sauce for a real treat.
The best enchiladas are full of flavor delicious, and transport you to another place.
I’ve made many enchiladas, but this is hands down the most incredible authentic chicken enchilada recipe I have ever made.
When you cook, you want to feel like you are in a 5-star restaurant. You want an experience, fun, and delicious food.
Atmosphere…
One of the fun things you can do when cooking is to transform the game by creating an incredible atmosphere.
When I cook, I like soft lighting and play music related to the cuisine and serve it with sides and beverages that go with that meal.
When I make these enchiladas, I love to have salsa music or anything from Gloria Estefan playing and a sangria or margarita at my fingertips. To make this a special meal, serve it with margaritas!
The Best Authentic Chicken Enchilada Recipe
A little about the recipe…
Sauce:
A great sauce is what helps make a good enchilada into an excellent enchilada. If you want the best authentic chicken enchilada, I recommend three sauce options:
My go-to sauce is Salsa Verde which I posted in another blog. It’s easy, fast, and can’t be beaten. Please see the Tomatilla recipe on the website.
If you don’t have much time, I highly recommend the Tomatillo Sauce from Frontera. It tastes great and is super simple and quick!
A third option is Dona Maria Mole Mexican Sauce.
Find a recipe you love and begin to cook.
Authentic Chicken Enchiladas
Ingredients
Equipment
Method
- * Cook the chicken by your favorite method. You can poach, grill, or oven-bake. Cook until internal temperature is 165 and set aside to cool. When cool enough to handle, use two forks to shred the chicken.* In a small dry saucepan, heat the slivered almond, stirring until browned. Observe, so they don't burn. Remove to a plate and add the raisins.* Heat enough oil in the same small saucepan to cover a tortilla. * Add tortillas, one at a time, and flip quickly. You are looking to make the tortillas soft and pliable. Place a paper towel on a plate and stack heated tortillas on top of each other.* Add oil to the baking dish, and using a paper towel, ensure the pan is covered and excess oil removed. For easy cleanup, you can use parchment paper instead of oil.* Assemble the enchiladas adding the chicken, cheese, almonds, and raisins. Use your judgment of how much filling depends on the tortilla's size.* Add 1/2 cup of sauce to the bottom of the baking dish and spread evenly. * Add each rolled tortilla to the baking dish with the rolled edge down.* Repeat until the pan is full. Add 1 cup of sauce and spread evenly across the enchiladas. You don't want them doused in sauce.* Add a little sprinkle of cheese, depending on how much you prefer.* Bake for twenty minutes or until all the cheese appears to be melted.* Remove from the oven and let sit for five minutes.* Heat remaining sauce or mole.* Plate two or three enchiladas, and add the heated sauce. Then sprinkle a little cheese on top.Serve with refried beans, Beans ala Charro, Mexican rice, or vegetables of your choice. If using mole, sour cream is a nice touch.
This post was all about the best authentic chicken enchilada recipe.
I hope you enjoy it as much as I do.
If you have foods that you love, please let me know, and I would be happy to create a recipe that brings that dish to life for you!
