America's Test Kitchen Chicken Enchiladas Recipe (2024)

RecipePrintComments

4.39 from 13 votes

ThisAmerica's test kitchen chicken enchiladasrecipe is one of the quickest and best tasting enchilada dishes you will ever try! It's super delicious, easy to make, and perfect for a midweek large family meal.

America's Test Kitchen Chicken Enchiladas Recipe (1)
Contents
  • 🌟 Why this recipe works
  • 🍽 Key Ingredients
  • 🔪 How to make
  • 💭 Cooking tips
  • 📖 Recipe Variations
  • 🥗 What to serve with
  • 🙋 Frequently Asked Questions
  • 🧊 Storing and ♨️ Reheating
  • 👪 Serving Size
  • 📋 Recipe
  • 💬 Comments

If you like easy casserole meals, check out my collection of best zucchini casserole recipes.

🌟 Why this recipe works

America's test kitchen chicken enchiladasis a recipe created with every home cook in mind. It's completely foolproof and requires no kitchen skills or fancy equipment to prepare these delicious oven-baked chicken enchiladas.

From start to finish, you will have this meal on the table in less than 45 minutes using minimal ingredients, which most of them may already be hiding in your cupboards.

Atk chicken enchiladasare the perfect family meal to enjoy during busy weeknights when time is limited. Plus, it's easy to prepare in advance and great for storing for eating any leftovers the following day.

Theatk enchiladasare filled with a delicious chicken mixture that is juicy and full of spices, topped with enchilada tomato sauce and cheddar cheese, then baked in the oven for perfection. To sum up the dish in one word (IRRESISTIBLE)!

This recipe is made for quick assembly to save on prep time, which gives plenty of room for further additions, making it versatile. Check out the variations section to upgrade yourtest kitchen enchiladas.

🍽 Key Ingredients

Atk enchiladasneed no special kitchen equipment - just a skillet and casserole dish to cook and bake the enchiladas. And they are filled and topped using staple pantry ingredients.

Chicken- Buy fresh chicken breasts (free-range if possible) for a better-tasting chicken mixture.

Chilies- Fresh or canned green chilies.

Sauce- You can prepare your own red enchilada sauce or buy a quality canned variety.

Herbs- You'll need some fresh cilantro to give these enchiladas a wonderful herbaceous flavor.

Tortillas- Corn tortillas work best for rolling the chicken enchilada mixture without falling apart. Use the large ones if you can find them.

Cheese- The choice of cheese for melting is cheddar, and for the mixture, were adding in crumbly queso fresco.

Substitutions

Chicken

To save on prep time, you can usearotisserie chicken and shred the meat or any leftover chicken you have from last night's dinner. I always make this recipe the day after a chicken roast dinner!

Cheese

A good substitute for cheddar cheese with similar qualities is Cantal, Colby, or Monterey Jack. And for the queso fresco, you could use feta.

America's Test Kitchen Chicken Enchiladas Recipe (2)

🔪 How to make

America's test kitchen chicken enchiladas are super easy to prepare and bake in 45 minutes. You will love the delicious spicy flavors and cheese pull from the melted cheese - and you can learn how to make it with myeasy-to-followinstructions and helpful top tops.

Preparations

  • Chop the canned or fresh chilies and the fresh cilantro.
  • Pat the chicken breasts dry and season with salt and pepper.

Cooking Instructions

There is a little bit of effort involved ahead of time prepping this recipe because you have to cook and shred the chicken, but then you can clean up while the enchiladas cook in the oven

Step 1
Preheat oven to 350. Pat chicken dry and season with salt and pepper.

Step 2
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

Step 3
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, ½ cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.

America's Test Kitchen Chicken Enchiladas Recipe (3)

Step 4
Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.

America's Test Kitchen Chicken Enchiladas Recipe (4)

Step 5
Quickly place tortillas on a flat surface and place ⅓ cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9x13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.

America's Test Kitchen Chicken Enchiladas Recipe (5)

Step 6
Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas

America's Test Kitchen Chicken Enchiladas Recipe (6)


Step 7
Sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

America's Test Kitchen Chicken Enchiladas Recipe (7)

Step 6
And bake!

America's Test Kitchen Chicken Enchiladas Recipe (8)

Whew, finally you get to enjoy the world's most perfect enchilada recipe.

💭 Cooking tips

Roll each tortilla tightly

Ensure that each tortilla is wrapped and rolled tightly to prevent all the enchiladas from unfolding during baking. The best way to do this is by not overfilling them with too much mixture and keeping it tucked in tightly as you roll the corn tortilla over.

Meat thermometer

If you don't have a meat thermometer to check the temperature of the chicken, you can check if it's cooked by cutting through the middle to see if the juices are clear and there is no pinkness.

Heating the torts

Don't preheat corn tortillas until you're ready for rolling. Otherwise, they will go cold and lose their softness for easier rolling.

America's Test Kitchen Chicken Enchiladas Recipe (9)

📖 Recipe Variations

Americas test kitchen chicken enchiladasare versatile and can be made to suit different needs from adding more spice to changing the meat while still following the same recipe.

Protein

You can even makeAmerica's test kitchen beef enchiladasby swapping the chicken for ground beef for a twist in protein. Or mix it up with Italian sausage or ground turkey.

Veggies

These easy chicken enchiladas taste delicious with caramelized onions added to the mixture or placed on top of the enchilada sauce. Or add some black olives and chopped green onions for color.

Spices

If you're like me, you may want to increase the heat by adding a teaspoon of chili powder to the enchilada mixture or use hot chilies with the seeds for a serious kick.

Without corn tortillas

People on a low-carb or keto diet may want to remove the corn tortillas to keep the carb count to a minimum, and it's possible to enjoy the same flavor using thislow-carbchicken enchilada recipe.

🥗 What to serve with

America's test kitchen chicken enchiladas are filling on their own or can be served with other delicious side dishes when you have more guests to feed. Try some of these easy, tasty recipes to serve with your enchiladas.

Vegetables

Vegetables are a staple side dish in my house. You can use whatever you have on hand in the pantry to make some healthysteamed vegetablesor if you have some asparagus on hand, try these salty, delicioussautéed asparagus.

Rice

One of my favorite low-carb side dishes that pack a punch in flavor is this easycauliflower ricerecipe with lime juice and cilantro. It's pairs really well with enchiladas and is so fragrant and delicious.

🙋 Frequently Asked Questions

Can I use flour tortillas for enchiladas?

Yes, you can use flour tortillas. Most enchilada recipes like this one traditionally use corn tortillas, but if you want to use flour tortillas, make sure to use the 7 or 8-inch ones and warm them up before rolling.

What is Enchilada Sauce?

Enchilada sauce is a sweet and spicy tomato-based sauce used to make enchiladas and other Mexican cuisine types. It is easy to make at home by blending onions, garlic, tomatoes, broth, chilies, oregano, salt, and pepper in a food processor - then the sauce is simmered until thick and then cooled.

Check out my delicious homemade enchilada sauce which tastes fantastic with this enchiladas recipe.

🧊 Storing and ♨️ Reheating

Theseatk enchiladasare perfect for storing any leftovers to enjoy later or preparing in advance.

Fridge- Allow any leftovers to cool and cover the baking dish with aluminum foil, or if you don't have room in the fridge, you can transfer the contents to an airtight container. It will keep for up to 2 - 3 days.

Freezer- To freeze uncooked enchiladas, prepare the recipe in a large aluminum tray and freeze it for up to 4 months. For cooked leftovers, place the contents into an airtight freezer container.

Reheating- You can preheat your oven to 400 degrees Fahrenheit and bake them until piping hot (around 1o minutes for refrigerated and 18 minutes for frozen). Or you can microwave the leftovers at 1-minute intervals until hot.

👪 Serving Size

This Americas test kitchen chicken enchiladas recipe will give you approximately 6 servings. You could easily double or triple the recipe to freeze some or give it away to friends and family.

Atk chicken enchiladas are constantly requested in my house because they are so darn tasty, and the kids love them, which is a bonus.

📋 Recipe

America's Test Kitchen Chicken Enchiladas Recipe (10)

America's Test Kitchen Enchiladas

This enchilada recipe is inspired by America's test kitchen. I love how they find the best possible way to make a dish by testing it over and over again with different ingredients and different methods until they find the best possible combination of taste, texture, etc. for a perfectly foolproof recipe. Their website says they test each recipe between 30 and 70 times!

4.39 from 13 votes

Print Pin Rate Save

Course: dinner

Cuisine: Mexican

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 420kcal

Author: Kim Grabinski

Ingredients

  • 1 lb. boneless - skinless chicken breasts trimmed & pounded if necessary
  • Salt & pepper
  • 2 ½ cups of enchilada sauce - store bought or from scratch
  • 1 cup finely crumbled queso fresco or feta cheese
  • 1 4 oz. can of green chiles
  • ½ cup minced fresh cilantro
  • 12 6-inch soft corn tortillas
  • Olive oil spray - or you can use olive oil in a little bowl with a brush
  • 1 cup shredded cheddar cheese
  • Lime wedges - optional
  • Sour cream - optional

Instructions

  • Preheat oven to 350. Pat chicken dry and season with salt and pepper.

  • Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

  • Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, ½ cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.

  • Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.

  • Quickly place tortillas on a flat surface and place ⅓ cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9x13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.

  • Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

  • Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.

Notes

Roll each tortilla tightly

Ensure that each tortilla is wrapped and rolled tightly to prevent all the enchiladas from unfolding during baking. The best way to do this is by not overfilling them with too much mixture and keeping it tucked in tightly as you roll the corn tortilla over.

Meat thermometer

If you don't have a meat thermometer to check the temperature of the chicken, you can check if it's cooked by cutting through the middle to see if the juices are clear and there is no pinkness.

Heating the torts

Don't preheat corn tortillas until you're ready for rolling. Otherwise, they will go cold and lose their softness for easier rolling.

Nutrition

Serving: 2enchiladas | Calories: 420kcal | Carbohydrates: 40g | Protein: 29g | Fat: 16g | Saturated Fat: 8g | Fiber: 5g

America's Test Kitchen Chicken Enchiladas Recipe (2024)

FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Are enchiladas better with corn or flour tortillas? ›

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

How do you bake enchiladas so they aren't soggy? ›

Most recipes call for covering the bottom of the pan with enchilada sauce. However, this will cause the bottom of the enchiladas to steam in the sauce, causing the tortillas to soak up the sauce and get really soggy. Instead, just cover the top of the enchiladas with the sauce.

Should you bake enchiladas covered or uncovered? ›

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

What cheese melts the best for enchiladas? ›

Best Melting Cheese for Enchiladas
  • Monterey Jack cheese, Asadero, Queso Quesadilla.
  • Oaxaca and Asadero.

Why do my enchiladas turn to mush? ›

Traditional enchiladas are made with less sauce but, because the tortillas are coated in sauce, it's more evenly distributed throughout the dish. And, with less sauce, it's less likely your tortillas will sog out and disintegrate.

What kind of cheese do Mexican restaurants use in enchiladas? ›

What Cheese is Most Used in Mexico? Cotija cheese is one of the most used varieties in Mexico. You'll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It's a white crumbly variety with a similar flavor and texture to feta.

Do Mexicans use flour tortillas for enchiladas? ›

In its original form as Mexican street food, it was a simple corn tortilla that street vendors would roll up and dip into a chili sauce. The modern stuffed version of this wrapped tortilla is often smothered in sauce and topped with cheese, then baked to perfection. Different recipes use either corn or flour tortillas.

How do you know when enchiladas are done baking? ›

In an oven preheated to 350 degrees F, these chicken enchiladas should be perfectly cooked in about 20 minutes. You'll know the enchiladas are done when they are heated through and the cheese is melted.

Can you prep enchiladas the night before? ›

To make ahead, cover the unbaked enchiladas and store them in the refrigerator for up to 24 hours or wrap tightly with foil and place them in the freezer for up to 3 months. If refrigerated, take the casserole out approximately one hour before baking to come to room temperature.

How long to cook enchiladas at 400 in the oven? ›

Instructions
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the chicken, corn, 1 cup of cheese, 1/2 tsp. salt and 1/4 tsp. ...
  3. Spoon the mixture into the tortillas and roll. ...
  4. Top with enchilada sauce and remaining 1/2 cup of cheese.
  5. Bake 15-20 minutes, until cheese is bubbling.
  6. Sprinkle with cilantro and serve!

Does enchilada sauce go inside or on top? ›

Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese.

What goes well with chicken enchiladas? ›

Perfect for a family dinner with kids, large crowd gatherings, or a small dinner for two! Instant Pot, Air Fryer, and Slow Cooker options included for ease! Chopped salad, rice pilaf, fresh guacamole, and street corn dip – these all go great with chicken enchiladas!

How do you make enchiladas not crack? ›

So I recently devised a way to make the enchiladas pliable so they don't break or tear, but without frying them. Rather than frying the tortillas, I spray one side lightly with vegetable or canola oil cooking spray and then heat them briefly in a hot skillet on both sides.

Why do you cover enchiladas with foil? ›

individually.... if they have already been steamed ...you put a dozen or so in a baking pan unwrapped but with a lot of extra sauce... the wrap is to keep them from drying out in the oven unless they have already been steamed to the 90% cooked range,A sprinkling of pitted black olive pieces it good inside the ...

Why are my enchiladas hard on the bottom? ›

To keep your enchiladas from getting hard, spread a little of whatever sauce you are using (about ½ cup) on the bottom of the pan before adding enchiladas. This keeps the tortillas from getting tough on the bottom.

Are yellow or white onions better for enchiladas? ›

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. What is this? White onions are sharper and more pungent than yellow onions.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Rev. Porsche Oberbrunner

Last Updated:

Views: 5530

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Rev. Porsche Oberbrunner

Birthday: 1994-06-25

Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838

Phone: +128413562823324

Job: IT Strategist

Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing

Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.