Hamdi Saidani Bobby Flay Chicken Enchiladas feature seasoned chicken, corn, and chiles wrapped in tortillas, baked with enchilada sauce and cheese. Ready in 45 minutes, serves 8.
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🧡 Why You’ll Love This Chicken Enchiladas Recipe:
- Flavorful Ingredients: They’re packed with tender chicken, savory cheese, and flavorful enchilada sauce.
- Versatility: You can customize them with your favorite toppings like avocado, sour cream, or cilantro.
- Family Favorite: A crowd-pleasing dish loved by kids and adults alike.
❓What Is Bobby Flay Chicken Enchiladas Recipe?
Bobby Flay Chicken Enchiladas use seasoned chicken, onion, garlic, corn, chiles, chipotle, and tomatoes. Wrapped in corn tortillas, covered with enchilada sauce, and topped with cheese.
🍗 Bobby Flay Chicken Enchiladas Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can of stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheese
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
🥘How To Make Bobby Flay Chicken Enchiladas
- Season chicken with salt, pepper, cumin, garlic powder, and Mexican spices. Brown in an oiled pan for 7 minutes each side. Let cool.
- Sauté onion and garlic in pan drippings. Add corn, chiles, and tomatoes.
- Shred cooled chicken and add to the veggie mix. Dust with flour.
- Microwave tortillas for 30 seconds.
- Coat two 13×9-inch pans with enchilada sauce.
- Dip tortillas in sauce, add 1/4 cup chicken mix, fold, and place in pans.
- Cover with remaining sauce and cheese. Bake at 350°F for 15 minutes.
- Garnish with cilantro, scallions, sour cream, and tomatoes. Serve with Spanish rice and beans.
💭 Recipe Tips
- Balance Flavors: Adjust the amount of chipotle chiles to control the spice level and add smoky depth to the dish.
- Tortilla Handling: Warm tortillas briefly before filling to prevent cracking and make them more pliable for rolling.
- Layering Technique: Layer the enchiladas evenly in the baking dish to ensure each bite has a perfect balance of sauce, cheese, and filling.
🍚 What To Serve With Chicken Enchiladas?
Serve Chicken Enchiladas with Crunchy Rice, Crispy Rice, Zucchini Pasta, Pickled Cucumbers,Green Chile Sauce, Mango Salsa, and Mashed Potato.
🎚 How To Store Leftovers Chicken Enchiladas?
- In the Fridge: Store leftovers chicken enchiladas in an airtight container for 3 days.
- In the Freezer: Freeze leftovers chicken enchiladas in a suitable container for 2 months.
🥵 How To Reheat Leftovers Chicken Enchiladas?
- In the Oven: Reheat leftovers chicken enchiladas for 20 minutes at 350°F.
- In the Microwave: Heat leftovers chicken enchiladas on high for 2 minutes.
- On the Stove: Warm leftovers chicken enchiladas in a skillet over medium heat for 5 minutes.
- In the Air-Fryer: Reheat leftovers chicken enchiladas in the air fry for 5 minutes at 350°F.
FAQ’S:
What Kind Of Cheese Is Best For Chicken Enchiladas?
The best cheeses for Chicken Enchiladas are cheddar, Monterey Jack, or Mexican cheeses like Queso Oaxaca. These cheeses melt well and add a rich flavor that complements the enchilada sauce and chicken.
How Do You Prevent Chicken Enchiladas From Getting Soggy?
To prevent Chicken Enchiladas from getting soggy, lightly fry or warm the tortillas before filling and rolling them.
Can I Use Corn Tortillas Instead Of Flour For Chicken Enchiladas?
Yes, you can use corn tortillas instead of flour for Chicken Enchiladas. Corn tortillas offer a traditional flavor and texture that pairs well with the chicken and enchilada sauce.
How Do You Make Chicken Enchiladas With A Verde Sauce?
To make Chicken Enchiladas with Verde (green) sauce, prepare the verde sauce using ingredients like tomatillos, green chilies, cilantro, and onion.
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Bobby Flay Chicken Enchiladas Nutrition Facts
- Calories: 268
- Total Fat: 9.9g
- Saturated Fat: 4.1g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 1.1g
- Monounsaturated Fat: 3.8g
- Cholesterol: 31mg
- Sodium: 622mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2.2g
- Sugars: 2.4g
- Protein: 14g
- Calcium: 129mg
- Iron: 2.1mg
- Potassium: 131.7mg
Bobby Flay Chicken Enchiladas
Description
Bobby Flay Chicken Enchiladas feature seasoned chicken, corn, and chiles wrapped in tortillas, baked with enchilada sauce and cheese. Ready in 45 minutes, serves 8.
Ingredients
Instructions
- Season chicken with salt, pepper, cumin, garlic powder, and Mexican spices. Brown in an oiled pan for 7 minutes each side. Let cool.
- Sauté onion and garlic in pan drippings. Add corn, chiles, and tomatoes.
- Shred cooled chicken and add to the veggie mix. Dust with flour.
- Microwave tortillas for 30 seconds.
- Coat two 13×9-inch pans with enchilada sauce.
- Dip tortillas in sauce, add 1/4 cup chicken mix, fold, and place in pans.
- Cover with remaining sauce and cheese. Bake at 350°F for 15 minutes.
- Garnish with cilantro, scallions, sour cream, and tomatoes. Serve with Spanish rice and beans.
Notes
- Balance Flavors: Adjust the amount of chipotle chiles to control the spice level and add smoky depth to the dish.
Tortilla Handling: Warm tortillas briefly before filling to prevent cracking and make them more pliable for rolling.
Layering Technique: Layer the enchiladas evenly in the baking dish to ensure each bite has a perfect balance of sauce, cheese, and filling.