Easy Tasty Azteca Chicken Enchilada Recipe In Under 1 Hour
This Azteca chicken enchilada recipe is packed with delicious Mexican flavors! We use high-quality Azteca tortillas with a homemade tomato filling.
This recipe is easy to make and worth every second of making it. We all but guarantee that this will become your new go-to chicken enchilada recipe!
Why We Love This Azteca Chicken Enchilada Recipe?
Azteca is a famous American brand that makes high-quality Mexican products. Their top sellers are their tortilla products. They sell a wide variety of flour and corn tortillas in many different sizes.
These sizes are made according to popular uses for tortillas. For example, they have tortillas for tacos, burritos, and fajitas.
What makes this brand a favorite amongst Mexican cuisine lovers is that their tortillas are very high in quality. They are made with real ingredients and minimal additives and preservatives.
The tortillas are also immediately refrigerated after they have been cooked. This helps lock in the fresh flavors and textures.
Today’s Azteca chicken enchilada recipe can be made using any 7 or 8-inch tortilla from this brand. We recommend using corn tortillas for an authentic texture and flavor. But, you can use flour tortillas if you’d like instead.
What You Need To Make This Azteca Chicken Enchilada Recipe
Ingredients for the pulled chicken
- Vegetable oil, for frying
- 1 1/2 pounds of chicken breasts, skinless and boneless
- Salt and freshly ground black pepper, to taste
- 1 1/2 teaspoons Mexican Spice Blend
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Ingredients for tomato filling
- 1 small red onion, diced
- 3 garlic cloves, minced
- 4 chipotle chilis, deseeded and minced
- 2 cans (15 ounces each) of crushed tomatoes
- 1 1/2 cups corn, frozen or canned
- 1 teaspoon all-purpose flour
Ingredients for assembly
- 16 Azteca tortillas, 7 or 8-inches in diameter
- 1 1/2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend
- Salsa of your choice, garnish
- Sour cream, garnish
- Fresh chopped cilantro, garnish
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large frying pan
- Tongs
- Wooden spoon
- Microwave
- Two 13 x 9-inch baking pans
- Large shallow bowl
- Dinner plate
- Rubber or silicone spatula
Step by step instructions
Step 1: Prepare the pulled chicken
To start, add a couple of tablespoons of oil to a large frying pan. Heat it over medium heat. Then, season the chicken breasts with salt and pepper to taste.
Once your oil is heated, add the chicken breasts and cook them for 5-8 minutes, depending on their thickness. After they have browned nicely, flip them over and cook them until they are finished.
Once they are done, remove them from the pan. Then, allow them to cool slightly in a bowl.
Step 2: Pull the chicken
Once all of your chicken has been cooked and cooled, you can start pulling it apart. Use two forks and pull each piece into shreds.
Once shredded, add the cumin, garlic, and onion powder into the bowl. Then, mix the ingredients together until the chicken is coated well.
Step 3: Prepare the enchilada tomato filling
To make the tomato filling, start by frying the onions, garlic, and chilis in the same pan as you made the chicken. Allow them to cook over low-medium heat for 5 minutes.
Then, add the tomatoes and corn. Bring the mixture to a simmer and allow it to cook for 5 minutes while stirring every now and then.
Once the mixture is uniform, stir in the shredded chicken mixture. Dust the surface with the AP flour and allow it to cook for 3 minutes.
Step 4: Assemble the enchiladas
First, preheat your oven to 360ºF (180ºC).
To start the assembly process, microwave the tortillas for 30 seconds on high so they can soften.
Add 1/2 cup red enchilada sauce to each baking tray. Spread it over the entire surface. Add another cup of enchilada sauce into a shallow bowl.
Place one tortilla in the enchilada sauce so it is lightly coated. Transfer the tortilla to a plate and add about 1/4 cup of tomato and chicken filling.
Roll up each enchilada and place it inside the baking tray. Each tray should have 8 enchiladas.
Step 5: Finish off the enchiladas and bake
Once you have rolled and added all of the enchiladas into the baking trays, it is time to finish them off. Add all leftover enchilada sauce over the packed rolls. Then, cover them with the cheese.
Bake this Azteca chicken enchilada recipe for roughly 15-20 minutes, or until the cheese is completely melted.
Garnish the tray with salsa, sour cream, and fresh chopped cilantro. Serve your enchiladas while they’re still hot.
Expert Tips And Tricks
- To test the doneness of your chicken breasts, test the internal temperature. For chicken, it should be 165ºF (74ºC). Test the thickest part of the chicken breast.
- Don’t pull the chicken into tiny slithers. This will take away a ton of texture and chicken flavor in your enchiladas. The more you shred the chicken, the less texture there will be. But, also don’t leave large chunks of chicken. Just pull it until it looks like pulled pork or chicken in restaurants.
- For our Azteca chicken enchilada recipe, you can use any melting cheese of your choice. We prefer buying the shredded Mexican cheese blend which consists of Monterey Jack, cheddar, Queso Quesadilla, and Asadero. You can also use one or two of these individually if you cannot find a blend.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 40 minutes | 20 minutes | 4-6 |
Wrapping Things Up – How To Make Our Tasty Azteca Chicken Enchilada Recipe
We hope that you enjoyed our Azteca chicken enchilada recipe. Let us know how yours came out and if you made any changes to it! And, if you have any other questions, feel free to ask us in the comments below!
Read more about Tasty Chicken Fajita Omelette IHOP Recipe In 6 Easy Steps
FAQs
What is an authentic enchilada made of?
Traditional enchiladas are made with a combination of chili pepper sauce, beans, meat, cheese, and vegetables. After these ingredients have been individually prepared, they are wrapped together in a corn tortilla and baked with a cheese topping. There are hundreds of different "authentic" enchilada recipes out there.
What is the white cheese on enchiladas?
The white cheese that you commonly see used in and on enchiladas is either Queso Fresco, Cotija, or another type of Queso Blanco (white cheese). There isn't one that is specifically used inside the enchiladas more than the other. Cotija cheese is more commonly used as a topping because of how it browns and melts inside the oven.
Are enchiladas better with corn or flour tortillas?
Authentic enchiladas are made using corn tortillas. And, while flour tortillas are often easier to work with, they don't provide nearly the same delicious texture and flavor that corn tortillas do. So, if you don't want to make your own corn tortillas at home, you can always buy some from a store or even online.
What is the best melting cheese for enchiladas?
The best melting cheese for enchiladas includes Cotija (a type of Mexican white stretch cheese like mozzarella), Montery Jack, Cheddar, Queso Quesadilla, and Asadero. These are only a few great types you can use. But truly the options are only limited to any cheese that melts well and has a semi-neutral flavor.
Easy Tasty Azteca Chicken Enchilada Recipe In Under 1 Hour
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large Frying Pan
- Tongs
- Wooden spoon
- Microwave
- Two 13 x 9-inch baking pans
- Large shallow bowl
- Dinner plate
- Rubber or silicone spatula
Ingredients
Ingredients for the pulled chicken
- Vegetable oil, for frying
- 1 1/2 pounds of chicken breasts, skinless and boneless
- Salt and freshly ground black pepper, to taste
- 1 1/2 teaspoons Mexican Spice Blend
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Ingredients for tomato filling
- 1 small red onion, diced
- 3 garlic cloves, minced
- 4 chipotle chilis, deseeded and minced
- 2 cans (15 ounces ) each of crushed tomatoes
- 1 1/2 cups corn, frozen or canned
- 1 teaspoon all-purpose flour
Ingredients for assembly
- 16 Azteca tortillas, 7 or 8-inches in diameter
- 1 1/2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend
- Salsa of your choice, garnish
- Sour cream, garnish
- Fresh chopped cilantro, garnish
Instructions
- Prepare the pulled chickenTo start, add a couple of tablespoons of oil to a large frying pan. Heat it over medium heat. Then, season the chicken breasts with salt and pepper to taste.Once your oil is heated, add the chicken breasts and cook them for 5-8 minutes, depending on their thickness. After they have browned nicely, flip them over and cook them until they are finished.Once they are done, remove them from the pan. Then, allow them to cool slightly in a bowl.Vegetable oil, for frying, 1 1/2 pounds of chicken breasts, skinless and boneless, Salt and freshly ground black pepper, to taste
- Pull the chickenOnce all of your chicken has been cooked and cooled, you can start pulling it apart. Use two forks and pull each piece into shreds.Once shredded, add the cumin, garlic, and onion powder into the bowl. Then, mix the ingredients together until the chicken is coated well.1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Prepare the enchilada tomato fillingTo make the tomato filling, start by frying the onions, garlic, and chilis in the same pan as you made the chicken. Allow them to cook over low-medium heat for 5 minutes.Then, add the tomatoes and corn. Bring the mixture to a simmer and allow it to cook for 5 minutes while stirring every now and then.Once the mixture is uniform, stir in the shredded chicken mixture. Dust the surface with the AP flour and allow it to cook for 3 minutes.1 small red onion, diced, 3 garlic cloves, minced, 4 chipotle chilis, deseeded and minced, 2 cans (15 ounces ) each of crushed tomatoes, 1 1/2 cups corn, frozen or canned, 1 teaspoon all-purpose flour
- Assemble the enchiladasFirst, preheat your oven to 360ºF (180ºC).To start the assembly process, microwave the tortillas for 30 seconds on high so they can soften.Add 1/2 cup red enchilada sauce to each baking tray. Spread it over the entire surface. Add another cup of enchilada sauce into a shallow bowl.Place one tortilla in the enchilada sauce so it is lightly coated. Transfer the tortilla to a plate and add about 1/4 cup of tomato and chicken filling.Roll up each enchilada and place it inside the baking tray. Each tray should have 8 enchiladas.16 Azteca tortillas, 7 or 8-inches in diameter, 1 1/2 cups red enchilada sauce
- Finish off the enchiladas and bakeOnce you have rolled and added all of the enchiladas into the baking trays, it is time to finish them off. Add all leftover enchilada sauce over the packed rolls. Then, cover them with the cheese.Bake this Azteca chicken enchilada recipe for roughly 15-20 minutes, or until the cheese is completely melted.Garnish the tray with salsa, sour cream, and fresh chopped cilantro. Serve your enchiladas while they're still hot.1 1/2 cups shredded Mexican cheese blend, Salsa of your choice, garnish, Sour cream, garnish, Fresh chopped cilantro, garnish
Notes
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.