Easy Tasty Azteca Chicken Enchilada Recipe In Under 1 Hour

No ratings yet

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!

Prep Time40

Baking Time20

Total Time1

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Keyword: Are enchiladas better with corn or flour tortillas?, azteca chicken enchilada recipe, What is an authentic enchilada made of?, What is the best melting cheese for enchiladas?, What is the white cheese on enchiladas?

Servings: servings

Calories: 350kcal

Author: Ania Cooking Recipes

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 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.
Vegetable oil, for frying, 1 1/2 pounds of chicken breasts, skinless and boneless, Salt and freshly ground black pepper, to taste
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.
1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
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.
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 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.
16 Azteca tortillas, 7 or 8-inches in diameter, 1 1/2 cups red enchilada sauce
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.
1 1/2 cups shredded Mexican cheese blend, Salsa of your choice, garnish, Sour cream, garnish, Fresh chopped cilantro, garnish

Notes

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.

Nutrition