Easy Chicken Enchiladas
with homemade pico de gallo
Enchiladas with Homemade Pico de Gallo
this is great for meal prep & packed with flavor!
I used to make this dish all the time when I cooked for a few of the Indiana Pacers! They all loved super spicy food. So I would add tons of chili powder, lots of fresh pico for the side and I always gave them beans and rice as well!
I loved that I would make a big batch and was able to feed a few different mouths with one batch!
This recipe is perfect for a family dinner, or meal prep. It keeps really well in the fridge for about 3 days!
Use whatever toppings you like to finish them off. I love using scallions, cilantro and greek yogurt (yup, that’s my sour cream substitute)! What are your favorite enchilada toppings? Let me know below!
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Just take it in the morning, with some vitamin C (like lemon water), without any caffeine!
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Enchiladas with Homemade Pico de Gallo Grocery List
Substitutions are listed next to each ingredient!
Produce
3 roma tomatoes
4 limes
2 cloves garlic
2 bunches of cilantro
1/2 white onion
Meat/Dairy
2 large chicken breasts
2 cups shredded Mexican-blend cheese
Canned Goods
2 cups enchilada sauce, this can be your favorite sauce green or red (about 20 oz)
1 16 oz jar salsa verde, any salsa would work if you have another one on hand
16 corn or flour tortillas (4 - 7 inches)
1 tablespoon avocado oil or olive oil
Spices/Seasoning
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes or chili powder (optional)
Appliances & Cookware Needed
*my recommendations are linked below!
Oven preheated to 400F with 9x13 baking dish
1x burner on the stove
Small stockpot, with lid (for boiling chicken)
2x forks or hand mixer (for shredding chicken)
1x chefs knife
1x large bowl
Chicken Enchiladas with a Zesty Pico de Gallo
Serves: 6-8
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 80 minutes
Ingredients
2 cups enchilada sauce, this can be your favorite sauce green or red (about 20 oz)
16 corn or flour tortillas (4 - 7 inches)
2 cups shredded Mexican-blend cheese
1 bunch of cilantro
2 limes
Shredded Chicken
2 large chicken breasts
1 tablespoon avocado oil or olive oil
1 16 oz jar salsa verde, any salsa would work if you have another one on hand
1/4 cup cilantro, chopped
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes or chili powder (optional)
Pico de Gallo
3 roma tomatoes
1/2 white onion, minced
1/2 cup cilantro, chopped
2 limes, juiced
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Optional Toppings
Homemade Pico
Sour cream or greek yogurt
Chopped scallions/green onion
Chopped cilantro
Directions
Preheat oven at 400 degrees Fahrenheit.
Shredded Chicken
Heat 1 tablespoon of oil in a pot over medium heat, sear chicken on both sides for about 3 minutes. Pour the jar of salsa verde over the chicken. Cover and let it boil for 10-15 minutes.
Remove the cooked chicken from the pot. Shred with a fork. Pour it back into the pot, add pepper and red pepper flakes. Mix until combined.
Assemble
Prepare your 13x9 oven safe baking dish
Fill tortillas with about 1/4 cup - 1/3 cup shredded chicken, optional to sprinkle cheese inside. Roll it up and place it in the baking sheet, seam down (so it doesn’t roll open).
Continue filling until all of the chicken is used up.
Move to the veggie filling, add 2-3 tablespoons cheese to the inside of the veggie filling and roll, similar to the chicken. Continue to fill the pan until all filling is complete.
Add about 1 cup enchilada sauce to the top to coat the tortillas.
Add the juice of 2 limes to the top.
Sprinkle with your preferred amount of cheese.
Cover with aluminum foil (making sure not to press down on the enchiladas).
Bake for 20 minutes, until cheese is melted. Remove the foil and bake for another 2 minutes.
Allow the enchiladas to sit for 10 minutes before digging in! Serve with your favorite toppings!
Pico de Gallo
Chop all ingredients them add them into a bowl. Stir to combine & add more flavoring if desired. Serve with the enchiladas or as a dip to chips!
Tips & Tricks!
The Pico de Gallo is best when it sits for a few hours in the fridge to combine all of the flavors!
If using corn tortillas, I recommend wrapping them in a damp paper towel or hand towel, putting them in the microwave for 30 seconds to become pliable, then filling!
Place the rolled tortillas (with the filling) stem side down to allow them to stay together. Sometimes you can use a toothpick, then make sure to pull it out before it goes in the oven!
Enchilada sauce can be made at home but I find that using store bought makes
Feel free to make your own enchilada sauce prior to class if you do not want to make store bought.
You can also use any leftover chicken or a rotisserie chicken from the store, then adding the salsa verde to it for flavor.
To store enchiladas, place them in an airtight container in the fridge for 4 days.
To freeze enchiladas, place the lid on the container, and freeze for 2 months. Thaw & bake when you are ready to enjoy!
In case you missed it…
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This Trader Joe’s lentil bruschetta flatbread is a great 15 minute vegetarian dinner!
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Thank you so much. This sounds delicious!