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Restaurant-Style Mexican Chicken Enchiladas: A Family Favorite

The aroma of simmering chicken, spiced just right, always takes me back to my Aunt Maria’s bustling kitchen. Laughter, Spanish music, and the clatter of pans formed the soundtrack to family gatherings where these enchiladas were the undisputed star. Each bite, a warm corn tortilla embracing flavorful shredded chicken and melting cheese, was a taste of home and the joy of sharing a meal with loved ones. This isn’t just a recipe; it’s a cherished tradition passed down through generations, and I’m thrilled to share it with you.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 55 minutes
Yields: Approximately 60 enchiladas
Serves: 7-10
Dietary Type: Not specified (Can be modified to be gluten-free by ensuring enchilada sauce is gluten-free)

Ingredients

5 lbs chicken wings, legs, and thigh assortment (thawed if frozen)
5 bay leaves
3 tablespoons minced garlic
1/2 of an onion (sliced)
2 1/2 teaspoons salt
1 tablespoon red pepper flakes
1 whole head of lettuce (shredded)
2 whole onions (chopped)
3 cups Monterey Jack pepper cheese (shredded)
3 cups Colby-Monterey Jack cheese (shredded)
3 tablespoons garlic powder
2 tablespoons ground black pepper
1 1/2 teaspoons salt
2 teaspoons chili powder
2 (10-14 ounce) cans olives (chopped)
Old El Paso enchilada sauce (mild or hot, your preference)
2 (30 count) packages corn tortillas (white corn)

Equipment Needed

7-10 quart pot
Large bowl
3 13×9 inch pans (or 4-5 8×8 pans)
Cooking spray
Wide spatula

Instructions

Prepare the Chicken: Place the thawed chicken into a 7-10 quart pot. Pour fresh water into the pot until the water covers all the chicken plus about 6 inches more. Place the pot on a burner.
Add Aromatics: Add the 5 bay leaves, 3 tablespoons minced garlic, 1/2 of the sliced onion, 2 1/2 teaspoons salt, and 1 tablespoon red pepper flakes to the pot.
Boil the Chicken: Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle boil. Cover the pot and boil for 1 hour and 20 minutes, or until the chicken is very tender and easily falls off the bone.
Cool the Chicken: Once the chicken is cooked, carefully remove it from the pot and place it into a very large bowl. Place the bowl in the refrigerator for about 20 minutes to cool down slightly, which will make it easier to handle for shredding.
Concentrate the Broth: While the chicken is cooling, drain about half of the broth from the pot. Bring the remaining broth to a boil uncovered on the stovetop, allowing it to reduce and concentrate the flavors.
Shred the Chicken: Remove the bowl of chicken from the refrigerator. Using your hands or two forks, begin shredding each piece of chicken apart, discarding any skin, fat, bones, and cartilage. It’s crucial to ensure you have removed all bones and cartilage.
Create the Filling: To the shredded chicken, add the shredded lettuce, 2 whole chopped onions, 1 1/2 cups Monterey Jack pepper cheese, 1 1/2 cups Colby-Monterey Jack cheese, 3 tablespoons garlic powder, 2 tablespoons ground black pepper, 1 1/2 teaspoons salt, 2 teaspoons chili powder, and 1 can of chopped olives. Mix thoroughly until all ingredients are well incorporated. Set the chicken mixture aside.
Prepare the Pans: Lightly spray 3 13×9 inch pans (or 4-5 8×8 inch pans) with cooking spray.
Warm the Enchilada Sauce: Pour all of the enchilada sauce into the pot with the boiled broth. Mix well to combine the sauce and broth. Turn the heat down to medium-low to keep the sauce warm.
Assemble the Enchiladas: It’s helpful to have someone assist you with this step! Place a single corn tortilla on a wide spatula. Dip the tortilla lightly into the warm enchilada sauce, leaving it in the sauce for no more than 5 seconds to soften it.
Fill and Roll: Place the softened tortilla into a prepared pan. Spoon about 1/4 cup of the chicken mixture onto the tortilla. Roll the tortilla up as tightly as you can without tearing it.
Repeat and Arrange: Repeat the dipping, filling, and rolling process until all of the tortillas and chicken mixture have been used. Place each rolled enchilada tightly and close to each other in the prepared pans.
Top with Sauce, Cheese, and Olives: Pour the remaining enchilada sauce evenly over the prepared enchiladas. Sprinkle the remaining Monterey Jack pepper cheese, Colby-Monterey Jack cheese, and chopped olives over the enchiladas.
Bake: Cover the pans tightly with aluminum foil. Place the pans in a preheated oven at 350°F (175°C) for 35 minutes.
Broil (Optional): Remove the foil and broil on HI for the last 5 minutes, or until the cheese is melted and bubbly with some browned spots. Keep a close eye on them to prevent burning.
Cool and Serve: Remove the enchiladas from the oven and allow them to cool, uncovered, for about 10 minutes before serving.
Garnish and Serve: Serve warm with sour cream, salsa, and green onions, if desired.

Expert Tips & Tricks

Don’t Oversoak Tortillas: Soaking the corn tortillas for too long will cause them to become overly soft and prone to tearing when you roll them. A quick dip is all you need.
Warm Tortillas: If your tortillas are cracking when rolling, try warming them slightly in a dry skillet or microwave before dipping them in the sauce. This will make them more pliable.
Make Ahead: The chicken filling can be made a day or two in advance and stored in the refrigerator. This can significantly reduce the preparation time on the day you plan to bake the enchiladas.
Spice Level: Adjust the amount of red pepper flakes and chili powder to suit your preferred spice level. You can also use a hot enchilada sauce for an extra kick.
Cheese Combination: Feel free to experiment with different cheese combinations. Cheddar, Oaxaca, or even a Mexican cheese blend would work well in this recipe.

Serving & Storage Suggestions

Serve these enchiladas hot, straight from the oven, garnished with your favorite toppings like sour cream, guacamole, salsa, or chopped green onions. To store leftovers, allow the enchiladas to cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days. You can also freeze the enchiladas for longer storage (up to 2-3 months). To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1579.6 kcal	N/A
Calories from Fat	857 g	54%
Total Fat	95.3 g	146%
Saturated Fat	35 g	175%
Cholesterol	335.9 mg	111%
Sodium	2806.5 mg	116%
Total Carbohydrate	88.8 g	29%
Dietary Fiber	15.1 g	60%
Sugars	3.9 g	N/A
Protein	94.9 g	189%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Enchiladas: Substitute the chicken with cooked black beans, pinto beans, or a mixture of sautéed vegetables like bell peppers, corn, and zucchini.
Gluten-Free: Ensure the enchilada sauce is gluten-free and use corn tortillas.
Spicy Enchiladas: Add diced jalapeños to the chicken filling or use a spicier enchilada sauce.
Creamy Enchiladas: Stir in some sour cream or cream cheese into the chicken filling for a richer flavor.
Different Protein: Use shredded pork or ground beef instead of chicken.

FAQs (Frequently Asked Questions)

Q: Can I make these enchiladas ahead of time and freeze them?
A: Yes, you can assemble the enchiladas and freeze them before baking. Thaw them overnight in the refrigerator before baking as directed.

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. However, be aware that they may become a bit softer during baking.

Q: How do I prevent the tortillas from tearing when rolling?
A: Briefly dipping the tortillas in warm enchilada sauce helps to soften them and make them more pliable, reducing the risk of tearing. Also, don’t overfill them.

Q: What if I don’t have Monterey Jack or Colby-Monterey Jack cheese?
A: You can substitute with other cheeses that melt well, such as cheddar, Oaxaca, or a Mexican cheese blend.

Q: Can I use rotisserie chicken to save time?
A: Absolutely! Using rotisserie chicken is a great shortcut. Simply shred the chicken and proceed with the recipe as directed.

Final Thoughts

These restaurant-style Mexican chicken enchiladas are a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or any occasion where you want to share a delicious and comforting meal. Don’t be intimidated by the length of the recipe; each step is simple, and the results are well worth the effort. I encourage you to try this recipe and make it your own, adjusting the flavors to your preference. Enjoy, and please let me know what you think! Buen provecho!

Mexican Chicken Enchiladas (Restaurant Style) Recipe