Gerry's Chicken Enchiladas

why make this recipe

Gerry’s Chicken Enchiladas are a delicious and comforting dish that is perfect for any occasion. They combine tender chicken, flavorful spices, and gooey cheese wrapped in soft tortillas. This recipe is not only tasty but also easy to make, making it an excellent choice for family dinners or gatherings with friends. Plus, it’s a wonderful way to enjoy homemade Mexican cuisine right in your own kitchen!

how to make Gerry’s Chicken Enchiladas

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
12 small chile peppers, diced (Optional)
1 bunch green onions, chopped, divided
1 cup heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese, divided
1 (10 ounce) can enchilada sauce

Directions:

Cut the chicken breasts into 1-inch strips, and place them in a medium bowl. Add marinade and toss to coat the chicken well. Cover and let marinate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
Heat the vegetable oil in a skillet over medium heat. Add the chicken and chopped onion. Cook until the chicken is browned and the onion is soft.
Stir in the stewed tomatoes, cream of chicken soup, chicken broth, and diced tomatoes. Bring the mixture to a boil. Then reduce the heat and let it simmer until the chicken is fully cooked, about 20 to 30 minutes.
Remove the chicken from the skillet and shred it when it is cool enough to handle. Keep simmering the tomato mixture until it reduces.
Mix the shredded chicken with 1/4 cup of the reduced tomato mixture and the chopped green onions.
Pour the remaining tomato mixture into a baking dish.
Heat the heavy cream in a skillet. Dip each tortilla in the cream. Fill them with the chicken mixture and some cheese, then roll them up and place seam-side down in the baking dish.
Drizzle the enchilada sauce over the top, and sprinkle with the remaining cheese and green onions.
Bake uncovered for about 25 minutes, or until the cheese is melted and bubbly.

how to serve Gerry’s Chicken Enchiladas

Gerry’s Chicken Enchiladas are best served hot. You can place them on a plate and garnish with extra chopped green onions. You can also add toppings like sour cream, avocado slices, or fresh cilantro for added flavor and color.

how to store Gerry’s Chicken Enchiladas

If you have leftovers, you can store them in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. To reheat, simply pop them back in the oven until warmed through or use a microwave if you’re in a hurry.

tips to make Gerry’s Chicken Enchiladas

For extra flavor, consider adding spices like cumin or chili powder to the chicken while it’s cooking.
If you want a bit of heat, add diced jalapeños or use spicy enchilada sauce.
Feel free to switch up the cheese; pepper jack can give a nice kick!

variation (if any)

You can customize this recipe by using ground turkey or beef instead of chicken. Vegetarian options like beans or vegetables also make great fillings if you want a meatless meal.

FAQs

1. Can I prepare the enchiladas ahead of time?
Yes, you can assemble the enchiladas in the baking dish and cover them. Store them in the refrigerator overnight and bake them when you’re ready.

2. Can I freeze Gerry’s Chicken Enchiladas?
Absolutely! You can freeze the assembled enchiladas. Just cover them tightly with foil or plastic wrap, and they should be good for up to 2 months. Thaw in the refrigerator before baking.

3. What can I serve on the side?
Some great side dishes are Mexican rice, refried beans, or a fresh salad. These will complement the enchiladas wonderfully!