Authentic Arizona-Style Chicken Enchiladas
Dive into a taste of Arizona with these delicious, homemade chicken enchiladas that pay tribute to my dad's culinary roots. Growing up in Phoenix, he developed a deep appreciation for authentic Mexican cuisine, which is often overshadowed by the Tex-Mex offerings in Houston. This recipe captures the true essence of real Mexican flavors, bringing together moist, seasoned chicken with a rich enchilada sauce and melted cheese, all wrapped in soft flour tortillas. The process takes some time, but the reward of homemade perfection is worth every minute. Enjoy making this family favorite for a satisfying dinner that will have everyone coming back for seconds.
8
Servings
350
Calories
9
Ingredients
Ingredients
vegetable oil
1/4 cup (none)
chili powder
4 tablespoons (dried and ground (ancho, chipotle, or cayenne))
garlic powder
2 tablespoons (none)
ground cumin
1 tablespoon (none)
boneless skinless chicken
2 lbs (none)
chicken stock (optional)
2 cups (none)
enchilada sauce
1 (16 ounce) jar (none)
flour tortillas
24 (none)
Colby-Monterey Jack cheese
2 cups (shredded)
Instructions
1
In a large resealable bag, combine the vegetable oil, chili powder, garlic powder, and ground cumin. Mix well and add the boneless skinless chicken. Seal the bag and squoosh until the chicken is evenly coated with the spice mixture. For best results, refrigerate overnight, or if short on time, proceed to the next step immediately.
2
If desired, freeze the marinated chicken and tortillas separately for a future meal. Just remember not to assemble and freeze the finished enchiladas, as the tortillas won’t hold up well.
3
When ready to cook, place the marinated chicken in a crock pot and cook on low for 6 hours, or brown the chicken in a large skillet over medium-high heat for 4-5 minutes per side. If using the stovetop method, add chicken stock and simmer for an additional 20 minutes until the chicken is tender and easily shreds.
4
Once cooked, transfer the chicken to a large bowl, reserving 1/2 cup of the cooking liquid. Shred the chicken with two forks or your hands, then mix in the reserved cooking liquid for added flavor and moisture.
5
Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by pouring in 1/2 cup of the enchilada sauce and swirling it around, coating the bottom evenly.
6
Take a tortilla and spoon about 1/4 cup of the shredded chicken onto the bottom third. Roll it tightly and place seam-side down in the baking dish. Repeat this process until all the chicken is used or the baking dish is filled.
7
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered, and sprinkle with the grated cheese.
8
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy the authentic flavors of these homemade enchiladas.
Nutrition Information
20
Fat
30
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these enchiladas Arizona-style?
They focus on authentic Mexican flavors from Phoenix, using moist seasoned chicken and flour tortillas, contrasting with typical Tex-Mex styles.
How many servings does this recipe provide?
This recipe makes 8 servings.
How long should I cook the chicken in a crock pot?
The marinated chicken should be cooked on low for 6 hours in a crock pot.
Can I freeze the assembled enchiladas for later?
No, it is recommended to freeze marinated chicken and tortillas separately, as the tortillas will not hold up well if assembled and frozen.
What kind of cheese is used in this recipe?
The recipe uses 2 cups of shredded Colby-Monterey Jack cheese.
What oven temperature is required for baking?
Preheat your oven to 350°F (175°C) for baking the enchiladas.
How long do the enchiladas need to bake?
Bake for about 20 minutes, or until the cheese is melted and bubbly.
What type of tortillas are used in this Arizona-style recipe?
The recipe calls for 24 flour tortillas.
How much chicken is needed?
You will need 2 lbs of boneless skinless chicken.
What ingredients are in the chicken marinade?
The marinade consists of vegetable oil, chili powder, garlic powder, and ground cumin.
How long should the chicken marinate?
For best results, refrigerate the chicken in the marinade overnight, though you can proceed immediately if necessary.
What is the alternative to slow cooking the chicken?
You can brown the chicken in a skillet for 4-5 minutes per side and then simmer with chicken stock for 20 minutes until tender.
How do I shred the chicken after it is cooked?
Transfer the chicken to a bowl and shred it using two forks or your hands.
How do I prepare the baking dish for assembly?
Pour 1/2 cup of enchilada sauce into a 9x13-inch baking dish and swirl it to coat the bottom evenly.
How much shredded chicken goes into each tortilla?
Spoon about 1/4 cup of the shredded chicken onto the bottom third of each tortilla.
What is the calorie count per serving?
There are approximately 350 calories per serving.
How much protein is in one serving?
Each serving contains 25g of protein.
How much fat is in one serving?
There are 20g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 30g of carbohydrates.
What type of chili powder should I use?
You can use dried and ground ancho, chipotle, or cayenne chili powder.
How much enchilada sauce is required?
The recipe requires one 16-ounce jar of enchilada sauce.
What size baking dish should I use?
A standard 9x13-inch baking dish is used.
How much garlic powder is used in the spice mixture?
The recipe uses 2 tablespoons of garlic powder.
How much ground cumin is needed?
You will need 1 tablespoon of ground cumin.
Is chicken stock necessary?
Chicken stock is optional and primarily used if you are simmering the chicken on the stovetop.
How do I prevent the chicken from being dry?
Reserve 1/2 cup of the cooking liquid and mix it back into the shredded chicken for added moisture.
How should the tortillas be placed in the baking dish?
Roll the tortillas tightly and place them seam-side down in the dish.
What type of oil is used for the marinade?
The recipe calls for 1/4 cup of vegetable oil.
How many total ingredients are in this recipe?
The recipe contains 9 distinct ingredients.
How do I ensure the chicken is evenly coated with spices?
Place the chicken and spices in a resealable bag and 'squoosh' it until the coating is even.