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Easy Kosher Chicken Enchiladas Recipe – Comfort Food Made Simple

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Meat (Fleishig)

Chicken enchiladas can be delicious without any dairy. Shredded chicken seasoned with onion, garlic, cumin and chili powder is rolled in lightly fried corn tortillas and baked in a rich homemade red chile and tomato sauce.

The Homemade Sauce

Toast the chili powder and spices in oil with a little flour, then whisk in chicken broth and tomato sauce and simmer until thickened. Briefly frying the tortillas in oil makes them pliable and keeps them from getting soggy. Roll them snugly around the filling and cover with sauce.

Kosher Notes

Most enchiladas are covered in cheese and use cream sauces, which can’t go with chicken. This version is meat (fleishig) with no dairy. Garnish with green onions, avocado or cilantro. Use kosher chicken broth.

Make-Ahead

Assemble up to 24 hours ahead, adding 5 to 10 minutes to the baking time. Leftovers keep for 3 to 4 days.

Easy Kosher Chicken Enchiladas Recipe - Comfort Food Made Simple
These kosher chicken enchiladas prove you don't need dairy to make incredible Mexican comfort food. Rich tomato-chile sauce and perfectly seasoned chicken create layers of satisfying flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
For the Enchilada Sauce
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp smoked paprika
  • 2 cups chicken broth kosher
  • 1 can tomato sauce 8 oz
  • 1 tsp kosher salt
For Assembly
  • 12 corn tortillas 6-inch
  • 1/4 cup vegetable oil for frying tortillas
  • 1/4 cup green onions sliced, for garnish

What I use for this recipe

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Method
 

Prepare the Chicken
  1. Preheat oven to 375°F. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  2. Season chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Cook chicken 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Remove chicken and let cool slightly. In the same skillet, sauté diced onion until softened, about 5 minutes.
  4. Add minced garlic, cumin, and chili powder. Cook 1 minute until fragrant.
  5. Shred the cooled chicken using two forks. Mix with the onion mixture and set aside.
Make the Enchilada Sauce
  1. In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat.
  2. Whisk in flour and cook 1 minute, stirring constantly.
  3. Add chili powder, cumin, garlic powder, oregano, and smoked paprika. Cook 30 seconds until fragrant.
  4. Gradually whisk in chicken broth, then add tomato sauce and salt.
  5. Bring to a boil, then reduce heat and simmer 10 minutes until thickened. Remove from heat.
Assemble the Enchiladas
  1. Heat 1/4 cup vegetable oil in a small skillet over medium heat. Quickly fry each tortilla for 10-15 seconds per side until just softened. Drain on paper towels.
  2. Spread 1/2 cup enchilada sauce in the bottom of a 9x13 inch baking dish.
  3. Place about 1/3 cup chicken filling in the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
  4. Pour remaining enchilada sauce over the rolled tortillas, making sure they're well covered.
  5. Bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through.
  6. Garnish with sliced green onions before serving.

Notes

These enchiladas can be assembled up to 24 hours ahead and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold. For a spicier version, add 1 diced jalapeño to the chicken mixture. Leftover enchiladas keep well in the refrigerator for 3-4 days and reheat nicely in the microwave.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 920mg 40%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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