Chicken Cordon Bleu

Chicken Cordon Bleu has layers of ham and cheese wrapped inside succulent crumbed chicken breast and with a crunchy breadcrumb crust. This one is oven-baked making it healthier too.

Chicken is an easy and favorite dish! For more succulent chicken, try this Chicken and these Chicken Nuggets too.

Homemade Chicken Cordon Bleu

This crunchy breadcrumb coated chicken cordon blue has it all. Flavor, juicy chicken and gooey cheese, it’s all topped with a rich and creamy mustard sauce that’s so simple to make.

After loads of testing with different filling and cooking methods, I can now share all the tips for the perfect cordon bleu recipe.

What is Cordon Bleu?

Traditionally, cordon bleu is some form of schnitzel filled with ham and cheese, then rolled and pan fried.

This one is oven baked making it a little healthier and also easier to make. Once they’re ready to cook, then go straight into a hot oven and bake for around 30 minutes. No babysitting necessary.

Ingredients in Classic Chicken Cordon Bleu

One of the greatest things about this recipe is it uses minimal ingredients and they’re all very common.

• Chicken breast: use cutlets / schnitzel or cut them yourself from scratch.
• Ham: Use very thinly sliced or shaved ham and ham cut off the bone has the best flavor.
• Cheese: Gouda is wonderful, if you can get it, but Swiss or Provolone work well too. Even cheddar. You want a creamy semi-hard cheese in either slice or block form – not shredded.
• Plain flour, salt, onion powder and pepper: This makes up the first of the 3 dredging / breading stages, perfectly seasoning the chicken at the same time.
• Egg: Just one egg for this recipe will coat 4 cordon bleus.
• Panko bread crumbs: I like panko as they’re light and super crispy but other types will work too.
• Olive oil: Just a touch is mixed with the breadcrumbs, which helps them to get crunchy and get a touch of color too.

Ingredients for the Sauce

This cordon bleu recipe comes with it’s own super simple creamy mustard sauce too. Don’t feel like creamy mustard sauce? Try this Homemade Cheese Sauce or even this Easy Homemade Tomato Sauce.

• Chicken stock / broth: Use a low sodium, good-quality stock. Qualities vary greatly but a good one will be flavorful before you add anything else.
• Dried thyme: You can use other dried herbs too – sage, basil, oregano will all work well.
• Single / Light Cream: You can also use heavy cream if that’s what you have on hand.
• Dijon mustard: Dijon is definitely best here – it gives a light tang and good mustard hit. You can use the same quantity of mustard powder, or use wholegrain mustard for something different.
• Cornstarch and water: This simple mix will thicken your sauce without the need to make a roux. You only need a little and it doesn’t alter the texture or flavor of the sauce in any way.

How to Make Chicken Cordon Bleu

Here’s the quick step by step details for making chicken cordon blue but make sure to check out my tips below this section for all the tips to make them perfect.

1. Pound the chicken out to an even thickness all over (about ¼ to ⅓ of an inch).
2. Place ham then cheese on top of the chicken.
3. Roll it up tightly pulling in the sides as you go.
4. Wrap in plastic wrap and freeze for 40-60 minutes.
5. Unwrap and coat first in a flour mixture, then egg, then breadcrumbs.
6. Bake for 30-35 minutes – cooking time will depend on the size of your chicken breasts.

Cordon Bleu Tips and Tricks

• Pound the chicken: This does three things – it tenderizes the meat, makes it larger (easier to fit in filling and roll) and it makes the meat even thickness all over (so it cooks evenly too). Don’t be too rough though.
• Cover the chicken: Cover the meat with plastic wrap before pounding to stop any bits spraying off all over your kitchen.
• Ham first: Place a thin layer of ham all over the chicken first.
• Cheese second: Cut the cheese so that it sits at least 1 inch from both sides of the chicken. The ham is then folded over it creating a little parcel. This locks the gooey cheese in so there’s less chance of it escaping.
• Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull in the sides as you go. Make sure not to roll the plastic wrap inside the chicken. Once rolled up, wrap it tightly in plastic wrap.
• Bread quickly: Remove the plastic wrap and work quickly when you bread the parcels. The heat from your hands can heat them up too much which may cause them to unroll.
• Use a rack: Place the chicken on a rack, on top of a baking tray to bake. This will allow the air to circulate around the whole chicken parcel meaning crispy breadcrumbs all over. No soggy bits and no need to turn them.

What to Serve with Chicken Cordon Bleu

Chicken cordon bleu is a rich dish with bold flavors so simple sides work best. Try this Perfect “Roasted” Air Fryer Asparagus or Panzanella Salad.

This Amazing Pear and Beet Salad is a lovely side in addition to some Amazing Air Fryer French Fries.

How to Freeze it

Freezing the chicken parcels for 40-60 minutes before cooking will assist in the chicken holding it’s shape making it easier to handle and again making sure that cheese can’t escape once it starts baking.

More Amazing Chicken Recipes

• How to Make Chicken Schnitzel
• Creamy Peppercorn Chicken
• Air Fryer Whole Chicken
• Perfect Garlic Roasted Chicken with Vegetables
• Grilled BBQ Chicken

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Chicken Cordon Bleu

Classic Chicken Cordon Bleu has layers of ham and cheese wrapped inside succulent crumbed chicken breast and with a crunchy breadcrumb crust. This one is oven-baked making it healthier too.

Course Dinner

Cuisine French

Keyword chicken cordon bleu, cordon bleu recipe

Prep Time 20 minutes

Cook Time 30 minutes

Chilling time 40 minutes

Total Time 1 hour 30 minutes

Servings 6 serves

Calories 363kcal

Author Marie Roffey

Ingredients

FOR THE CHICKEN

• 4 chicken cutlets / un-crumbed schnitzels (notes)
• 5 ounce thinly sliced or shaved ham
• 4 ounce sliced or block cheese (Gouda, Swiss or Provolone)
• 2 ½ tablespoons all purpose flour
• 1 teaspoon salt
• ½ teaspoons onion powder
• ½ teaspoon cracked black pepper
• 1 large egg
• 1 cup panko bread crumbs (notes)
• 1 teaspoon olive oil

FOR THE MUSTARD SAUCE

• 1 cup low sodium chicken stock
• 1 teaspoon dried thyme
• ⅔ cup cream
• 2 tablespoons dijon mustard
• 4 teaspoons cornstarch
• 4 teaspoons water

Instructions

FOR THE CHICKEN

• One at a time, place a chicken cutlet on a chopping board, cover with plastic wrap, then gently bash out to about ¼ inch thick with the flat side of a meat mallet (or bottom of a heavy based pan).
• Sit one cutlet on a clean piece of plastic wrap. Cover all over with ¼ of the ham. Place ¼ of the cheese in the centre, making sure it's at least 1 inch from the edges. Fold the ham over the cheese on the sides and the part closest to you.
• Roll the chicken up tightly away from you, pulling in the edges as you go. Use the plastic wrap to help but don't let the plastic wrap end up inside the chicken.
• Wrap the chicken tightly in the plastic wrap, then place on a plate. Repeat with the other 3 cutlets.
• Freeze for 40-60 minutes - just until a little firmer, not frozen (this will help them keep their shape) as you coat and bake them.
• Preheat the oven to 400F. Line a large baking tray with baking paper then sit an oven proof rack on top. Set aside.
• In a medium bowl, combine the flour, salt, onion powder and pepper. Beat the egg in a second bowl. To a third bowl, add the crumbs and oil, then mix well so the crumbs are evenly coated.
• Unwrap the chicken then roll in the flour mix, making sure it's well coated all over. Repeat with the rest, placing them back on the plate.
• Coat 1 piece of chicken in the egg then let the excess drip off, before coating well in crumbs, making sure to press them on. Place on the prepared rack and repeat with remaining chicken parcels.
• Bake for around 30 minutes, until starting to turn golden and cooked through.

FOR THE MUSTARD SAUCE

• While the chicken bakes, heat the stock and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
• Add the cream and dijon and stir to combine. Bring back to a simmer.
• Combine the corn starch and water then pour half into the sauce while constantly whisking. Add more until its the consistency you like. If it gets too thick, just add a little water or stock.
• Season with salt and pepper.

Notes

1. Chicken cutlets are chicken breasts that have been sliced in half through the thickness making 2 thinner breasts. You can do this yourself using large chicken breasts.
   • Place the chicken breast on a chopping board and place one hand on top to press down lightly.
   • Use a sharp knife to slice through the centre, starting at the thickest end and working towards the thin tip.
2. Panko bread crumbs are light and very crispy Japanese bread crumbs. They're available in most grocery stores.

Nutrition

Calories: 363kcal | Carbohydrates: 13g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 964mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg

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Parmesan Garlic Air Fryer Carrots

Air Fryer Carrots are perfectly seasoned and absolutely delicious!  This side dish is perfectly crisp on the outside, tender on the inside and so full flavor.

Similar to these Carrots, and Honey Carrots, these are going to become a favorite. Carrots are just plain tasty, especially in this Cake!

Parmesan Garlic Air Fryer Carrots

An amazing side dish goes a long way to making the perfect dinner just right! Side dishes play just as much of a role as the main dish in making the meal spectacular. You want to pick one that will compliment it in both color, flavor, and texture.  A great dinner usually has a bit of everything. Of course mixing and matching as dietary needs vary. That is where these air fryer parmesan garlic carrots comes in. These are literally one of the best side dishes you can make!

These carrots are fast, easy and the perfect texture! Their sweet savory flavor compliments almost any dish. Carrots are packed with good for you vitamins and minerals and cooking them in the air fryer keeps most of them in tact. These parmesan air fryer carrots are some of our favorites to munch on. They are so dang good, you have to try them.

What You Need For Easy Air Fryer Carrots

I love cooking with my air fryer. It literally seems to have no limits to what it can do. These carrots are no exception.

• Carrots: I used 6 large carrots that are peeled and sliced.
• Olive Oil: The base of the seasoning and will help to give the carrots that incredible outside crisp.
• Parmesan: Finely grated parmesan.
• Italian Seasoning: This is a classic combination of herbs and spices that are divine.
• Garlic Powder: Gives the garlic flavor without chunks of minced garlic.
• Salt and Pepper: Add to taste.

Making Garlic Carrots in the Air Fryer

These are going to cook fast which is perfect when you need a scrumptious side dish fast.

• Dressing: In a medium sized bowl add the olive oil, parmesan Italian seasoning, garlic powder, and salt and pepper.
• Coat: Toss the dressing with the carrots making sure they get nicely coated.
• Cook: Place the carrots in the basket in a single layer of the air fryer. Cook at 360 degrees for 10-12 minutes or till tender and crispy.

Tips For Tasty Air Fryer Carrots

These air fryer carrots almost taste as good as french fries, they actually make a great substitute if you want.

• Air Fryer: Make sure you know your air fryer, it may take less or more time to cook your carrots depending on how your air fryer cooks. Check them at about 7 minutes, then about every 2 minutes after till desired doneness. The size of the carrots will also make a difference in cooking times. If you have thin carrots or use baby carrots it may take less time.
• Carrots: I like to use big carrots that I peel and cut myself. They have way more flavor than baby carrots, in my opinion. Feel free to use baby carrots though, they totally work. If your baby carrots are super wet, which sometimes happens, pat them dry with a paper towel before coating. This way the coating sticks to the carrots and will crisp up the carrots better and prevent steaming them instead of air frying them.

Variations

There are a few ways you can change these up!

• Different Carrots: Try using different colored carrots. Carrots come in purple, red, white, and yellow. This will make your side dish that much more colorful and still yummy!
• How to Cut carrots: Instead of chunking the carrots, try slicing them lengthwise for a french fry like shape. My kids love to eat them with their fingers this way. I just love that they eat them.
• Different Spices: There are so many different way to season these air fryer carrots.  Try dill, chili powder, turmeric, onion powder or ranch mix.

What To Serve These Roasted Carrots With

Carrots are nutritious and good for you so you will want to serve these up as much as you can. Using an air fryer makes them super yummy! Because they are a sweet and savory flavor they pair well with so much. Here are a few ideas.

• Garlic Butter Herb Prime Rib
• Lemon Garlic Parmesan Shrimp Pasta
• Easy London Broil
• The Best Lobster Tail Ever
• Brown Sugar Garlic Salmon

Storing the Best Air Fryer Carrots

These carrots store beautifully in the fridge in a tightly sealed container for up to 4 days. Reheat them in the air fryer at 360 degrees for 1-2 minutes. You can also warm them up in the microwave.

More Side Dishes To Make Your Meals Amazing

Side dishes compliment the main dish, round it out and make sure you have a bit from every food group on the table. Next time you need a killer side dish, start with one of these tried and true and go from there. I have a whole list of great ones.

• Creamy Parmesan Garlic Brussel Sprouts
• The Best Funeral Potatoes
• Jiffy Corn Casserole
• Strawberry Pretzel Salad
• Homemade Parker House Dinner Rolls

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Air Fryer Carrots

Parmesan Garlic Air Fryer Carrots are perfectly seasoned and absolutely delicious!  This side dish is perfectly crisp on the outside, tender on the inside and so full flavor.

Course Side Dish

Cuisine American

Keyword air fryer carrots

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 176kcal

Author Alyssa Rivers

Ingredients

• 6 large carrots peeled and sliced
• 1/4 cup olive oil
• 2 Tablespoons parmesan
• 1 teaspoon italian seasoning
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Instructions

• In a medium sized bowl add the olive oil, parmesan, italian seasoning, garlic powder, and salt and pepper.
• Toss with the carrots and place into the basket in a single layer in the air fryer.
  
• Cook at 360 for 10-12 minutes or until tender and crispy.

Nutrition

Calories: 176kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 115mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18071IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg

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The Best Homemade Lemonade

There isn’t anything quite as refreshing as this Homemade Lemonade recipe, it’s the BEST!  Summer is going to be so cool, with a glass of this by your side.

Anything with lemons in it is just fresh and energizing, it adds so much zing and flavor. Here are more lemon loving favorites, like these Scallops, Chicken Piccata and Brownies.

Easy Homemade Lemonade

Just thinking about this recipe makes my mouth water. Imagine a hot day and you are parched. Now reach into the fridge and pull out this pitcher of ice cold lemonade. It’s perfectly balanced between the sweet and the tart. You take a gulp and the world is all better. Seriously, it’s that good! And the reason it’s so good is because it’s so easy! You may never buy lemonade from the store again. Make a double batch, I promise it will not go to waste!

Nothing artificial, no preservatives, it is a lemonade you can serve to your friends and family in confidence. And as with all things homemade, you can control the sweet and tangy to your liking. Add more sugar syrup or more lemon juice. It’s up to you! Serve this at your next big BBQ alongside Grilled Hawaiian Teriyaki Chicken Skewers, Grilled Mexican Street Corn and Grilled Coconut Lime Pineapple for a meal sure to impress.

What You Need To Make Perfect Lemonade

Making Homemade lemonade from scratch is simple, and delicious!

• Sugar: You will dissolve this in the water to create a simple syrup.
• Water: This separate from the rest of the water as it will be used to make the sugar syrup.
• Lemon Juice: Depending on the size of your lemons will depend on how many you will need to get a cup of juice. Anywhere from 6-10 lemons
• Water: This is to add it to the syrup and lemon juice to mix it all together.
• Mint and Lemons: Optional for garnish. I’d give it a try if I were you. It’s very yummy.

When Life Give you Lemons, Let’s Make Lemonade!

Getting the best results from your lemonade will be making the sugar syrup. Do not skip this step.

1. Sugar Syrup: In a medium saucepan over medium high heat add the sugar and water. Let simmer until the sugar has dissolved about 4-5 minutes.
2. Pour: Add the syrup to the pitcher.
3. Lemon Juice: Add in the lemon juice.
4. Water: Add in 6-8 cups of water and stir.
5. Extra: Garnish with mint and lemon slices if desired.

Getting the Most Juice From Your Lemons

You want to get the most from your lemons when you juice them. You don’t want to leave anything behind but the pulp, especially since you want a whole cup of juice. To get the most juice out of your lemons you will want to warm them. I do this in the microwave.

Cut your lemons in half and make slits along the peel all the way down to the bottom, about four of them. The cuts should go all the way through the peel and just barely into the flesh. Place the lemons on a microwave safe plate. Microwave for 30-45 seconds or till the lemons are good and warm. Then juice your lemons in your preferred method.

Tips For Fresh Homemade Lemonade

So invigorating and exhilarating, fresh homemade lemonade just hits the spot.

• Picking Lemons: Getting good lemonade, all starts with the lemons. Look for lemons that are firm but yield to gentle pressure. The skin should be free from any green spots and not be overly thick. Avoid hard lemons as well. Also lemons should feel heavy for their size. The heavier the lemon the more juice they will contain. If you can find them Meyer lemons have the best flavor. They are large, so you will need less, and have a naturally sweeter flavor.
• Avoid The Bottle: The ultimate lemonade is going to come from using fresh lemons. Bottled lemon juice or juice from concentrate just is not the same.
• Intensify the Flavor: Add the zest of one lemon to the sugar syrup for even more of that citrus flavor without adding too much more zing.
• Store It:  Since ice cubes will dilute the lemon, keep in the fridge without ice cubes and when ready to serve add the ice cubes to the glass, not the pitcher. It will keep for 4 days.

Why Do I Need to Make a Sugar Syrup?

Because it is the one of the best ways to mix sugar and lemons successfully. This way your homemade lemonade will taste amazing and mix up beautifully.

Making the sugar syrup is the key to making your homemade lemonade balanced. When you just throw the water, sugar and lemon juice together the sugar will often sink to the bottom and almost be impossible to dissolve. Most of it will, but some of it won’t. This makes it very difficult to that right balance of sweet and tart. By heating the sugar with water and dissolving it into a syrup allows the sugar and lemon juice to meld together and be perfectly balanced from the first drink to the last.

Variations For Simple Homemade Lemonade

Why stop and just lemonade, when we can add lots of flavors and fun to your summer drink! Homemade lemonade is far from boring, get creative and enjoy!

• Fruit: Lemons and fruit were made for each other. Try Strawberry Lemonade, Pomegranate, Blueberry, Raspberry and Watermelon Lemonades. Add lime juice for a lemon lime twist.
• Fizzy:  Instead of plain water add your favorite sparkling water for a bit of bubbly. This makes a great substitute for soda in the summer. You still get that fizzy texture, but it is healthier for you.
• Freeze it:  Use this to make your own Lemonade pops or a refreshing slushy drink like this Frozen Strawberry Lemonade!

More Lemon Loving Recipes

Lemons are truly a wonderful fruit. When mixed with other ingredients it can add so much flavor and brightness to a dish. Simply squeezing a bit of lemon over a finished dish can really liven the dish and bring out the best in the flavors. Here are some more of my tried and true lemon recipes you have to try!

• Shrimp Scampi with Lemon Garlic Sauce
• Homemade Lemon Meringue Pie
• Lemon Garlic Chicken in the Instant Pot
• Asparagus Salad with Lemon Vinaigrette
• Buttery Lemon Shortbread Cookies with a Glaze

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Homemade Lemonade

There isn't anything quite as refreshing as this Homemade Lemonade recipe, it's the BEST!  Summer is going to be so cool, with a glass of this by your side.

Course Beverage

Cuisine American

Keyword homemade lemonade

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 12 cups

Calories 67kcal

Author Alyssa Rivers

Ingredients

• 1 cup sugar
• 1 cup water
• 1/2 cup lemon juice
• 6-8 cups water
• mint and lemon slices for garnish

Instructions

• In a medium saucepan over medium high heat add the sugar and water. Let simmer until the sugar has dissolved about 4-5 minutes.
• Add the syrup to the pitcher.
  
• Add in the lemon juice.
  
• Add in 6-8 cups of water and stir.
  
• Garnish with mint and lemon slices if desired.
  

Nutrition

Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 11mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg

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Amazing Homemade Chicken Enchiladas

Chicken Enchiladas are saucy, cheesy and super scrumptious. These are made with my Enchilada sauce, which makes them even better than store bought!

Combine these enchiladas withCorn, Rice and of course Horchata. It will be the perfect Mexican Style Restaurant meal at home!

Homemade Chicken Enchiladas

When I start making my enchilada sauce, my family gets excited because they know what’s for dinner! The quick and easy sauce takes minutes to make so I love taking that extra step. The sauce is super rich and velvety smooth. You are going to love it! Chicken enchiladas are a classic hit. They are cheesy, smothered in a rich sauce and then topped with more cheese. These are so yummy.

I love making big batches so we have plenty of leftovers. They make great lunches served with chips and salsa or pico de gallo. Since this is easy to double, it’s perfect for a big crowd or a large family gathering. Serve some ultimate Skillet Queso with chips, Hominy Casserole and Mouth Watering Cowboy Caviar for appetizers.

What You Need For Enchiladas

Whether you use corn or flour tortillas, these are going to be incredible. Especially with the homemade sauce. It hardly takes any time and the ingredients are super simple.

• Olive Oil: This will help roast the flour and chili powder.
• Flour: This will thicken the sauce and bring texture.
• Chili Powder: The must have spice for enchilada sauce.
• Tomato Sauce: This is the base of the sauce, bringing flavor and color.
• Vegetable Stock: Vegetable stock has more neutral flavor than beef, chicken will also work.
• Garlic Powder and Onion Powder: Incredible flavor enhancers.
• Cumin: A classic mexican spice used in most dishes.
• Salt and Pepper: Add to taste.
• Chicken: Cooked and diced chicken.
• Tortillas: Corn or flour tortillas will work.
• Colby Jack Cheese: Use a block and shred your own.

How to Make Easy Chicken Enchiladas

Making enchiladas can feel like it’s time consuming, but it’s not and it’s totally worth it! These are so dang delicious!

1. Prep: Preheat oven to 350 degrees.
2. Toast: In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and becomes fragrant.
3. Add: Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
4. Save: Reserve 1 ½ cups of the sauce.
5. Add: To the rest of the sauce add in the diced chicken.
6. Assembly: Warm tortillas as desired. Add about 2 Tablespoons of cheese to the center of the tortilla.
7. Scoop: Add about the same amount of the chicken in the sauce mixture.
8. Fold: Roll up and place seam side down in a 9×13 inch baking dish. Repeat.
9. Top it: Top with the reserved sauce and sprinkle the top with remaining cheese.
10. Bake: Place in the oven for 20-25 minutes or until heated through and bubbly.

Tips For Making Homemade Enchilada Sauce

This is the basic recipe for Enchilada sauce from my blog. Here are some of the tips and tricks to make it absolutely perfect.

• Roux: Make sure to cook the flour and chili powder a good full 2 minutes at least. Wait till it’s brown and fragrant before adding the broth. This will make sure the flour is good and toasted and you won’t have any raw flour taste. It also allows the chili powder to bloom enhancing its flavor.
• Slow:  Be sure to add the chicken or vegetable broth slowly, whisking constantly. Add it before you add the tomato sauce too. If you need to stop pouring to give yourself more time to work out the lumps do it. It’ll be ten times easier to dissolve any lumps before you add the tomato sauce.
• Reduce Heat: Speaking of lumps, it is a lot easier to work them out when the temperature isn’t too hot. You may need to reduce the temperature while you add the chicken or vegetable broth. Once everything is fully incorporated turn the heat up to a good simmer.
• Spice: This recipe is easy to manage how much heat you want in your homemade enchilada sauce. Pay attention to what kind of chili powder you are using. There are hot, medium and mild chili powders. Choose the one that best suits you and your family. You can dial it back or dial it up depending on your tastes. If you love a good smokey flavor try using chipotle chili powder for a nice smokey spicy twist.
• Simmer: Simmer to your desired consistency. Some like it thinner and some like it thicker. The longer you leave it to simmer the thicker it will get. If it gets too thick thin it with some water or broth.

Making Sure These are Scrumptious!

The hardest part of making these enchiladas is waiting for them to bake and then cool. The aroma is going to make you super hungry, sorry about that.

• Chicken: Any chicken will do really, it just needs to be chopped, diced or shredded. I like to use rotisserie chicken, or you can cook chicken breasts, and thighs and then cut them up too. Using thigh meat is a little bit more tender and juicy.
• Cheese: We love using colby jack, but cheddar, or Monterey jack work just as well. For a bit of a kick try pepper jack cheese. Whichever cheese you use, buy a block and shred your own. It will be guaranteed to melt better and taste better. Pre-shredded often have additives that keep it from melting or hiding the flavor.
• Tortillas: Whether you use corn or flour, make sure you heat them up a bit so that they are easy to roll and won’t split when you do. Place the rolled tortillas seam side down in the pan.
• Spray Your Pan: Make sure you spray your pan, you do not want them to stick to the bottom.
• Toppings: We love to serve our enchiladas with a bit of chopped cilantro and a dollop of sour cream. Serve with this amazing guacamole for additional yumminess.

Variations and How to Store Chicken Enchiladas

Mix it up and customize it anyway you want. They will still be some of the best enchiladas you have ever had. It’s all in the sauce.

• Meat: Chicken is a go to for our household, but beef, pork and chorizo all make great substitutes.
• Add Ins: Add in black beans, sautéed onions, and rice to give it bulk and flavor. I like to add these in especially when I need to make the filling stretch a bit.
• Storing leftovers: Leftovers keep really well in a tightly sealed container in the fridge for up to 4 days. Reheat in the oven or microwave.
• Freezing: I will sometimes make a double batch and after they have completely cooled I’ll freeze it for a quick meal down the road. Freeze tightly wrapped in plastic then foil and place in a freezer safe bag. It will keep for up to 3 months. Thaw in the fridge overnight and then reheat in the oven or microwave.

More Mexican Food Fun!

We love mexican food at our house. It is so easy to make, customize and devour! Mexican food is always full of incredible flavors and is super colorful, making it a delight to eat. When you need a good Mexican dish for dinner, a side dish, appetizer or even dessert, I’ve got you covered. These are just a sampling of the list I have for you when you are craving something a little south of border.

• Baja Fish Tacos
• Cilantro Lime Chicken Salad
• Homemade Empanadas
• Churro Cheesecake
• Guacamole  

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Chicken Enchiladas

Chicken Enchiladas are saucy, cheesy and super scrumptious. These are made with my Enchilada sauce, which makes them even better than store bought!

Course Dinner, Main Course

Cuisine Mexican

Keyword chicken enchiladas, enchiladas

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 enchiladas

Calories 332kcal

Author Alyssa Rivers

Ingredients

• 1/4 cup olive oil
• 2 Tablespoons Flour
• 3 Tablespoons Chili Powder
• 1 (15 ounce) can tomato sauce
• 1 1/2 cups vegetable stock
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• salt and pepper
• 2 cups cooked chicken diced
• 8-10 flour or corn tortillas
• 3 cups Colby Jack Cheese shredded

Instructions

• Preheat oven to 350 degrees. In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
• Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
• Reserve 1 ½ cups of the sauce.
  
• Add in the diced chicken to the sauce.
  
• To Assemble: Add about 2 Tablespoons of cheese to the center of the tortilla.
• Add the chicken in the sauce.
  
• Roll up and place seam side down in a 9x13 inch baking dish. Repeat.
• Top with the reserved sauce and sprinkle the top with remaining cheese.
  
• Bake for 20-25 minutes or until heated through and bubbly.

Nutrition

Calories: 332kcal | Carbohydrates: 5g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 552mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1491IU | Vitamin C: 1mg | Calcium: 355mg | Iron: 2mg

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