Bobby Flay Chicken Enchiladas Recipe for Weeknight Meals

Bobby Flay’s chicken enchiladas burst with vibrant Southwestern charm, captivating taste buds from the first bite.

Tender shredded chicken nestles between soft tortillas, creating a mouthwatering masterpiece of Mexican-inspired cuisine.

Layers of rich, creamy sauce blanket each rolled tortilla with intense flavor profiles that sing with spice and warmth.

Aromatic herbs and carefully selected ingredients elevate this dish from ordinary to extraordinary.

Generations of culinary tradition blend seamlessly with modern cooking techniques, delivering a truly spectacular meal.

Bold and comforting, these enchiladas promise to transform an average dinner into an unforgettable feast.

Grab your apron and get ready to wow everyone at the table with this sensational recipe!

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: 450 kcal

Servings: 4

What Goes into Bobby Flay’s Chicken Enchiladas

• Cream Of Chicken Soup: Select low-sodium version for controlled saltiness.
• Sour Cream: Choose full-fat variety for rich, creamy texture.
• Milk: Whole milk provides better consistency and flavor depth.

• Shredded Chicken: Use rotisserie chicken for quick, tender meat.
• Onion: Select sweet yellow onions for mild, caramelized flavor.
• Rotel Tomatoes: Pick original blend for balanced heat and moisture.
• Taco Seasoning: Opt for low-sodium blend to control salt levels.

• Tortillas: Select fresh, soft flour tortillas for easier rolling.
• Shredded Cheese: Use a blend of monterey jack and cheddar for complex meltiness.

Equipment Needed to Make Bobby Flay’s Chicken Enchiladas

• Large mixing bowl: For whisking sour cream sauce ingredients smoothly.
• Whisk: Helps blend sauce ingredients without lumps.
• Skillet or sauté pan: Perfect for cooking chicken filling and softening onions.
• Wooden spoon or spatula: Great for stirring chicken mixture while cooking.
• Microwave: Quickly warms tortillas for easy rolling.
• 9×13 inch baking dish: Ideal size for assembling and baking enchiladas.
• Measuring cups: Ensures accurate ingredient proportions.
• Cheese grater: If using block cheese to shred your own.
• Oven: Bakes enchiladas to golden, bubbly perfection.

Cooking Instructions for Bobby Flay’s Chicken Enchiladas

• Craft Silky Sauce

Blend cream of chicken soup with sour cream, whisking until velvety smooth. Add splash of milk to create creamy consistency. If sauce feels thick, pour in gentle streams of chicken broth until reaching perfect texture.

• Develop Zesty Chicken Mixture

Sizzle diced onions in pan until translucent and fragrant. Toss in shredded chicken, sprinkle taco seasoning, and fold in diced Rotel tomatoes. Stir mixture over medium heat, allowing flavors to meld and ingredients to warm completely.

• Prepare Tortilla Base

Soften tortillas in microwave for quick 30-second burst, making them pliable and easy to roll. Spread chicken mixture evenly across each tortilla, rolling tightly to create compact enchilada parcels.

• Layer and Bake

Arrange rolled tortillas seam-side down in baking dish. Drench enchiladas with prepared sauce, ensuring complete coverage. Shower generously with shredded cheese. Slide into preheated 350°F oven and bake until cheese transforms into golden, bubbling blanket, approximately 20 minutes.

Serve piping hot, ready to delight hungry guests with authentic Mexican-inspired comfort food.

Tips and Variations for Bobby Flay’s Chicken Enchiladas

Mix up the traditional enchilada recipe with these exciting twists and expert tips.

Replace shredded chicken with ground beef, turkey, or black beans for a protein-packed alternative that keeps the dish interesting and adaptable to different dietary preferences.

Adjust the heat by choosing mild, medium, or hot taco seasoning. Add diced green chilies or jalapeños for extra kick, or keep it gentle for sensitive palates.

Prepare enchiladas up to 24 hours in advance and store covered in the refrigerator. When ready to serve, simply bake for 25-30 minutes, adding a few extra minutes to ensure thorough heating.

Refrigerate leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F for best texture, avoiding microwave to prevent soggy tortillas and maintain that delicious crispy edge.

Serving Ideas for Bobby Flay’s Chicken Enchiladas

• Garnish with Fresh Herbs: Sprinkle chopped cilantro or green onions over the enchiladas for a burst of color and a zesty, fresh flavor that complements the creamy sauce.
• Pair with Side Dishes: Serve alongside Mexican-style rice, refried beans, or a crisp green salad to create a well-rounded and satisfying meal that will make your taste buds dance.
• Create a Condiment Spread: Offer additional toppings like sour cream, salsa, guacamole, or hot sauce at the table, allowing everyone to customize their enchiladas with their favorite flavors.
• Add Crunch with Garnishes: Top with crushed tortilla chips or a sprinkle of sliced jalapeños to introduce a delightful textural contrast and an extra kick of excitement to the dish.

Storage Instructions for Bobby Flay’s Chicken Enchiladas

• Maximize Freshness: Store cooled enchiladas in airtight containers, separating layers with parchment paper to prevent sticking.
• Refrigerate Wisely: Keep prepared enchiladas in the refrigerator for up to 3-4 days, maintaining optimal taste and texture.
• Freeze for Later: Wrap individual or entire batch of enchiladas tightly in plastic wrap and aluminum foil, storing in freezer-safe containers for up to 2 months.
• Reheat with Care: Thaw refrigerated or frozen enchiladas in the refrigerator overnight, then reheat in the oven at 350°F for 15-20 minutes to restore crispy edges and melted cheese.

Legendary Bobby Flay Chicken Enchiladas Recipe

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4.7 from 8 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Bobby Flay’s chicken enchiladas showcase bold southwestern flavors with a perfect blend of tender chicken, spicy sauce, and melted cheese. Hearty ingredients and expert techniques create an authentic Mexican-inspired dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 3 boneless chicken breasts (cooked and shredded)
• 8–10 tortillas
• 1 can cream chicken soup
• 1 can Rotel
• 8 oz (226 g) sour cream
• 1 cup (240 ml) milk
• 1 tbsp taco seasoning
• Handful shredded cheese
• 0.5 onion (chopped)

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Instructions

1. Sauce Preparation: Whisk together cream of chicken soup, sour cream, and whole milk until achieving a smooth, creamy consistency, adjusting with chicken broth if needed for optimal pourability.
2. Chicken Mixture: Sauté onions in a skillet until translucent, then incorporate shredded chicken, taco seasoning, Rotel tomatoes, and a portion of cream of chicken soup, simmering until thoroughly heated and well-combined.
3. Tortilla Warming: Microwave tortillas for 30 seconds to increase flexibility and ease of handling.
4. Enchilada Assembly: Distribute chicken mixture evenly across tortillas, rolling into compact cylinders and positioning seam-side down in a 9×13 inch baking dish.
5. Final Preparation: Generously coat enchiladas with prepared sour cream sauce, sprinkle abundantly with shredded cheese, and bake at 350°F for 20 minutes until cheese melts and bubbles, creating a golden, appetizing surface.

Notes

• Sauce Consistency Check: Thin out the sauce with chicken broth if it’s too thick, ensuring a smooth, pourable texture that coats the enchiladas evenly.
• Tortilla Prep Tip: Warm tortillas briefly in the microwave to prevent cracking and make rolling easier, creating neat, compact enchiladas.
• Cheese Melting Hack: Use freshly shredded cheese for optimal melting and golden-brown coverage, avoiding pre-packaged shredded cheese for best results.
• Flavor Boosting Trick: Add extra taco seasoning or a splash of lime juice to the chicken mixture for a more vibrant, zesty flavor profile.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 1000 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg