Description
Indulge in the ultimate comfort food with these Chicken Enchiladas featuring a homemade red enchilada sauce. Cheesy, flavorful, and satisfying, this dish is a crowd-pleaser for any occasion.
Ingredients
Scale
For the enchiladas:
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded cheddar or Monterey Jack cheese (divided)
- 1 (4 oz) can diced green chiles
- 1/2 cup sour cream
- 8 flour or corn tortillas
- Chopped cilantro and sliced green onions for garnish
For the sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups chicken broth
Instructions
- To make the sauce: In a saucepan over medium heat, whisk together the oil and flour to form a roux. Cook for 1 minute, then whisk in the chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Stir in the tomato paste until smooth. Gradually add the chicken broth, whisking constantly until the sauce thickens, about 5–7 minutes. Remove from heat and set aside.
- To make the enchiladas: Preheat the oven to 375°F. In a large bowl, mix the shredded chicken, 1 cup of cheese, diced green chiles, and sour cream until well combined. Spread 1/2 cup of enchilada sauce over the bottom of a 9×13-inch baking dish. Spoon the chicken mixture evenly down the center of each tortilla. Roll them up and place seam-side down in the prepared dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro and green onions before serving.
Notes
- You can prepare the sauce up to 3 days ahead.
- Add black beans or corn to the filling for more texture.
- Use rotisserie chicken for quicker prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
