Chicken Enchiladas

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Difficulty Level: Medium
Servings: 6
Cuisine: Mexican

Ingredients

For the Enchilada Sauce:

• 2 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 2 tbsp chili powder

• 1 tsp ground cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp dried oregano

• 2 cups chicken broth

• 1 (8 oz) can tomato sauce

• Salt to taste

For the Filling:

• 2 cups cooked chicken, shredded

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ½ cup sour cream

• ½ cup diced onion

• 1 (4 oz) can diced green chilies

• 1 tsp ground cumin

• ½ tsp garlic powder

• Salt & pepper to taste

For Assembly:

• 8-10 corn or flour tortillas

• 1 cup shredded cheese (cheddar or Mexican blend)

• Fresh cilantro, chopped (for garnish)

• ½ cup diced tomatoes (optional)

• ¼ cup sliced black olives (optional)

Instructions

Step 1: Prepare the Enchilada Sauce

1. Heat vegetable oil in a saucepan over medium heat.

2. Add flour and whisk for 1 minute to form a roux.

3. Stir in chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 30 seconds until fragrant.

4. Gradually pour in chicken broth and tomato sauce, whisking constantly to avoid lumps.

5. Bring to a simmer and cook for 5-7 minutes until thickened.

6. Season with salt to taste, then remove from heat.

Step 2: Make the Filling

1. In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, onion, green chilies, cumin, garlic powder, salt, and pepper. Mix well.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).

2. Spread ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

3. Warm tortillas in a microwave for 20 seconds or on a skillet to make them pliable.

4. Fill each tortilla with ¼ cup of chicken mixture, roll tightly, and place seam-side down in the baking dish.

5. Pour the remaining enchilada sauce over the rolled tortillas.

6. Sprinkle with 1 cup of shredded cheese.

Step 4: Bake

1. Cover with aluminum foil and bake for 20 minutes.

2. Remove foil and bake for 5-10 more minutes until cheese is bubbly.

3. Garnish with cilantro, diced tomatoes, and black olives (if using).

Step 5: Serve

• Let cool for 5 minutes before serving.

• Serve with sour cream, guacamole, or Mexican rice.

Nutritional Information (Per Serving)

Tips & Variations

• Vegetarian Option: Replace chicken with black beans, sautéed bell peppers, and spinach.

• Spicier Version: Add jalapeños or hot sauce to the filling.

• Gluten-Free: Use corn tortillas and gluten-free flour for the sauce.

Enjoy your delicious, homemade Chicken Enchiladas! Perfect for family dinners or gatherings.