Description
These Chicken Enchiladas are packed with juicy shredded chicken, gooey cheese, and a flavorful homemade enchilada sauce. Wrapped in soft tortillas and baked to golden perfection, this recipe is guaranteed to become a family favorite!
Ingredients
Units
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For the Enchilada Sauce:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups (480ml) chicken broth
- 1 tsp sugar
- Salt and pepper to taste
For the Enchiladas:
- 2 cups (300g) cooked and shredded chicken (rotisserie chicken works great)
- 1 1/2 cups (150g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 8–10 flour or corn tortillas
- 1 can (4 oz/113g) diced green chilies (optional)
- 1/2 cup (120ml) sour cream (optional, for creamier filling)
Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Diced tomatoes
- Sour cream
Instructions
- Prepare the Enchilada Sauce:
- Heat olive oil in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until golden and bubbly.
- Add the chili powder, cumin, garlic powder, and onion powder. Cook for 30 seconds to bloom the spices.
- Gradually whisk in the chicken broth and sugar. Cook, stirring frequently, for 5-7 minutes until the sauce thickens. Season with salt and pepper. Remove from heat and set aside.
- Prepare the Filling:
- In a large bowl, mix the shredded chicken, 1 cup of shredded cheese, diced green chilies (if using), and sour cream (optional). Add ½ cup of the prepared enchilada sauce and stir to combine.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Spread ½ cup of enchilada sauce over the bottom of a 9×13-inch baking dish.
- Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Top and Bake:
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining ½ cup of shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the enchiladas cool for a few minutes. Garnish with cilantro, green onions, tomatoes, and sour cream if desired. Serve hot with rice, beans, or a simple salad.
Notes
- Use store-bought enchilada sauce if you’re short on time, but homemade makes a big difference in flavor!
- This recipe is versatile: substitute chicken with beef, turkey, or beans for a different twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.