Description
These Chicken Enchiladas are a classic Mexican dish featuring soft tortillas filled with seasoned shredded chicken, smothered in a rich enchilada sauce, and topped with melted cheese. Perfect for a family dinner or gathering, they’re both comforting and flavorful.
Ingredients
Units
Scale
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For the Filling:
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green chiles (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For Assembly:
- 10–12 flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- Fresh cilantro, for garnish
Instructions
- Prepare the Enchilada Sauce:
- In a medium saucepan over medium heat, warm the olive oil.
- Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually add the chicken broth, whisking continuously to prevent lumps.
- Stir in the tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a simmer and cook for 5–7 minutes until slightly thickened. Remove from heat and set aside.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of the enchilada sauce over the bottom of the dish.
- Place about 1/3 cup of the chicken filling onto each tortilla, roll it up, and place seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
- Top and Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle the shredded Mexican blend cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro.
- Serve hot with optional toppings like sour cream, avocado slices, or pico de gallo.
Notes
- For a spicier kick, consider adding chopped jalapeños to the filling or using a spicier enchilada sauce.
- To make this dish ahead, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.