Description
These Mexican chicken enchiladas are filled with tender shredded chicken, smothered in a rich red enchilada sauce, and topped with melted cheese—an authentic comfort dish perfect for family dinners.
Ingredients
For the enchiladas:
- 2 cups cooked, shredded chicken (rotisserie works well)
- 2 cups shredded Mexican cheese blend
- 8 flour or corn tortillas
- ½ cup onion, finely chopped
- 2 tbsp olive oil
For the sauce (or use store-bought):
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 2 cups chicken broth
- 1 can (8 oz) tomato sauce
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp oregano
- Salt and pepper, to taste
Toppings (optional):
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream
- Jalapeños
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the enchilada sauce: In a saucepan, heat oil, whisk in flour, and cook 1 minute. Stir in chili powder, broth, tomato sauce, garlic powder, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
- Heat tortillas briefly in a skillet to soften.
- Place chicken and a sprinkle of cheese inside each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the tortillas. Top with remaining cheese.
- Bake for 20–25 minutes, until bubbly and golden.
- Garnish with cilantro, avocado, sour cream, or jalapeños before serving.
Notes
- Use corn tortillas for a more authentic Mexican flavor.
- Can substitute beef or beans for chicken.
- Leftovers store well and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course / Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
