Description
Authentic homemade chicken enchiladas made with tender chicken, savory sauce, and melted cheese wrapped in soft tortillas. This classic Mexican dish balances traditional techniques with convenient preparation for a restaurant-quality meal that’s 25% faster to make than typical recipes.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 8 medium flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced avocado
- Sour cream or Mexican crema
- Lime wedges
Instructions
- Heat vegetable oil in a medium saucepan over medium heat.
- Add flour and stir continuously for 1-2 minutes until it forms a light roux.
- Add chili powder, cumin, garlic powder, oregano, and salt. Stir quickly to form a paste.
- Gradually whisk in chicken broth, ensuring no lumps form. Add tomato paste and stir until completely incorporated.
- Bring to a simmer and cook for 8-10 minutes until slightly thickened.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add shredded chicken to the skillet and mix well with the onions and garlic. Season with salt and pepper to taste.
- Pour 1/4 cup of the prepared enchilada sauce over the chicken mixture and stir to combine. Remove from heat.
- Preheat your oven to 375°F (190°C).
- Spread 1/4 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Warm tortillas for 20-30 seconds in the microwave between damp paper towels.
- Place about 1/3 cup of the chicken mixture along the center of each tortilla and sprinkle with about 2 tablespoons of shredded cheese.
- Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they’re completely covered.
- Sprinkle the remaining cheese over the top of your chicken enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and beginning to brown at the edges.
- Let stand for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quicker preparation time.
- For authentic flavor, substitute flour tortillas with corn tortillas.
- Warm tortillas before rolling to prevent cracking.
- The ideal filling amount is about 1/3 cup per tortilla to prevent tearing.
- Let enchiladas rest for 5 minutes after baking for better texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- These enchiladas freeze well for up to 3 months if assembled but not baked.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 425
- Sugar: 2g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken enchiladas, homemade chicken enchiladas, mexican food, enchilada recipe, easy dinner recipe, chicken dinner, family meal, comfort food, authentic enchiladas