Description
Delicious homemade Chicken Enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a flavorful homemade red enchilada sauce, and baked until bubbly with melted cheddar and Monterey Jack cheeses. This comforting Mexican-inspired dish is perfect for a family dinner and serves four.
Ingredients
Red Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Enchiladas
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 corn tortillas
- ½ cup diced onions
- ¼ cup chopped fresh cilantro (optional)
- Cooking spray or additional oil for softening tortillas
Instructions
- Prepare the Red Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the all-purpose flour to create a roux and cook for about 1 minute to remove the raw flour taste. Add chili powder, garlic powder, ground cumin, and dried oregano; stir and cook for another minute until fragrant. Gradually whisk in the chicken broth, making sure to prevent lumps. Bring the sauce to a simmer and cook for 10-15 minutes until it thickens. Season with salt and black pepper to taste. Remove from heat and set aside.
- Preheat the Oven and Assemble the Filling: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded cooked chicken, half of the shredded cheddar and Monterey Jack cheeses, diced onions, and chopped fresh cilantro if using. Mix well to evenly distribute ingredients.
- Soften the Tortillas: Lightly fry each corn tortilla in a small amount of oil or microwave them briefly to make them pliable and easier to roll without cracking. This step helps create soft, tender enchiladas after baking.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce over the bottom of a 9×13-inch baking dish. Place a small amount of the chicken and cheese filling in the center of each tortilla, then roll it up tightly. Arrange the rolled tortillas seam-side down in the baking dish, packing them snugly together. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses on top to cover.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
- Rest and Serve: Once baked, let the enchiladas rest for a few minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Notes
- You can customize the filling by adding black beans or corn for extra texture and flavor.
- If you prefer spicier enchiladas, add cayenne pepper or chopped jalapeños to the sauce or filling.
- Cilantro is optional but adds a fresh, herbal note that complements the flavors.
- Softening the tortillas properly is key to prevent cracking when rolling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
