Description
Delight your taste buds with these Chicken Enchiladas featuring a homemade red enchilada sauce. Cheesy, flavorful, and satisfying, this Mexican-American dish is perfect for a cozy dinner.
Ingredients
For the enchiladas:
- 2 cups cooked and shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour or corn tortillas
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1/4 cup chopped cilantro (optional)
For the red enchilada sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- Salt to taste
Instructions
- To make the sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add chili powder, garlic powder, onion powder, cumin, and oregano. Gradually whisk in chicken broth. Simmer for 10–15 minutes, stirring often. Season with salt.
- Preheat the oven to 375°F (190°C). Sauté onion in olive oil until soft. In a bowl, mix chicken, onion, half of cheeses, and 1/2 cup sauce. Spread 1/2 cup sauce in a baking dish. Fill and roll tortillas with chicken mixture. Place in dish, top with sauce and cheeses.
- Bake for 20–25 minutes. Garnish with cilantro. Serve hot.
Notes
- This dish can be made ahead and refrigerated before baking.
- Add black beans or sautéed peppers for variety.
