Mexican · Entree
Chicken Enchiladas
Tender shredded chicken and cheese rolled in tortillas, covered with homemade red enchilada sauce, and baked until bubbly.
- Prep time
- 25 minutes
- Cook time
- 25 minutes
- Total time
- 50 minutes
- Servings
- 6 servings
Ingredients
- 2 lb cooked shredded chicken (900 g)
- 1/2 cup diced onion (75 g)
- 1 tbsp olive oil (15 mL)
- 8–10 flour tortillas
- 2 cups shredded Mexican cheese blend (200 g)
Red Enchilada Sauce
- 2 tbsp olive oil (30 mL)
- 2 tbsp flour (16 g)
- 2 tbsp chili powder (14 g)
- 1 tsp garlic powder (3 g)
- 1 tsp cumin (3 g)
- 1/2 tsp oregano (1 g)
- 2 cups chicken broth (480 mL)
- 1/2 tsp salt (3 g)
Toppings (optional)
- Extra shredded cheese
- Fresh cilantro
- Sour cream
Directions
- Heat olive oil in a pan over medium heat and cook diced onion until softened.
- Add shredded chicken and stir until warmed through.
- In a separate pan, heat olive oil and whisk in flour, chili powder, garlic powder, cumin, and oregano until combined.
- Slowly whisk in chicken broth and salt, then cook until the enchilada sauce thickens slightly.
- Fill tortillas with shredded chicken and cheese, then roll tightly.
- Arrange rolled tortillas in a baking dish.
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle shredded cheese across the top and bake until melted and bubbly.
- Garnish with cilantro and sour cream if desired, then serve warm.