Chicken Enchiladas
Corn tortillas rolled around shredded chicken and cheese, smothered in a homemade red enchilada sauce and baked until bubbling.
- Servings
- 5
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Oven
- 375°F190°C
Ingredients
For the sauce
For the enchiladas
Equipment
- Medium saucepan
- 9×13-inch baking dish23×33 cm baking dish
Instructions
Make the sauce: heat the oil in the saucepan over medium heat, whisk in the flour and cook for 1 minute. Whisk in the chili powder, cumin, garlic powder, oregano and tomato paste for 30 seconds.
Slowly whisk in the broth, add the salt and simmer until slightly thickened, 8–10 minutes. Heat the oven to 375°F.Slowly whisk in the broth, add the salt and simmer until slightly thickened, 8–10 minutes. Heat the oven to 190°C.
Mix the chicken with ½ cup of the sauce and half the cheese. Spread a thin layer of sauce in the baking dish.Mix the chicken with 118 mL of the sauce and half the cheese. Spread a thin layer of sauce in the baking dish.
Warm the tortillas briefly in the microwave, wrapped in a damp towel, so they roll without cracking. Fill each with chicken, roll up and set seam side down in the dish.
Pour the rest of the sauce over the top and sprinkle with the remaining cheese. Bake until bubbling and the cheese is melted, 20–25 minutes.
Rest for 5 minutes, then serve with sour cream and cilantro.
Notes
- Assemble up to a day ahead and refrigerate, covered; bake straight from the fridge, adding 10 minutes.
- For quick cooked chicken, simmer breasts in salted water until they reach 165°F, about 15 minutes.
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Nutrition estimate
- Calories
- 510
- Protein
- 42 g
- Carbs
- 31 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
