Name: Copycat Chili's Enchiladas (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless breasts; 1 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 2 tbsp Butter; 2 tbsp All-purpose flour; 3 cups Milk; 1 cup Chicken broth; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Cayenne pepper; 1 cup Monterey Jack cheese-shredded; 1/2 cup Cheddar cheese-shredded; 1/4 cup Diced onion; 6 Corn tortillas; 1 cup Sour cream-for topping; 1/4 cup Sliced green onions-for topping

Recipe tier

A simplified version of the popular Chili's enchiladas, made with readily available ingredients and straightforward techniques.

Total 1h 15m

Serves 6

Steps 9

Ingredients 21

Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
1 tbsp 15 mL Olive oil
1 tsp 5 mL Chili powder
tsp 2.5 mL Cumin
tsp 1.25 mL Garlic powder
tsp 1.25 mL Salt
Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL All-purpose flour
3 cups 720 mL Milk
1 cup 240 mL Chicken broth
1 tsp 5 mL Chili powder
tsp 2.5 mL Cumin
tsp 1.25 mL Garlic powder
tsp 1.25 mL Salt
tsp 0.625 mL Cayenne pepper
Filling
1 cup 240 mL Monterey Jack cheese-shredded
cup 120 mL Cheddar cheese-shredded
cup 60 mL Diced onion
Other
6 6 Corn tortillas
1 cup 240 mL Sour cream-for topping
cup 60 mL Sliced green onions-for topping

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Equipment

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Instructions

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Preheat oven to 350°F (175°C).
Season Chicken with 1 tbsp Olive oil, 1 tsp Chili powder, tsp Cumin, tsp Garlic powder, and tsp Salt. Cook in a skillet over medium heat until cooked through. Shred the chicken.
To make the Sauce, melt 2 tbsp Butter in a saucepan over medium heat. Whisk in 2 tbsp All-purpose flour and cook for 1 minute. Gradually whisk in 3 cups Milk and 1 cup Chicken broth. Bring to a simmer, stirring constantly. Stir in 1 tsp Chili powder, tsp Cumin, tsp Garlic powder, tsp Salt, and tsp Cayenne pepper. Simmer for 5 minutes, or until thickened.
In a bowl, combine shredded Chicken, 1 cup Monterey Jack cheese, cup Cheddar cheese, and cup Diced onion.
Warm the Corn tortillas slightly to make them pliable.
Spoon about cup of the Chicken Filling into each tortilla. Roll up tightly and place seam-side down in a baking dish.
Pour the Sauce evenly over the enchiladas.
Bake for 20-25 minutes, or until bubbly and heated through.
Top with Sour cream and Sliced green onions before serving.