Name: Homemade Chicken 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 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Onion powder; 2 tbsp Vegetable oil; 2 tbsp All-purpose flour; 2 cups Chicken broth; 1 (15 oz) can Tomato sauce; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Oregano-dried; 1/2 cup Onion-diced; 1/2 cup Green bell pepper-diced; 1/2 cup Monterey Jack cheese-shredded; 12 Corn tortillas; 1 cup Monterey Jack cheese-shredded; Optional Sour cream-for garnish; Optional Cilantro-chopped, for garnish

Recipe tier

A comforting and flavorful dish featuring shredded chicken rolled in corn tortillas, smothered in a classic red enchilada sauce, and topped with cheese.

Total 1h 15m

Serves 6

Steps 12

Ingredients 24

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Soul kitchen · 89 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
1 tsp 5 mL Chili powder
tsp 2.5 mL Cumin
tsp 1.25 mL Garlic powder
tsp 1.25 mL Onion powder
Salt To taste
Pepper To taste
Sauce
2 tbsp 30 mL Vegetable oil
2 tbsp 30 mL All-purpose flour
2 cups 480 mL Chicken broth
1 (15 oz) can 425 g Tomato sauce
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
tsp 2.5 mL Garlic powder
tsp 1.25 mL Oregano-dried
Salt To taste
Pepper To taste
Filling
cup 120 g Onion-diced
cup 120 g Green bell pepper-diced
cup 120 g Monterey Jack cheese-shredded
Other
12 12 Corn tortillas
1 cup 240 mL Monterey Jack cheese-shredded
Optional To taste Sour cream-for garnish
Optional To taste Cilantro-chopped, for garnish

Equipment

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Instructions

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Preheat oven to 350°F (175°C).
Season Chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Poach or bake Chicken until cooked through. Shred with two forks.
In a medium saucepan, heat Vegetable oil over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken broth until smooth. Add Tomato sauce, chili powder, cumin, garlic powder, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. This is your Sauce.
In a bowl, combine shredded Chicken, diced Onion, diced Green bell pepper, and cup Monterey Jack cheese. This is your Filling.
Warm tortillas slightly to make them more pliable.
Spoon about cup of Filling into each tortilla. Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
Pour Sauce evenly over the enchiladas.
Sprinkle with remaining 1 cup Monterey Jack cheese.
Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly browned.
Garnish with sour cream and cilantro, if desired. Serve immediately.