30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Homemade Chicken Enchiladas
A comforting and flavorful dish featuring shredded chicken rolled in corn tortillas, smothered in a classic red enchilada sauce, and topped with cheese.
Total Time
75
Yield
6
Calories
350 cal
Difficulty
Easy
Cuisine
Mexican
(0 reviews)
What You'll Need
Equipment:
9x13 inch baking dish, Medium saucepan, Large skillet or pot, Mixing bowls •
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Instructions
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 1/2 cup Monterey Jack cheese. This is your Filling.
Warm tortillas slightly to make them more pliable.
Spoon about 1/4 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.
