Soft tortillas stuffed with seasoned chicken and melted cheese, baked in rich enchilada sauce until bubbly and golden.
Ingredients
Enchiladas
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar or Mexican-blend cheese
- 8 flour or corn tortillas
- 1 small onion, diced
- 1 tbsp olive oil
Enchilada Sauce
- 2 tbsp butter or oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 2 cups chicken broth
- 1 can (8 oz) tomato sauce
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Cilantro
- Jalapeños
- Diced tomatoes
- Green onions
Instructions
Make the Enchilada Sauce
- Heat butter or oil in a saucepan over medium heat.
- Whisk in flour and cook 1 minute.
- Stir in:
- chili powder
- garlic powder
- cumin
- Gradually whisk in chicken broth and tomato sauce.
- Simmer for 5–7 minutes until slightly thickened.
Prepare the Filling
- Heat olive oil in a skillet.
- Cook diced onion until softened.
- Mix onion with shredded chicken and 1 cup cheese.
Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread a little enchilada sauce in the bottom of a baking dish.
- Fill tortillas with chicken mixture and roll tightly.
- Place seam-side down in baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle remaining cheese on top.
Bake
- Bake for 20–25 minutes until hot and bubbly.
Tips
- Rotisserie chicken makes prep easy.
- Lightly warm tortillas before rolling to prevent cracking.
- Add black beans or corn for extra filling.
