Description
Delicious and comforting Chicken Enchiladas with a flavorful red sauce, filled with shredded chicken, cheese, sour cream, and green chilies, baked to perfection with melted cheese on top. This classic Mexican-inspired dish is perfect for a family dinner and serves six.
Ingredients
Scale
Red Sauce
- 2 tablespoons oil (vegetable, corn, or avocado)
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14-ounce) can chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
Enchilada Filling
- 2 cups shredded cooked chicken
- 1/4 cup green onions, chopped
- 1 cup shredded cheese (Mexican blend or Monterey Jack and cheddar)
- 1/4 cup sour cream
- 2-ounce can green chilies
- 1/4 cup cilantro, chopped, plus extra for garnish
Assembly
- 6 (8-10 inch) tortillas (flour or corn)
- Remaining 1/2 cup enchilada sauce (from red sauce preparation)
- Remaining 1/2 cup shredded cheese (from the total 1 1/2 cups)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking the enchiladas.
- Make Sauce: Heat oil in a saucepan over medium heat. Stir in flour and chili powder, cooking and stirring constantly for 1 minute to blend and toast the spices.
- Simmer Sauce: Add ground cumin, chicken broth, tomato sauce, sea salt, and garlic powder to the saucepan. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally to thicken and deepen the flavors.
- Prepare Filling: In a large bowl, combine shredded cooked chicken, chopped green onions, 1 cup of shredded cheese, sour cream, green chilies, and chopped cilantro. Mix well, then stir in 1/2 cup of the freshly made enchilada sauce to coat the filling.
- Assemble Enchiladas: Lightly spray a 9×13 inch baking dish with cooking spray. Spread a thin layer of the remaining enchilada sauce on the dish’s bottom. Take each tortilla and spoon an even amount of the chicken filling onto it, then roll the tortilla tightly and place it seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish, then sprinkle with the remaining 1/2 cup of shredded cheese on top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is fully melted, bubbly, and starting to brown slightly.
- Serve: Garnish the enchiladas with extra chopped cilantro. Serve hot with additional sour cream, guacamole, rice, and beans as desired for a complete Mexican meal.
Notes
- You can use either flour or corn tortillas depending on your preference.
- For a spicier dish, add extra green chilies or a pinch of cayenne pepper to the sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure not to overfill the tortillas to prevent them from tearing during rolling.
- For a gluten-free option, use corn tortillas and gluten-free flour for the sauce roux.
