Description
Mexican chicken enchiladas invite home cooks into a world of savory comfort. Layers of tender chicken, melted cheese, and spicy red sauce create a delightful meal you’ll crave again and again.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 tbsps olive oil
- 2 tbsps all-purpose flour
- 2 tbsps chili powder
- 2 cups chicken broth
- 1 (8 oz / 226 g) can tomato sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup shredded cheese (for topping)
- 8 flour or corn tortillas
- 1 tsp cumin
- 1 tsp apple cider vinegar or lime juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional, for smoky depth)
- ½ tsp salt
- ½ cup sour cream (optional, for extra creaminess)
- ¼ tsp black pepper
- Fresh cilantro, avocado, or sour cream for garnish
Instructions
- Sauce Creation: Whisk flour into heated olive oil, forming a golden roux that develops complex flavor depth, then infuse with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to release their vibrant essences.
- Liquid Integration: Gradually pour chicken broth and tomato sauce into the seasoned roux, stirring consistently to achieve a smooth, velvety consistency while allowing the sauce to gently simmer and thicken; incorporate a splash of apple cider vinegar for a tangy brightness.
- Filling Preparation: Blend shredded chicken with cheese and sour cream, creating a creamy, cohesive mixture that will provide rich, savory substance to the enchiladas.
- Assembly: Distribute the chicken filling onto soft tortillas, rolling each tightly and positioning seam-side down in a lightly greased 9×13-inch baking dish preheated to 375F (190C).
- Baking Process: Ladle the homemade red enchilada sauce completely over the rolled tortillas, sprinkle an additional cheese layer, cover with foil, and bake for 20 minutes; remove foil and continue baking for 5 more minutes until cheese becomes bubbly and slightly crisp.
- Finishing Touch: Allow enchiladas to rest briefly, then garnish with fresh cilantro, avocado slices, or an extra sour cream dollop before serving this authentic Mexican-inspired culinary creation.
Notes
- Optimize Roux Development: Take time to cook the flour and oil mixture, stirring constantly to prevent burning and develop a deep, nutty flavor foundation for the sauce.
- Control Spice Intensity: Adjust chili powder and spice levels to personal preference, tasting and modifying the sauce before final application to ensure balanced heat and complexity.
- Perfect Tortilla Rolling: Warm tortillas slightly before filling to prevent cracking, using just enough filling to create compact, evenly sized enchiladas that cook consistently.
- Customize Dietary Needs: Swap traditional tortillas with gluten-free alternatives, use low-fat cheese, or replace sour cream with Greek yogurt for healthier variations without compromising flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg