Chicken Enchiladas
Servings 6 people
Tender chicken and a delicious savory Mexican red sauce are wrapped in tortillas and topped with cheese in this delicious Chicken Enchilada recipe.
Ingredients
Sauce
- 2 tablespoons olive oil
- 2 Tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 3 Tablespoons tomato paste
- 2 cups chicken stock
Enchiladas
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 pound boneless skinless chicken breast diced
- 4 ounces green chilies
Tortillas
- 2 tablespoons olive oil
- 12 corn or flour tortillas medium
- 2 cups Mexican blend cheese
Instructions
- Grease a 9x13-inch baking dish with nonstick spray and set aside.
Sauce
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once hot, whisk in 2 Tablespoons all-purpose flour, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon dried oregano. Cook for 5 minutes, whisking often.
- Whisk in the 3 Tablespoons tomato paste, then whisk in 2 cups chicken stock until there are no lumps. Simmer for at least 15 minutes, more is fine.
- Heat another 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced 1 small onion and cook for 5 minutes until soft. Then add the minced 1 clove garlic and cook for 1 minute, stirring frequently.
- Add the diced 1 pound boneless skinless chicken breast and saute this for 5 to 10 minutes or until the chicken is cooked through. Then stir in the 4 ounces green chilies and cook just until heated through.
- Spoon just enough enchilada sauce to coat the bottom of the prepared baking dish.
- Preheat the oven to 350°F.
- Add the remaining 2 tablespoons olive oil to a skillet and heat over medium-high heat.
- Lightly fry the 12 corn or flour tortillas in the oil one at a time for about 10 seconds per side. Then place them on paper towels to absorb excess oil.
- Spread a little enchilada sauce on each tortilla and place about ¼ cup of filling down the center of each tortilla. Roll up the tortillas and place them seam-side down next to one another in the baking dish. Spread the remaining enchilada sauce over top. Sprinkle the 2 cups Mexican blend cheese evenly over the top.
- Bake for 15 minutes or until the cheese is bubbly.
- Serve hot with your favorite toppings.
Notes
- Storage Instructions: To store leftovers, simply wrap the pan in tin foil and then store it in the fridge for up to 3 days.
- Is This A Recipe I Can Use For A Freezer Meal? Yes, this easy chicken enchiladas casserole would be a great freezer meal for busy weeknights! Or even to make and drop off to a new mom or friend that could use a hand! Just make it according to the instructions and then pop it in the freezer for up to 3 months.
- What Cheeses Can I Combine To Make A Mexican Blend? You can use a combination of cheddar cheese and Monterey jack cheese. This will replace a bag of Mexican blend cheese if you can't get your hands on some at the store!
- Chicken Stock - Though this recipe does call for chicken stock, it can be replaced with vegetable stock. If you're in a pinch, it can even be replaced with water though the flavor won't be the same.
- Cheese - I prefer using Mexican blend cheese in this recipe but feel free to use whatever cheese you prefer!
- Enchilada Filling - I diced the chicken breasts for this recipe, but you can also make these into shredded chicken enchiladas. If you'd like, you can even use shredded store-bought rotisserie chicken in the chicken mixture instead; just skip the 5 to 10 minutes of cooking after adding it to the pan since it's already cooked.
- Tortillas - These homemade chicken enchiladas are made with corn or flour tortillas. However, I've also made them with keto tortillas, and they held up just fine in this dish! I do think flour tortillas work best, though.
- Spray The Dish - Before assembling these cheesy chicken enchiladas, make sure you coat the baking dish with non-stick spray! Nothing is worse than a delicious recipe that sticks to the pan!
- Fry The Tortillas - Frying the tortillas before using them in this easy chicken enchiladas recipe prevents them from getting soggy when baked in this dish.
Nutrition
Calories: 560kcal | Carbohydrates: 41g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1266mg | Potassium: 607mg | Fiber: 4g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 7mg | Calcium: 539mg | Iron: 4mg
Find it online: www.sugarandsoul.co/chicken-enchiladas/