Description
This recipe for Chicken Enchiladas features tender shredded chicken wrapped in corn tortillas, smothered in a flavorful homemade red enchilada sauce and topped with melted cheddar and Monterey Jack cheeses. Perfectly baked to a bubbly finish, this classic Mexican-inspired dish is great for a satisfying family dinner.
Ingredients
Scale
Red Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Enchiladas
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8–10 corn tortillas
- ½ cup diced onions
- ¼ cup chopped fresh cilantro (optional)
- Cooking spray or additional oil for softening tortillas
Instructions
- Prepare the Red Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the all-purpose flour to form a roux and cook for 1 minute to eliminate the raw flour taste. Add chili powder, garlic powder, cumin, and oregano, stirring and cooking for another minute to release their aromas.
- Simmer the Sauce: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes until the sauce thickens to a smooth consistency. Season with salt and black pepper to taste. Remove from heat and set aside.
- Preheat the Oven: Set the oven to 350°F (175°C) to prepare for baking the enchiladas.
- Mix the Filling: In a large bowl, combine the shredded chicken, half of the cheddar and Monterey Jack cheeses, diced onions, and chopped cilantro if using. Mix well to evenly distribute all ingredients.
- Soften the Tortillas: Lightly fry each corn tortilla in a small amount of oil or microwave them briefly until pliable. This step prevents cracking when rolling.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each softened tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Repeat until all tortillas are filled and arranged snugly.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses on top to create a cheesy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Rest and Serve: Allow the enchiladas to rest for a few minutes after baking to set before serving. This helps them hold their shape when plated.
Notes
- Softening the tortillas before rolling is essential to prevent them from breaking.
- Adjust the salt in the enchilada sauce to your taste or dietary needs.
- Cilantro is optional but adds a fresh herbal note to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- For extra heat, add a pinch of cayenne pepper or use a hotter chili powder in the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
