Chicken Enchiladas
Chicken Enchiladas combine simple ingredients to make a comforting dish that you will fall in love with. Our enchiladas are completely from scratch, able to be frozen, and are the perfect dinner recipe.
Servings: 6 people
Ingredients
Enchilada Sauce (see note 1)
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder see note 2
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
For Enchiladas
- 3 cups shredded chicken (read tips for shredded chicken here)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 10 corn tortillas
- 3 cups shredded Colby Jack cheese see note 3
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
- Stir chili powder and cumin into the onion and cook for about 30 seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
- Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup into the bottom of the prepared baking dish. Add the rest of the enchilada sauce back to the skillet you cooked it in.
- In a large bowl, combine the chicken, salt, pepper, chiles, and 1 cup of cheese.
- Working with one tortilla at a time, dip it in the enchilada sauce. Then add 1/4 cup of the chicken filling. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas. Pour the remaining enchilada sauce over the top, and then top with the remaining cheese.
- Bake uncovered for 20 minutes or until the cheese is bubbly.
Video
Notes
- You can replace this enchilada sauce recipe with 2 cups of store-bought sauce.
- This recipe is mild. If you would like to make it spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the enchilada sauce. You can also buy hot green chiles instead of mild.
- The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself, as it melts significantly better.