Chicken Enchiladas
Cook
30 mins
Prep Time
15 mins
Total Time
50 mins
Serves
12
Ingredients
- For the Enchilada:
- 2 cups cooked, shredded chicken (use rotisserie or poached chicken)
- 2 tablespoons vegetable oil
- 12 small corn tortillas
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 2 cups chicken broth
- 1 small can (8 oz) tomato sauce
- Salt, to taste
Kitchen Tools Needed:
- Large skillet
- Baking dish (9x13 inches)
- Mixing bowl
- Saucepan
- Whisk
Steps
- Prepare the Enchilada Sauce: In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to make a roux. Add the chili powder, cumin, garlic powder, and oregano, and whisk for another 30 seconds. Gradually whisk in the chicken broth and tomato sauce, and bring to a simmer. Cook for about 5-7 minutes, stirring frequently until the sauce thickens. Season with salt to taste, then remove from heat and set aside.
- Cook the Chicken Filling: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Add the minced garlic, chili powder, and cumin, and cook for another 30 seconds. Stir in the shredded chicken, season with salt and pepper, and cook for another 2-3 minutes until the mixture is heated through. Remove from heat.
- Prepare the Tortillas: Heat the corn tortillas one at a time in a dry skillet for about 10-15 seconds per side until warm and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for 20-30 seconds to soften.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish. To assemble, place a spoonful of the chicken filling in the center of each tortilla, sprinkle with some cheese, and roll the tortilla tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Top with Sauce and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas, and sprinkle with the remaining shredded cheese. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Serve: Once the enchiladas are done baking, let them cool slightly before serving. Garnish with your favorite toppings like sour cream, fresh cilantro, diced avocado, or jalapeños. Serve with lime wedges on the side.
Macros:
Total Calories: 400
Carbs: 35g
Proteins: 22g
Fats: 18g