Description
Delicious and comforting Chicken Enchiladas made with tender shredded chicken, a flavorful homemade red enchilada sauce, and a blend of melted cheddar and Monterey Jack cheeses. Softened corn tortillas are filled, rolled, and baked to perfection, making this dish a family favorite that’s perfect for weeknight dinners or casual gatherings.
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 create a roux, cooking for about 1 minute to eliminate the raw flour taste. Add the chili powder, garlic powder, ground cumin, and dried oregano, stirring and cooking for an additional minute to bloom the spices and deepen the flavor.
- Add Chicken Broth and Simmer: Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes until the sauce thickens to your desired consistency. Season with salt and black pepper, then remove from heat and set aside.
- Preheat Oven and Prepare Filling: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken breast, half of both shredded cheddar and Monterey Jack cheese, diced onions, and chopped fresh cilantro if using. Mix well to evenly distribute the ingredients.
- Soften the Tortillas: Lightly fry the corn tortillas in a bit of oil or heat them in the microwave with a damp paper towel to make them pliable for rolling. This step prevents tearing when filling and rolling.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Place a softened tortilla on a flat surface, spoon an ample amount of the chicken and cheese mixture onto it, roll it tightly, and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling until the dish is filled.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the assembled tortillas. Sprinkle the remaining half of shredded cheddar and Monterey Jack cheeses on top to create a cheesy crust as they bake.
- Bake the Enchiladas: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes, or until the cheese is fully melted, bubbly, and slightly browned on top.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for a few minutes to allow the sauce to thicken slightly and make serving easier. Serve warm, optionally garnished with additional fresh cilantro or your favorite toppings.
Notes
- Softening tortillas before rolling is key to prevent tearing and make assembly easier.
- Adjust chili powder amount in the sauce for desired spiciness.
- Shredded rotisserie chicken can be used for convenience.
- Optional toppings like sour cream, avocado slices, or pickled jalapeños pair well with these enchiladas.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
