Description
These Chicken Enchiladas with Homemade Red Enchilada Sauce are a flavorful and comforting Mexican dish that is perfect for a family dinner or entertaining guests. The tender shredded chicken wrapped in tortillas, smothered in a homemade red sauce, and baked to cheesy perfection make these enchiladas a crowd-pleaser.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken breast
- 8 small flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/2 cup diced onion
- 1 tablespoon olive oil
- Chopped fresh cilantro for garnish (optional)
For the Homemade Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 2 cups chicken broth
- 1 can (8 ounces) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven and prepare the baking dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Make the Enchilada Sauce: Heat oil in a saucepan, whisk in flour, add chili powder, broth, tomato sauce, and seasonings. Simmer until thickened.
- Prepare the Enchiladas: Mix chicken with sauce and onion. Fill tortillas, roll up, place in the baking dish, cover with sauce and cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Serve: Garnish with cilantro and serve hot.
Notes
- Use rotisserie chicken for a convenient shortcut.
- Enhance the filling with black beans or corn for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 330
- Sugar: 4g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
