Description
Delicious and comforting Cheesy Chicken Enchiladas made with a homemade red sauce, tender shredded chicken, and melted cheese, perfect for a family-friendly Mexican dinner.
Ingredients
Scale
For the Red Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- Salt to taste
For the Enchiladas:
- 2 cups cooked shredded chicken
- 8 small flour or corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup diced onions (optional)
- 1/4 cup chopped cilantro for garnish
- Sour cream for serving
Instructions
- Make the Red Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add chili powder, garlic powder, onion powder, cumin, and cayenne pepper, whisking continuously for 30 seconds until fragrant. Slowly pour in the chicken broth and tomato sauce while whisking to eliminate lumps. Let the sauce simmer gently for 10 to 12 minutes until it thickens slightly. Season with salt to taste, then set aside.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the red sauce on the bottom. Lay out each tortilla, place a quarter of the shredded chicken on each, sprinkle with some cheese, then roll tightly. Arrange the rolled tortillas seam-side down in the baking dish.
- Bake the Enchiladas: Pour the remaining red sauce over the arranged tortillas, then sprinkle the remaining cheese evenly on top. Bake in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove from the oven and garnish with diced onions and chopped cilantro. Serve the enchiladas warm, accompanied by sour cream on the side.
Notes
- For extra flavor, sauté the onions before adding to the filling.
- You can add black beans or corn to the filling for variation.
- Adjust the cayenne pepper amount to make the red sauce mild or spicy according to your preference.
- Use corn tortillas to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
