Description
This Chicken Enchiladas recipe features tender shredded chicken wrapped in soft corn tortillas, smothered in a rich and flavorful homemade red enchilada sauce, and topped with melted cheddar and Monterey Jack cheeses. Baked to perfection, these enchiladas make for a comforting, satisfying Mexican-inspired dinner perfect for family meals or entertaining guests.
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 3 tablespoons of vegetable oil over medium heat. Whisk in 3 tablespoons of all-purpose flour to make a roux, cooking for about 1 minute until lightly golden. Stir in ¼ cup chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and ½ teaspoon dried oregano, cooking for another minute to release the spices’ aroma. Gradually whisk in 2 cups chicken broth to avoid lumps, then bring the sauce to a simmer and cook for 10-15 minutes until thickened. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled enchiladas.
- Soften the Tortillas: Lightly fry the corn tortillas in a small amount of oil or microwave them briefly to make them pliable and prevent cracking when rolling.
- Prepare the Filling: In a large bowl, combine 2 cups shredded chicken, half of the shredded cheddar and Monterey Jack cheeses (½ cup each), ½ cup diced onions, and ¼ cup chopped fresh cilantro if using. Mix well to distribute ingredients evenly.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each softened tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the dish lined up side by side.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well covered. Then sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes before serving. This helps the sauce set slightly and makes the enchiladas easier to serve.
Notes
- Using corn tortillas gives authentic flavor, but flour tortillas can be substituted if preferred.
- For extra spice, add cayenne pepper or hot sauce to the enchilada sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- To make ahead, prepare the sauce and filling in advance, assemble just before baking.
- Ensure tortillas are softened well to prevent cracking during rolling.
