Description
Sizzling chicken enchiladas dance with robust Mexican flavors, blending tender shredded chicken and zesty red sauce into a comforting meal. Melted cheese and fresh cilantro complete this irresistible dish that brings authentic southwestern warmth straight to your dinner table.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
Main Sauce and Spices:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for smoky depth)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chicken broth
- 1 (8 ounces / 226 grams) can tomato sauce
- 1 teaspoon apple cider vinegar or lime juice
Cheese and Additional Ingredients:
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- ½ cup sour cream (optional, for extra creaminess)
- 8 flour or corn tortillas
- 1 cup shredded cheese (for topping)
- Fresh cilantro, avocado, or sour cream for garnish
Instructions
- Craft the vibrant red enchilada sauce by whisking flour into heated olive oil, creating a golden roux that develops rich flavor complexity.
- Infuse the roux with an aromatic blend of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper, releasing their intense essences.
- Gradually incorporate chicken broth and tomato sauce, stirring consistently to create a smooth, velvety sauce that gently simmers and thickens.
- Enhance the sauce with a splash of apple cider vinegar, adding a subtle tangy brightness before setting it aside to rest.
- Prepare the baking dish by lightly greasing a 9×13-inch pan and preheating the oven to 375F (190C).
- Combine shredded chicken with cheese and sour cream, mixing thoroughly to create a creamy, cohesive filling that will bind the enchiladas.
- Carefully distribute the chicken mixture onto soft tortillas, rolling each one tightly and positioning them seam-side down in the prepared baking dish.
- Generously ladle the homemade red enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Sprinkle an additional layer of cheese across the top, creating a melty, golden blanket.
- Cover with foil and bake for 20 minutes, then remove the foil and continue baking for an additional 5 minutes until the cheese becomes bubbly and slightly crisp.
- Allow the enchiladas to rest for a few minutes, then garnish with fresh cilantro, creamy avocado slices, or an extra dollop of sour cream.
- Serve immediately, presenting a dish bursting with authentic Mexican-inspired flavors and textures.
Notes
- Customize Spice Levels by adjusting the amount of chili powder and adding cayenne pepper for extra heat, ensuring each bite matches personal preference.
- Choose Tortilla Varieties like corn for authentic flavor or whole wheat for added nutrition, making the dish adaptable to different dietary needs.
- Prep Ahead by cooking chicken and sauce in advance, then assembling and baking when ready to serve, which saves time during busy weeknights.
- Explore Protein Alternatives such as black beans, shredded beef, or tofu to create vegetarian or alternative protein versions of the enchiladas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg