Description
Mouthwatering chicken enchiladas deliver a Mexican culinary adventure straight to your dinner table. Cheesy, spicy layers wrapped in warm tortillas promise a fiesta of flavors you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 cups (300 grams) cooked and shredded chicken (rotisserie chicken works great)
Cheese and Dairy:
- 1 ½ cups (150 grams) shredded cheese (cheddar, monterey jack, or a mexican blend)
- ½ cup (120 milliliters) sour cream (optional, for creamier filling)
Tortillas and Chilies:
- 8–10 flour or corn tortillas
- 1 can (4 ounces/113 grams) diced green chilies (optional)
Enchilada Sauce Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups (480 milliliters) chicken broth
- 1 teaspoon sugar
- Salt and pepper to taste
Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Diced tomatoes
- Sour cream
Instructions
- Craft a vibrant, aromatic enchilada sauce by sautéing flour in heated olive oil, creating a golden roux that will serve as the flavor foundation. Intensify the base with a harmonious blend of chili powder, cumin, garlic, and onion powders, allowing the spices to release their full aromatic potential.
- Gradually incorporate chicken broth and a touch of sugar into the roux, whisking continuously to prevent lumps and develop a smooth, rich consistency. Simmer until the sauce thickens and the flavors meld, then season with salt and pepper to enhance the depth of taste.
- In a spacious mixing bowl, combine shredded chicken with a generous portion of cheese, creating a luxurious filling. Fold in green chilies and sour cream, then introduce a portion of the freshly prepared enchilada sauce to bind the ingredients into a cohesive, flavorful mixture.
- Prepare the baking dish by spreading a thin layer of enchilada sauce across the bottom, creating a protective and flavorful base. Carefully distribute the chicken mixture onto tortillas, rolling them tightly and positioning them seam-side down in the prepared dish.
- Lavishly coat the assembled enchiladas with the remaining sauce, ensuring each roll is thoroughly covered. Generously sprinkle the remaining cheese over the top, creating a tempting golden blanket.
- Transfer the dish to a preheated oven and bake until the cheese transforms into a molten, bubbling crust and the edges become slightly crisp and golden.
- Allow the enchiladas a brief moment to cool and settle. Embellish with fresh cilantro, green onions, diced tomatoes, and a dollop of sour cream to add brightness and contrast to the rich, warm flavors.
- Serve immediately alongside complementary sides like fluffy rice, hearty beans, or a crisp, refreshing salad to complete this Mexican-inspired feast.
Notes
- Customize the spice level by adjusting the amount of chili powder, making it mild or extra hot according to personal preference.
- Swap traditional flour tortillas with corn tortillas for a gluten-free version or use whole wheat tortillas for added nutrition.
- Prep the enchilada sauce and chicken filling ahead of time to streamline the cooking process and reduce day-of kitchen stress.
- Transform leftovers by chopping enchiladas and using them as a filling for quesadillas or topping for nachos, maximizing meal versatility.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg