Description
A comforting and flavorful Chicken Enchiladas recipe perfect for family gatherings or busy weeknights.
Ingredients
- 2 tbsp canola oil
- 1 yellow onion, chopped
- 3 garlic cloves, crushed
- 2 tbsp all-purpose flour
- 14.5 oz can diced tomatoes
- 1 cup chicken stock
- 1 chipotle in adobo sauce
- 1 tbsp adobo sauce from chipotles
- 1/2 tsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 2 tsp white granulated sugar
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- 1.5 lbs boneless, skinless chicken breasts
- 6 soft flour tortillas
- 10 oz shredded Mexican cheese mix
Instructions
- Heat canola oil in a medium saucepan over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Stir in flour and cook for 1 minute.
- Gradually mix in diced tomatoes and chicken stock.
- Add chipotle, adobo sauce, chili powder, cumin, oregano, sugar, garlic powder, smoked paprika, and salt.
- Simmer for about 10 minutes until slightly thickened. Set aside.
- Preheat your oven to 375°F (190°C).
- Boil chicken breasts in a pot until cooked through. Drain and shred.
- Mix shredded chicken with half of the enchilada sauce and a sprinkle of salt.
- Place a scoop of the chicken mixture and some cheese in each tortilla, then roll them up tightly.
- Place rolled tortillas seam-side down in a baking dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Notes
Can substitute chicken with your favorite protein or adjust spices to taste. Garnish with cilantro, avocado, or sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican