Description
Satisfying and heartwarming Easy Chicken Enchiladas made with tender chicken, zesty red sauce, and topped with melting cheese. Perfect for family dinners or casual gatherings!
Ingredients
- 4 cups shredded chicken
- 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended)
- 8 oz shredded Mexican cheese blend
- Chopped cilantro for garnish (optional)
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten-free flour (or all-purpose flour if not gluten-free)
- 3 Tablespoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.
- Prepare the sauce: In a pan, heat the vegetable oil over medium heat. Whisk in the gluten-free flour and cook for about 1 minute.
- Stir in the chili powder, oregano, onion powder, salt, garlic powder, cumin, and tomato paste, mixing well.
- Add the chicken broth gradually, whisking until the mixture is smooth. Allow the sauce to simmer for about 5 minutes before removing from heat.
- Assemble the enchiladas: Spread a thin layer of the sauce at the bottom of the baking dish. In each tortilla, place a portion of the shredded chicken and a sprinkle of cheese. Roll up tightly and place seam-side down in the dish.
- Top the rolled tortillas with the remaining sauce and sprinkle the rest of the cheese on top.
- Bake for 20-25 minutes until the cheese is bubbling and golden.
Notes
You can easily switch out the chicken for shredded beef or beans for a vegetarian option. Fresh herbs add a nice touch, so feel free to get creative! To keep tortillas pliable, warm them briefly in a microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican