Chicken Enchiladas

4.50 from 4 votes

Chicken Enchiladas are saucy, cheesy and super scrumptious. These are made with my Enchilada sauce, which makes them even better than store bought!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: chicken enchiladas, chicken enchiladas recipe, enchiladas, Homemade Chicken Enchiladas

Servings: enchiladas

Author: Alyssa Rivers

Ingredients

2 cups cooked and diced chicken
¼ cup olive oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 (15-ounce) can tomato sauce
1 ½ cups vegetable stock
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
salt and pepper
8-10 flour or corn tortillas
3 cups shredded Colby Jack cheese

Instructions

Preheat oven to 350 degrees Fahrenheit. In a medium-sized skillet, add the ¼ cup olive oil, 2 tablespoons all-purpose flour, and 3 tablespoons chili powder. Whisk until it starts to brown and is fragrant.
Slowly whisk in the 1 (15-ounce) can tomato sauce, 1 ½ cups vegetable stock, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cumin, and salt and pepper to taste. Whisk until it starts to thicken.
Reserve 1 ½ cups of the sauce. Add the 2 cups cooked and diced chicken to the rest of the sauce.
To assemble, add about 2 tablespoons of 3 cups shredded Colby Jack cheese and some of the chicken sauce to the center of each of the 8-10 flour or corn tortillas.
Roll up the filled tortillas and place seam side down in a 9x13 inch baking dish. Repeat.
Top with the reserved sauce and sprinkle the top with remaining cheese. Bake for 20-25 minutes or until heated through and bubbly.

Video

Nutrition

QR code

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