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Chicken Enchiladas

Tender shredded chicken and gooey melted cheese wrapped in tortillas with rich, slightly spicy sauce - the perfect comfort food for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 2 pounds boneless, skinless chicken breasts
  • 12 corn tortillas (or flour tortillas if preferred)
  • 3 cups shredded Mexican cheese blend
  • 1/2 cup diced onion
  • 1/4 cup fresh cilantro, chopped
For the sauce
  • 3 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 2 cups chicken broth
  • 1 6 oz can tomato paste
  • salt and pepper to taste

Method
 

Prepare the Chicken
  1. Season chicken breasts with salt and pepper. Place in a large pot, cover with water, and bring to a boil.
  2. Reduce heat and simmer for 20-25 minutes until fully cooked.
  3. Remove chicken and let cool slightly, then shred with two forks.
Make the Enchilada Sauce
  1. Heat olive oil in a medium saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute until fragrant.
  3. Add chili powder, cumin, garlic powder, and oregano, stirring constantly for another 30 seconds.
  4. Slowly pour in chicken broth while whisking to prevent lumps.
  5. Stir in tomato paste until smooth. Simmer for 10 minutes until the sauce coats the back of a spoon.
Assemble the Enchiladas
  1. Preheat oven to 375°F.
  2. Warm tortillas in the microwave for 30 seconds to make them pliable.
  3. Pour 1/3 of the sauce into the bottom of a 9x13 inch baking dish.
  4. Mix shredded chicken with diced onion and half the cilantro.
  5. Place about 1/4 cup chicken mixture down the center of each tortilla, sprinkle with cheese, then roll tightly.
  6. Place seam-side down in the prepared dish.
Bake to Perfection
  1. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  2. Cover with foil and bake for 20 minutes.
  3. Remove foil and bake 5 more minutes until cheese is bubbly and golden.
  4. Let rest for 5 minutes before serving.

Notes

Cook and shred chicken the night before to save time. Warm tortillas before rolling to prevent cracking. Don't overfill enchiladas. Let dish rest 5 minutes after baking before serving. Can be assembled 24 hours ahead and refrigerated before baking. Store leftovers up to 4 days refrigerated or freeze assembled unbaked enchiladas up to 3 months.