Description
Delicious and comforting Chicken Enchiladas made with a flavorful homemade red enchilada sauce, tender shredded chicken, and a blend of cheddar and Monterey Jack cheeses. This recipe combines traditional Mexican flavors with an easy-to-follow preparation, perfect for a satisfying family dinner.
Ingredients
Scale
Red Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Enchiladas
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 corn tortillas
- ½ cup diced onions
- ¼ cup chopped fresh cilantro (optional)
- Cooking spray or additional oil for softening tortillas
Instructions
- Prepare the Red Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1 minute, stirring constantly to prevent burning. Add the chili powder, garlic powder, ground cumin, and dried oregano, cooking for another minute to bloom the spices and develop flavor. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Allow the sauce to simmer for 10 to 15 minutes until it thickens slightly. Season with salt and black pepper to taste, then remove from heat and set aside.
- Preheat Oven and Prepare Filling: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, half of the shredded cheddar cheese, half of the Monterey Jack cheese, diced onions, and chopped cilantro if using. Mix well to evenly distribute the ingredients.
- Soften Tortillas: Lightly fry the corn tortillas in a pan with a little oil or use a microwave to warm them until soft and pliable. This prevents cracking when rolling.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce evenly on the bottom of a 9×13-inch baking dish. Place a softened tortilla on a flat surface, spoon a portion of the chicken and cheese mixture onto the center, then roll it up tightly. Arrange each rolled tortilla seam-side down in the baking dish. Repeat for all tortillas.
- Add Sauce and Cheese: Pour the remaining red enchilada sauce evenly over the arranged enchiladas. Sprinkle the remaining cheddar and Monterey Jack cheeses on top.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted, bubbly, and slightly golden. Remove from the oven and let the enchiladas rest for a few minutes before serving.
Notes
- Softening the tortillas is essential to prevent them from breaking when rolled.
- You can adjust the chili powder in the sauce to make it more or less spicy to suit your taste.
- Fresh cilantro is optional but adds a bright, fresh flavor.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
