Description
Delicious chicken enchiladas made with shredded chicken, corn tortillas, and a flavorful sauce.
Ingredients
Scale
- 4 cups shredded chicken (see notes)
- 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended, see notes)
- 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 the oven to 350 degrees then spray a 9×13″ baking dish, or two smaller baking dishes, with nonstick spray and set aside.
- To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside.
- Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
- Add the seasonings then whisk until they’re toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
- Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula.
- Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.
- Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish then set aside.
- Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to warm them up — this helps prevent the tortillas from cracking.
- One by one, place a warm tortilla onto a clean, dry surface like a plate or cutting board then spread ~2 Tablespoons shredded chicken across the center.
- Spread ~1 Tablespoon shredded cheese on top then roll the tortilla and place it seam side-down in the baking dish. Repeat with the remaining ingredients, warming the second batch of tortillas when needed. Reserve the extra shredded cheese.
- Pour the enchilada sauce on top of the tortillas (may not need all of it) ensuring they are completely covered — any uncovered spots of tortilla will become tough and hard after baking.
- Sprinkle the reserved shredded cheese on top then cover the baking dish with a piece of nonstick sprayed foil and bake for 30 minutes or until the cheese on top has melted and the enchilada sauce is bubbling.
- Let the enchiladas cool for 10 minutes before scooping onto plates and serving.
Notes
- Feel free to use leftover or rotisserie chicken for a quick meal.
- For a spicier enchilada, add some diced jalapeños into the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas