Easy Homemade Chicken Enchiladas
Delicious and comforting chicken enchiladas made with shredded chicken, a flavorful enchilada sauce, and topped with melted cheddar cheese, perfect for weeknights or gatherings.
Ingredients
Enchilada Sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons coconut or avocado oil For cooking the sauce and toasting tortillas.
- 3 tablespoons all-purpose flour To thicken the sauce.
- 2 tablespoons tomato paste
- 2 cups chicken broth Divided for the sauce.
Filling and Assembly
- 8 pieces corn tortillas
- 2 cups cooked shredded chicken Use leftover chicken for convenience.
- 2 cups shredded cheddar cheese Quality cheese recommended for melting.
- ½ cup salsa (mild or medium)
- Fresh cilantro (optional) For garnish.
- Avocados (optional) For garnish.
- Tomatoes (optional) For garnish.
- Sour cream (optional) For serving.
Instructions
Prepare the Enchilada Sauce
- Whisk together the spices (chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper) in a small bowl.
- Heat the coconut or avocado oil in a medium saucepan over medium heat.
- Add the flour and spice mixture to the oil, whisking for about two minutes until well combined and fragrant.
- Add tomato paste and ¾ cup of chicken broth, whisk until smooth.
- Gradually pour in remaining chicken broth, whisking until combined. Bring to a simmer and cook for 8-10 minutes until thickened.
Assemble the Enchiladas
- Preheat the oven to 350°F and spray a baking dish with nonstick spray.
- Pour ½ cup of the enchilada sauce into the bottom of the baking dish.
- In a skillet, heat 1 tablespoon of oil and toast each corn tortilla until pliable.
- Fill each tortilla with shredded chicken, cheddar cheese, and a spoonful of salsa, then roll and place seam side down in the baking dish.
Bake and Serve
- Pour remaining enchilada sauce over the rolled tortillas, sprinkle with remaining cheese, and cover with foil.
- Bake for around 20 minutes, then remove foil and bake for another 5-10 minutes until cheese is bubbling.
- Let enchiladas rest for about 5 minutes before serving with fresh toppings like cilantro, avocado, or sour cream.
Notes
These enchiladas are a complete meal but also great leftover for lunch. Pair with Mexican rice or a salad. Serve with a taco bar for a fun gathering.