Homemade chicken enchiladas with red sauce are easy to make and taste infinitely better than canned enchilada sauce. Enchiladas from scratch are easy and so much better than canned enchilada sauce!
Equipment
9x13-inch baking dish
medium saucepan
Ingredients
2tablespoonsoilvegetable oil, corn oil or avocado oil
2tablespoonsall-purpose floursee post for notes about Gluten Free enchiladas
2tablespoonschili powderfor extra spicy enchiladas use a little chipotle chili powder (try 1 teaspoon of Chipotle Chili Powder plus 1 tablespoon and 2 teaspoons of regular Chili Powder to start)
1teaspoonground cumin
14ouncechicken broth (stock)
8ouncecanned tomato sauce
1teaspoonsea salt
¼teaspoongarlic powder
2cupsshredded chickencooked (see post for how to cook shredded chicken)
¼cupgreen onionschopped
1 ½cupsshredded cheeseMexican cheese mixture or blend of Monterey Jack cheese and cheddar cheese
¼cupsour cream
2ouncescanned green chiles
¼cupcilantrochopped, plus extra for garnish
68-10" tortillasflour or corn (see post for information about gluten free enchiladas)
Instructions
Preheat oven to 350 degrees.
Heat oil in a large saucepan. Stir in flour and chili powder. Cook for 1 minute to make the roux.
Add the cumin, chicken broth, tomato sauce, salt and garlic powder. Bring to a boil and gently simmer for 10 minutes. Stirring as needed.
Prepare the filling. Mix chicken, green onions, 1 cup of cheese, sour cream, chiles and cilantro in a bowl.
Add ½ cup of prepared enchilada sauce.
Spray your 9x13 pan with cooking spray. Spread a little enchilada sauce in the bottom of your dish. Divide chicken and fill tortillas, rolling and placing seam side down in pan. Pour sauce over enchiladas, ensuring all the tortillas are covered. Cover with remaining cheese.
Bake 15-20 minutes until cheese is bubbling.
Garnish with cilantro and serve with sour cream, guacamole, rice and beans.
Notes
Optimal Chicken Cooking: Slow-cook the chicken for tenderness. This enhances the flavors and makes shredding easier.
Perfecting the Roux: Take your time with the roux for the red sauce. A well-cooked roux ensures a richer flavor and ideal sauce thickness.
Rolling Technique: Securely roll your enchiladas and place them seam side down in the dish to prevent them from unraveling during baking.
Even Filling: Distribute the chicken filling evenly to ensure each enchilada is equally satisfying.
Cheese Matters: Choose a cheese that melts well and complements the chicken and sauce flavors.
Let it Rest: After baking, let your enchiladas sit for a few minutes before serving. This helps the flavors to meld together.
Fresh Garnishes: Enhance your dish with fresh cilantro, diced tomatoes, or a dollop of sour cream.