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baked chicken enchiladas

Uber Cheesy Chicken Enchiladas With Easy Homemade Sauce

Keesha
These baked chicken enchiladas are uber-rich and creamy. The sauce is made from scratch and loaded with authentic Mexican flavors. This dish is easy, and despite taking some time, worth every second of it.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings 7
Calories 422 kcal

Ingredients
  

For the chicken enchiladas

  • 2-3 tbsp olive oil
  • 2 cups chicken breasts, skinless, boneless, cut into strips
  • Freshly ground black pepper, to taste
  • Fine salt, to taste
  • 8 flour tortillas
  • 3 cups Mexican-blend cheese, grated

For the enchilada sauce

  • 2 tbsp olive oil
  • 2 tbsp cake flour
  • 2 tbsp chili powder
  • 1 tsp onion powder
  • 3/4 tsp garlic powder
  • 1/2 tsp fine salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 cups vegetable broth
  • 2 tbsp tomato paste

For garnish

  • 1 cup sour cream
  • 1 small red onion, diced
  • Fresh cilantro, chopped

Instructions
 

Cook your chicken

  • To start, prepare your chicken. Heat some olive oil in a medium frying pan. Then, season your chicken strips with salt and pepper to taste.
  • Add your chicken pieces to the heated oil. Fry them for roughly 5-7 minutes per side. The internal temperature of the chicken should be 165ºF (74ºC) when it's cooked. Alternatively, here are other ways to tell when chicken is cooked.
  • Remove your chicken from the heat and set it aside to cool slightly.
  • Once cooled a bit, you can shred the chicken completely. This is where you can play around with texture and how big you want the chicken pieces to be.
  • Set the chicken aside when you're finished.

Make the enchilada sauce

  • Next, make the enchilada sauce. Heat the olive oil over medium heat. Add the flour and whisk to combine well.
  • Add the spices and dried herbs. Whisk the ingredients together well so you have a flavorful paste.
  • Then, slowly whisk in the vegetable broth in a thin stream. Keep whisking to ensure no lumps form as the paste is thinned out.
  • After all of the broth has been added, whisk in the tomato paste. Bring the enchilada sauce to a simmer and remove it from the heat.
  • Allow it to cool for a while.

Assemble, bake, and serve your chicken enchiladas

  • To assemble your enchiladas for baking, start by mixing together the shredded chicken with 1/3 cup enchilada sauce.
  • Next, heat the flour tortillas in the microwave for 30 seconds. Then, flip them over and microwave the other side for another 30 seconds. They should be warm and pliable.
  • Place one tortilla on a flat surface. Add a generous amount of filling and some grated cheese. Don't use all of the cheese for the filling. Reserve some for the topping.
  • Once the tortilla is filled, roll it tightly and place it inside a baking dish, seam side facing downwards.
  • Repeat until your entire baking dish is filled with stuffed tortillas.
  • Then, add the remaining enchilada sauce over the tortillas. Top them with shredded cheese.
  • Finally, bake the enchiladas for 20 minutes at 350ºF (180ºC).
  • Once baked, serve them immediately with your fresh garnishes.

Nutrition

Calories: 422kcalCarbohydrates: 26gProtein: 25gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 94mgSodium: 1103mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 1473IUVitamin C: 3mgCalcium: 428mgIron: 3mg
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