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–+ servings

Zesty Chicken Enchiladas with Homemade Sauce

These flavorful chicken enchiladas are made with a rich homemade enchilada sauce, tender shredded chicken, and perfectly baked to golden, cheesy perfection. A crowd-pleaser that’s easy to customize for your preferences!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 enchiladas
Calories 380 kcal

Equipment

  • Medium Skillet
  • Saucepan
  • Baking dish
  • Whisk
  • Measuring Cups

Ingredients
  

Corn Tortillas

  • 12 corn tortillas

Enchilada Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups vegetable broth
  • 1 (8-ounce) can tomato sauce
  • Salt and pepper to taste

Filling

  • 2 cups cooked, shredded chicken (or black beans for vegetarian)
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 cup diced tomatoes (optional)
  • 1/2 cup chopped cilantro
  • 2 cups shredded cheddar or Monterey Jack cheese
  • Salt and pepper to taste

Instructions
 

  • Prepare the sauce: Heat olive oil in a saucepan over medium heat. Whisk in the flour and chili powder to create a roux. Gradually add vegetable broth, stirring constantly. Add tomato sauce, garlic powder, onion powder, cumin, and season with salt and pepper. Simmer for 10 minutes until thickened.
  • Prepare the filling: Heat olive oil in a medium skillet over medium heat. Sauté onions and garlic until softened. Add shredded chicken (or black beans), cumin, chili powder, smoked paprika, tomatoes, and salt. Cook for 5 minutes, then remove from heat and stir in cilantro.
  • Assemble the enchiladas: Preheat oven to 375°F (190°C). Warm the tortillas to make them pliable. Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
  • Add sauce and bake: Pour the enchilada sauce over the tortillas, ensuring they are fully covered. Top with the remaining cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
  • Garnish and serve: Let the enchiladas cool slightly before serving. Garnish with cilantro, sour cream, or avocado as desired.

Notes

For a spicier version, add chipotle peppers to the sauce or filling. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 23gFat: 20gSaturated Fat: 9gCholesterol: 60mgSodium: 600mgPotassium: 340mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 3.2mg
Keyword Chicken Enchiladas, Homemade Enchilada Sauce, Mexican Dinner
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