delicious chicken enchiladas

Chicken Enchiladas Recipe


  • For the chicken filling:
    • 2 cups cooked shredded chicken
    • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
    • 1/2 cup chopped onions
    • 1/2 cup chopped bell peppers (optional)
    • 1/4 cup chopped cilantro
    • 1 can (4 oz) diced green chilies (optional)
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and pepper to taste
  • For the enchilada sauce:
    • 2 tablespoons vegetable oil
    • 2 tablespoons all-purpose flour
    • 1 can (15 oz) tomato sauce
    • 1 cup chicken broth
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried oregano
    • Salt and pepper to taste
  • For assembly:
    • 8-10 corn tortillas (flour tortillas can also be used)
    • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
    • Fresh cilantro, chopped (for garnish)
    • Sour cream (optional)
    • Sliced avocado (optional)


  1. Prepare the chicken filling:
    • In a large bowl, combine the shredded chicken, shredded cheese, chopped onions, bell peppers (if using), chopped cilantro, diced green chilies (if using), ground cumin, chili powder, salt, and pepper. Mix well and set aside.
  2. Make the enchilada sauce:
    • In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 1 minute to make a roux.
    • Slowly whisk in the tomato sauce and chicken broth. Add the ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
  3. Assemble the enchiladas:
    • Preheat your oven to 350°F (175°C).
    • Lightly grease a 9×13-inch baking dish.
    • Warm the tortillas in the microwave or on a skillet to make them pliable.
    • Spread a thin layer of enchilada sauce on the bottom of the baking dish.
    • Place about 1/4 cup of the chicken filling in the center of each tortilla. Roll up the tortilla and place it seam-side down in the baking dish.
    • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
    • Sprinkle the shredded cheese on top.
  4. Bake the enchiladas:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
    • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  5. Serve:
    • Garnish with fresh cilantro and serve with sour cream and sliced avocado if desired.

Enjoy your delicious chicken enchiladas!

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