Chicken Enchiladas
Easy spicy Chicken Enchiladas recipe with homemade enchilada sauce. The ultimate comfort food, it's a great dinner idea to use up your leftover chicken
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Ingredients
Enchilada Sauce
- 2 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 4 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp onion powder
- 2 cups chicken broth
Enchiladas
- 2-3 large chicken breasts, cooked and shredded
- 8 large corn tortillas
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups mozarrella cheese, shredded
- 1 1/2 cups Monterrey Jack cheese, shredded
Instructions
- In a medium saucepan, heat the oil and flour on medium heat. Whisk together and bring to a boil. Allow to boil for around 1 minute.
- Add in the spices and mix until a thick paste forms. Add in the chicken broth and whisk well. Bring to a boil, then reduce the heat and allow to simmer for 10 minutes, or until thickened.
- Preheat the oven to 400°F.
- Pour 1/2 a cup of sauce into a 9x13 baking pan.
- Spread 2 Tbsp enchilada sauce along the middle of a corn tortilla. Top with around 2 Tbsp shredded chicken then sprinkle with some of each of the cheeses and roll up. Place in the prepared baking sheet and repeat with the remaining tortillas.
- Top the rolled enchiladas with the remaining sauce and cheese and bake in the preheated oven for 20 minutes.