Description
Make classic rolled chicken enchiladas using a homemade red chili sauce. This recipe provides clear steps for assembly and baking.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked, shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup shredded cheddar cheese for topping
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- In a bowl, mix the shredded chicken, Monterey Jack cheese, and the cooked onion/garlic mixture. Set aside.
- To make the sauce, combine chicken broth, chili powder, cumin, oregano, and salt in a small saucepan. Bring to a simmer over medium heat, whisking constantly. Cook for 5 minutes until slightly thickened. Stir in the water.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. Dip each tortilla into the red sauce, coating both sides.
- Place about 1/4 cup of the chicken filling down the center of each dipped tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour any remaining red sauce evenly over the rolled enchiladas.
- Sprinkle the cheddar cheese on top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
Notes
- For softer tortillas that do not crack when rolled, briefly dip them in warm oil before dipping them in the sauce.
- If you prefer a thicker sauce, cook it down longer or add a small amount of cornstarch mixed with cold water near the end of simmering.
- You can prepare the filling and sauce a day ahead and store them separately in the refrigerator.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 28
- Cholesterol: 85