Description
These homemade Chicken Enchiladas deliver restaurant-quality flavor at home. Juicy shredded chicken, a creamy filling, charred tortillas, and a bold enchilada sauce come together for the ultimate comfort food casserole.
Ingredients
For the Chicken
2 large chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
Salt and pepper
For the Filling
Shredded cooked chicken
1 (8 oz) block cream cheese, softened
1 (4 oz) can diced green chiles
1 cup shredded Monterey Jack cheese
For the Sauce
2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken broth
1 (8 oz) can tomato sauce
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
For Assembly
8 (8-inch) flour tortillas
1 1/2 cups shredded sharp cheddar cheese
Chopped fresh cilantro
Diced white onion
Instructions
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Bake 25–30 minutes or until cooked. Shred with two forks.
3. Mix shredded chicken, softened cream cheese, diced green chiles, and Monterey Jack cheese to make the filling.
4. Melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in broth until smooth. Stir in tomato sauce, chili powder, cumin, and garlic powder. Simmer 5–7 minutes until thickened.
5. Lightly char tortillas over a gas flame or in a dry skillet 15–20 seconds per side.
6. Spread 1/2 cup sauce in bottom of a 9×13 baking dish. Spoon filling onto each tortilla, roll tightly, and place seam-side down.
7. Pour remaining sauce over enchiladas. Top with cheddar cheese.
8. Bake 20–25 minutes until bubbly and golden.
9. Garnish with cilantro and onion. Serve hot.
Notes
Enchiladas can be refrigerated up to 4 days or frozen up to 3 months.
Reheat in the oven at 350°F (175°C) for best texture.
Do not skip charring tortillas to avoid sogginess.
Use fresh spices for best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg