These enchiladas are the perfect balance of spicy, cheesy, and savory goodness, making them an absolute crowd-pleaser. With tender, seasoned chicken rolled in soft tortillas and smothered in zesty enchilada sauce, gooey cheese, and fresh green onions, each bite is a burst of Tex-Mex delight. Whip these up in just 30 minutes and prepare to be wowed!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound cooked chicken breast, shredded (rotisserie chicken works great)
- 8 small flour tortillas
- 2 cups enchilada sauce (ingredients below)
- 2 cups shredded Mexican blend cheese
- 3 green onions, thinly sliced
For the enchilada sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 2 cups chicken broth
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
- Start by preparing the enchilada sauce. In a medium saucepan, heat the vegetable oil over medium heat. Stir in the flour and cook for about 1 minute until it forms a smooth paste. Add the chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir well to combine the spices with the flour mixture. Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
- In a large bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce and mix until the chicken is well coated.
- Warm the tortillas slightly to make them pliable. Place a generous amount of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are covered with sauce. Sprinkle the shredded cheese evenly over the top.
- Bake the enchiladas in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
- Garnish the enchiladas with sliced green onions just before serving.
Notes
Feel free to customize the level of spiciness by adjusting the amount of chili powder in the enchilada sauce to your taste preference. For a creamier variation, add a dollop of sour cream to the chicken mixture before rolling the enchiladas. If you prefer a meatier option, add some cooked and crumbled chorizo sausage to the chicken filling for an extra burst of flavor. Serve the enchiladas with a side of Mexican rice, refried beans, or a fresh avocado salad to complete the meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 537
- Sugar: 5g
- Sodium: 1326mg
- Fat: 27g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 108mg
