Classic Chicken Enchiladas with Homemade Sauce

Name: Classic Chicken Enchiladas with Homemade Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp ground cumin; 2 tbsp olive oil; 2 tbsp all-purpose flour; 3 tbsp chili powder; 2 cups chicken broth; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp cayenne pepper (optional); 12 pieces corn tortillas; 2 cups shredded cheddar cheese; 1/4 cup chopped fresh cilantro

85 min 6 servings Medium

All Recipes

Classic Chicken Enchiladas with Homemade Sauce

Savoury chicken enchiladas with homemade red chili sauce and melted cheese, perfect for a hearty meal.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

Chicken enchiladas are a delicious way to enjoy a classic Mexican-inspired dish. This recipe brings together tender shredded chicken, a rich homemade red chili sauce, and oozy melted cheese, all wrapped up in soft corn tortillas. Perfect for a family dinner or entertaining guests, these enchiladas are sure to impress. The secret to great enchiladas lies in the sauce. A homemade enchilada sauce made from scratch not only enhances the overall flavour but also allows you to control the spice level to suit your palate. Paired with juicy, well-seasoned chicken, these enchiladas offer a delightful balance of textures and flavours.

Ingredients

Servings

For the Chicken Filling

For the Enchilada Sauce

Assembly

Instructions

Cook the Chicken

Preheat your oven to 180°C (350°F). Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and cumin. Cook for 6-8 minutes on each side, or until the internal temperature reaches 74°C (165°F). Remove from skillet and let rest, then shred with two forks.

Pro tip: Use a meat thermometer to ensure chicken is fully cooked.

Prepare the Enchilada Sauce

In a medium saucepan, heat olive oil over medium heat. Add flour and chili powder, whisking for 1 minute. Gradually add chicken broth, whisking constantly to prevent lumps. Add cumin, garlic powder, onion powder, salt, and cayenne pepper. Simmer for 10 minutes until thickened.

Pro tip: Adjust the thickness of the sauce by simmering longer if necessary.

Warm the Tortillas

Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.

Pro tip: Warming the tortillas prevents them from cracking when rolling.

Assemble the Enchiladas

Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13 inch (23x33 cm) baking dish. Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the dish.

Pro tip: Don't overfill the tortillas to ensure they roll easily.

Top with Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the cheese evenly on top.

Pro tip: Ensure even coverage of sauce to keep the enchiladas moist.

Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Pro tip: Broil for an additional 2 minutes for a golden, crispy top.

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Tips & Tricks

<ul><li>Use freshly grated cheese for better melting.</li><li>Warm tortillas to prevent cracking when rolling.</li><li>Adjust the spice level of the sauce to taste by varying the chili powder.</li><li>Leftover sauce can be frozen for later use.</li></ul>

Serving Suggestions

Serve these chicken enchiladas hot from the oven, garnished with fresh cilantro and a squeeze of lime juice. They pair beautifully with a side of Mexican rice or a simple green salad. For make-ahead convenience, assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.