Chicken Enchiladas
Chicken Enchiladas are saucy, cheesy and super scrumptious. These are made with my Enchilada sauce, which makes them even better than store bought!
Servings: 8 enchiladas
Ingredients
- 2 cups cooked and diced chicken
- ¼ cup olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 (15-ounce) can tomato sauce
- 1 ½ cups vegetable stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- salt and pepper
- 8-10 flour or corn tortillas
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a medium-sized skillet, add the ¼ cup olive oil, 2 tablespoons all-purpose flour, and 3 tablespoons chili powder. Whisk until it starts to brown and is fragrant.
- Slowly whisk in the 1 (15-ounce) can tomato sauce, 1 ½ cups vegetable stock, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cumin, and salt and pepper to taste. Whisk until it starts to thicken.
- Reserve 1 ½ cups of the sauce. Add the 2 cups cooked and diced chicken to the rest of the sauce.
- To assemble, add about 2 tablespoons of 3 cups shredded Colby Jack cheese and some of the chicken sauce to the center of each of the 8-10 flour or corn tortillas.
- Roll up the filled tortillas and place seam side down in a 9x13 inch baking dish. Repeat.
- Top with the reserved sauce and sprinkle the top with remaining cheese. Bake for 20-25 minutes or until heated through and bubbly.
Video
Nutrition
Calories: 408kcal | Carbohydrates: 20g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 790mg | Potassium: 305mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1488IU | Vitamin C: 1mg | Calcium: 396mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
