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
- 1/4 cup olive oil
- 2 Tablespoons Flour
- 3 Tablespoons Chili Powder
- 1 (15 ounce) can tomato sauce
- 1 1/2 cups vegetable stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- salt and pepper
- 2 cups cooked chicken diced
- 8-10 flour or corn tortillas
- 3 cups Colby Jack Cheese shredded
Instructions
- Preheat oven to 350 degrees. In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
- Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
- Reserve 1 1/2 cups of the sauce.
- Add in the diced chicken to the sauce.
- To Assemble: Add about 2 Tablespoons of cheese to the center of the tortilla.
- Add the chicken in the sauce.
- Roll up 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: 332kcal | Carbohydrates: 5g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 552mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1491IU | Vitamin C: 1mg | Calcium: 355mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
