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Chicken Enchiladas

Alyssa Rivers
Chicken Enchiladas are saucy, cheesy and super scrumptious. These are made with my Enchilada sauce, which makes them even better than store bought!
5 from 1 vote
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 8 enchiladas
Calories 332 kcal

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.

Nutrition

Calories: 332kcalCarbohydrates: 5gProtein: 21gFat: 25gSaturated Fat: 12gCholesterol: 73mgSodium: 552mgPotassium: 209mgFiber: 1gSugar: 1gVitamin A: 1491IUVitamin C: 1mgCalcium: 355mgIron: 2mg