Chicken Enchiladas
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Chicken Enchiladas are saucy, cheesy and super scrumptious. These are made with my Enchilada sauce, which makes them even better than store bought!
Course:
Dinner, Main Course
Cuisine:
Mexican
Keyword:
chicken enchiladas, enchiladas
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 Facts
Chicken Enchiladas
Amount Per Serving
Calories 332
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g60%
Cholesterol 73mg24%
Sodium 552mg23%
Potassium 209mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 1491IU30%
Vitamin C 1mg1%
Calcium 355mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.