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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
1x
2x
3x
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:
332
kcal
Carbohydrates:
5
g
Protein:
21
g
Fat:
25
g
Saturated Fat:
12
g
Cholesterol:
73
mg
Sodium:
552
mg
Potassium:
209
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
1491
IU
Vitamin C:
1
mg
Calcium:
355
mg
Iron:
2
mg