Looking for a delicious, easy-to-make dinner that will make your family smile? Then you’ll love this recipe for chicken enchiladas with homemade enchilada sauce! This classic Mexican dish is packed full of flavor and the homemade sauce takes it to the next level. So get cooking and enjoy a tasty meal tonight!
These chicken enchiladas are made with a homemade enchilada sauce, and they’re so easy to make! The sauce is made with a blend of chili powder, cumin, garlic powder, and onion powder, and it’s so flavorful. The enchiladas are filled with shredded chicken, and they’re topped with cheese and sour cream. They’re perfect for a weeknight meal, and they’ll leave you feeling satisfied.
There are a few reasons why you should try this recipe for Chicken Enchiladas with Homemade Enchilada Sauce. Firstly, the enchilada sauce is incredibly easy to make and it tastes so much better than anything you could buy at the store. Secondly, these enchiladas are packed full of flavor, thanks to the combination of tender chicken, fiery jalapeños, and rich cheddar cheese. And lastly, they’re just so darn comforting – perfect for a cold winter’s night. So what are you waiting for? Give them a go!
There are so many reasons to love chicken enchiladas. They’re packed with flavor, they’re easy to make, and they’re a great way to use up leftover chicken. This recipe for chicken enchiladas with homemade enchilada sauce is the perfect weeknight meal.
The enchilada sauce is made with just a few simple ingredients, and it’s so much better than anything you can buy at the store. Once you’ve made the sauce, all you need to do is assemble the enchiladas. I like to fill mine with shredded chicken, cheese, and a little bit of chopped onion.
After you’ve rolled up the enchiladas, all that’s left to do is bake them until they’re hot and bubbly. Serve them with a dollop of sour cream on top and enjoy!
There are a few things to keep in mind when making these chicken enchiladas with homemade enchilada sauce. First, be sure to cook the chicken thoroughly before adding it to the enchiladas. Otherwise, the chicken will not be cooked properly and could make the enchiladas unsafe to eat.
Second, be sure to use fresh ingredients for the best flavor. The fresher the ingredients, the better the flavor of the enchiladas will be.
Finally, if you want a bit of a crunch in your enchiladas, you can always add some chopped up onions or peppers to the mixture before rolling them up.
This recipe is pretty straightforward, but there are a few things to keep in mind. First, make sure your chicken is cooked through before adding it to the enchiladas. Second, the enchilada sauce can be made ahead of time and reheated when you’re ready to use it. Finally, if you’re short on time, you can use store-bought enchilada sauce instead of making your own.
Conclusion & Recipe:
The enchiladas were delicious and the homemade sauce was the perfect finishing touch. We will definitely be making these again.
Chicken Enchiladas With Homemade Enchilada Sauce
- Enchilada Sauce:
- 2 tablespoons canola oil
- 1 chopped yellow onion
- 3 crushed garlic cloves
- 2 tbsp all-purpose flour
- 14.5 oz can diced tomatoes
- 1 cup chicken stock
- 1 chipotle in adobo sauce
- 1 tbsp chipotle adobo sauce
- 1/2 tsp chili powder
- 2 tsp cumin
- 1 teaspoon dried oregano
- 2 tsp white granulated sugar
- 2 teaspoons garlic powder
- 2 tsp smoked paprika
- Salt: 1 teaspoon more or less depending on your taste
- Chicken Enchiladas:
- 1.5 lbs of boneless skinless chicken breasts (about two large chicken breasts).
- 6 soft flour tortillas
- Mix of Mexican cheese shredded 10 oz
- Enchilada Sauce:
- Heat a large sauce pan on medium heat. Add oil and saute the onion until tender. Sauté garlic until fragrant.
- Mix flour with the onions and stir to coat.
- Slowly add stock, stirring. Add the can of tomatoes and all other ingredients. Mix well. Bring the mixture to a simmer. Let it simmer for several minutes.
- Blend the contents of the pot in a food processor until smooth. This sauce can be used to make enchiladas.
- Chicken Enchiladas:
- Pre-heat oven to 425°C and line a baking sheet with aluminum foil. Spread a few tablespoons of sauce under each chicken breast.
- Salt each chicken breast and place it on top of the sauce. Bake for 20 minutes or until the chicken is cooked to your liking.
- Put the cooked chicken in a bowl. Use 2 forks to shred it.
- Turn the oven on to 350F and pour about 1 cup of enchilada Sauce into the bottom of a 9x13-inch greased casserole dish.
- In a single line, spread the chicken on the tortilla. Sprinkle a few tablespoons of sauce on top and sprinkle some shredded cheese on top.
- Place the tortilla in a casserole dish and roll it up.
- Continue filling the remaining tortillas with cheese and rolling them.
- Spread the sauce evenly on each tortilla. Sprinkle with shredded cheese. Bake enchiladas for 17-20 minutes.