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Chicken Enchiladas With Homemade Enchilada Sauce

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.
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Prep Time 15 minutes
Course Dinner, Main Course
Cuisine American, Mexican

Ingredients
  

  • 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).
  • Salt
  • 6 soft flour tortillas
  • Mix of Mexican cheese shredded 10 oz

Instructions
 

  • 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.