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Easy Chicken Enchiladas

Delicious, comforting, and easy-to-make chicken enchiladas topped with a rich, savory sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Ingredients

  • 2 tablespoons Grapeseed oil or any neutral flavored oil
  • 2 tablespoons All-purpose flour gluten-free, if needed
  • 1 can (14-ounce) Crushed tomatoes
  • 1 tablespoon Chili powder
  • 1 teaspoon Pureed chipotle peppers in adobo sauce
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Brown sugar
  • to taste Sea salt
  • 3 cups Cooked shredded chicken can use rotisserie chicken for ease
  • 8-10 pieces Corn or flour tortillas
  • 1 cup Shredded cheese cheddar or your choice
  • to taste Fresh cilantro for garnish (optional)

Instructions

  • Step 1: In a medium saucepan over medium heat, warm the grapeseed oil. Once hot, whisk in the all-purpose flour and cook for about one minute, until golden brown. Gradually stir in the crushed tomatoes, ensuring there are no lumps. Add in the chili powder, pureed chipotle peppers, cumin, oregano, brown sugar, and sea salt. Stir well to combine and let it simmer for about 5-7 minutes until slightly thickened.
  • Step 2: In a large mixing bowl, combine the shredded chicken with about half of the prepared sauce. Mix well so that the chicken is evenly coated.
  • Step 3: Preheat your oven to 350°F (175°C). Take a tortilla, spoon about 1/4 cup of the chicken filling into the center, and roll it up tightly. Place the rolled enchilada seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
  • Step 4: Pour the remaining sauce evenly over the top of the enchiladas, ensuring each is covered. Sprinkle the shredded cheese on top generously.
  • Step 5: Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
  • Step 6: Let the enchiladas cool for a few minutes. Garnish with fresh cilantro if desired, cut into portions, and enjoy!

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • 9x13 inch Baking Dish

Notes

For a spicier kick, increase the amount of chipotle peppers in adobo sauce. Don’t skimp on letting the sauce simmer; it deepens the flavors significantly.