Easy Chicken Enchiladas
Ingredients
Chicken Filling
-
2
pounds
boneless skinless chicken breasts
-
1
tablespoon
taco seasoning
-
1/2
small
onion, diced
-
1/4
teaspoon
salt
-
1
cup
sour cream
Enchilada Sauce
-
3
tablespoons
olive oil
-
3
tablespoons
all-purpose flour
-
2
tablespoons
chili powder
-
1 ½
teaspoons
ground cumin
-
3/4
teaspoon
garlic powder
-
1/4
heaping teaspoon
dried oregano
-
1/4
heaping teaspoon
salt
-
3
tablespoons
tomato paste
-
3
cups
chicken or vegetable broth
-
1 ½
teaspoons
apple cider vinegar
-
to taste
pepper
Enchiladas
-
10
8-inch
tortillas
-
1 ½
cups
shredded Mexican cheese blend
Optional Toppings
-
to taste
cilantro
-
to taste
pico de gallo
-
to taste
sour cream
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Coat chicken breasts with taco seasoning and cook in a skillet until browned, then simmer with water until cooked through.
- Remove chicken, shred it, and mix with cooked onions and sour cream.
- Prepare the enchilada sauce by cooking a roux with olive oil, flour, and spices, then whisk in tomato paste and broth until thickened.
- Spread a layer of enchilada sauce in the baking dish, fill tortillas with chicken mixture, roll them, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle cheese on top.
- Bake for 25 to 30 minutes until cheese is melted and golden.
- Let cool for 10 minutes before serving with optional toppings.
Nutrition Facts (estimated)
Servings
5 to 6
Calories
636
Total fat
30g
Total carbohydrates
50g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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