Enchilada Sauce:
2 tbsp canola oil
1 yellow onion chopped
3 garlic cloves crushed
2 tbsp all purpose flour
14.5 oz can diced tomatoes
1 cup chicken stock
1 chipotle in adobo sauce
1 tbsp adobo sauce from chipotles
1/2 tsp chili powder
2 tsp cumin
1 tsp dried oregano
2 tsp white granulated sugar
2 tsp garlic powder
2 tsp smoked paprika
1 tsp salt more or less per taste
Chicken Enchiladas:
1.5 lbs boneless, skinless chicken breasts (about 2-3 chicken breasts)
salt
6 soft flour tortillas
10 oz shredded Mexican cheese mix
Instructions
Enchilada Sauce:
Preheat a medium sauce pot over medium heat, add oil, and saute onion until softened. Add garlic and saute until fragrant.
Sprinkle flour over the onion and stir until onions are evenly coated.
Slowly pour in stock while stirring. Add can of tomatoes and all remaining ingredients. Stir well and bring the mixture to simmer. Let it simmer for a few minutes.
Transfer the content of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!
Chicken Enchiladas:
Preheat oven to 425° and line a small baking sheet with aluminum foil. Grease the foil and spread a couple of tablespoons of sauce underneath each chicken breast.
Season each chicken breast with salt and place on top of the sauce. Spread some more sauce over each chicken breast and bake for about 20 minutes, until internal temperature reaches 165°.
Place cooked chicken into a bowl and shred using 2 forks. Make sure to save the sauce the chicken was baked with and add it to the shredded chicken.
Set the oven to 375° and spread about a cup of enchilada sauce in the bottom of the 9×13 greased casserole dish.
Spread some chicken in the tortilla, in one line. Add a couple tablespoons of sauce and some shredded cheese over the chicken.
Roll up the tortilla and place rolled tortilla into the casserole dish, seam down.
Repeat filling the rest of tortillas and rolling them.
Evenly spread the remaining sauce over each rolled tortilla and generously top it all off with shredded cheese. Bake enchiladas for 17-20 minutes.
Notes
Make Ahead Suggestions: To save some time, make the sauce ahead and keep it in the fridge, in an air-tight glass jar. You can also cook chicken ahead or time, shred it, and keep it in an air-tight food storage container, in the refrigerator. Once you have the sauce and the chicken, enchiladas will only take 30 minutes to make.
You can follow the recipe all the way up to the baking step but instead of baking, cover the dish with plastic wrap and refrigerate until ready to bake. When ready to bake, take the dish out of the fridge and discard plastic wrap. Let the dish sit on the counter while the oven is pre-heating or start preheating the oven with the dish in it. Bake at 350° for 20-25 minutes.
Flour vs Corn Tortillas: this is a personal taste preference! Flour tortillas are softer and sturdier, white corn tortillas do have a tendency to break and crumble. There is also a noticeable flavor and texture difference between the two types of tortillas, that is mostly where personal preference comes in. You can absolutely use corn tortillas if that is what you love or use flour.
If you want to use corn tortillas for enchiladas, it is important to soften them! Trying to roll cold tortillas will be frustrating because they will be breaking.To soften corn tortillas, lightly brush or spray them with some oil and place them on a sheet tray. Bake at 325° for 3-5 minutes. After they’re warmed, stack them and cover with a damp warm clean towel to keep them soft while rolling enchiladas.
Nutrition
Calories: 483kcal | Carbohydrates: 27g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 1230mg | Potassium: 740mg | Fiber: 3g | Sugar: 6g | Vitamin A: 937IU | Vitamin C: 10mg | Calcium: 389mg | Iron: 3mg
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