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Guaranteed Winner Chicken Enchiladas

Three rolled chicken enchiladas smothered in red sauce and melted orange and white cheese.
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Make these classic chicken enchiladas for your next gathering. This recipe uses a simple homemade enchilada sauce for authentic Mexican comfort food flavor.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup chicken broth
  • 10 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the sauce: Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in tomato sauce and chicken broth. Bring the sauce to a simmer, stirring occasionally. Reduce heat to low and cook for 5 minutes. Remove from heat.
  5. Assemble the enchiladas: Pour about 1/2 cup of the sauce into the bottom of the prepared baking dish.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Dip each tortilla into the remaining sauce to coat both sides.
  7. Place about 1/4 cup of shredded chicken down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
  8. Pour the rest of the sauce evenly over the rolled tortillas.
  9. Sprinkle the Monterey Jack and cheddar cheese over the top.
  10. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through. Let stand for 5 minutes before serving.

Notes

  • For softer tortillas that do not crack, you can briefly fry them in a small amount of hot oil for about 10 seconds per side before dipping them in the sauce.
  • You can substitute store-bought enchilada sauce if you need to save time, but the homemade sauce provides better flavor.
  • Use rotisserie chicken for quick shredded chicken recipes.

Nutrition

Find it online: https://cookingbyjade.com/chicken-enchiladas-guaranteed-winner-recipe/