The Best Easy Chicken Enchiladas
Ultra delicious chicken enchiladas with a flavorful and very easy to make homemade enchilada sauce.
Servings: 8 tortillas
Calories: 351kcal
Ingredients
Enchilada Sauce
- 2 tbsp vegetable oil
- 4 cloves garlic minced
- 3 chipotles in adobo sauce minced more or less to taste
- 15 oz tomato sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp kosher salt
- 1 cup chicken stock
Enchiladas
- 1 tbsp vegetable oil
- 1 onion diced
- 1 lb cooked chicken shredded
- ½ cup cilantro
- 8 small tortillas
- 2 cups shredded cheese I used Mexican blend
Instructions
Enchilada Sauce
- Heat a small saucepan over medium heat. Add the vegetable oil and garlic and sautee until fragrant, about 2 minutes. Add the minced chipotles, tomato sauce, chili powder, cumin, oregano, salt and chicken stock. Mix togeter and allow to come to a boil. Reduce the heat to low and allow the sauce to simmer.
Enchiladas
- Preheat the oven to 400° and grease a large baking dish.
- Heat a medium saucepan over medium heat. Add the vegetable oil and diced onion. Sautee until the onions become translucent, about 3 minutes. Add the shredded chicken, cilantro and 1 cup of the enchilada sauce and sautee 2 minutes.
- Put approximately ¼ cup of the chicken mixture in each tortilla and roll the tortilla up. Place seam side down in the baking dish. Repeat this for each of the tortillas. Pour the remaining enchilada sauce over the rolled up enchiladas and sprinkle with the shredded cheese. Bake in the preheated oven for 15-20 minutes.
Nutrition
Sodium: 1120mg | Calcium: 199mg | Vitamin C: 5.4mg | Vitamin A: 990IU | Sugar: 5g | Fiber: 3g | Potassium: 453mg | Cholesterol: 66mg | Calories: 351kcal | Saturated Fat: 9g | Fat: 18g | Protein: 25g | Carbohydrates: 23g | Iron: 2.9mg
