Chicken Enchiladas

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  • Level: Easy
  • Yield: 4 to 6 servings
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3 tablespoons plus 1/2 cup oil, divided

1 tablespoon flour

1/4 cup New Mexican chili powder

16 ounces chicken stock

10 ounces tomato puree

1 teaspoon dried oregano

1/2 teaspoon ground cumin


3 cups grated cheddar cheese

2 cups cooked and shredded chicken

1 onion, chopped

10 corn tortillas

1 cup sour cream, for garnish

1/2 cup chopped scallions, for garnish


  1. Preheat oven to 350 degrees F.
  2. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
  3. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
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