Servings: 6 enchiladas
Total Time: 45 minutes
Enchilada
- 2 1/2 cups shredded chicken (15 ounces)
- 2 cups shredded cheese, divided
- 6 (8 inch) flour tortillas
Enchilada Sauce
- 3 Tbsp. oil
- 3 Tbsp. flour
- 1 Tbsp. chili powder
- 1/4 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- to taste, salt
- to taste, pepper
- pinch of cinnamon, optional
- 2 Tbsp. tomato paste
- 2 cups chicken broth
- 1 tsp. apple cider vinegar (or white vinegar)
These enchiladas are as easy as they are elegant. You can even make them ahead (adding the sauce on top when you’re ready to bake) so they’re weeknight dinner approved.
Directions
For the Enchilada Sauce
Heat oil in a saucepan over medium heat. Add flour and whisk until combined. Add chili powder, cumin, oregano, garlic powder, salt, pepper and cinnamon, if using. Stir in tomato paste and heat until flavors combine, 1 minute. Whisk in chicken broth. Bring sauce to a boil, then lower heat to a simmer. Simmer until sauce has thickened, 5 minutes. Remove sauce from heat and stir in vinegar.
To assemble Chicken Enchiladas
Preheat oven to 375°F.
Spread ¼ cup of enchilada sauce across the bottom of a baking dish.
Combine shredded chicken, 1 cup of shredded cheese, and ½ cup of enchilada sauce. Divide mixture between 6 medium (taco size) flour tortillas and place seam-side down in the baking dish. Top with remaining cheese and remaining enchilada sauce.
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake until cheese is melted and bubbly, 10–15 minutes.
Nutrition
Approximate nutrition information per serving (1/6 of recipe; includes Enchilada Sauce): 459 calories; 24 g fat; 7.9 g saturated fat; 84 mg cholesterol; 1372 mg sodium; 33 g carbohydrate; 1 g fiber; 2 g sugar; 27 g protein