My favorite dish to order when I go out for Mexican food is chicken enchiladas! It is not surprising that since I initially uploaded this enchilada recipe, it has become one of my most popular recipes! Don’t overlook this step—my simple homemade enchilada sauce really makes it amazing! I always end up dissatisfied, so I can’t order these right now because they are so amazing. Serve refried beans and cilantro-lime rice beside the enchiladas.
Ingredients:
For the enchilada sauce:
- 2 garlic cloves, minced
- 1-2 tablespoons chipotle chilis in adobo sauce, depending how spicy you like it
- 1-1/2 cups tomato sauce
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 3/4 cup reduced sodium chicken broth
- kosher salt and fresh pepper to taste
For the chicken:
- 1 teaspoon extra virgin olive oil
- 10 ounces cooked shredded chicken breast, from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*
- 1 cup diced onion
- 2 large cloves garlic, minced
- 1/4 cup cilantro
kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
Instructions:
Step No.01
Set the oven’s temperature to 400F.
Step No.02
Put some oil in a medium-sized pot, add the garlic, and cook it for 30 seconds. Add the tomato sauce, chicken stock, cumin, chipotle chilies, chili powder, and salt and pepper. Heat till boiling. To allow the flavors to merge, lower the heat to low and simmer for five to ten minutes. Store until you’re ready to utilize it.
Step No.03
In a medium skillet, heat the oil over medium-high heat. Saute garlic and onions for two minutes on low heat, or until tender. Cook for 4 to 5 minutes after adding the chicken, tomato sauce, chicken stock, cumin, cilantro, oregano, and chili powder. Take off the heat.
Step No.04
Grease a ceramic or glass baking dish measuring 13 by 9 inches. Fill each tortilla with 1/3 cup of the chicken mixture, then roll it up.
Step No.05
Put seam side down on baking dish and pour sauce over top. Add cheese on top after that.
Step No.06
Bake, covered with foil, on the middle rack of the oven for 20 to 25 minutes, or until the cheese melts and the dish is thoroughly heated. Add cilantro or scallions as a garnish. Top with your preferred toppings if you’d like. (Advantageous points) Yields eight enchiladas.
Full Recipes: https://www.skinnytaste.com/chicken-enchiladas/