Delicious Chicken Enchiladas Recipe: How to Make It at Home

Ingredients

For the enchilada sauce:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 3 cups chicken or vegetable broth
- 1/2 teaspoon salt

For the chicken enchiladas:
- 2 cups shredded cooked chicken
- 1 cup grated cheddar cheese
- 1/2 cup chopped fresh cilantro
- 8-10 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup grated cheddar cheese, for topping
- Chopped cilantro and sour cream, for serving

Instructions

1. Preheat the oven to 350°F.
2. To make the enchilada sauce, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the flour, chili powder, cumin, and oregano and cook for 1 minute.
3. Add the broth and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. To make the chicken enchiladas, mix the shredded chicken, 1 cup of cheddar cheese, and cilantro together in a bowl. Warm the tortillas in the microwave for 30 seconds or on a hot griddle for a few seconds.
5. Pour 1/4 cup of the enchilada sauce in the bottom of a 9x13 baking dish. Spoon the chicken mixture into each tortilla, roll it up, and place it seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with the remaining cheddar cheese.
7. Bake for 20-25 minutes until bubbly and golden brown.
8. Let the enchiladas cool for a few minutes before serving with chopped cilantro and sour cream.

Variations

This chicken enchiladas recipe can be easily adapted to suit your taste. Here are a few ideas:
- Swap the chicken for shredded pork or beef
- Add a can of black beans or corn to the chicken mixture
- Use flour tortillas instead of corn for a softer texture
- Make it vegetarian by omitting the chicken and using vegetable broth instead