Chicken Enchiladas Recipe – Delicious Homemade : A Crowd-Pleaser!

Delicious Chicken Enchiladas Recipe: Make these mouthwatering chicken enchiladas at home with a homemade enchilada sauce that's bursting with flavor. Shredded chicken, sautéed onions, and bell peppers are rolled into warm tortillas, smothered in rich enchilada sauce, and topped with melted cheese for the ultimate Tex-Mex comfort food. Whether you're a beginner cook or a seasoned chef, these enchiladas are a family-friendly favorite that's perfect for weeknight dinners or special occasions.

Type: Tex-Mex

Cuisine: American and Mexican, Tex-Mex

Keywords: Chicken Enchiladas, Tex-Mex, Homemade Enchilada Sauce, Shredded Chicken, Tortillas, Cheese, Enchilada Recipe, Tex-Mex Cuisine, Mexican-American Food

Recipe Yield: 8-10 enchiladas

Calories: 300 to 400

Preparation Time: PT3M

Cooking Time: PT25M

Total Time: PT55M

Recipe Ingredients:

• For the Enchilada Sauce:
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 2 cups chicken or vegetable broth
• Salt and pepper to taste
• For the Filling:
• 2 cups cooked and shredded chicken (you can also use beef or beans as a vegetarian option)
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon cumin
• Salt and pepper to taste

Recipe Instructions: Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. In a large bowl, combine the cooked, shredded chicken with the sautéed onions and half of the shredded cheese. Season with salt and pepper to taste. Pour about 1/2 cup of the enchilada sauce on the bottom of a 9x13 inch baking dish to coat the bottom. Take one flour tortilla, fill it with the chicken mixture, and roll it up tightly. Place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese over the top of the enchiladas. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving. Garnish with sour cream, cilantro, green onions, or olives if desired. Enjoy your delicious chicken enchiladas!