Chicken Enchiladas
Tender shredded chicken rolled in soft tortillas and smothered in rich red enchilada sauce. Baked until bubbly and topped with melted cheese and fresh cilantro.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 cups rotisserie chicken, shredded
- ½ cup sour cream
- 3 whole green onions, chopped
- ½ tsp salt
- 6 whole dried chile peppers
- 3 whole garlic cloves
- 2 cups chicken broth
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp salt
- 12 whole corn tortillas
- 2 cups shredded Oaxaca cheese
- ¼ cup fresh cilantro, chopped
- ½ whole onion, diced
Instructions
- 1
Remove stems and seeds from dried chiles. Toast in a dry skillet over medium heat for 2 minutes until fragrant.
- 2
Place toasted chiles and garlic in a blender with chicken broth, cumin, oregano, and salt. Blend until smooth.
- 3
Strain sauce through a fine-mesh sieve to remove any chile skin pieces. Set aside.
- 4
Mix shredded chicken with sour cream, green onions, and salt in a bowl.
- 5
Warm tortillas in a skillet to make them pliable, about 30 seconds per side.
- 6
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- 7
Fill each tortilla with 3 tablespoons chicken mixture, roll tightly, and place seam-side down in the baking dish.
- 8
Pour remaining enchilada sauce over the rolled enchiladas. Top with shredded cheese and diced onion.
- 9
Bake in a preheated 375°F oven for 25-30 minutes until cheese is melted and sauce is bubbling.
- 10
Remove from oven and garnish with fresh cilantro. Let rest 5 minutes before serving.
Tools you’ll need
- 9x13 inch baking dish
- 10-inch skillet
- blender
- fine-mesh sieve
- mixing bowl
- wooden spoon
- oven
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