Entree: United States – Texas – Tex‑Mex Chicken Enchiladas (Rolled tortillas filled with seasoned shredded chicken and cheese, baked in a chili‑tomato sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 25 min

Additional 5 min

Total 1 hr

Ingredients

- 2 cups (480 ml) cooked shredded chicken, approx. 12 oz (340 g) total
- 12 corn tortillas (6 inches) or 12 flour tortillas, approx. 6 oz (170 g) total
- 3 cups (340 g) shredded cheddar or Monterey Jack cheese
- 2 cups (480 ml) prepared red enchilada sauce (or homemade, see below)
- 1 cup (240 ml) diced onion
- 1 cup (240 ml) diced cooked poblano or bell pepper
- 1/2 cup (120 ml) sour cream or Mexican crema
- 1/4 cup (60 ml) vegetable oil (for softening tortillas)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) onion powder
- Salt and freshly ground black pepper (to taste)
- 1/4 cup (15 g) chopped fresh cilantro (for garnish)
- 1 lime, cut into wedges (for serving)
- Optional homemade enchilada sauce: 3 tbsp (45 ml) vegetable oil, 3 tbsp (24 g) all‑purpose flour, 1/4 cup (60 ml) chili powder, 2 cups (480 ml) chicken broth, 1 can (8 oz / 225 g) tomato sauce, 1 tsp (5 ml) ground cumin, salt to taste

Instructions

1. Preheat oven to 350°F (175°C). Lightly oil a 9x13 inch (23x33 cm) baking dish.
2. If making sauce: heat 3 tbsp (45 ml) oil in a saucepan over medium heat, whisk in 3 tbsp (24 g) flour until lightly browned, stir in 1/4 cup (60 ml) chili powder, then whisk in 2 cups (480 ml) chicken broth and 1 can (8 oz / 225 g) tomato sauce; simmer 8–10 minutes and season with 1 tsp (5 ml) cumin and salt.
3. Warm tortillas briefly in a skillet with 1/4 cup (60 ml) oil or wrap and microwave 30–45 seconds to make pliable; drain on paper towels.
4. In a bowl combine shredded chicken, 1 cup (115 g) of the cheese, diced onion, peppers, 1/2 tsp (2.5 ml) cumin, 1/2 tsp (2.5 ml) chili powder, garlic powder, onion powder, and salt and pepper to taste.
5. Spoon about 2 tbsp (30 ml) sauce into the bottom of the prepared dish to thinly coat it.
6. Working one tortilla at a time, place 2–3 tbsp (30–45 ml) of the chicken mixture in the center, roll tightly, and place seam‑side down in the baking dish. Repeat with remaining tortillas.
7. Pour remaining sauce evenly over rolled enchiladas and sprinkle with remaining 2 cups (225 g) shredded cheese.
8. Bake 20–25 minutes until cheese is melted and bubbly. For a browned top, broil 1–2 minutes while watching closely.
9. Let rest 5 minutes, then garnish with sour cream/crema, cilantro, and lime wedges before serving.