Chicken Enchiladas

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I usually only make enchiladas once a year-- the day after Thanksgiving to use up that leftover turkey.

But I'm here with my in-laws, and they all love enchiladas.

Plus, enchiladas are totally freezer friendly, and I still have those 20 individual freezer meal boxes to fill up!

Enchiladas made from scratch are pretty labor intensive, so I wouldn't call this recipe easy, but it is delicious and relatively healthy (I don't fry my tortilla in oil, but use the microwave instead to make them pliable; and I limit the amount of cheese in the filling). Give it a go when you have a free Sunday afternoon, or want to stock your freezer with these rolls of goodness. Pair the enchiladas with this green bean gnocchi, a southwestern style chopped salad, and homemade easy simple guacamole for a Tex-Mex feast!


Yields 10 servings

Ingredients:

  • 20 corn tortillas
  • Additional shredded cheese for topping (about 4-6 oz depending on how much cheese you like on top of your enchiladas)

Ingredients for sauce:

  • 2 cans tomato sauce (15 oz)
  • 3 T tomato paste
  • 3 c chicken broth
  • 2 t garlic powder
  • 2 t cumin
  • 8 T taco seasoning mix
  • 1 t sugar
  • ¼ c flour
  • 2 T butter
  • 2 T olive oil

Ingredients for chicken filling:

  • 12 skinless chicken thighs
  • ¼ c cilantro, chopped
  • 4 oz salsa
  • 4 oz shredded cheddar cheese
  • 1 c enchilada sauce

Procedures for enchilada sauce:

  1. In a pot, melt butter with olive oil. Add flour and stir over medium heat until the flour turns slightly brown and the roux smells nutty. Then add in the taco spice mix, garlic, and cumin. Stir to toast the spices with the roux. Watch carefully and Do NOT let roux burn.
  2. Pour in the tomato sauce, chicken broth, and tomato paste. Add the sugar. Stir and bring the sauce to a boil. Taste and add salt if it needs it. (I usually don’t need to add salt because the tomato sauce, chicken broth and taco seasoning mix already adds enough salt)
  3. Turn off heat and set aside.

Procedures for chicken filling:

  1. Cook chicken thighs in water to cover, simmering until thighs are done (about 25-30 min). Drain, cool, de-bone and shred meat.
  2. To the shredded chicken, mix in cilantro, salsa, and some of the previously made enchilada sauce (about 1 c).
  3. Add shredded cheese. Mix. Set aside.

Procedures for rolling the enchiladas and baking:

  1. Gather all your ingredients on a nice large working surface. (See photo)
  2. Spread 2 cups of enchilada sauce on the bottom of a 9 X 13 in baking tray.
  3. Place 6 corn tortillas on a microwave safe plate and cover them with a wet paper towel. Microwave on high for 1 min.
  4. Spread chicken filling mixture down the center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in the baking dish. (See photo)
  5. Repeat steps 3-4 until baking dish is filled. A 9X13 tray fits approximately 10 enchiladas.
  6. Top with enchilada sauce. (Note: right after assembling the first tray, you need to immediately top with enchilada sauce to prevent the tortillas from drying and cracking open since the tortillas are not fried in oil. So do not wait until you finish assembling the 2nd tray before topping with sauce.)
  7. Sprinkle with cheese. Cover this first tray with foil.
  8. Repeat steps 2-7 until 2nd enchilada tray is complete.
  9. Bake at 350 F for 40 min, rotating tray from bottom rack to top rack half way through baking. Let sit for 10 min. Serve hot.