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Chicken enchiladas

Chicken Enchiladas – GoodLifeBlu
Tex-MexBakedFamily DinnerMake Ahead

Cheesy Chicken Enchiladas with Red Sauce

Tender shredded chicken rolled in soft tortillas, smothered in homemade red enchilada sauce and melted cheese. This is the Tex-Mex dish the whole table fights over.

Prep
20 min
Bake
25 min
Serves
6
Est. Cost
~$14

Enchiladas are one of those meals that feel like a project but are actually pretty simple. The sauce is the secret. Once you make homemade enchilada sauce, the canned stuff just doesn't compare.

— Blu
✦ ✦ ✦

Ingredients

The Filling
Cooked chicken, shredded3 cups
Cumin, garlic powder, salt1 tsp each
Corn tortillas (6-inch)10–12
Mexican blend cheese, shredded2 cups
Red Enchilada Sauce
Olive oil2 tbsp
Chili powder3 tbsp
Garlic powder1 tsp
Cumin1 tsp
All-purpose flour2 tbsp
Tomato paste2 tbsp
Chicken broth2 cups
Salt to tasteas needed
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Steps

  • 01Make the sauce: Heat oil in a saucepan over medium. Whisk in chili powder, garlic powder, cumin, and flour. Cook 1 minute. Add tomato paste, then slowly whisk in broth. Simmer 5 minutes until thickened. Season with salt.
  • 02Preheat oven to 375°F. Season shredded chicken with cumin, garlic powder, and salt. Mix in ½ cup of the enchilada sauce and ½ cup of the cheese.
  • 03Warm tortillas — wrap in a damp paper towel and microwave 30 seconds. Warm tortillas don't crack when rolled.
  • 04Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Fill each tortilla with chicken, roll tightly, and place seam-side down in the dish.
  • 05Pour remaining sauce evenly over the top. Cover generously with cheese. Bake 20–25 minutes until cheese is melted and sauce is bubbling at the edges.
  • 06Rest 5 minutes. Top with sour cream, cilantro, and diced onion. Serve immediately — enchiladas at their best are hot from the oven.
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Blu's Tips

🌯
Warm Your Tortillas
Cold corn tortillas crack when you roll them. 30 seconds in a damp paper towel in the microwave makes them pliable and easy to work with.
🍅
Make Your Own Sauce
The homemade red sauce takes 10 minutes and tastes completely different from the can. It's worth it. That sauce is what makes this recipe.
📦
Make Ahead Friendly
Assemble the whole dish, cover tightly, and refrigerate overnight. Pull it out 30 min before baking. Perfect for busy nights or feeding a crowd.
🔥
Sauce on the Bottom
That thin layer of sauce under the enchiladas prevents sticking and keeps the tortillas from drying out on the bottom. Don't skip it.
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Storage & Leftovers
Fridge
4 days
Freezer
3 months
Reheat
350°F covered, 20 min

Homemade sauce. Tender chicken. Cheese on everything. That's a GoodLifeBlu table. — Blu

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