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Easy Chicken Enchiladas with Red Sauce

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Delicious and easy chicken enchiladas filled with tender shredded chicken, gooey cheese, and a robust red sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 4 cups shredded chicken
  • 16 corn tortillas (preferably Mi Rancho Thincredible Corn Tortillas)
  • 8 oz shredded Mexican cheese blend
  • 3 tablespoons vegetable oil
  • 2 tablespoons gluten-free flour (or all-purpose if not gluten-free)
  • 3 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • scant 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 cup tomato paste
  • 2 cups chicken broth

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with nonstick spray.
  2. Add the vegetable oil to a skillet over medium heat and sauté the flour for about one minute until golden. Mix in the chili powder, oregano, onion powder, garlic powder, cumin, and salt.
  3. Stir in the tomato paste and chicken broth; bring to a simmer and cook until slightly thickened, about 5 minutes.
  4. Warm the tortillas in a skillet or microwave to make them pliable.
  5. To assemble, dip each tortilla in the red sauce, layer with a portion of shredded chicken, sprinkle cheese, then roll tightly.
  6. Place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
  7. Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese.
  8. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden.

Notes

Consider adding toppings like diced avocado or fresh cilantro right before serving for added freshness.

Nutrition

Find it online: https://sousviderecipe.com/easy-chicken-enchiladas-red-sauce/