Here’s a classic recipe for chicken enchiladas. This dish is hearty, flavorful, and perfect for a family dinner or gathering.
### Ingredients:
#### For the Chicken:
– 2 cups cooked, shredded chicken (rotisserie chicken works great)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
#### For the Enchilada Sauce:
– 2 tablespoons vegetable oil
– 2 tablespoons all-purpose flour
– 2 tablespoons chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 2 cups chicken broth
– 8 ounces tomato sauce
– Salt to taste
#### For the Enchiladas:
– 8-10 corn tortillas
– 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
– 1/2 cup chopped onion (optional)
– 1/2 cup chopped fresh cilantro (optional)
– 1/2 cup sliced black olives (optional)
### Instructions:
#### Prepare the Chicken:
1. In a large bowl, mix the shredded chicken with ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Set aside.
#### Make the Enchilada Sauce:
1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the flour and whisk constantly for about 1 minute until it starts to bubble.
3. Add the chili powder, garlic powder, onion powder, ground cumin, and dried oregano. Continue whisking until combined.
4. Gradually add the chicken broth, whisking constantly to prevent lumps.
5. Add the tomato sauce and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened. Season with salt to taste.
#### Assemble the Enchiladas:
1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Warm the corn tortillas in the microwave for about 20-30 seconds to make them more pliable.
4. Place a few tablespoons of the chicken mixture and a little cheese in the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well-covered.
6. Sprinkle the remaining cheese over the top of the enchiladas.
7. If using, add chopped onions, cilantro, and black olives on top of the cheese.
#### Bake:
1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
#### Serve:
1. Let the enchiladas cool for a few minutes before serving.
2. Garnish with additional cilantro, sour cream, and sliced avocado if desired.
Enjoy your homemade chicken enchiladas!
