Cheesy Chicken Enchiladas
About this recipe
Cheesy Chicken Enchiladas are a comforting Tex-Mex dish that combines seasoned chicken, cheese, and homemade enchilada sauce, all baked to perfection. This recipe is perfect for using up leftover chicken and is sure to please the whole family.
In this video, Simply Mamá Cooks shares her easy method for making cheesy enchiladas, emphasizing the importance of softening the tortillas to prevent them from falling apart during baking. The homemade sauce adds a rich flavor that elevates this classic dish.
Ingredient notes
- You can use 1 to 1.5 pounds of cooked chicken for this recipe.
- Feel free to substitute cheddar cheese with your cheese of choice.
Tips from Simply Mamá Cooks’s video
- Soften the corn tortillas by lightly frying them in oil for 5-10 seconds; this makes them pliable and prevents them from disintegrating when sauced.
- When making the roux for the enchilada sauce, ensure the liquid is warm to avoid lumps when adding it to the flour.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What is the total time to make these enchiladas?
- The total time to make these enchiladas is 40 minutes.
- What should I do if I don't have chicken broth?
- You can substitute chicken broth with chicken bouillon powder if you prefer.
- Can I use fresh garlic and onion instead of powders?
- Yes, you can substitute garlic and onion powder with fresh ingredients if you have them.
No life story here — the video and the recipe are the whole point. All credit to Simply Mamá Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
In a bowl, combine the cooked chicken with chili powder, onion powder, garlic powder, ground cumin, seasoning salt, and pepper. Mix well to season the chicken.
- 3
Heat oil in a griddle and lightly fry each corn tortilla for 5-10 seconds to soften them. Drain excess oil and set aside.
- 4
In a saucepan, heat cooking oil and add flour to create a roux. Stir continuously until well combined and slightly golden.
- 5
Add chili powder, ground cumin, garlic powder, and onion powder to the roux, mixing well.
- 6
Gradually add chicken broth to the roux, stirring continuously to avoid lumps. Cook until the sauce thickens, then season with salt to taste.
- 7
In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- 8
Mix half of the cheese with the seasoned chicken.
- 9
Fill each tortilla with the chicken and cheese mixture, roll tightly, and place seam side down in the baking dish.
- 10
Pour the remaining enchilada sauce over the rolled tortillas, then top with the remaining cheese.
- 11
Cover the baking dish with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until the cheese is bubbly.
Heads up — we had to guess a little:
- The quantity for the oil used to soften the tortillas is inferred based on typical usage.
Credit where it’s due: this recipe was transcribed from Simply Mamá Cooks’s original video on YouTube. Follow them there — it’s their dish.
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