An easy recipe for homemade shredded chicken enchiladas. The sauce for this recipe is absolutely delicious, you won’t go back to a store-bought enchilada sauce again!
When possible and when time allows I love to make my own sauces. The key to this red enchilada sauce is really good spices. The recipe uses a lot of chili powder but that is what is traditional in enchilada sauce. I think this is a good reminder to replace your spices if they are more than 4-5 years old. Spices and dried herbs loose their potency! Trader Joe’s has some awesome dried herbs and spices for $1.99, so worth it!
Secondly the debate was corn tortilla vs. flour tortillas. I had to do some research to determine that traditional Enchiladas are made with corn tortillas. Flour tortillas can get soggy but either will do the trick. In the end I went with a Corn and Wheat Tortilla – they were a little small but it just made mini enchiladas.
Next time I will use less cheese – I went a little cheese crazy. If you want this recipe to be healthier (who doesn’t) do not use as much cheese over the top!
Now for the recipe.
Shredded Chicken Enchiladas
An easy recipe for homemade shredded chicken enchiladas.
For Enchilada Sauce – makes about 2 cups
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose
- 4 Tbsp. chili powder – GOOD QUALITY
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken or vegetable stock
- 2 tablespoons tomato paste
For the Enchiladas
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 jalapeno, diced
- 1.5 pounds boneless chicken breast
- 2 roma tomatoes, diced
- 1/4 cup chicken stock, more if needed
- 1 can (15.5) ounce black beans, drained and rinsed
- 8 medium corn tortillas
- 3 cups blend Mexican cheese
- Prepare the Enchilada Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder, garlic powder, salt, pepper, cumin and oregano). Then gradually add in the stock, whisking constantly to remove lumps. Next add the 2 tablespoons tomato paste and whisk. Reduce heat and simmer 10-15 minutes until thick. Put aside.
- Prepare the shredded chicken breast: In a large zip lock bag place chicken, 2 tablespoons olive oil, sprinkle of salt and pepper, cumin and chili powder to coat the chicken. Let marinade for 1 hour or skip marinading and immediately bake at 400 degrees for 20 minutes or until cooked through. Remove from oven and let cool to shred the chicken. If desired use leftover cooked chicken and skip this step.
- Heat a large saute pan over medium heat with olive oil. Saute the diced onion for 7 minutes until the onion begins to soften and brown. Add the jalapeno and cook additional 3 minutes. Once onion and jalapeno are softened add the diced roma tomatoes. Let cook and add the shredded chicken and 1/4 – 1/2 cup chicken stock. Let simmer and the chicken mixture reduce. Remove from heat.
- Preheat the oven to 350 degrees. In a 9×12 baking dish pour a thin layer of enchilada sauce. Set up your tortilla making station in an assembly line: tortilla, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla on a cutting board and with brush tortilla on both sides with enchilada sauce. Add about 2 tablespoons chicken down the middle of the tortilla followed by 1 tablespoon beans and pinch of cheese. Filling depends on size of tortilla – do not over fill. Roll up tortilla and place in baking dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the enchiladas, and sprinkle on the remaining cheese.
- Bake for 20 minutes uncovered and remove from oven, garnish with fresh parsley and serve.
Adapted from Gimme Some Oven
Missed my last delicious recipe? Click here to get the recipe for White Chicken Chili in the slow-cooker.