Chicken Enchiladas

Chicken enchiladas are a baked casserole of flour tortillas rolled with shredded chicken and cheese, then covered with a savory red sauce and baked until bubbly. The key is cooking the sauce separately so it coats evenly, and not oversoaking the tortillas, which keeps them from falling apart.

Ingredients for Chicken Enchiladas

Shredded chicken is the filling that stays tender inside the tortilla. Flour tortillas wrap everything and soften slightly as they bake. Red enchilada sauce is the savory coating that flavors the whole dish. Cheddar cheese and Mexican cheese blend melt into the filling and over the top, adding richness and bind. Sour cream mixed into the filling keeps it moist. Onion adds bite to the filling, and garlic brings depth. Cumin and chili powder season the filling with warmth and mild heat. Salt and black pepper balance all the flavors.

Why This Chicken Enchiladas Works

The sauce is made separately and kept at the right consistency so it coats the enchiladas without making them wet. As the casserole bakes, the cheese melts and binds the filling together, and the sauce bubbles around the edges, signaling that everything inside is hot.

Rolling the tortillas gently but firmly keeps them from tearing, and dipping each one quickly in sauce instead of soaking it prevents the tortilla from becoming mushy. The enchiladas rest for a few minutes after baking, which firms them up just enough to slice and serve without falling apart.

Mistakes To Avoid

Soaking the tortillas in sauce instead of dipping them makes them soggy and prone to falling apart. A quick dip on each side is all you need; the sauce will continue to soften them as they bake. Tortillas that are too wet will disintegrate and turn the filling into mush.

Using cold or room-temperature sauce when rolling means the enchiladas take longer to heat through, and the cheese may not melt evenly. Warm the sauce on the stovetop before you start rolling so it goes into the pan at the same temperature throughout.

Packing the filling too tightly or overfilling each tortilla makes them burst open as they bake, spilling filling into the sauce. Use about 1/4 cup filling per tortilla and roll firmly but not so tight that the tortilla stretches and tears.

Opening the oven door repeatedly during baking lets heat escape and slows cooking. Check the enchiladas once at 25 minutes to see if the edges are starting to bubble, then close the door and let them finish without peeking.

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Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons all-purpose flour (24 grams)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 can (15 ounces) tomato sauce
• 12 flour tortillas, 8 inches
• 3 cups shredded cooked chicken
• 1 cup sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded Mexican cheese blend

Step-by-step Instructions

1. Heat 2 tablespoons oil in a large skillet over medium-high heat for 1 minute until shimmering. Add 3 tablespoons flour and stir constantly for 1 minute until the flour browns and smells toasty.
2. Add 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Stir for 30 seconds until fragrant.
3. Pour in 1 1/2 cups water and 1 can tomato sauce. Bring to a simmer over medium heat, stirring, and simmer for 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Keep the sauce warm on low heat.
4. In a bowl, combine 3 cups shredded chicken, 1 cup sour cream, 1/2 cup diced onion, 2 minced cloves garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until mixed.
5. Preheat the oven to 350°F (175°C). Pour 1/2 cup of the warm sauce into a 9×13 baking pan and spread it evenly across the bottom.
6. Working with one tortilla at a time, dip it into the warm sauce for 1 second on each side, lay it flat on the pan, fill with about 1/4 cup of the chicken mixture, and roll tightly. Place seam-side down in the prepared pan. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
7. Pour the remaining sauce evenly over the enchiladas. Sprinkle 2 cups cheddar cheese and 1 cup Mexican cheese blend over the top.
8. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for 15 to 20 minutes more, until the edges are bubbling and the cheese is melted and lightly browned.
9. Let the enchiladas rest in the pan for 5 minutes before serving, so they hold together when plated.