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chicken enchiladas

Amazing Chicken Enchiladas

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

Homemade Enchilada Sauce

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Flour
  • 3 Tablespoons Chili powder
  • 1/2 Teaspoon Garlic powder
  • 1/2 Teaspoon Onion powder
  • 1/2 Teaspoon Cumin
  • 2 Tablespoons Double concentrated tomato paste
  • 2 Cups Chicken stock

Chicken Enchiladas

  • 2 Chicken breasts (shredded)
  • 1 1/2 Blocks Grated extra sharp white cheddar cheese (or 12 ounces)
  • 1/2 Package Cream cheese
  • Enchilada sauce
  • 1 Package Flour tortillas

Instructions

To make the Enchilada Sauce

  1. Heat olive oil in a saucepan on medium-high heat and add flour. Whisk together about a minute. Add seasonings and tomato paste and whisk constantly until thoroughly combined. Gradually add the chicken broth stirring constantly to make sure there are no lumps. Let come to a boil for about 2 minutes. Take off the heat and let cool.

To assemble the Chicken Enchiladas

  1. I like to do this assembly line style in a 9 x 13 pan:

    Spread a thin layer of cream cheese on half of the tortilla and enchilada sauce on the other half of the tortilla.

    Next add the chicken and some cheese in the middle of your tortilla.

    Roll each tortilla letting the cream cheese act like glue.

    Repeat with each until you have rolled all the enchiladas.

    Cover all the rolled tortillas in the enchilada sauce and sprinkle with cheese.

    Bake at 350 degrees for 45 minutes.

Recipe Notes

I like to cook my chicken in the crock pot for two reasons: it shreds so easily and you can use that chicken broth in the enchilada sauce. I typically cook the chicken on high for four hours with salt and pepper. You can use any cooked chicken for this recipe if you don't have time to use your crock pot.

This enchilada sauce recipe was originally from Happily Unprocessed with of course my own little tweak.