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Chicken Enchiladas

Home made enchiladas with a sauce made from scratch, don't forget the fixings!

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

Ingredients

For the Sauce

  • 2 tbsp Olive oil
  • 2 tbsp All-purpose flour
  • 1/4 cup Chili powder I used half spicy Mexican, half Chipotle
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Dried oregano
  • 1/2 tsp Cayenne pepper
  • 2 cups Chicken stock
  • Sea salt to taste

For the enchiladas

  • 2 tbsp Olive oil
  • 1 Small white onion, chopped
  • 2 lbs Chicken breast sliced into 1/2in pieces
  • 1 4 oz. can Diced green chilies
  • Sea salt and cracked black pepper
  • 1 30 oz. can Black beans, rinsed and drained
  • 8 Large flour tortillas
  • 2 cups each Monterey Jack, Mozzarella, and Mexican-blend cheese (shredded) Combine these all together in a large bowl
  • Optional toppings: chopped red onion, diced tomatoes, fresh cilantro, sour cream, cotija cheese, hot sauce.

Instructions

To make the sauce

  1. Heat oil in a small saucepan over med-high heat, add flour and whisk constantly for 1 minute. Add in the chili powder, cumin, garlic powder, and oregano, continue to cook for 1 minute, whisking constantly. Gradually pour in the stock and continue to whisk, breaking up any clumps. Continue to heat until mixture reaches a simmer, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally until sauce becomes slightly thick.

  2. Taste the sauce and adjust to your liking, I added about a 1/2 tsp salt to mine.

To make the enchiladas

  1. Preheat oven to 350°F

  2. In a large sauté pan, heat oil over med-high heat. Add diced onion and cook until slightly translucent, add in the diced chilies and chicken. Season with a heavy sprinkle of both salt and pepper, continue to cook for about 8 minutes stirring occasionally until chicken is cooked through. Add in the can of black beans and stir to combine, remove from heat and set aside.

  3. To assemble the enchiladas: lay out your tortillas one at a time and cover with about 2 tablespoons of sauce. Then spoon a line of your chicken mixture across the center of the tortilla and cover with about 1/3 cup of your cheese. Roll up the tortilla and place in a 9 x 13 baking dish. (you can either grease the bottom of the dish or use about 3 tablespoons of sauce spread out to ensure the tortillas don't stick to the bottom.

  4. Assemble the remaining enchiladas and cover with the remaining sauce, then cover with remaining cheese and fresh cilantro.

  5. Bake uncovered for about 20 minutes or until the cheese has melted and the tortillas are slightly crispy. Serve warm, and for the love of god, don't forget the fixings!

Recipe Notes

Most traditional enchilada recipes use corn tortillas, but I grew up using the flour ones.  I find they are much easier to roll and don't fall apart as much, feel free to use either when making this dish.