Chicken Enchiladas El Travis
Get ready to transform your dinner routine with these homemade Chicken Enchiladas El Travis, a crowd-pleasing dish that combines tender shredded chicken, gooey cheddar and Monterey Jack cheeses, and a zesty, made-from-scratch enchilada sauce. This recipe stands out with its velvety sauce crafted from chicken broth, tomato paste, and a medley of bold spices like chili powder, cumin, and garlic powder, ensuring every bite is packed with flavor. Rolled up in soft flour tortillas and baked to golden, bubbly perfection, these enchiladas are a feast for the senses. Perfect for weeknight dinners or family gatherings, this dish is easy to make in just under an hour and can be garnished with fresh cilantro and a dollop of sour cream for a restaurant-quality finish. If you're looking for homemade enchiladas that are bursting with Mexican-inspired flavors, Chicken Enchiladas El Travis is the ultimate comfort food you've been searching for!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast
- 8 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Gradually whisk in the chicken broth until the mixture is smooth. Stir in the tomato paste, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Let the sauce simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat.
Shred the cooked chicken breasts using two forks and set aside.
Spread a small amount of the enchilada sauce in the bottom of the prepared baking dish to prevent sticking.
Lay out a tortilla and fill it with about 1/3 cup of shredded chicken and 2 tablespoons of shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all tortillas are rolled and arranged, pour the remaining enchilada sauce evenly over the top to cover the tortillas. Sprinkle the remaining cheddar cheese and all the Monterey Jack cheese over the sauce.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired and serve with sour cream on the side.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 8119 mg | 353% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.2 g | ||
| Protein | 289.7 g | 579% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3195 mg | 246% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
