The Best Enchiladas
Get ready to fall in love with *The Best Enchiladas*, a deliciously satisfying recipe that combines tender shredded chicken, melty Mexican cheese, and a bold, homemade enchilada sauce. These crowd-pleasing enchiladas start with perfectly seasoned sautéed onions, garlic, chipotle chili powder, and cumin, creating a smoky, aromatic sauce with canned tomato and chicken broth. Rolled in pliable corn tortillas and baked to perfection with a golden layer of cheese, this dish is everything you crave in authentic Mexican comfort food. Ready in just an hour, these enchiladas are easy to assemble, family-friendly, and customizable with fresh cilantro for a burst of brightness. Perfect for weeknight dinners or festive gatherings, this recipe will become your new go-to favorite!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 12 pieces corn tortillas
- 2 cups shredded Mexican cheese blend
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 15 ounces canned tomato sauce
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it softens. Add the minced garlic, chipotle chili powder, and ground cumin, and cook for 1 more minute until fragrant.
Stir in the canned tomato sauce, chicken broth, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat.
Spread a thin layer (about 1/2 cup) of the enchilada sauce across the bottom of the prepared baking dish.
Warm the tortillas slightly to make them pliable (wrap them in a damp paper towel and microwave for 20-30 seconds).
Place a small handful of shredded chicken and about 1 tablespoon of grated cheese in the center of each tortilla. Roll them tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let them cool for 5 minutes. Garnish with fresh cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 6797 mg | 296% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 11.4 g | ||
| Protein | 384.2 g | 768% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3951 mg | 304% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3676 mg | 78% | |
*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.
