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Weeknight Chicken Enchiladas

Comforting Mexican-inspired dish that transforms simple pantry staples into something extraordinary using rotisserie chicken and a simple homemade sauce that comes together in minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 8 flour tortillas (8-inch)
  • 2 cups Mexican cheese blend, divided
  • 1/4 cup fresh cilantro, chopped
For the Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 2 cups chicken broth
  • Salt and pepper to taste

Method
 

Prepare Your Sauce Base
  1. Heat olive oil in a medium saucepan over medium heat until it shimmers slightly.
  2. Whisk in flour and cook for about one minute, stirring constantly until you hear gentle sizzling and smell a nutty aroma.
  3. Add chili powder, garlic powder, cumin, and oregano, whisking continuously for another 30 seconds until fragrant.
Create the Enchilada Sauce
  1. Gradually pour in chicken broth while whisking vigorously to prevent lumps.
  2. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce coats the back of a spoon.
  3. Season with salt and pepper to taste.
Assemble the Enchiladas
  1. Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Pour about 1/2 cup of sauce into the bottom of the dish, spreading it evenly.
  3. Working with one tortilla at a time, place about 1/3 cup shredded chicken down the center, sprinkle with 2 tablespoons cheese, and add a pinch of cilantro.
  4. Roll tightly and place seam-side down in the prepared dish.
Add Final Touches and Bake
  1. Pour remaining sauce evenly over the rolled enchiladas, ensuring each one is well-coated.
  2. Sprinkle the remaining cheese over the top.
  3. Bake for 18-20 minutes until the cheese melts completely and the edges bubble.
  4. Let rest for 5 minutes before serving.

Notes

Time-saving tip: Prepare the enchilada sauce up to three days ahead and store in refrigerator. Refrigerate leftovers for up to four days. For freezing, wrap individual portions in foil and freeze for up to three months. Reheat in 350°F oven until warmed through. Don't overfill tortillas (maximum 1/3 cup filling), always use bottom sauce layer to prevent sticking, and warm tortillas briefly to prevent cracking.