Cheesy Chicken Enchiladas With Homemade Enchilada Sauce

For the Enchilada Sauce:

Heat the oil over medium heat in a medium sized sauce pan.

When the oil is hot, stir in the flour and chili powder, and cook until browned 3-5 minutes stirring constantly.

Slowly stir in the stewed tomatoes and the water. Add the spices. Continue cooking the sauce, stirring occasionally, for 10-15 minutes.

Easy! It tastes so much better than store bought too. Once you make it at home, you’ll never use store-bought again.

For the enchiladas:

Fill a large stock-pot with a good amount of water.

Add the taco seasoning, as well as the chicken breasts to the water and simmer for 35-40 minutes.

While the chicken is cooking, prepare the tortillas. This is also a good time to make the enchilada sauce if you haven’t already.

Pour enough oil into a large sauce pan to cover the bottom. Heat over medium-high heat until hot.

When oil is hot, place two corn tortillas in the pan at a time, and lightly fry: about 15-30 seconds on each side. This will ensure that your tortillas are nice and flexible, so they won’t break when you roll them.

Set fried tortillas on a plate lined with a paper towel or a towel.

When chicken is cooked, remove from water, and place on a cutting board, and allow chicken to cool for 10 minutes.

When cooled, shred chicken either using clean fingers (I find this to be the easiest option) or two forks. Place your shredded chicken in a bowl.

Now it’s time to assemble your enchiladas!

At the head of your assembly line have your plate of fried tortillas. Next, place the shredded chicken in one bowl, the grated cheese in another, and the enchilada sauce in another.

Brush a tortilla on each side with enchilada sauce.

Add 1 tablespoon of shredded chicken and as much cheese as desired to the inside of the tortilla (make sure not to overstuff the tortilla, this will make it hard to roll up the tortilla.)

Roll the enchilada tightly, and place it into a 9X11 glass baking dish.

Repeat with the remaining 11 tortillas and chicken.

Top the enchiladas with the remaining enchilada sauce and top with desired amount of grated cheddar cheese.

Place in a 350F oven for 10 minutes, or until cheese is melty and looks delicious!

Serve with Spanish rice.

Who needs a Mexican food restaurant for delicious cheesy chicken enchiladas when you can make them so easily from your own kitchen?! This recipe will surely be one that is requested over and over again.