Enchiladas - Chicken Or Cheese / Pollo Or Queso Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the cooked shredded chicken to the skillet, then stir in 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook 2–3 minutes until chicken is heated through and spices are evenly distributed. Remove from heat and set aside.

If using queso or crema, mix 1/2 cup creamy queso with 1 cup of the shredded cheese in a bowl to form a smooth, spreadable filling. If making plain cheese enchiladas, simply measure out 1.5–2 cups shredded cheese per 6 enchiladas.

Keep the cheese filling refrigerated until ready to assemble so it holds together.

Make roux

In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in 2 tablespoons all-purpose flour and cook 1–2 minutes, whisking constantly, to make a light roux (do not let it brown).

Add 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon dried oregano to the roux and whisk for 30 seconds to bloom the spices.

Stir in 2 tablespoons tomato paste until evenly incorporated, then slowly whisk in 2 cups chicken or vegetable broth to avoid lumps. Bring sauce to a simmer, reduce heat to low and simmer 5–8 minutes until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Preheat and prepare tortillas

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with cooking spray. Warm tortillas briefly to make them pliable: heat a skillet over medium heat, brush each tortilla lightly with oil or spray and warm 10–15 seconds per side, or wrap a stack in foil and warm in the oven for 5–8 minutes.

Dip and fill

Pour about 1 cup of warm enchilada sauce into the bottom of the prepared baking dish and spread evenly. Working with one tortilla at a time, lightly dip each warmed tortilla into the sauce on both sides to coat. Place the coated tortilla on a plate, add about 1/4 cup chicken filling (or 1/3–1/2 cup cheese filling) down the center, then roll tightly. Place seam-side down in the baking dish. Repeat until dish is filled (should make 10–12 enchiladas depending on filling).

When all enchiladas are in the dish, pour remaining sauce evenly over the top so all tortillas are coated. Sprinkle 1.5 cups shredded cheese evenly over the enchiladas.

Bake

Bake uncovered in the preheated oven for 18–22 minutes, until cheese is melted and sauce is bubbly. If you want browned cheese, switch oven to broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving to allow sauce to set slightly.

Garnish enchiladas with chopped fresh cilantro, sliced green onions, and dollops of sour cream or crema. Serve with lime wedges on the side.

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through.