Chicken Or Cheese Enchiladas Recipe

Prepare aromatics

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

Season chicken

Add the shredded cooked chicken to the skillet with the onions and garlic. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring, until heated through, about 3 minutes.

Remove from heat and stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning if needed. Set aside to cool slightly before filling tortillas.

In a bowl combine 3 cups shredded cheese, 1/4 cup finely chopped onion, 1/4 cup chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to distribute ingredients evenly. Set aside.

Make roux

In a medium saucepan heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone but the mixture does not brown.

Add spices and tomato

Whisk in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder for about 30 seconds to bloom the spices. Add 2 tablespoons tomato paste and stir until combined.

Finish sauce

Slowly pour in 2 cups chicken or vegetable broth while whisking to prevent lumps. Bring to a gentle simmer and cook for 6–8 minutes until slightly thickened. Season with 1 teaspoon salt, taste and adjust as needed. Remove from heat.

Prepare oven and dish

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Soften tortillas

To make tortillas pliable, warm them briefly: either wrap tortillas in a damp paper towel and microwave 30–40 seconds, or heat a skillet over medium-high and brush each side lightly with the 2 tablespoons vegetable oil and warm 10–15 seconds per side. Keep wrapped in a towel so they stay soft as you work.

Dip tortillas in sauce

Pour about 1 cup of the enchilada sauce into a shallow bowl. Working one at a time, dip each tortilla into the sauce to coat both sides lightly—this prevents cracking and adds flavor.

Fill and roll

Place 2–3 tablespoons of the chicken filling (or about 1/2 cup of the cheese filling) down the center of a sauced tortilla. Roll the tortilla snugly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling. Arrange enchiladas snugly in the dish.

Top with sauce and cheese

Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, making sure to cover exposed tortilla edges. Sprinkle 2 cups shredded cheese evenly over the sauced enchiladas.

Bake

Bake in the preheated oven for 18–22 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.

Finish and serve

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, sliced green onions and serve with sour cream and lime wedges on the side.