Enchilada Plate With Chicken Recipe

Poach the chicken

Place chicken breasts in a medium saucepan. Add water or broth, chopped half onion, garlic cloves, bay leaf, salt, and pepper. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for 12–15 minutes or until the internal temperature reaches 165°F (74°C).

Shred and reserve

Remove chicken from the poaching liquid and let rest 5 minutes. Use two forks to shred chicken into bite-sized pieces. Discard bay leaf and reserve 1/4 cup of the poaching liquid. Set shredded chicken aside.

Make a roux

In a medium skillet over medium heat, warm 2 tablespoons oil. Whisk in the flour and cook, stirring constantly, 1–2 minutes until lightly golden (this removes the raw flour taste).

Add spices and tomato

Add chili powder, cumin, garlic powder, onion powder, and oregano to the roux. Stir for 30 seconds until fragrant. Whisk in the tomato paste until well combined.

Simmer the sauce

Slowly whisk in 2 cups chicken broth until smooth. Bring to a low simmer, then reduce heat and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and season with 1 teaspoon salt and 1/2 teaspoon sugar if desired. If sauce becomes too thick, whisk in up to 2 tablespoons reserved poaching liquid to adjust consistency.

Preheat oven and prepare tortillas

Preheat oven to 375°F (190°C). Lightly brush both sides of each tortilla with the 2 tablespoons vegetable oil, or briefly heat tortillas in a dry skillet for 10–15 seconds per side to make them pliable so they don't tear when rolling.

Fill tortillas

Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Place about 2–3 tablespoons of shredded chicken down the center of each softened tortilla. Sprinkle roughly 1–2 tablespoons of shredded cheese over the chicken in each tortilla.

Roll and arrange

Roll each tortilla snugly and place seam-side down in the prepared baking dish, arranging them in a single layer. Repeat until all tortillas are filled and placed in the dish.

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas, making sure to cover them so they stay moist. Sprinkle the remaining shredded cheese evenly on top. Bake in the preheated oven for 18–22 minutes, or until sauce is bubbly and cheese is melted and lightly golden.

Garnish and serve

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro and diced onion. Serve each plate with sliced avocado or a dollop of guacamole, a lime wedge, and a spoonful of sour cream. Optionally squeeze lime over enchiladas before eating.