Chicken Enchiladas Recipe

Make the roux and toast spices

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat until shimmering. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture is lightly golden.

Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook, whisking, for 30–45 seconds to bloom the spices (do not burn).

Add 2 tablespoons tomato paste and cook for 30 seconds, stirring to combine with the roux and spices.

Slowly whisk in 2 cups low-sodium chicken broth (or water) until smooth. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes until sauce thickens slightly.

Stir in 1 tablespoon apple cider vinegar, 1/2 teaspoon granulated sugar, and 1 teaspoon salt. Taste and adjust seasoning with additional salt or a pinch more sugar if needed. Keep warm over the lowest heat while you assemble enchiladas.

Prepare the filling

In a large bowl combine 3 cups cooked shredded chicken, 1 cup finely chopped white onion, 1/2 cup minced cilantro, 1 cup shredded cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until evenly combined.

Soften tortillas

Preheat oven to 375°F (190°C). Pour 1/4 cup of the prepared enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. In a shallow skillet, heat 2 tablespoons vegetable oil over medium heat. Quickly fry each corn tortilla about 8–10 seconds per side until pliable (do not crisp). Transfer to a paper towel-lined plate to drain lightly.

Assemble enchiladas: Working with one tortilla at a time, dip or brush one side of the warmed tortilla with a little sauce, place about 1/4 cup of the chicken filling down the center, and sprinkle a tablespoon of shredded cheese on top of the filling. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling (should make about 12 enchiladas).

When dish is full, pour remaining warm enchilada sauce evenly over the rolled enchiladas, using a spatula to help the sauce settle between them. Sprinkle the remaining 1 cup shredded cheese evenly over the top.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until sauce is bubbling and cheese is melted and lightly golden at the edges. If you prefer a browned top, broil 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before topping.

Just before serving, dollop or drizzle 1/2 cup sour cream or crema over the enchiladas (or serve on the side).

Top with sliced avocado, thinly sliced radishes, and the remaining 1/4 cup chopped cilantro. Serve with lime wedges for squeezing over individual portions.