5-Star Chicken Enchiladas Recipe

This chicken enhciladas recipe by Rachel cooks with love definitely deserves 5 stars! The flavors are rich and phenomenal. It’s unlike any other versions I have tried before, so it’s worth the try. If you want to learn how to make this recipe at home, keep on reading or watch the video below.

Ingredients

• 1 lb of boneless skinless chicken (3 thighs and 1 breast)
• 2 tablespoons of melted butter
• 1 tablespoon of vegetable oil
• 3 tablespoons of all-purpose flour
• 1 1/2 tablespoons of chili powder
• 2 teaspoons of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of ground cumin
• 1/2 teaspoon of Mexican oregano
• 3 cups of chicken broth
• 2 teaspoons of tomato paste
• 1 1/2 teaspoons of chicken bouillon
• 1/2 teaspoon of sugar
• vegetable oil
• 10 to 12 corn tortillas
• 3/4 lb of American cheese

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Instructions

Step 1:

Add cold water into a deep saucepan and place over medium heat. Put the chicken, a small piece of onion, and salt. Make sure the water covers the chicken. Let it come to a boil. Once boiling, lower the heat to medium-low, and let it cook. Once done, remove from the pot and chop into very small pieces.

Step 2:

Make the enchilada sauce. Add 2 tablespoons of melted butter, 1 tablespoon of vegetable oil, and 3 tablespoons of all-purpose flour. Continuously whisk until the flour is cooked and golden brown. Next, mix the chili powder and paprika and lower the heat. Mix until well combined, then whisk in the garlic, onion powder, and ground cumin.

Step 3:

Add the chicken broth and continue whisking until smooth.

Step 4:

Whisk in the oregano, tomato paste, chicken bouillon, and sugar. Once it bubbles on the edges, lower the temperature to the lowest setting. Let it simmer for 2 to 3 minutes.

Step 5:

Add oil to a pan and place over medium heat. Fry the tortilla until it bubbles. Flip then cook the other side for a couple of seconds. Place on a plate lined with paper towel. Make sure to pat down excess oil. Repeat with the other tortillas.

Step 6:

Assemble the enchilada. Add some enchilada sauce to the bottom of your casserole. Get one of the tortillas and dip it into your enchilada sauce and bring it over to the dish. Add some chicken, cheese, and onions to the tortilla and wrap it up. Repeat with the remaining tortillas.

Step 7:

Put sauce on top and spread it evenly. Top it with cheese and onions. Cover it with aluminum foil, then place in a 375-degree preheated oven on the center rack and bake for 20 to 30 minutes until the cheese is melted.

Step 8:

Serve with your favorite side dish. Enjoy!

5-Star Chicken Enchiladas Recipe