Is there anyone who doesn’t like Mexican food?… serious question.
Mexican food is just so full of flavor and usually always incorporates cheese, my favorite food group. These chicken enchiladas are packed with flavor and so much fun to make.
The homemade enchilada sauce is made with a delicious spice blend of: dark chili powder, ground cumin, garlic powder, dried oregano, and kosher salt. I also use chipotle peppers in adobo sauce as the base because it packs SO much flavor and brings some heat.
I thicken the ingredients with some flour and add chicken broth (or you can use vegetable) to create the sauce. I then pass the immersion blender through to make the sauce consistent and free of clumps. You can also do this in a heat safe blender. Short on time? Store bought enchilada sauce is fine too.
You can fill enchiladas with so many different ingredients, which makes it fun to personalize. For my vegetable base I use: onion, garlic, hatch chiles, fresh jalapeños, and black beans. I sauté all of these in the pan.
For the protein in my enchiladas, I use my either my slow cooker or Instant Pot shredded chicken. Both are the same spice blend and ingredients, just two different ways of preparing it! Short on time? Use a rotisserie chicken and shred it up!
After making the sauce and sautéing the black bean mix, I make an assembly line of ingredients to start filling the tortillas. I place the tortilla, spoon a bit of sauce and spread, add the chicken and black bean mix, then sprinkle some cheese.
Roll them all up, put them in the baking dish, and pour that delicious sauce on top! I top with Mexican shredded cheese and place into the oven!
You can also personalize the garnish with your favorite toppings. I use red onion, diced avocado, sliced jalapeños, cotija cheese, and fresh cilantro.
Watch the cooking video below!
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Shredded Chicken Enchiladas bursting with flavor and homemade enchilada sauce
-2 tbsp avocado oil (or olive oil)
-2 tbsp all purpose flour
-2 tbsp dark chili powder
-1 can (7oz) Chipotle peppers in adobo sauce
-1/2 tsp garlic powder
-1/4 tsp ground cumin
-1/4 dried oregano
-2 cups chicken stock (or veg)
-1/2 tsp salt
-2 tbsp avocado oil (or olive oil)
-1/3 cup diced white or red onion
-4 ounces diced hatch chili’s
-1 jalapeño, diced
-1 can black beans, rinsed
-large flour tortillas (8-10 pack)
-3 cups Mexican shredded cheese
-Enchilada sauce (homemade above or pre-made)
-Fresh cilantro, chopped
-Diced red onion
-Heat oil in small saucepan over med/high heat.
-Add flour and whisk together for 1 min, until combined.
-Stir remaining seasonings (chili powder, oregano, garlic powder, cumin, salt).
-Gradually add chicken stock, whisking constantly to remove lumps. Once combined add can of chipotle peppers in adobo. Reduce heat and simmer 10-15min until slightly thickened.
-Using a heat safe blender or immersion blender, blend the sauce until chipotle peppers are blended. Set aside.
-Preheat oven to 350F
-In sauté pan, heat oil over med/high. Add onion, hatch chili’s, garlic, and jalapeños for 5-7 min. Add rinsed beans and cook an additional 3 minutes until beans are heated through. Set aside.
-To assemble, set up an assembly line: tortillas, enchilada sauce, shredded chicken, beans/onion mix, cheese.
-Lay out tortilla, spread 1 spoon of sauce on surface of tortilla. Add a spoonful of each filling, roll and place in a greased baking dish. Repeat.
-Spread remaining enchilada sauce on top of rolled tortillas and sprinkle cheese over the top
-Bake for 25 min uncovered, remove from oven and serve with garnish’s
-Can use store bought enchilada sauce instead of homemade
-Can sub a rotisserie chicken and shred that instead of making in the crockpot or instant pot
-If you want it spicier, you can add additional jalepeños
- Category: Enchiladas
- Cuisine: Mexican
Keywords: chicken enchiladas, shredded chicken, enchiladas, mexican