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Homemade Chicken Enchiladas photo

Chicken Enchiladas

Tender chicken and spinach are rolled in tortillas with a homemade enchilada sauce for a comforting baked dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Small saucepan
  • Whisk
  • Large Skillet
  • Cutting board and knife
  • Measuring spoons and cups
  • 9x13 inch Baking Dish
  • Spatula or spoon

Ingredients
  

  • Enchilada sauce (see below)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup tomato sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1 cup chicken broth homemade or store-bought
  • 2 teaspoons flour for slurry
  • 2 teaspoons water for slurry
  • Chicken enchilada filling
  • 1 tablespoon butter
  • 1 onion finely diced
  • 1 clove garlic minced
  • 1 pound boneless skinless chicken cut into 1/2-inch cubes
  • 1 4-ounce can diced green chilies
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup spinach
  • Tortillas and assembly
  • tortillas amount as needed for 9x13-inch dish (about 8)
  • shredded cheese (optional) for filling and topping, amount as desired

Instructions
 

  • Make the enchilada sauce: Heat olive oil in a small saucepan over medium-high heat. Add the tomato sauce, chili powder, garlic powder, onion powder, cumin, and 1/2 teaspoon salt and whisk to combine.
  • Whisk in the chicken broth. In a small bowl, mix the 2 teaspoons flour with 2 teaspoons water to form a slurry, then whisk the slurry into the sauce.
  • Reduce heat to low and simmer the sauce about 10 minutes, until slightly reduced and it coats the back of a spoon. Remove from heat and let cool to room temperature.
  • Prepare the filling: In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic and sauté about 2 minutes until fragrant and softened.
  • Add the cubed chicken, diced green chilies, paprika, 1/2 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 5–7 minutes, stirring, until the chicken is cooked through and no pink remains.
  • Add the spinach and sauté about 1 minute until wilted. Remove the skillet from the heat and set the filling aside.
  • Preheat the oven to 375°F (190°C). Spoon a little enchilada sauce into the bottom of a 9x13-inch baking dish to prevent sticking.
  • Assemble enchiladas: Spread about 1 tablespoon sauce on a tortilla. Place a spoonful or two of the chicken filling in the center, drizzle a teaspoon or two of sauce over the filling, and add about 1 tablespoon shredded cheese if using. Roll the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas, filling, sauce, and cheese.
  • Bake uncovered for about 15 minutes, until tortilla edges are lightly crisp and cheese is melted.
  • Garnish with chopped cilantro and diced avocado if desired and serve immediately.

Notes

  • You can use store-bought enchilada sauce instead of making your own.
  • Use any mild or hot green chiles based on preference.
  • Shred the cooked chicken instead of cubing if you prefer a different texture.
  • Leftover sauce keeps separately in the fridge for a few days.