Enchiladas | FoodieAtlas

Ingredients

For the Enchiladas:
12 corn tortillas
2 cups cooked, shredded chicken (or beef, pork, or cheese)
1 cup grated cheese (cheddar, Monterey Jack, or a Mexican blend)
1/2 cup chopped fresh cilantro
1/2 cup finely chopped onion
For the Enchilada Sauce:
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for heat)
2 cups chicken broth
1 cup tomato sauce
Salt and black pepper to taste
For Garnish:
Sour cream
Sliced jalapeños
Chopped fresh cilantro
Sliced green onions
Lime wedges

Instructions

Prepare the Enchilada Sauce

In a medium saucepan, heat the vegetable oil over medium heat.

Stir in the flour and cook for about 1 minute until it starts to bubble.

Add the chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Stir to combine.

Gradually whisk in the chicken broth and tomato sauce, making sure there are no lumps.

Bring to a simmer and cook for about 10 minutes, until the sauce thickens slightly. Season with salt and black pepper to taste.

Prepare the Enchiladas

Preheat your oven to 375°F (190°C).

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for about 30 seconds.

Spread a thin layer of the enchilada sauce in the bottom of a 9x13-inch baking dish.

Fill each tortilla with a portion of the cooked chicken (or other filling) and a sprinkle of cheese.

Roll up the tortillas and place them seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.

Bake the Enchiladas

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Serve

Garnish with sour cream, sliced jalapeños, chopped cilantro, sliced green onions, and lime wedges as desired.