Stovetop Chicken Enchiladas
Let’s talk about enchiladas. I love ’em. Hands down, my favorite Mexican dish. No matter what restaurant I go to, I order enchiladas.
I really dislike most canned enchiladas sauces though. None of the canned or bottled stuff taste right to me. I first shared this recipe back in 2013 and have been in the process of re-shooting and updating photos and posts. The enchilada sauce for this recipe is good. You just need tomato sauce, broth, and spices (and some flour for thickening), but if you want a more authentic sauce made with more chili powder, try this enchilada sauce. I’ve made this with both sauces and love it either way. I do think I prefer the other sauce slightly better, but try both for yourself and see which you and your family prefer!
I typically use rotisserie chicken from the grocery store with these because it’s just easier. If you want to make your own chicken, I will cook my chicken on the stove or the pressure cooker with some broth and spices so it shreds like rotisserie chicken.
For the tortillas, you can use either corn or flour. Corn tortillas are more authentic, but I honestly make this recipe with both depending on what I already have handy at home! These enchiladas are on regular rotation in our house and I change things up by making both sauce recipes and using different tortillas.
If you are vegetarian, feel free to swap the chicken for black and/or pinto beans! These are a great busy weeknight meal and go perfect with a batch of margaritas!
For the sauce:
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 can (15-ounces) plain tomato sauce
- 2 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon chili pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt (or to taste)
For the enchiladas:
- 8 small yellow corn tortillas (or flour tortillas)
- 2 cups cooked and shredded chicken breast (rotisserie or cook your own)
- 2 1/2 cups shredded cheddar cheese (or Mexican blend cheese)
- To make the sauce, heat the olive oil over medium heat in a medium sauce pan. Whisk in the flour and stir until the flour is combined with the olive oil and starts to cook.
- Pour in the tomato sauce, chicken broth, and all of the spices and stir. Bring the sauce to a light boil and then reduce the heat so the sauce continues to simmer for about 10-15 minutes and it begins to thicken. Remove from the heat.
- Spoon some of the sauce into a deep saute pan so that the bottom is well-coated. Place the pan to the side.
- Lay a large piece of wax paper on the counter and arrange each of the tortillas. Spoon some of the the chicken, and then some cheese (reserve 1 cup) down the center of each tortilla. Roll each tortilla up nice and tight and place seam side down into the pan. It’s fine if the enchiladas are up against each other as this helps them keep their shape. Pour more of the enchilada sauce on top covering each enchilada. Sprinkle the remaining cheese on top.
- Place the pan on the stove, cover, and cook over medium low heat. Let cook until the sauce becomes bubbly and the cheese on top is melted, about 20 minutes. Be sure to check that you are not burning the bottoms of the enchiladas while they cook. Lower the heat if necessary.
Serving Size:2 enchiladas
Amount Per Serving: Calories: 499Total Fat: 18gSaturated Fat: 4gCholesterol: 66mgSodium: 1100mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 41g