Easy Chicken Enchiladas
This Easy Chicken Enchiladas recipe combines wholesome ingredients for a cozy, comforting meal that's perfect for busy weeknights.
Ingredients
Chicken Preparation
- 2 whole whole chicken breasts, uncooked
- 2 cups chicken broth
- 1 teaspoon garlic powder
Filling & Sauce
- 1 10 ounce can diced tomatoes
- 1 medium onion, diced
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons flour for thickening the sauce
- 2 tablespoons vegetable oil for cooking the onion
Tortillas & Cheese
- 12 pieces corn tortillas may need to be warmed
- 2 cups grated Cheddar cheese
- 2 cups grated Monterey Jack cheese
Instructions
Preparation
- Cook the chicken breasts in a large pot with the chicken broth and add a teaspoon of garlic powder until fully cooked. Shred the chicken and set aside.
Making the Sauce
- In the same pot, heat vegetable oil and sauté the diced onion until translucent. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper.
- Add flour to thicken, then pour in the diced tomatoes and simmer on low heat.
Assembling the Dish
- Layer the bottom of a baking dish with some sauce. Fill each tortilla with shredded chicken and sauce, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the filled tortillas and top with Cheddar and Monterey Jack cheeses.
Baking
- Bake in a preheated oven until the cheese is bubbly and golden.
Notes
For best results, warm tortillas before filling. Adjust spices according to personal taste. Leftovers are great for meal prep.