Chicken enchiladas Recipe | Made Easy Chicken Enchiladas | Cheesy chicken red Enchiladas

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Melt 4 tablespoons of butter in a pan.

Add 3 tablespoons of all-purpose flour and whisk until creamy.

Add 2 tablespoons of chili powder and whisk until there are no lumps.

Add 2 cups of chicken broth and whisk until thickened.

Stir in 1 cup of tomato paste and season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder; whisk to combine.

Keep the sauce on very low heat.

Boil 4 chicken breasts, then tear them apart and season with 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon mustard powder; combine well.

Heat oil in a pan and fry tortillas for 7-12 seconds until pliable, not crispy.

Mix cheese into the shredded chicken until well combined.

Dip each tortilla in the enchilada sauce to flavor them.

Spread some enchilada sauce on the bottom of the baking pan.

Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the pan.

Repeat until all tortillas are filled and placed in the pan.

Pour the remaining enchilada sauce over the rolled tortillas.

Sprinkle cheddar and Kobe Jack cheese on top; add as much cheese as desired.

Preheat the oven to 350°F and bake until the cheese melts and is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens