EASY Chicken Enchiladas With Homemade sauce anyone can make!

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.

Remove the stem and seeds from 10 to 12 guajillo dried chilies and rinse them.

Place the rinsed chilies in a pot, fill with water, and boil on the stovetop.

Shut off the heat and let the chilies steep until softened.

In a 6 to 8 quart slow cooker, add 3 chicken breasts and season with chicken bouillon powder, onion powder, garlic salt, and pepper.

Add the cleaned dried chilies on top of the chicken and pour in 2 cups of water.

Cover with the lid and set the slow cooker to high, cooking for about 3 and 1/2 to 4 hours until the chicken is cooked through and softened.

Remove the chicken from the slow cooker and let it cool before shredding it into a bowl.

In a blender, combine the remaining chilies and some of the broth from the slow cooker, adding 1/2 teaspoon of cumin, 2 cloves of garlic, and a pinch of salt.

Puree the mixture, adding more broth if needed, and then pour it into a preheated pan to simmer for about 5 to 10 minutes, tasting for salt and seasoning.

Pour the enchilada sauce into a flat-bottomed bowl for dipping tortillas.

Preheat cooking oil in the pan and dunk cold corn tortillas into the sauce before frying them lightly on each side.

Fill each tortilla with shredded chicken and roll them up carefully, using wooden spatulas to assist if needed.

Top the rolled enchiladas with queso fresco, diced avocado, diced onion, pickled carrots, jalapeno, and Mexican sour cream as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens