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Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

Enchiladas, how I love thee! I acquired this sauce recipe and assembly method from a college roommate back at Texas A&M, and have been concocting successful variations ever since. Don't be afraid of the amount of chili powder used in the sauce. During cooking, it really mellows out to contribute to a rich, flavorful medium heat enchilada. The filling is simple, but delicious, with a perfect amount of creaminess. Watch out. These are addictive.

Ingredients Nutrition

Directions

  1. For the Filling: Heat large frying pan over medium/medium high heat. Season both sides of the chicken with the chili powder, garlic, pepper, onion powder and cumin. Place chicken in a single layer in the pan and cover with salsa. Cook chicken, turning occasionally and smothering with salsa, until cooked through and salsa has reduced (about 15 minutes for thawed chicken, or up to thirty minutes for frozen chicken). While chicken is cooking, make the sauce. Remove chicken from heat and let cool until you can safely shred it without getting steam burns. Add cream cheese to shredded chicken.
  2. For the Sauce: In a medium saucepan heat oil over medium temperature. Add flour, and stirring constantly, let cook for 1 minute until the mixture darkens a bit. Add chili powder and cook for 30 seconds until fragrant. mix in tomato sauce, chicken broth and spices. Increase heat, and bring sauce to a boil. Then decrease heat and let sauce simmer for 15 minutes or longer.
  3. To assemble: Preheat oven to 350°F Heat tortillas in a pan or microwave to make them pliable. Coat the bottom of a 9-13 inch pan with sauce. Dip individual tortillas in sauce to coat. Fill the tortilla with the chicken mixture and roll it up and place into pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the 9-13 inch pan and sprinkle with cheese. Bake for 30-35 minutes until cheese is melted and sauce is bubbling. Enjoy with sour cream, cilantro, and avocado.