Entree: United States – Texas – Chicken Enchiladas (Tortillas filled with seasoned shredded chicken, rolled and baked in a red chili enchilada sauce.)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (720 ml) cooked shredded chicken, approx. 18 oz (510 g) total
- 2 cups (225 g) shredded cheddar cheese or Monterey Jack
- 12 corn tortillas
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (16 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 2 cups (480 ml) canned tomato sauce
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 tbsp (30 g) all-purpose flour
- 2 tbsp (30 ml) vegetable oil (for sauce)
- 1/4 cup (15 g) chopped fresh cilantro (optional, for garnish)
- Sour cream for serving (optional)

Show original ingredient measurements

- 3 cups cooked shredded chicken, approx. 18 oz (510 g) total
- 2 cups (225 g) shredded cheddar cheese or Monterey Jack
- 12 corn tortillas
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (16 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 2 cups (480 ml) canned tomato sauce
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 tbsp (30 g) all-purpose flour
- 2 tbsp (30 ml) vegetable oil (for sauce)
- 1/4 cup (15 g) chopped fresh cilantro (optional, for garnish)
- Sour cream for serving (optional)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Step 2: In a skillet over medium heat, warm 2 tbsp (30 ml) oil. Sauté chopped onion until translucent, about 5 minutes; add garlic and cook 30 seconds more.
3. Step 3: Stir in chili powder, cumin, oregano, salt, and pepper; cook 1 minute until fragrant. Add flour and cook 1 minute, then slowly whisk in tomato sauce and chicken broth until smooth.
4. Step 4: Simmer sauce for 8–10 minutes until slightly thickened, then stir in vinegar or lime juice. Remove half the sauce to a bowl for topping.
5. Step 5: Warm tortillas briefly in a dry skillet or wrapped in a damp towel in microwave to make them pliable. Fill each tortilla with about 1/2 cup (120 ml) shredded chicken and a sprinkle of cheese, roll tightly, and place seam side down in prepared dish.
6. Step 6: Pour reserved sauce evenly over enchiladas, then sprinkle remaining shredded cheese on top.
7. Step 7: Bake 20–25 minutes until cheese is melted and bubbly. Garnish with cilantro and serve with sour cream if desired.