Homemade ‘Down South’ Chicken Enchiladas

You may not think of them first, but enchiladas are also comfort food. These cheesy, saucy goodness will prove that you can’t eat just one–especially with this recipe.

Ingredients:

3 Boneless Chicken Breasts
1 dozen Corn Tortillas
1 lb Four Cheese Mexican Blend
1 Medium Onion
3 cloves Garlic
3 tsp Salt
1 tsp Black Pepper

Enchilada Sauce (2 cups):

1/4 cup canola oil
2 tablespoons flour
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup chicken broth (water can work too)
2 teaspoons ground cumin
1 tablespoon garlic , minced
1/2 teaspoon onion powder
1/4 teaspoon salt

From our partner

Do you still have gout symptoms even though you're taking medication? You’re not alone. The Kadence study is a clinical research study for adults with uncontrolled gout. Learn More

For additional help, here’s a quick video below:
(**Be advised the video uses canned enchilada sauce, but you should use homemade**)

Directions:

For enchilada sauce:
Heat the canola oil in a saucepan on medium heat.
Add the flour and chili powder and stir.
Cook until the bright red color turns a bit brown while stirring.
In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
Add to your saucepan and whisk until fully mixed.
Cook for 8-10 minutes on medium heat until thickened.

For enchiladas:
PreHeat Oven to 350 degrees.

To a pot of water add the chicken, garlic, salt and pepper and cook for 30 minutes.

After 30 minutes remove chicken from the pot and…

From our partner

People 16+ years old struggling with lupus: Find out if the PHOENYCS FLY Study may be for you. Study-related care provided at no cost.

… allow it to cool. After the chicken has cooled shred it then set it aside until later. In a frying pan, sauté the onion for 15 minutes or until the onion caramelizes.

Remove then set aside until later. In another frying pan bring the oil to temperature then lightly fry the tortilla on both side.

Remove from the pan and place on a paper towel to remove the excess oil. To the chicken add 1 cup of homemade enchilada sauce, onion and 1 ½ cup of cheese and mix well. Add the chicken to center of the tortilla then roll your enchiladas.

Add enchilada sauce to the bottom of the pan then place the enchiladas on top. Pour the remaining sauce overtop the enchiladas then add the remaining cheese. Transfer to the preheated oven and cook for 20 minutes.