Name: Chicken Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 tablespoon vegetable oil; 2 tablespoon all-purpose flour; 3 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon kosher salt; 2 tablespoon tomato paste; 2 cup low-sodium chicken broth; 1 teaspoon apple cider vinegar; 3 cup cooked shredded chicken (rotisserie chicken works well); 4 ounce cream cheese (softened); 1 can diced green chiles (4 oz); 1 cup shredded Monterey Jack cheese; ½ teaspoon ground cumin; 8 flour tortillas (8-inch); 1 ½ cup shredded cheddar cheese; ¼ cup fresh cilantro (chopped); ½ cup sour cream (for serving); 1 ripe avocado (diced, for serving)

Instructions

Enchilada sauce
Enchilada sauce:
Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute. Add 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and 2 tablespoons tomato paste and stir for 30 seconds. Slowly whisk in 2 cups low-sodium chicken broth and simmer for 8 to 10 minutes, until slightly thickened. Stir in 1 teaspoon apple cider vinegar. You'll have about 2 cups enchilada sauce.
Prep the dish
Prep the dish:
Preheat the oven to 375°F. Spread ½ cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Filling
Filling:
In a large bowl, mix 3 cups shredded chicken, 4 ounces softened cream cheese, 1 can (4 ounces) diced green chiles, 1 cup shredded Monterey Jack cheese, ½ cup of the enchilada sauce, and ½ teaspoon ground cumin until evenly combined.
Roll
Roll:
Wrap 8 flour tortillas in a damp paper towel and microwave for 30 seconds to soften. Spoon about ⅔ cup filling down the center of each tortilla, roll it up tightly, and place it seam side down in the baking dish.
Top
Top:
Pour the remaining 1 cup enchilada sauce evenly over the chicken enchiladas and sprinkle with 1½ cups shredded cheddar cheese.
Bake and serve
Bake and serve:
Cover with foil and bake for 15 minutes, then uncover and bake for 10 minutes more, until the cheese is melted and bubbling. Let rest for 5 minutes, sprinkle with ¼ cup chopped cilantro, and serve 2 chicken enchiladas per person topped with 2 tablespoons sour cream and some of the diced avocado.

Tips

Warming the tortillas keeps them from cracking when you roll them. If you prefer corn tortillas, fry each one in 1 teaspoon oil for 10 seconds per side first so they stay pliable. In a hurry, swap the homemade sauce for 2 cups store-bought red enchilada sauce, or use salsa verde for green chicken enchiladas.

Storage

Store leftover chicken enchiladas covered in the refrigerator for up to 4 days and reheat at 350°F for 15 to 20 minutes. To freeze, assemble without the cheddar topping, wrap tightly, and freeze for up to 3 months; thaw overnight, add the cheese, and bake covered for 30 minutes and uncovered for 10.