The Best Enchiladas

Get ready to fall in love with *The Best Enchiladas*, a deliciously satisfying recipe that combines tender shredded chicken, melty Mexican cheese, and a bold, homemade enchilada sauce. These crowd-pleasing enchiladas start with perfectly seasoned sautéed onions, garlic, chipotle chili powder, and cumin, creating a smoky, aromatic sauce with canned tomato and chicken broth. Rolled in pliable corn tortillas and baked to perfection with a golden layer of cheese, this dish is everything you crave in authentic Mexican comfort food. Ready in just an hour, these enchiladas are easy to assemble, family-friendly, and customizable with fresh cilantro for a burst of brightness. Perfect for weeknight dinners or festive gatherings, this recipe will become your new go-to favorite!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 cups shredded cooked chicken
• 12 pieces corn tortillas
• 2 cups shredded Mexican cheese blend
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 large garlic cloves, minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 15 ounces canned tomato sauce
• 1 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.25 cup fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it softens. Add the minced garlic, chipotle chili powder, and ground cumin, and cook for 1 more minute until fragrant.

Step 3

Stir in the canned tomato sauce, chicken broth, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat.

Step 4

Spread a thin layer (about 1/2 cup) of the enchilada sauce across the bottom of the prepared baking dish.

Step 5

Warm the tortillas slightly to make them pliable (wrap them in a damp paper towel and microwave for 20-30 seconds).

Step 6

Place a small handful of shredded chicken and about 1 tablespoon of grated cheese in the center of each tortilla. Roll them tightly and place them seam-side down in the baking dish.

Step 7

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.

Step 8

Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Step 9

Remove from the oven and let them cool for 5 minutes. Garnish with fresh cilantro if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	2248.4 grams (2248.4g)

Amount per serving	% Daily Value*
Calories	4702

Total Fat 224.10g	287%
Saturated Fat 99.20g	496%
Polyunsaturated Fat 16.80g
Cholesterol 1121mg	374%
Sodium 6797mg	296%
Total Carbohydrate 296.80g	108%
Dietary Fiber 43.60g	156%
Total Sugars 11.40g
Protein 384.20g	768%

Vitamin D 103IU	513%
Calcium 3951mg	304%
Iron 25mg	138%
Potassium 3676mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 32.4%

Carbs: 25.0%