Chicken Enchiladas in Homemade Sauce

^{Love this week’s recipe? Forward it to a friend.
Someone send this to you? See the archive & sign up here!}

You know I don’t hate on pre-made things. A can of enchilada sauce can be good, shoot, even pre-made frozen enchiladas can be okay in a pinch. But if you have the time and the ingredients (luckily all pantry staples here) this sauce really is a game changer. The chicken, well, we’re okay with that being a rotisserie chicken because let’s be honest, it’s a huge time saver and doesn’t taste any different than making it on your own.

This is also a great meal for next day leftovers, a great meal to freeze and reheat for a rainy day, and even a great meal to gift. Maybe you know someone who just had a baby or who’s sick or someone that’s having a hard time. The recipe is easily doubled and you never know who could use a pan of warm cheesy enchiladas.

What You'll Need

Sauce
note: *I cannot take credit for this amazing sauce recipe! Find the original here. 

Avocado oil - 2 Tablespoons
Flour - 2 Tablespoons
Chili Powder - 1/4 cup
Cumin - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Dried oregano - 1/4 teaspoon
Chicken broth - 2 cups (I prefer 2 cups hot water + 1 Tablespoon Better than Bouillon)
Kosher salt - 1/2 teaspoon

Enchiladas
Rotisserie Chicken - 2 cups, shredded
Shredded Mexican Cheese - 2 cups, separated
Green onion - 4, sliced thin (green and white parts separated)
Corn tortillas - 10
Avocado oil - 1 teaspoon

Optional Toppings
Cilantro
Sour cream
Black olives
Shredded lettuce

What You'll Do

1. Make the sauce first! Heat a small saucepan over medium high heat and add avocado oil and flour. Whisk to combine and cook a couple minutes.

2. Add spices and cook, whisking constantly, for another couple minutes.

3. Add chicken broth (or Better than Bouillon dissolved in hot water) and whisk to combine. Let mixture reach a simmer and keep at a low heat (slightly bubbling) for 15 minutes, whisking every once in a while. Season with salt.

4. Next up, the Enchiladas. In a large mixing bowl, add shredded chicken, white part of green onions, and 1 cup of cheese and toss to combine. Set aside.

5. Heat a skillet over medium heat and add avocado oil. Flash fry corn tortillas for about 30 seconds per side, remove and set aside. *This keeps them from breaking when filling!

6. Pour enough sauce to coat bottom of an 11x7 pan.

7. Assemble enchiladas! Put about 1/4 cup of the chicken mixture inside a tortilla, drizzle with 1 Tablespoon of sauce, roll up and place in pan. Continue until you’ve used up your mixture or run out of room!

8. Pour remaining sauce over top and sprinkle with 1 cup cheese.

9. Bake uncovered for 35 minutes at 350°.

^{Love this week’s recipe? Forward it to a friend.
Someone send this to you? See the archive & sign up here!}