Ingredients
Method
Prepare the Chicken
- Preheat oven to 375°F. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Season chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Cook chicken 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Remove chicken and let cool slightly. In the same skillet, sauté diced onion until softened, about 5 minutes.
- Add minced garlic, cumin, and chili powder. Cook 1 minute until fragrant.
- Shred the cooled chicken using two forks. Mix with the onion mixture and set aside.
Make the Enchilada Sauce
- In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat.
- Whisk in flour and cook 1 minute, stirring constantly.
- Add chili powder, cumin, garlic powder, oregano, and smoked paprika. Cook 30 seconds until fragrant.
- Gradually whisk in chicken broth, then add tomato sauce and salt.
- Bring to a boil, then reduce heat and simmer 10 minutes until thickened. Remove from heat.
Assemble the Enchiladas
- Heat 1/4 cup vegetable oil in a small skillet over medium heat. Quickly fry each tortilla for 10-15 seconds per side until just softened. Drain on paper towels.
- Spread 1/2 cup enchilada sauce in the bottom of a 9x13 inch baking dish.
- Place about 1/3 cup chicken filling in the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
- Pour remaining enchilada sauce over the rolled tortillas, making sure they're well covered.
- Bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through.
- Garnish with sliced green onions before serving.
Notes
These enchiladas can be assembled up to 24 hours ahead and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold. For a spicier version, add 1 diced jalapeño to the chicken mixture. Leftover enchiladas keep well in the refrigerator for 3-4 days and reheat nicely in the microwave.