Homemade Enchiladas with the Best Enchilada Sauce
A comforting, flavor-packed meal made entirely from scratch — perfect for cozy nights in.
Ingredients
Enchilada Sauce:
- 5 teaspoons Better than Bouillon + 4 cups water (or 4 cups vegetable broth) Link
- 1 (8 oz) can tomato sauce
- 1 shallot, finely chopped
- ½ cup all-purpose flour (or gluten-free flour)
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1 ½ teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried chives
- Salt and pepper to taste
Chicken Filling:
- 2 chicken breasts
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- Salt + pepper
- Olive oil
Assembly:
- 6-8 corn tortillas
- 2-3 cups shredded Mexican blend cheese (or sharp cheddar)
Toppings:
- Fresh cilantro
- Avocado
Instructions
1. Roast the Chicken
Preheat oven to 375°F.
In a bowl, drizzle chicken with olive oil and season with chili powder, cayenne, salt, and pepper. Toss to coat evenly.
Place on a parchment-lined baking sheet and bake for 25-35 minutes, or until fully cooked. Let cool, then shred with two forks.
2. Make the Enchilada Sauce
In a medium pot, whisk together vegetable broth, tomato sauce, and all spices.
Slowly sift in the flour while whisking vigorously to avoid clumps.
Simmer on low for 5-7 minutes, stirring frequently, until thickened.
3. Sauté Shallots & Chicken
In a large pan, heat a drizzle of olive oil and sauté shallots until golden brown.
Add shredded chicken and 3-4 tablespoons of enchilada sauce to the pan, tossing until the chicken is coated and warmed through.
4. Assemble the Enchiladas
Dip each tortilla in a bowl of enchilada sauce, coating both sides.
Fill with shredded chicken and cheese, then gently roll and place seam-side down in a baking dish.
Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the top and sprinkle with cheese (go heavy if you’re a cheese lover!).
5. Bake & Serve
Bake uncovered at 375°F for 20-25 minutes, until bubbly and golden.
Top with sliced avocado, fresh cilantro, and a sprinkle of flaky salt.
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