Homemade Enchiladas with the Best Enchilada Sauce

A comforting, flavor-packed meal made entirely from scratch — perfect for cozy nights in.

Ingredients

Enchilada Sauce:

Chicken Filling:

Assembly:

Toppings:


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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