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.