About this recipe

A classic, crowd-pleasing chicken enchilada recipe that's been perfected for the home kitchen. Tender shredded chicken and melty cheese are wrapped in soft corn tortillas and smothered in a rich, smoky red enchilada sauce. This is the kind of reliable, deeply satisfying dish that the whole family will request again and again — perfect for weeknight dinners or casual entertaining.

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a saucepan over ^[medium heat]. Add the all-purpose flour and whisk constantly for 1 minute to cook out the raw flour taste — it will turn a light golden color.

2. 2

   Add the chili powder, cumin, garlic powder, smoked paprika, and oregano to the pan. Whisk for 30 seconds until fragrant and the spices are fully incorporated with the roux.

3. 3

   Gradually pour in the chicken broth while whisking constantly to prevent lumps. Add the tomato sauce and salt, then stir to combine. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust salt as needed. Remove from heat and set aside.

4. 4

   Heat 1 tablespoon of vegetable oil in a skillet over ^[medium heat]. Add the diced yellow onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

5. 5

   Add the shredded chicken, drained green chiles, cumin, and salt to the skillet. Stir to combine and cook for 2 minutes to warm through.

6. 6

   Add the softened cream cheese to the skillet. Stir over ^[low heat] for 1–2 minutes until fully melted and the filling is creamy and well combined. Remove from heat. Stir in ½ cup of the shredded Mexican cheese blend and about ¼ cup of the enchilada sauce for extra flavor.

7. 7

   Preheat your oven to ![375°F]. Spread about ½ cup of enchilada sauce evenly across the bottom of a baking dish — this prevents the corn tortillas from sticking.

8. 8

   Warm the corn tortillas so they roll without cracking: wrap them in a damp paper towel and microwave for 45–60 seconds, or heat them one at a time in a dry skillet for 20 seconds per side. Keep them covered with a towel as you work.

9. 9

   Working one at a time, spoon about 3 tablespoons of filling down the center of each corn tortilla. Roll it up snugly and place it seam-side down in the baking dish. Repeat with all 12 corn tortillas, arranging them tightly in two rows.

10. 10

    Pour the remaining enchilada sauce evenly over the top of all the rolled enchiladas, making sure the ends are covered (this keeps the tortilla edges from drying out). Sprinkle the remaining 2 cups of shredded Mexican cheese blend over the top.

11. 11

    Cover the baking dish tightly with aluminum foil and bake at ![375°F] for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and starting to turn golden at the edges.

12. 12

    Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh cilantro, a drizzle of sour cream, sliced avocado, and pickled jalapeños as desired. Serve immediately.