About this recipe

A tried-and-true family favorite — tender shredded chicken wrapped in soft corn tortillas, smothered in a rich homemade red enchilada sauce, and blanketed with melted cheese. This approachable recipe walks you through every step, from building a flavorful sauce from pantry staples to assembling and baking a bubbly, golden pan of enchiladas that everyone at the table will love.

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 until it smells slightly nutty — this cooks out the raw all-purpose flour taste.

2. 2

   Add the chili powder, cumin, garlic powder, oregano, paprika, and salt. Whisk together with the vegetable oil-all-purpose flour mixture and cook for 30 seconds until fragrant.

3. 3

   Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the tomato sauce and whisk to combine. Bring to a 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. Remove from heat.

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. Add the garlic and cook for 1 more minute until fragrant.

5. 5

   Add the chicken, drained green chiles, cumin, chili powder, salt, and black pepper. Stir to combine and cook for 2 minutes to warm through.

6. 6

   Reduce heat to ^[low]. Add the softened cream cheese and stir until it melts into the chicken mixture and is fully incorporated, about 2 minutes. Remove from heat and stir in 1 cup of Mexican cheese blend. Set aside to cool slightly.

7. 7

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

8. 8

   Warm the corn tortillas so they don't crack when rolling. Work in batches: wrap a stack of 4–6 in a damp paper towel and microwave for 45–60 seconds, or heat each one directly over a gas burner or in a dry skillet for 15–20 seconds per side.

9. 9

   Working one at a time, lay a warm corn tortilla flat. Spoon about 3 tablespoons of filling down the center. Roll the corn tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining corn tortillas, fitting them snugly in a single layer.

10. 10

    Pour the remaining enchilada sauce evenly over the top of all the rolled corn tortillas, making sure to cover the ends. Sprinkle 2 cups of Mexican cheese blend evenly over the top.

11. 11

    Cover the dish tightly with aluminum foil and bake at ![375°F] for 20 minutes. Then uncover and bake for an additional 10–15 minutes until the Mexican cheese blend is melted, bubbly, and lightly golden at the edges.

12. 12

    Remove from the oven and let the enchiladas rest for 5 minutes before serving — this helps them hold together when plating. Garnish with sour cream, fresh cilantro, avocado, pickled jalapenos, and lime wedges as desired.