Total Time
35mins
Prep 25 mins
Cook 10 mins

homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves.

Ingredients Nutrition

Directions

  1. I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
  2. Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
  3. Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
  4. Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
  5. pour remaining sauce on top. Top with more shredded cheese.
  6. Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.
Most Helpful

5 5

These were really good! I would make a little more of the sauce, because the amount of sauce we ended up with didn't quite make the tortillas (homemade) soft enough and I would like a little to drizzle over them once in the pan as well (I like sauce!). I used Mexican oregano and chili powder with ancho, cilantro, paprika, cayenne, lemon peel, turmeric, cinnamon, coriander, ginger, star anise, anise seed, cardamom, fennel, cloves and jalapeno. I cooked the chicken in a little bit of avocado oil. We used Monterrey Jack cheese. I definitely plan to make these again. Gracias! Made for the Epicurean Queens, ZWT5: Mexico/Tex-Mex/Southwest.

5 5

My husband and I loved this recipe! These enchiladas are great.