Still don’t know what you’ll be eating for dinner tonight? We’ve got you covered with this delicious enchilada recipe that tastes as good as it looks 🙌
Training & Nutrition
Custom Training Journeys
Digital AI coaching
Inspiring motivational stories
And more to come …
1 ½ cups cooked shredded chicken
2 cups enchilada sauce
8 corn tortillas
2 ½ cups shredded cheese
Topping: chopped ciltrano
INGREDIENTS FOR THE SAUCE
2 tablespoon olive oil
2 tablespoon flour
1 tablespoon chili powder (or more)
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon oregano
2 ¼ cup broth
2 tablespoon tomato paste
INSTRUCTIONS FOR THE SAUCE
Heat olive oil over medium-high heat.
Add flour and whisk together for 1 minute.
Add chili powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
Slowly pour in the broth while whisking constantly to make sure no big lumps form.
Add the tomato paste and whisk the enchilada sauce until completely smooth.
Bring to a simmer, remove from heat and serve.
INSTRUCTIONS FOR THE MEAL
Preheat the oven.
Make the sauce.
In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.