# Easy Chicken Enchiladas

Chicken enchiladas are tortillas rolled around seasoned shredded chicken, smothered in red sauce and cheese, then baked until bubbly. They are comforting, easy to make ahead and great for feeding a crowd.

This version uses a quick homemade red sauce built from chili powder and a little flour, so you do not need canned enchilada sauce. A rotisserie chicken makes it faster.

- Total time: 55 min (prep 25 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 580 kcal, 40 g protein
- Cuisine: Mexican. Category: Main course.

## Ingredients

- 450 g cooked chicken, shredded (about 3 cups)
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 cup chicken stock
- 1 cup tomato sauce
- 1 tsp kosher salt, divided
- 1/2 small onion, finely chopped
- 200 g shredded cheddar or Monterey Jack cheese (about 2 cups)
- 8 small corn or flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for serving

## Method

1. Heat the oven to 375°F (190°C). Lightly oil a 9 by 13 inch (23 by 33 cm) baking dish.
2. Heat the oil in a saucepan over medium heat. Stir in the flour, chili powder, cumin, garlic powder and oregano and cook 1 minute until fragrant.
3. Whisk in the stock and tomato sauce. Simmer 8 to 10 minutes, whisking now and then, until thick enough to coat a spoon. Add 1/2 tsp salt.
4. Mix the chicken with 1/2 cup of the sauce, the onion, 1 cup of the cheese and the remaining 1/2 tsp salt.
5. Warm the tortillas in the microwave wrapped in a damp paper towel for 30 seconds, or dip each in the sauce, so they do not crack.
6. Fill each tortilla with about 1/3 cup filling, roll up and place seam side down in the dish.
7. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
8. Bake 20 minutes, until the cheese is bubbling and edges are browned and the filling is 165°F (74°C). Top with cilantro and sour cream.

## Why it works

- Cooking the spices in oil with flour makes a roux that thickens the sauce and deepens the chili flavor.
- Mixing some sauce into the filling keeps the chicken moist after baking.
- Warming the tortillas makes them pliable so they roll without cracking.
- Baking at 375°F (190°C) melts the cheese and heats the filling through without drying out the tortillas.

## The science

- **Blooming spices in fat.** Chili powder and cumin carry fat-soluble flavor compounds. Heating them for a minute in oil releases those compounds and mellows raw, dusty tastes, so the sauce tastes deeper and rounder than if you simply stirred the spices into liquid.
- **Why warm tortillas.** Cold tortillas are stiff and crack when rolled. Heat softens the starch and relaxes the dough so they bend. Dipping in sauce also adds moisture that keeps them tender during the bake, and rolling them while warm means the seams stay closed in the oven.
- **Melting cheese.** Cheddar and Monterey Jack melt smoothly because they have enough moisture and fat. Shredding it yourself avoids the anti-caking powders in bagged cheese, which can make it grainy and slow to melt, so you get a smooth, stretchy, evenly browned topping.

## Tips

- Shred cheese from a block for the smoothest melt.
- Make the sauce a day ahead; the flavors improve overnight.
- Line up the rolled enchiladas snugly so they hold each other in place.

## Mistakes to avoid

- Skipping the tortilla warm-up makes them crack, so soften them first.
- Pouring too little sauce dries out the enchiladas, so cover them well.
- Overbaking dries the edges, so pull them as soon as the cheese bubbles.

## Variations and swaps

- Add a can of drained black beans to the filling.
- Use a green salsa verde sauce instead of red.
- Use flour tortillas and add diced green chilies for a milder version.
- Swap cooked chicken for rotisserie chicken to save time.
- Swap sour cream for Greek yogurt.
- Swap corn tortillas for flour tortillas if you want them softer.

## Storage

Cover and refrigerate within 2 hours for up to 4 days. Reheat at 350°F (175°C) for 15 to 20 minutes until 165°F (74°C). Assemble and freeze unbaked up to 3 months.

## FAQ

**Can I make chicken enchiladas ahead?**

Yes. Assemble them, cover and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to the baking time if they are cold.

**How do I keep corn tortillas from cracking?**

Warm them in a damp paper towel in the microwave for 30 seconds, or quickly dip them in warm sauce. Heat makes them flexible.

**What kind of chicken is best for enchiladas?**

Cooked, shredded chicken works best. Rotisserie chicken is easy, or poach or bake chicken breasts and shred them.

**Can you freeze chicken enchiladas?**

Yes. Wrap the assembled, unbaked dish tightly and freeze up to 3 months. Thaw overnight in the fridge, then bake until hot in the center.

**What temperature do you bake enchiladas?**

375°F (190°C) for about 20 minutes works well. The filling should reach 165°F (74°C) and the cheese should be bubbly.

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Source: https://cookingscientist.com/recipes/chicken-enchiladas (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846