Prepare the Enchilada Sauce:
Heat vegetable oil in a large saucepan over medium heat until shimmering
Whisk in flour and chili powder, stirring constantly to create a smooth paste
Gradually add chicken broth while whisking to prevent lumps from forming
Stir in tomato sauce, oregano, cumin, and salt
Simmer for 15-20 minutes until the sauce thickens slightly
Adjust seasoning to taste
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C)
Heat ⅓ cup oil in a small skillet over medium heat
Quickly dip each tortilla in the hot oil for about 10 seconds per side to soften
Drain on paper towels
Dip each softened tortilla in the enchilada sauce
Fill with shredded chicken and cheese
Roll tightly and place seam-side down in a 9x13 inch baking dish
Pour remaining sauce over the enchiladas
Top with remaining cheese
Bake and Serve:
Cover the baking dish with foil
Bake for 20 minutes
Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden
Let rest for 5-10 minutes before serving
Garnish with queso fresco, cilantro, diced tomatoes, sour cream, and avocado
- Make sauce ahead for better flavor
- Can be assembled up to 24 hours in advance
- Customize with your choice of protein
- Freezer-friendly
Calories: 425kcal | Carbohydrates: 32g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 450mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 2.7mg