Chicken Enchiladas
Chicken Enchiladas are always a good choice! This version uses shredded chicken (which you can easily make in your slow cooker or Instant Pot), and a homemade tangy red sauce. If you're looking for a meal that's guaranteed to be delicious every time, this is it!
Ingredients
For the Enchiladas
- 4 cups Shredded chicken cooked
- 16 10-inch Flour tortillas room temperature
- 8 oz Mexican cheese blend shredded
- Chopped cilantro for garnish
For the Red Sauce
- 3 tbsp Vegetable oil
- 2 tbsp All-purpose flour
- 4 tbsp Member's Mark™ Taco Seasoning
- ¼ cup Tomato paste
- 2 cups Chicken broth
Instructions
- Preheat the oven to 350℉. Spray a 9×13" baking dish and set aside.
- Heat the oil in a medium-size saucepan over medium heat, then add the flour and cook while whisking constantly for 1 minute.
- Add Member's Mark™ Taco Seasoning then whisk until very fragrant, 30 seconds. Add the tomato paste and mash the seasoning in with a spatula to create a thick paste.
- Switch back to a whisk then slowly stream in the chicken broth while whisking to create a smooth sauce. Turn the heat up to medium-high, then bring the sauce to a simmer while stirring slowly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened.
- Once the sauce has cooled slightly, spread 1/2 cup of it into the bottom of the prepared baking dish, then set aside.
- Place a tortilla onto a clean, dry surface and spread about 2 tbsp shredded chicken across the center. Spread about 1 tbsp shredded cheese on top, then roll the tortilla and place it seam side-down in the baking dish. Repeat with the remaining ingredients. Reserve the extra shredded cheese.
- Pour the enchilada sauce on top of the tortillas, ensuring they are completely covered.
- Sprinkle the reserved shredded cheese on top, then cover the baking dish with a piece of nonstick sprayed foil and bake for 30 minutes or until the cheese on top has melted and the enchilada sauce is bubbling. Let the enchiladas cool for 10 minutes before serving.