12 ounces boneless skinless chicken breasts, cut in 1/2-inch pieces
1 large yellow onion, diced
1 cup water
6 ounces sharp cheddar cheese, shredded
4 8-inch flour tortillas
optional toppings: sour cream and shredded lettuce
DIRECTIONS
ENCHILADA SAUCE:
Whisk the oil and flour together in a small saucepan over medium heat until well combined.
Whisk in the chili powder, cumin, garlic, paprika, cayenne, and salt until well combined.
Slowly whisk in the water and cook, stirring often, until the sauce just begins bubbling.
Reduce the heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.
Take the sauce off the heat and set aside.
ENCHILADAS:
In a large mixing bowl stir together the olive oil, paprika, salt, cumin, garlic, and black pepper until well combined.
Add the chicken and onion to the bowl and stir to coat.
Heat a skillet over medium-high heat then add the chicken and onion mixture then cook, stirring occasionally, until the chicken is no longer pink, about 3 minutes.
Add the water to the skillet and bring to a boil then reduce the heat to medium-low and simmer until chicken is cooked and mixture is thickened, about 10 minutes.
Preheat the oven to 375°F.
Spread a little bit of enchilada sauce into a 9x13-inch baking dish (just enough to barely cover the bottom) and set aside.
Lay the tortillas out onto a flat work surface then divide the chicken mixture evenly among the tortillas, placing the chicken mixture then rolling the tortilla up tight and leaving the ends open.
Place the rolled tortillas seam-side down into the baking dish.
Pour the enchilada sauce over the rolled tortillas then sprinkle the cheese on top.
Cover the dish with aluminum foil and bake for about 30 minutes or until the sauce begins bubbling.
Take the enchiladas out of the oven then uncover and allow to cool for about 10 minutes.
Serve enchiladas topped with lettuce and/or sour cream.
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