Absolutely Amazing Chicken Enchiladas

Whenever we eat at a Mexican restaurant, 95% of the time I will order chicken enchiladas.  I do branch out and try new things occasionally, but I know chicken enchiladas are always good.  Through the years, I have tried many enchilada recipes at home and they were good.  Then I came across the recipe for Homemade Red Enchilada Sauce from Gimme Some Oven and all we could say was WOW!  Of course, I made some modifications to it to make it my own, and it is HANDS DOWN the most amazing red enchilada sauce that you will ever taste.  I will NEVER buy another can of red enchilada sauce again because this sauce is so easy and so amazing.

This recipe will basically feed a small army or in my case a family of 6 with some leftovers. 🙂 My husband likes corn tortillas and the rest of us like flour tortillas, so I make a pan of each.  One of the benefits of this recipe is that it is very easy to make gluten-free.  Just use gluten-free flour, taco seasoning, and corn tortillas. Don’t need 2 pans of enchiladas? Either cut the recipe in half, freeze one pan for another time, or share a pan with a neighbor. 🙂  Looking for more dinner ideas, check out my page 101+ Dinner Ideas.

Chicken Enchiladas

3 Chicken Breasts

1 packet taco seasoning

3 cans chicken broth

16 oz. Mexican or Fiesta cheese

Corn and/or Flour Tortillas

3/8 cup canola or vegetable oil

3/8 cup flour

1/4 cup chili powder

1/2 Tbsp. salt

1 tsp garlic powder

1 tsp oregano

1 tsp cumin

Spray sides of a slow cooker with cooking spray and add chicken.  Sprinkle with taco seasoning and then add 1 can of chicken broth.  Cook on low for 4 hours.   When done, transfer chicken to plate and shred with forks.  Reserve liquid for Enchilada sauce.

In a medium saucepan, heat 3/8 cup oil over medium heat.  Add 3/8 cup flour and stir to combine.  Boil for one minute, then remove from heat to add spices.  Stir in chili powder, salt, garlic powder, oregano, and cumin.  Return to heat and add liquid from slow cooker and other 2 cans of chicken broth.  Bring to a boil.  Reduce heat to medium-low and cook for 15 minutes to thicken the sauce.

Preheat oven to 350.  Spray 9×13 pans with cooking spray. Spread some sauce on the bottom of each pan.

Add chicken and cheese in the middle of a tortilla.  Roll up and then place in pan. Repeat with each tortilla until both pans are full.  I can fit 5-6 flour tortillas in one pan, and 12 corn tortillas in another.  Top with remaining sauce and sprinkle with remaining cheese.

Bake for 30 minutes at 350.  Serve with spanish rice, beans, sour cream, and/or pico de gallo.  Enjoy!

Looking for more dinner ideas? Check out 101+ Dinner Ideas.  I also share recipes daily on my Facebook page and pin LOTS of ideas on Pinterest.