Description
Enjoy this comforting Boulders Enchilada Recipe made with tender tortillas, juicy shredded chicken, melty cheese, and a bold, smoky homemade red sauce. Perfect for weeknights or festive gatherings, these enchiladas deliver authentic flavor with simple, wholesome ingredients.
Ingredients
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8–10 corn tortillas
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2 cups shredded cooked chicken
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2 cups shredded cheese (Monterey Jack + cheddar)
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2 tbsp vegetable oil
For the Sauce:
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1 cup tomato sauce
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1½ cups chicken broth
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2 tbsp chili powder
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1 tsp cumin
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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2 tbsp flour
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2 tbsp butter
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Salt and pepper to taste
Instructions
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Make the Sauce:
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Melt butter in a saucepan, whisk in flour to create a roux.
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Add spices, then slowly whisk in tomato sauce and broth.
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Simmer for 10–15 minutes until thickened.
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Prep Tortillas:
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Lightly fry tortillas in oil or warm them until soft and pliable.
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Assemble Enchiladas:
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Add chicken and a bit of cheese to each tortilla.
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Roll and place seam-side down in a baking dish.
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Bake:
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Pour sauce over rolled tortillas.
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Sprinkle with remaining cheese.
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Bake at 375°F (190°C) for 20–25 minutes until bubbly.
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Let rest 5 minutes before serving.
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Notes
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Add black beans, peppers, or onions to the filling for variation.
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Make sauce up to 3 days in advance.
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Use gluten-free tortillas and cornstarch to make the recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 Enchiladas
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: enchiladas, homemade enchilada sauce, chicken enchiladas, Mexican comfort food