Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Salt and pepper to taste
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (20g) all-purpose flour
  • 3 tbsp (36g) chili powder
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) cumin
  • 1/4 tsp (1.25g) dried oregano
  • 1/4 tsp (1.25g) salt
  • 1/4 tsp (1.25g) sugar
  • 2 cups (475ml) chicken broth
  • 2 tbsp (30ml) tomato paste
  • 12 (6-inch) corn tortillas
  • 2 cups (225g) shredded cheddar cheese, or a Mexican cheese blend, divided
  • Optional: Chopped cilantro, sour cream, or guacamole for serving

Instructions:

  1. Season the chicken breasts, then sear in a skillet until cooked through.
  2. Let the cooked chicken cool slightly. Then, shred using two forks.
  3. Whisk together flour and spices. Cook to make a rue, then slowly add chicken broth and tomato paste, stirring until thickened.
  4. Lightly heat the tortillas to make them pliable.
  5. Dip each tortilla in the enchilada sauce, fill with shredded chicken and some cheese, roll up, and place seam-down in the baking dish.
  6. Pour remaining sauce over the enchiladas, sprinkle with remaining cheese, and bake until bubbly and golden brown.