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Easy Chicken Enchiladas
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Serves: 6
For the Enchilada Sauce:
  • 4 Tablespoons Flour, All Purpose or Gluten Free work well!
  • 2 Tablespoons Homemade Taco Seasoning, store-bought is ok too!
  • 1 Tablespoon Ancho Chili Powder
  • 1 Teaspoon Kosher Salt
  • 4 Tablespoons Oil, Extra-Light Olive Oil or Canola Oil
  • 1 Tablespoon Tomato Paste
  • 3 Cups Chicken Stock
  • 1 Small Cinnamon Stick
  • ½ Lime, juiced
For the Chicken:
  • 1 lb. Chicken Thighs
  • ½ Cup Enchilada Sauce
  • ½ Cup Water
For Assembling:
  • Remaining Enchilada Sauce
  • 2 Cups Cheddar Cheese
  • 2 Cups Pepper Jack Cheese
  • 12 Corn Tortillas, warmed for 30 seconds in the microwave
For Serving:
  • Diced Onion
  • Fresh Cilantro
  • Guacamole
Make the Enchilada Sauce:
  1. In a bowl, combine the flour, taco seasoning, chili powder, and salt. Set aside.
  2. Heat the oil in a medium pot over medium heat and once it’s hot, whisk in the flour/spice mixture. Cook the mixture for 1 minute, whisking constantly. Whisk in the tomato paste until combined and then pour in the chicken broth, whisking until well combined. Add the cinnamon stick and bring the mixture to a simmer.
  3. Cook the enchilada sauce until thickened (it won’t be super thick), about 10 minutes. Remove from the heat, stir in the lime juice, and set aside.
Make the Chicken:
  1. Combine the chicken thighs, enchilada sauce, and water in a pot and bring to a simmer. Cook the chicken over low heat until cooked through and it shreds easily, about 20-25 minutes. Shred the chicken with two forks.
Assemble the Enchiladas:
  1. Preheat the oven to 375º.
  2. Coat a 9x13 inch baking dish with a thin layer of the enchilada sauce and set aside.
  3. Line up all of your ingredients on a work surface – the cheese, chicken, and warmed tortillas.
  4. Add a small amount of cheese and chicken to a tortilla and gently roll. Place seam side down in the baking dish and repeat with the remaining ingredients until you fill your dish – you should get around 12 enchiladas.
  5. Top with the remaining sauce and cover the top with remaining cheese.
  6. Bake the enchiladas for 20-25 minutes, or until brown and bubbly. Serve topped with diced onion, fresh cilantro, and guacamole. Enjoy!
Recipe Notes

You can make this recipe even quicker by using a rotisserie chicken! Shred the chicken and toss with enough enchilada sauce to coat.


Enchiladas freeze beautifully. I like to portion them out (fully assembled and unbaked) into smaller baking dishes, cover well, and freeze. To bake from frozen add to the oven while it’s preheating and add an additional 5-10 minutes if needed until they are brown, bubbly, and heated through.