Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. This ensures that your enchiladas will cook evenly.
- In a medium-sized skillet, add ¼ cup of olive oil over medium heat. Let it warm up for a minute or two.
- Once the oil is heated, add 2 tablespoons of all-purpose flour and 3 tablespoons of chili powder. Whisk together continuously for about 1 to 2 minutes until the mixture turns a golden brown and becomes fragrant.
- Slowly incorporate 1 (15-ounce) can of tomato sauce and 1 ½ cups of vegetable stock. Keep whisking until everything is well combined and starts to thicken. This should take about 3 to 5 minutes.
- Add ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of cumin, and season with salt and pepper to taste. Whisk it all together and allow the sauce to simmer for another 2 minutes.
- Reserve 1 ½ cups of the sauce for later use. Then, add 2 cups of cooked and diced chicken to the remaining sauce, mixing thoroughly to coat the chicken.
- To assemble the enchiladas, take a tortilla and add about 2 tablespoons of the chicken sauce mixture along with a sprinkle of 3 cups of shredded Colby Jack cheese to the center of each tortilla.
- Roll up each tortilla, placing them seam side down in a greased 9×13 inch baking dish. Repeat until all tortillas are filled.
- Top the rolled enchiladas with the reserved sauce, spreading it evenly. Sprinkle any remaining cheese on top to make it extra cheesy.
- Place the dish in the preheated oven and bake for 20 to 25 minutes, or until everything is heated through and bubbly. You’ll know it’s done when the cheese is melted and slightly golden.
Notes
For best results, store leftovers in an airtight container in the fridge for up to three days. You can also freeze unbaked enchiladas for a quick meal later. Just remember to cool them completely before freezing.