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Baked chicken enchiladas in a 9x13 dish with bubbling cheese and red sauce for a family dinner

Easy Chicken Enchiladas That Hold Together Every Time

Chicken enchiladas with a quick homemade red sauce, a creamy poached chicken and cheese filling, and corn tortillas warmed in oil so they roll without cracking.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American, Mexican
Calories: 613
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 1/4 pounds boneless skinless chicken breasts (about 2 large)
  • 4 cups water
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 garlic cloves smashed
  • 1 bay leaf
For the enchilada sauce
  • 2 tablespoons avocado oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 can 15 ounces tomato sauce
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon apple cider vinegar
For the filling
  • 4 ounces cream cheese softened
  • 1 cup shredded Monterey Jack cheese 4 ounces
  • 1 can 4 ounces diced green chiles, drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/2 cup of the finished enchilada sauce
For assembly and serving
  • 12 corn tortillas 6-inch
  • 1 tablespoon avocado oil for warming the tortillas
  • 1 cup shredded Monterey Jack cheese 4 ounces
  • 1 cup shredded sharp cheddar cheese 4 ounces
  • Cooking spray for the dish
  • Cilantro avocado, lime wedges, and sour cream, to serve

Equipment

  • 9×13-inch baking dish
  • Instant-read thermometer
  • 12-inch deep skillet with lid
  • 3-quart saucepan
  • Whisk
  • Box grater

Method
 

  1. Add the chicken, water, 1 teaspoon salt, smashed garlic, and bay leaf to the 12-inch skillet. Bring to a bare simmer over medium heat, with tiny bubbles barely breaking the surface. Cover and poach on low for 18 to 22 minutes, until the thickest part reads 165°F and the juices run clear.
  2. Rest the chicken on a cutting board for 5 minutes. Shred it with two forks into thin strands, about 2 1/2 cups, and cover with foil.
  3. Heat 2 tablespoons oil in the saucepan over medium heat. Whisk in the flour, chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, oregano, and 1/2 teaspoon salt. Whisk for 60 seconds, until the paste smells toasty and darkens a shade. Lift the pan off the heat if it smokes.
  4. Whisk in the tomato sauce and broth slowly. Simmer on medium-low for 10 minutes, stirring now and then, until the sauce coats a spoon and measures about 3 cups. Stir in the vinegar off the heat. Heat the oven to 375°F with a rack in the middle.
  5. In a large bowl, stir the shredded chicken, cream cheese, 1 cup Monterey Jack, chiles, cilantro, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/2 cup sauce together. Taste and adjust the salt. The mixture should look creamy and hold together when pressed.
  6. Wipe the skillet dry and heat 1 tablespoon oil over medium-high heat. Warm each tortilla for 10 seconds per side and stack them under a towel. They should bend in half without cracking.
  7. Coat the baking dish with cooking spray and spread 3/4 cup sauce over the bottom in a thin, even layer.
  8. Spoon about 1/3 cup filling down the center of each tortilla, roll snugly, and set seam side down in 2 rows of 6. Use less filling on the next tortilla if one will not close.
  9. Pour the remaining sauce over the rolls, covering the ends, then scatter on 1 cup Monterey Jack and 1 cup cheddar. Bake at 375°F for 20 to 25 minutes, until the cheese bubbles at the edges and browns in spots.
  10. Rest for 5 minutes, then top with cilantro, avocado, and lime. The sauce should thicken slightly so the rolls lift out whole.

Notes

Use about 1/3 cup filling per tortilla. A tortilla that will not close needs 1 tablespoon less.
Salt amounts assume Diamond Crystal kosher salt. Use about half as much Morton.
Storage: refrigerate 3 to 4 days, or freeze up to 3 months.