Better-Than-Restaurant Cheesy Chicken Enchiladas

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This Mexican Chicken Enchiladas recipe is so easy to make at home and loaded with flavor! Lightly fried corn tortillas are filled with shredded rotisserie chicken and cheese, and then baked in the oven with a homemade red enchilada sauce. After learning how simple it is to make this authentic Mexican dish it’s sure to become your family’s new favorite dinner!

INGREDIENTS
Red Enchilada Sauce:
3 Tbsp. oil olive, avocado, or vegetable
3 Tbsp. flour regular or gluten-free 1-to-1
1 ½ Tbsp. chili powder mild
2 tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. oregano dried
Pinch nutmeg optional
½-1 tsp. salt
¼ tsp. black pepper
2 Tbsp. tomato paste
2 cups chicken broth
Chicken Enchiladas:
2 ½ cups rotisserie chicken shredded
8 corn tortillas
2 Tbsp. coconut oil
½ cup salsa mild or medium heat
2 cups shredded cheese cheddar or Monterrey Jack
Cilantro, avocado, sour cream optional

INSTRUCTIONS
Preheat oven to 350°F.

Red Enchilada Sauce:
Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.
Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes.
Add tomato paste and ½ cup of chicken broth. Whisk until smooth.
Pour in remaining 1 ½ cups of chicken broth over the course of 5 minutes, whisking until smooth between each addition.
Reduce heat to medium-low and simmer sauce for 8-10 minutes, whisking every 1-2 minutes to prevent burning.

Chicken Enchiladas:
Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm.

Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.
Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with enchilada sauce.
Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges.
Top with the remaining shredded cheese.
Bake enchiladas for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!

RECIPE NOTES
You can also use a store-bought red enchilada sauce if you'd prefer.
Substitute dairy-free cheese if needed.

TIPS AND TRICKS
Making a red enchilada sauce from scratch is the WAY To make the best homemade chicken enchiladas.
Corn tortillas are better to use than flour, and are the most authentic type used, since they do not get gummy while baking.
Lightly frying tortillas in oil before baking makes them more pliable for rolling and helps keep them from getting soggy. The oil creates a barrier so the sauce does not completely soak into the tortillas.
Coconut oil gives the enchiladas a TON of flavor.
Spreading out the enchilada sauce to cover every inch of the tortillas is crucial. If any area is exposed the corn tortillas will end up burning and getting too crispy.