Earlier this week I promised you the best recipe I’ve ever created. If I didn’t use those exact words, I should have, because these enchiladas are that good. The filling is perfectly seasoned and fancy enough for company. The sauce is perfectly spiced, crazy simple to make, and hugs the corn tortillas in an enchilada embrace as they cook together perfectly.
The best part about these enchiladas? The only thing that you need to make is the enchilada sauce because ideally you would have leftover chicken from my mexican roasted chicken and cinnamon sweet potato wedges.
If you don’t have any, fret not, any leftover chicken will do, but the cinnamon sweet potato wedges are clutch.
So why did I make my own enchilada sauce? I thought I had a a bottle of enchilada sauce, and was mistaken so I came up with this concoction. I won’t be going back to store bought enchilada sauce. It’s honestly so easy to make. So, so easy. And so yummy.
- 3 tsp vegetable oil
- 2 tsp flour
- 2 tbsp ancho chili powder
- 2 tbsp chili powder
- 2 tsp cumin powder
- 2 tsp dried oregano
- ½ tsp kosher salt
- 2 cups chicken stock
- 6 oz. tomato paste
- 3 cups shredded chicken
- 6 cinnamon sweet potato wedges, cubed or mashed up
- 1 jalapeno, chopped
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 12 small corn tortillas
- Heat 3 tsp of vegetable oil in a sauce pan over medium high heat
- Add 2 tsp flour and whisk until it becomes a loose paste and cook for 1 minute to remove the flour taste
- Add the ancho chili powder, cili powder, cumin powder, and oregano and cook for 30 seconds
- Add chicken stock and tomato paste and whisk until smooth
- Bring to boil, reduce to simmer for 15-20 minutes, or until thick and smooth
- Season with salt to taste
- Preheat oven to 350 degrees Fahrenheit
- Mix shredded chicken, sweet potato wedges, chopped jalapeño, ½ cup shredded cheddar cheese, and ½ cup shredded mozzarella cheese in a bowl
- In a 13x9 casserole, spray nonstick cooking spray and then ladle 1.5 cup of enchilada sauce at the bottom of the dish
- Fill 12 corn tortillas with the enchilada filling, rolling up enough filling to barely close like a burrito in the tortilla and placing it in the dish, seam side down
- I could get 8 across one way, and then put the remaining 4 in the open spaces
- Pour the remaining enchilada sauce over the top and sprinkle the remaining shredded cheese
- Bake for 30-40 minutes or until the cheese is melted and the sauce is bubbly
- Let sit for 5 minutes
- Enjoy! You can also add chopped cilantro on top if you'd like!
For as good as it is, it’s not that difficult. I know that your family and friends will love this – mine definitely did.
I hope you guys try it out! Let me know if you do.