Chicken Enchiladas

Ingredients:

For the Enchiladas:

  • 2 cups cooked, shredded chicken (rotisserie chicken works well)

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • 1 cup sour cream

  • 1 cup shredded cheese (cheddar or Mexican blend)

  • 1 cup enchilada sauce (store-bought or homemade)

  • 8 small flour tortillas

  • 1 tablespoon olive oil

For the Sauce:

  • Use the below, OR opt for a local grocery store's enchilada sauce and skip Step 2. Prepare the Sauce

  • 1/4 cup olive oil

  • 1/4 cup all-purpose flour

  • 1/4 cup chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 can (15 oz) tomato sauce

  • 1 cup water or chicken broth

  • 1 tablespoon apple cider vinegar or white vinegar

  • 1 teaspoon sugar (optional, to balance acidity)

Instructions:

  1. Prepare the Filling:

  • In a bowl, mix shredded chicken with Casa de S.A. Tex-Mex Seasoning and sour cream

  1. Prepare the Sauce:

    • In a medium saucepan, heat olive oil over medium heat.

    • Stir in flour and cook, stirring constantly, for about 1 minute until the mixture turns a light golden color. This forms the roux that thickens the sauce.

    • Add chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper to the roux. Stir to combine and cook for another 30 seconds to toast the spices.

    • Slowly whisk in the tomato sauce and water (or chicken broth) until smooth.

    • Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened.

    • Stir in the vinegar and sugar (if using). Adjust seasoning as needed.

    • Let the sauce cool slightly before using. It can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.

    • Notes: You can adjust the heat level by using more or less chili powder or adding a pinch of cayenne pepper. If you prefer a smoother sauce, you can blend it after cooking.

    1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Warm the tortillas in the skillet, about 30 seconds per side. Spread a small amount of enchilada sauce in the bottom of a baking dish. Place a portion of the chicken mixture in each tortilla, roll up, and place seam-side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

    2. Bake for 20-25 minutes, or until cheese is melted and bubbly.

    3. Top with sliced green onions, fresh cilantro, and sliced black olives if desired. Serve with salsa on the side.