What's for dinner? Easy homemade chicken enchiladas in under 35 minutes
To celebrate Hispanic Latinx Heritage Month, "Good Morning America" is highlighting chefs, recipe developers, bloggers, restaurant owners, creators and others whose rich culture shows up through their food.
YouTube creator and food blogger John Kanell of the Preppy Kitchen put a spotlight on Hispanic Heritage Month through his channel to celebrate his mother who immigrated to the U.S. from Mexico and share dishes that tell his family's story.
The father of twins offered a perfect weeknight recipe, which he calls "the ultimate Mexican comfort food meal," with an easy and flavorful homemade enchilada sauce that's steeped with rich spices and flavors.
Plus, he shares a tip that can cut the time in half and make prep even easier by using a rotisserie chicken.
Check out the full recipe below.
Chicken Enchiladas
Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce. Super easy and ready in just 35 minutes.
Ingredients
3 tablespoons vegetable or olive oil
1 medium onion diced
5 cloves of garlic minced
1.5 pounds cooked shredded chicken breasts
8 large 8-inch flour tortillas
3 cups Mexican-blend shredded cheese
1 batch homemade enchilada sauce (below) or 1 10-ounce container
1 teaspoon salt plus more to taste
1/2 teaspoon cracked pepper
For the sauce
3 tablespoons olive oil
3 tablespoons all-purpose flour
3 tablespoons chili powder adjust down for a milder sauce
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon dried oregano
2 cups stock chicken or vegetable
8 ounces tomato sauce
Salt and pepper to taste
2 teaspoons apple cider vinegar
Directions
For the sauce, mix the spices together in a bowl. Add oil to a medium pot and place over medium-high heat. Once the oil is shimmering, add the flour and whisk in ,then add the spices and continue whisking for a minute. Pour in the tomato sauce and whisk, then add the stock and continue whisking until slightly thickened. Remove from heat and stir in the vinegar.
Preheat the oven to 350 degrees. Warm the oil in a large skillet over medium high heat. Add the onion and stir over heat for about 5 minutes or until translucent.
Add the garlic in and cook while mixing for a minute or until fragrant. Season with salt and pepper to taste then add the shredded chicken along with 1/3 cup of enchilada sauce. Mix over heat for 2-3 minutes then set aside.
Spoon a few tablespoons of enchilada sauce over a tortilla, then add a generous amount (1/8 the total) of the chicken mixture and top with cheese. Roll and place in your casserole dish. Repeat for the remaining tortillas.
Spoon the enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for about 20 minutes at 350 degrees or until the cheese is melted.
Top with optional cilantro and any other garnishes you enjoy.
Recipe reprinted courtesy of Preppy Kitchen.
