Chicken Enchiladas
This enchilada sauce recipe is a great staple to add to your favorite recipes that call for store bought enchilada sauce. You can use the entire sauce recipe to make a large 9x13 pan or can do one smaller 8x8 pan and freeze the rest of the sauce, which is what I did for the filling ingredients below.
Prep Time 5 minutes mins
Cook Time 1 hour hr 35 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine Mexican
- 2 Tbsp olive oil
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp garlic salt
- 1 tsp cumin
- 1/8 tsp pepper
- 3 Tbsp chile powder
- 3 cups water
- 1 8oz can tomato sauce
- 2 chicken breasts
- 2 cups shreeded cheeese
- 5 tortillas
- 2 cups spinach
In a medium sauce pan heat 3 T olive oil over medium heat. Stir in flour and all the spices.
SLOWLY (this is the key to a smooth sauce) add in 3 cups of water, whisking constantly until smooth. Keep adding a little at a time until it goes from a paste to a thin sauce consistency.
Simmer for 1 hour, stir about every 10-15 minutes. Then add in a small can tomato sauce. With about 10 minutes left preheat oven to 350 F.
While the sauce is simmering place 2 chicken breasts seasoned with salt and pepper in the instapot with 1/2 cup salsa or chicken broth. Cook on high pressure for 15 minutes. Let sit for 5 minutes and then slowly release the pressure. Shred the chicken in a stand mixer with the paddle attachment for 1 minute.
In a small skillet or pan place 2 Tbsp water with the spinach over medium heat. Cover the pan and allow the spinach to steam for 5 minutes until wilted.
Using an 8x8 pan assemble the enchiladas. Warm the enchiladas in the microwave for 15 seconds. Place one enchilada in the pan. Fill the center with chicken, spinach and cheese. Roll up tightly. Repeat with the other enchiladas.
Pour half the sauce over the enchiladas or enough so that they are all fully coated. Sprinkle shredded cheese over top. Bake at 350 degrees F for 25-35 minutes until it is hot a bubbly and the cheese is all melted.
Keyword chicken enchiladas