Homemade Chili Chicken Enchiladas

INGREDIENTS

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (4 oz) can diced green chilies
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & pepper to taste

For the Enchilada Sauce:

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ¼ tsp oregano
• 2 cups chicken broth
• Salt to taste

For Assembly:

• 8–10 flour or corn tortillas (softened)
• Extra cheese for topping
• Fresh cilantro, sour cream, and chopped green onions (optional, for garnish)

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).
2. Make the Enchilada Sauce:
   • Heat oil in a saucepan over medium heat.
   • Whisk in the flour and stir for 1 minute to form a roux.
   • Add chili powder, garlic powder, onion powder, cumin, and oregano; stir for 30 seconds.
   • Gradually add chicken broth while whisking until smooth.
   • Simmer for 5–7 minutes until slightly thickened. Season with salt to taste.
3. Prepare the Chicken Filling:
   • In a bowl, combine shredded chicken, both cheeses, green chilies, cumin, garlic powder, salt, and pepper.
4. Assemble the Enchiladas:
   • Spread ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
   • Fill each tortilla with about ⅓ cup of the chicken mixture, roll up, and place seam-side down in the dish.
   • Pour the remaining enchilada sauce over the top, then sprinkle with extra cheese.
5. Bake:
   • Cover with foil and bake for 20 minutes.
   • Uncover and bake another 10 minutes, or until the cheese is bubbly and golden.
6. Garnish and Serve:
   • Top with fresh cilantro, sour cream, and green onions if desired.
   • Serve warm and enjoy the cheesy, spicy deliciousness!

Let me know if you’d like a version with a green chili sauce or a vegetarian twist!