Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Salt and black pepper to taste
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (20g) all-purpose flour
  • 3 tbsp (24g) chili powder
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) dried oregano
  • 1/4 tsp (1.25g) smoked paprika
  • 1/4 tsp (1.25g) cayenne pepper (optional, for heat)
  • 2 cups (475ml) chicken broth
  • 1 tbsp (15ml) apple cider vinegar
  • Salt and black pepper to taste
  • 12 corn tortillas (6-inch)
  • 2 cups (225g) shredded cheddar cheese, Monterey Jack, or Mexican blend
  • Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, sliced green onions

Instructions:

  1. Sauté chicken breasts in olive oil with spices until cooked through (internal temperature reaches 165°F/74°C).
  2. Shred the cooked chicken using two forks or a stand mixer.
  3. Heat oil in a saucepan. Whisk in flour and cook for 1 minute to make a roux.
  4. Add chili powder, cumin, garlic powder, oregano, paprika, and cayenne (if using). Cook for 30 seconds, stirring constantly.
  5. Slowly whisk in chicken broth and apple cider vinegar. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper.
  6. Preheat oven to 375°F (190°C).
  7. Lightly dip each tortilla in the enchilada sauce to soften.
  8. Fill each tortilla with shredded chicken and a generous amount of cheese.
  9. Roll up the tortillas tightly and place seam-side down in the baking dish.
  10. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining cheese.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  12. Top with desired toppings (sour cream, guacamole, cilantro, etc.) and serve immediately.