Baked Red Chicken Enchiladas {with a Creamy Avocado Sauce}
These enchiladas are filled with a delicious shredded chicken-cheese mixture, then slathered with a tasty enchilada sauce, and topped with a blend of cheeses. As an option, you can drizzle our Creamy Avocado Sauce on top!
Servings: 12 enchiladas
Ingredients
Crockpot Shredded Chicken (or any cooked chicken will work):
- 3 lbs chicken breast
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Red Enchilada Sauce (enough for a tray of 12 enchiladas):
- 3 tablespoon olive oil
- 3 tablespoon flour whole wheat flour, all-purpose flour and gluten-free flour blends all work!
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon tomato paste
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar
Additional:
- 12 yellow corn tortillas
- 2 tablespoon olive oil for brushing
- 2-3 cups shredded cheese of your choice
- 5 oz queso fresco crumbled (about 1 full cup)
- ½ cup onions finely diced
- ¼ cup parmesan cheese grated
- ¼ cup Crockpot Chicken reserved juices
Optional Toppings:
- fresh cilantro, chopped
- Creamy Avocado Sauce
Instructions
For the Crockpot Chicken:
- Place the chicen breast in the crockpot.
- Add all other ingredients on top, and close the lid. Cook on HIGH for 4 hours.
- Remove the chicken breast from the crockpot and place in a large bowl.
- Add ¼ of leftover crockpot juices in with the chicken.
- Shred the chicken with two forks.
For the Red Enchilada Sauce:
- Combine the flour and all of the spices in a bowl.
- Pre-heat a large saucepan on medium heat, with the olive oil. Once it's hot, add spice mixture and cook for 1-2 minutes.
- Add tomato paste, and slowly add in chicken broth, whisking each time.
- Bring to a simmer, and cook 5-7 minutes or until slightly thickened. (It will get thicker as it cools).
- Turn off heat, and mix in the apple cider vinegar.
Assembly:
- Pre-heat oven to 400°F.
- To the bowl of shredded chicken add: queso fresco, onions, and parmesan cheese. Mix until well combined.
- On a large baking sheet lined with foil, place 12 corn tortillas in one layer on the tray (they may overlap slighlty). Brush each tortilla lightly on both sides with the 2 tablespoon olive oil.
- Bake the tortillas for 4 minutes (this help soften them for easy rolling).
- Remove from oven, and stack tortillas onto one plate.
- Spray a casserole baking dish with non-stick cooking oil.
- Pour a thin layer of the enchilada sauce on the bottom of the casserole dish.
- Take ¼ cup of the chicken filling and place into center of a corn tortilla. Roll the tortilla, and place it seam-side down onto the prepared casserole dish. Repeat with the remaining tortillas.
- Pour the remaining of the sauce over the top of the enchiladas, then top with shredded cheese. Bake for 20 minutes, uncovered.
- Garnish with cilantro and Creamy Avocado Sauce!
Video
Notes
Vegan Option:
You can make these into vegan enchiladas with just a few adjustments!- Make the sauce using vegetable broth instead of chicken broth.
- Use a black bean filling instead of the chicken.
- Use vegan cheese, or just use the Creamy Avocado Sauce alone on top.