Chicken Enchiladas with Homemade Enchilada Sauce

To make the enchilada sauce: Heat a large sauté pan on the stove and add the olive oil, chili powder, onion powder, garlic powder, cumin and flour. Stir to incorporate everything together.

While stirring, slowly pour in the chicken stock. I like to use chicken bullion to add more flavor. Bring to a boil while stirring, taste and adjust salt as needed.

To shred the chicken, add the cooked chicken breasts into the bowl of your food processor with the “dough” blade attachment. Pulse until chicken is shredded. If desired, salt and pepper the shredded chicken.

Keep the enchilada sauce hot and dip a corn tortilla into the hot sauce. The hot sauce should heat the corn tortilla up so it is pliable and can be rolled up with the shredded chicken in it.

Pour about 1 cup of the enchilada sauce into the bottom of your baking dish. Spread it around to evenly coat the bottom of the dish.

Dip each corn tortilla into the simmering enchilada sauce and roll up about 1/3 of a cup of shredded chicken into each tortilla. Place them seem side down in the prepared baking dish. Continue until the baking dish is full.

Mix any excess shredded chicken in any left over enchilada sauce and spoon over the enchiladas.

Sprinkle the shredded cheese over the top of the enchiladas. I like to shred up various types of cheese for this. I generally have severely pieces of cheese at the end of the week and rather than throwing them away, shred them up and use on top of the enchiladas.

Bake in the 350 degree oven for approximately 45 minutes or until cheese has melted and the filling/sauce is bubbling.

Remove from the oven, serve with chopped lettuce, cilantro, tomato, fresh salsa and sour cream. Enjoy!