These chicken enchiladas are truly fantastic — and we’re confident it will impress all your friends and family members. They’re surprisingly easy to make, and absolutely delicious.
Baklouti Chili Chicken Enchiladas
✨ 10 corn tortillas
✨ 2 Tbsp Baklouti Green Chili Olive Oil
✨ 2 Tbsp all-purpose flour (or gluten-free flour)
✨ ¼ cup chili powder
✨ ½ tsp garlic powder
✨ ½ tsp ground cumin
✨ ¼ tsp dried oregano
✨ 2 cups chicken or vegetable stock
✨ 2 lbs. cooked chicken breast, coarsely chopped or shredded
✨ 2 cups cheese shredded cheddar cheese
✨ 3 green onions, finely sliced
✨ 1 tsp each onion powder, garlic powder, salt,
✨ ½ teaspoon each dried cumin, paprika, dried oregano
✨ 1/4 tsp black pepper
✨ 1 Tbsp Baklouti Green Chili Fused Olive Oil
✨ 2 cups finely shredded cheese
✨ Fresh cilantro, chopped
For the Sauce:
✨ Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.
✨ Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
✨ Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer, then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. Set aside to cool slightly while making the filling.
For the Chicken Filling:
✨ In a large bowl, toss the shredded chicken with the spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.
✨ Preheat the oven to 350°, and grease a 9x13” baking dish.
✨ Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up the tortilla and place in the baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.
✨ Cover with foil and bake for 20 minutes, until the enchiladas are heated through, then uncover and bake an additional 15 minutes until the cheese begins to become crisp, and the sauce bubbles.
✨ Garnish with fresh cilantro and serve!