The Whole (Chicken) Enchilada Recipe

Name: The Whole (Chicken) Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sauce; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3 tablespoons Mexican chili powder; 3 cups unsalted chicken stock; 1 teaspoon granulated garlic; 1 teaspoon sea salt; 1/4 teaspoon ground cumin; 3 tablespoons ketchup; For the Enchiladas; 4 cups cooked chicken, shredded; 12 (6 inch) corn tortillas; 1 cup shredded mozzarella cheese; 1 (2 1/2 ounce) can black olives, sliced

Servings: persons

For the Sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Mexican chili powder
3 cups unsalted chicken stock
1 teaspoon granulated garlic
1 teaspoon sea salt
1/4 teaspoon ground cumin
3 tablespoons ketchup
For the Enchiladas
4 cups cooked chicken, shredded
12 (6 inch) corn tortillas
1 cup shredded mozzarella cheese
1 (2 1/2 ounce) can black olives, sliced

1
In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
2
Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
3
Stir until sauce has thickened.
4
Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
5
Preheat Oven to 350 degrees.
6
In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
7
In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
8
Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
9
Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.

1161

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Sauce, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 3 tablespoons Mexican chili powder, and more.

Yes, The Whole (Chicken) Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Whole (Chicken) Enchilada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions