Chicken Enchilada with Homemade Enchilada Sauce
Chicken Enchilada with homemade enchilada sauce. Only $1 per roll and done in 40 minutes. You can top the enchilada roll with avocado and sour cream.
Ever wonder how to make Enchilada sauce at home?
No need to buy the jarred sauce anymore with this simple Chicken Enchilada recipe! I love the homemade sauce and it really tastes better too!
You can top the enchiladas with avocado, guacamole dip or sour cream or have chips and salsa dip on the side.
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Related: Easy Taco Salad with ground turkey
Homemade Chicken Enchilada Recipe
This recipe serves 8 people with 1 roll per person. My husband and I were full after 1 roll each so this makes a meal for 6-8 people. You can also warm up the left overs throughout the week and save time cooking.
In this recipe I shredded it before putting it into the enchilada rolls. If you like chunks better go ahead bake the chicken and cut it into pieces before you put it into the tortilla.
Cost of the Chicken Enchilada
1 lb. chicken (2.25)
1 can black beans (0.59)
1/2 big onion, 2 green bell peppers (2.30)
8 tortillas (1.59)
oil and flour (0.30)
3 oz. shredded Mexican cheese (0.62)
That equals only 1$ !!!! per Enchilada roll!
I use vegetable stock base for this recipe. I don’t really like the packed liquid stock. I think the powdered vegetable base tastes better and you have the jar for a very long time, so it is cheaper in the long run.
I use this stock for a lot of recipes like soups, gravy, sauces and even on salads.
How to prepare the Chicken Enchilada Recipe
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Preheat oven to 350F.
Cook the chicken until soft and also steam the onion and green bell peppers until they are soft (I just toss them into the pot with the chicken for a while)
When the chicken is starting to fall apart you can take it out and shred it with 2 forks.
While the chicken is cooking prepare the sauce. For the sauce heat up the oil with the paprika powder and the flour in a pan and stir until it darkens then stir in tomato sauce, spices, water and let thicken.
Lay out a tortilla and spread the Enchilada sauce on it, about 3T for one tortilla. Add veggies, beans, chicken and sprinkle with cheese. Roll it up and put into a 9×13 casserole dish. If you try to get in 8 rolls you have to squeeze them into the dish a little.
If you have any leftovers just sprinkle over Enchilada rolls, add Sauce and the rest of the cheese. Bake for 20 minutes.
Related: Frugal Mexican Recipes
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