Go Back

Chicken Enchiladas With Roasted Garlic Sauce - Comforting, Creamy, and Packed With Flavor

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 3 cups cooked, shredded chicken (poached or rotisserie)
  • Tortillas: 10–12 corn tortillas (6-inch) or flour tortillas if preferred
  • Garlic: 1 large head for roasting, plus 2 raw cloves (optional for extra punch)
  • Onion: 1 small yellow onion, finely chopped
  • Green chiles: 1 can (4 oz) mild diced green chiles
  • Stock: 2 cups low-sodium chicken stock
  • Dairy: 1 cup sour cream or plain Greek yogurt; 1 cup shredded Monterey Jack or pepper Jack
  • Fat: 2 tablespoons butter or olive oil
  • Thickener: 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • Spices: 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika
  • Citrus: 1 lime (zest and juice)
  • Fresh herbs: 1/4 cup chopped cilantro
  • Salt and pepper: To taste
  • Optional toppings: Avocado, thinly sliced radishes, extra cilantro, crumbled queso fresco

Method
 

  1. Roast the garlic. Heat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with a little oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool, then squeeze out the cloves.
  2. Prep the chicken. If using rotisserie, remove skin and shred. If poaching, simmer chicken breasts in salted water with a bay leaf until just cooked, about 12–15 minutes, then shred. Season lightly with salt and pepper.
  3. Sauté aromatics. In a medium saucepan, melt butter over medium heat. Add chopped onion and a pinch of salt. Cook 4–6 minutes until translucent. Stir in cumin, chili powder, and smoked paprika for 30 seconds.
  4. Build the sauce base. Sprinkle flour over the onions and stir for 1 minute. Slowly whisk in chicken stock to avoid lumps. Simmer 3–4 minutes until slightly thickened.
  5. Add the roasted garlic. Mash the roasted cloves into a paste and whisk into the sauce. Stir in the green chiles. Reduce heat to low and simmer 2 minutes. Off the heat, whisk in sour cream (or Greek yogurt) until smooth. Add lime zest and juice. Season with salt and pepper. If you want more punch, grate in 1 raw garlic clove.
  6. Adjust texture. The sauce should be pourable and creamy. If too thick, whisk in a splash of stock. If too thin, simmer 1–2 minutes more.
  7. Warm the tortillas. Heat a dry skillet over medium. Warm each tortilla 15–20 seconds per side until pliable. Stack and keep covered with a towel.
  8. Assemble. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. For each tortilla, add a small handful of shredded chicken and a spoonful of sauce. Roll snugly and place seam-side down in the dish.
  9. Sauce and cheese. Pour the remaining sauce over the enchiladas, covering edges to prevent drying. Sprinkle with shredded cheese.
  10. Bake. Bake at 375°F (190°C) for 18–22 minutes, until the cheese melts and the edges bubble. If you like browning, broil 1–2 minutes at the end.
  11. Finish and serve. Rest 5 minutes. Top with cilantro and your favorite add-ons like avocado or radishes. Serve with a simple salad or rice and beans.