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Preheat a medium sauce pot over medium heat, add oil, and saute onion until softened. Add garlic and saute until fragrant.
Sprinkle flour over the onion and stir until onions are evenly coated.
Slowly pour in stock while stirring. Add can of tomatoes and all remaining ingredients. Stir well and bring the mixture to simmer. Let it simmer for a few minutes.
Transfer the content of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!
Preheat oven to 425° and line a small baking sheet with aluminum foil. Grease the foil and spread a couple of tablespoons of sauce underneath each chicken breast.
Season each chicken breast with salt and place on top of the sauce. Spread some more sauce over each chicken breast and bake for about 20 minutes, until internal temperature reaches 165°.
Place cooked chicken into a bowl and shred using 2 forks.
Set the oven to 375° and spread about a cup of enchilada sauce in the bottom of the 9×13 greased casserole dish.
Spread some chicken in the tortilla, in one line. Add a couple tablespoons of sauce and some shredded cheese over the chicken.
Roll up the tortilla and place rolled tortilla into the casserole dish, seam down.
Repeat filling the rest of tortillas and rolling them.
Evenly spread the remaining sauce over each rolled tortilla and generously top it all off with shredded cheese. Bake enchiladas for 17-20 minutes.