You didn’t think fried chicken could get better, but, oh, Fried Chicken Enchiladas is about to bring you a savory surprise! Take your juicy chicken, and add it with some Tex-Mex spices, tangy tomato sauce, mildly spicy jalapeños, and a creamy, cheesy blend. Throw that yummy goodness in a perfectly fried tortilla shell, then into the oven to achieve the ultimate meltiness inside and beautiful golden outside. So, while the chicken technically isn’t fried, Fried Chicken Enchiladas will be an even better way to enjoy that tender, beloved bird!
Ingredients
- 1/4 cup oil, plus more for frying
- 4 tablespoons flour
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 cups water
- 2/3 cup tomato sauce
- 1 chicken breast, cooked, shredded or chopped
- 1/4 cup jalapeño peppers, chopped
- 1/2 cup onions, chopped
- 1/2 cup cheddar cheese, grated
- 8 ounces cream cheese, softened
- 12 corn tortillas
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Heat a large skillet over medium-high heat.
Step 3 –Add 1/4 cup of the oil and the flour to the skillet and combine until smooth.
Step 4 –Stir the chili powder, the cumin, and the salt into the flour mixture, mixing well.
Step 5 –Add the water and the tomato sauce, while stirring, until smooth.
Step 6 –Let the tomato mixture simmer, about 5 minutes.
Step 7 –In a large bowl, combine the cooked chicken, the jalapeño, the onion, the cheddar, and the cream cheese. Mix until combined.
Step 8 –Add about 1/4-inch of the oil into a small skillet over medium-high heat.
Step 9 –Add the tortillas, one at a time, and cook until soft, about 30 seconds-1 minute.
Step 10 –Place a dollop of the chicken mixture into each of the softened fried tortillas.
Step 11 –Roll the softened tortilla around the filling and place seam-side down in a 9×13-inch baking dish.
Step 12 –Repeat with the remaining tortillas and the filling.
Step 13 –Pour the tomato sauce over the filled tortillas.
Step 14 –Bake, uncovered, until bubbly, about 30 minutes.
Step 15 –Serve.
