Post sponsored by Mirum Shopper but all opinions are my own. Rolled chicken enchiladas are the casserole to rule all Mexican casseroles! One of my family's go-to meals for weeknights, this rolled chicken enchiladas recipe is a favorite and it is relatively easy to make. The leftovers heat well for lunch the next day and you can even freeze it as a freezer meal if you're into meal prep. The secret to making this recipe extra tasty (and easy on the wallet)? Homemade enchilada sauce!

We shared how to make homemade enchilada sauce last week in our post about New Mexico Style Flat Enchiladas. You can get all of the ingredients to make this entire dish at your local Walmart, including Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) to make this dish extra tasty. Compared to store bought enchilada sauce, you'll save about $2 per meal by making it yourself. You'll know exactly what ingredients went into your enchilada sauce, great for clean eating and those with food allergies. Control the heat level by adding more of less chili powder to the sauce. We skip adding flour to the sauce to keep it gluten-free.

The first step to this dish is to make the homemade enchilada sauce recipe:

Enchilada Sauce Recipe

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Quick version of enchiladas sauce recipe.

Author: Jennifer Priest
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Sauce
Method: Baking
Cuisine: Mexican

Ingredients

Scale

1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor)
2 cups water
3 TBSP butter
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp ground oregano
1 tsp chili powder
1/4 tsp salt
2 TBSP tomato paste
black pepper to taste

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Instructions

Prepare the Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) in 2 cups of hot water.
Brown the butter in a saucepan.
Add spices. Cook for 1 minute, stirring constantly.
Add prepared bouillon.
Stir until lumps are gone.
Cook on medium-high heat until thickened, about 7-10 minutes.

Nutrition

Serving Size: 1/2 cup
Calories: 89
Sugar: 3.8
Sodium: 262.4
Fat: 6.8
Carbohydrates: 6.2
Protein: 1.2
Cholesterol: 15.3

Rolled Chicken Enchiladas Recipe

This recipe serves 12 if you serve each person one enchilada with sides. Or you can serve 2 enchiladas per person as a whole meal. We usually add sliced lettuce, olives, and tomatoes to help cut the heat of the sauce.

Heat enchilada sauce in a sauce pan on medium heat.

Place one tortillas into the sauce. Heat until softened, about one minute.

Place tortilla in casserole dish. Fill with shredded chicken and onions. Roll tortilla into tube shape.

Repeat, filling the casserole with rolled tortillas. Pour remaining sauce over top of the enchiladas. Top with shredded cheddar cheese.

Bake at 325ºF for 20 minutes or until the cheese and sauce is bubbling.

Click the recipe card below to get a printable version of this Chicken Enchiladas recipe: