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Boulder's Enchilada Recipe featuring freshly baked enchiladas topped with melted cheese, red sauce, fresh cilantro, and lime wedges, served in a white enamel baking dish with a blue rim.

Easy Boulders Enchilada Recipe

5 from 1 vote
These authentic Boulders enchilada recipe feature tender shredded chicken wrapped in soft tortillas, smothered in homemade enchilada sauce, and topped with melty cheese. Perfect for family dinners or entertaining!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: dinner, Main Dish
Cuisine: Mexican
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchilada Sauce:
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 2 cups chicken broth
  • 8 ounces tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
For the Enchiladas:
  • 3 cups shredded cooked chicken
  • 2 cups shredded Mexican cheese blend
  • 12 corn tortillas
  • 1 medium white onion finely diced
  • ⅓ cup vegetable oil for tortilla preparation
For Garnish:
  • 1 cup crumbled queso fresco
  • ½ cup fresh cilantro chopped
  • 1 cup diced tomatoes
  • Sour cream for serving
  • Sliced avocado for serving

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Small skillet
  • Whisk
  • Tongs
  • Measuring cups and spoons

Method
 

Prepare the Enchilada Sauce:
  1. Heat vegetable oil in a large saucepan over medium heat until shimmering
  2. Whisk in flour and chili powder, stirring constantly to create a smooth paste
  3. Gradually add chicken broth while whisking to prevent lumps from forming
  4. Stir in tomato sauce, oregano, cumin, and salt
  5. Simmer for 15-20 minutes until the sauce thickens slightly
  6. Adjust seasoning to taste
Assemble the Enchiladas:
  1. Preheat your oven to 350°F (175°C)
  2. Heat ⅓ cup oil in a small skillet over medium heat
  3. Quickly dip each tortilla in the hot oil for about 10 seconds per side to soften
  4. Drain on paper towels
  5. Dip each softened tortilla in the enchilada sauce
  6. Fill with shredded chicken and cheese
  7. Roll tightly and place seam-side down in a 9x13 inch baking dish
  8. Pour remaining sauce over the enchiladas
  9. Top with remaining cheese
Bake and Serve:
  1. Cover the baking dish with foil
  2. Bake for 20 minutes
  3. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden
  4. Let rest for 5-10 minutes before serving
  5. Garnish with queso fresco, cilantro, diced tomatoes, sour cream, and avocado

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 890mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 8mgCalcium: 250mgIron: 2.7mg

Notes

  • Make sauce ahead for better flavor
  • Can be assembled up to 24 hours in advance
  • Customize with your choice of protein
  • Freezer-friendly

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