Chicken & Cheese Enchiladas

A very popular recipe. Serve up this family favorite for under $2 per serving. It takes a few more minutes to make enchilada sauce from scratch, but it’s worth it!


  • 1 tbsp canola oil
  • 2 tsps all-purpose flour
  • 1 can (14 oz) chicken broth
  • 1 can (6 oz) tomato paste
  • 1 tablespooon chili powder
  • 1 tsp oregano leaves
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 2 cups rotisserie chicken; cut into bite-size pieces
  • 2 cups (8 oz) Crystal Farms Shredded Mexican 3 Cheese
  • 1/4 cup finely chopped onion
  • 6 (7- to 8-inch) flour tortillas


  • Heat oven to 375° F. Spray 13- x 9-inch baking dish with nonstick cooking spray; set aside. Heat oil in medium saucepan over medium heat. Stirring constantly, add flour and cook 1 minute. Slowly add chicken broth, whisking until smooth. Stir in tomato paste, chili powder, oregano, cumin and salt. Bring to a boil. Reduce heat; cook 10 minutes or until slightly thickened.
  • Meanwhile stir together chicken, 1 cup shredded Mexican 3 cheese and onion. Divide mixture evenly into center of each tortilla. Roll up tortilla tightly; place in pan. Pour sauce over tortillas.
  • Cover; bake 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes or until cheese is melted.