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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

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!
5 from 1 vote
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Course: dinner, Main Dish
Cuisine: Mexican
Keyword: boulder mexican food, Boulders Enchilada Recipe, chicken enchiladas, homemade enchiladas, mexican dinner
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 425kcal
Cost: $15

Equipment

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

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

Instructions

Prepare the Enchilada Sauce:

  • Heat vegetable oil in a large saucepan over medium heat until shimmering
  • Whisk in flour and chili powder, stirring constantly to create a smooth paste
  • Gradually add chicken broth while whisking to prevent lumps from forming
  • Stir in tomato sauce, oregano, cumin, and salt
  • Simmer for 15-20 minutes until the sauce thickens slightly
  • Adjust seasoning to taste

Assemble the Enchiladas:

  • Preheat your oven to 350°F (175°C)
  • Heat ⅓ cup oil in a small skillet over medium heat
  • Quickly dip each tortilla in the hot oil for about 10 seconds per side to soften
  • Drain on paper towels
  • Dip each softened tortilla in the enchilada sauce
  • Fill with shredded chicken and cheese
  • Roll tightly and place seam-side down in a 9x13 inch baking dish
  • Pour remaining sauce over the enchiladas
  • Top with remaining cheese

Bake and Serve:

  • Cover the baking dish with foil
  • Bake for 20 minutes
  • Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden
  • Let rest for 5-10 minutes before serving
  • Garnish with queso fresco, cilantro, diced tomatoes, sour cream, and avocado

Notes

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

Nutrition

Calories: 425kcal | Carbohydrates: 32g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 450mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 2.7mg