Chicken Enchiladas: The BEST Recipe
Family Favorite Mexican Cuisine.
An easy, flavorful recipe for the best homemade chicken enchiladas, smothered in a rich red sauce and melted cheese.
I remember my mom making enchiladas on rainy Sundays. She never really measured, just a little of this and a little of that. It took me years to finally write down the steps, to capture that feeling. This recipe is the result of that. It’s about the simple joy of rolling each tortilla, layering it in the dish, and watching the cheese melt into a perfect golden blanket. It’s my little piece of nostalgia, and honestly, it’s just so good.
Why You'll Love This Recipe
- •The homemade red sauce is rich, flavorful, and so much better than canned.
- •It’s the ultimate comfort food for family dinners or cozy nights in.
- •So easy to customize with different cheeses or by adding beans to the filling.
- •Using a rotisserie chicken makes it a wonderfully quick weeknight meal.
- •The perfect make-ahead dish for gatherings.
Wow, this is truly the best chicken enchilada recipe I’ve ever tried. That homemade sauce is a game-changer! My family devoured the entire pan and asked me to make it again next week. It felt so special but was surprisingly simple to put together.
Essential Ingredient Guide
- Shredded Chicken: A store-bought rotisserie chicken is my favorite shortcut here. It’s already so tender and flavorful. If you have leftover cooked chicken, that works perfectly too.
- Chili Powder: This is the heart of the sauce. Look for a good quality, standard chili powder blend. It provides that classic, deep red color and smoky, mild heat.
- Tortillas: Flour tortillas are soft and easy to roll, but corn tortillas will give you a more traditional flavor. Just make sure to warm them first so they don't crack. Either way, it's delicious.
- Cheese: I love a mix of Monterey Jack in the filling for its creaminess and cheddar on top for that sharp flavor and beautiful color. But honestly, use whatever cheese makes you happy!
Complete Cooking Process
- First, create a simple roux by warming oil and whisking in flour.
- Toast your spices for a minute. This little step makes a huge difference in flavor.
- Slowly whisk in the chicken broth to avoid lumps, then stir in the tomato sauce.
- Let it simmer gently until it's thick enough to coat the back of a spoon. That’s it!
- In a single bowl, mix your shredded chicken, cheese, onion, and green chiles.
- Spoon in just a bit of your finished enchilada sauce. This keeps the filling from being dry and adds another layer of flavor inside the tortilla.
- Spread a little sauce on the bottom of your baking dish to prevent sticking.
- Fill and roll each warm tortilla, placing them snugly next to each other in the dish.
- Pour that beautiful red sauce all over the top. Don’t be shy!
- Cover generously with cheese and bake until everything is hot, bubbly, and melted.
Frequently Asked Questions
→How do I prevent my corn tortillas from cracking when I roll them?
The key is to warm them up! You can wrap them in damp paper towels and microwave for 30-60 seconds, or quickly fry them in a little hot oil for about 10 seconds per side. This makes them soft and pliable.
→Can I make these enchiladas ahead of time?
Yes, absolutely. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from cold.
→Can I use a different filling?
Of course. This recipe is wonderful with shredded beef, ground beef, or even just black beans and corn for a vegetarian option. The sauce works beautifully with everything.
→Is the sauce spicy?
This sauce is more flavorful than spicy. The chili powder gives it a very mild heat. If you want more spice, you can add a pinch of cayenne pepper or a chopped chipotle in adobo sauce.
Chicken Enchiladas: The BEST Recipe
Make the best chicken enchiladas! This recipe is easy to follow and creates a delicious, flavorful meal that everyone will love.
Timing
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Recipe Details
Ingredients
For the Enchilada Sauce
- 012 tablespoons vegetable oil
- 022 tablespoons all-purpose flour
- 031/4 cup chili powder
- 041/2 teaspoon garlic powder
- 051/2 teaspoon onion powder
- 061/4 teaspoon dried oregano
- 071/2 teaspoon cumin
- 082 cups chicken broth
- 098 oz tomato sauce
- 10Salt to taste
For the Chicken Filling
- 012 cups cooked, shredded chicken (rotisserie chicken works great!)
- 021 cup shredded Monterey Jack cheese
- 031/2 cup finely chopped white onion
- 044 oz can diced green chiles, drained
For Assembly
- 018 flour or corn tortillas (6-inch)
- 021 1/2 cups shredded cheddar or Mexican blend cheese
- 03Optional toppings: sour cream, chopped cilantro, sliced black olives, diced avocado
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Make the sauce: In a medium saucepan over medium heat, warm the oil. Whisk in the flour and cook for 1 minute until lightly browned. Stir in all the spices (chili powder, garlic powder, onion powder, oregano, cumin).
Gradually whisk in the chicken broth until smooth. Stir in the tomato sauce. Bring to a simmer and cook for 5-7 minutes, until it has thickened slightly. Season with salt to taste.
Prepare the filling: In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, chopped onion, and green chiles. Stir in about 1/2 cup of the prepared enchilada sauce to moisten the filling.
Assemble the enchiladas: Pour a thin layer (about 1/2 cup) of enchilada sauce into the bottom of the prepared baking dish.
Warm the tortillas slightly in the microwave or a dry skillet to make them pliable. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the 1 1/2 cups of shredded cheddar cheese over the sauce.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden. Let it rest for 5 minutes before serving.
Garnish with your favorite toppings like sour cream, cilantro, and avocado. Enjoy the warmth!
Notes & Tips
- 1A rotisserie chicken is a huge time-saver for this recipe.
- 2Feel free to add a can of black beans (rinsed and drained) to the chicken filling for extra fiber and texture.
- 3The sauce can be made up to 3 days in advance and stored in the fridge.
Tools You'll Need
- •Don't skip warming the tortillas; it's the secret to no-crack rolling.
- •Use freshly shredded cheese if you can. It melts so much better than the pre-packaged kind.
- •Let the enchiladas rest for 5-10 minutes after baking. This helps them set up and makes serving so much cleaner.
- •Taste your sauce before assembling and adjust the salt. A well-seasoned sauce makes all the difference.