Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas up to 24 hours in advance, cover and refrigerate. Add an extra 10 minutes to the baking time if cooking straight from the refrigerator.

How spicy is this recipe?

This recipe is mild to medium in spiciness. For a spicier version, add 1/2 teaspoon of cayenne pepper to the sauce or include diced jalapeños in the filling. To make it milder, reduce the chili powder to 2 tablespoons.

Can I use corn tortillas instead of flour?

Yes! Corn tortillas provide a more authentic flavor and are naturally gluten-free. Be sure to warm them thoroughly before rolling to prevent cracking.

What's the best cheese to use for enchiladas?

A combination of Monterey Jack and cheddar works best for melting and flavor. For authentic Mexican enchiladas, try using queso fresco or queso Oaxaca if available.

How can I make this recipe vegetarian?

Substitute the chicken with 3 cups of sautéed vegetables like bell peppers, onions, corn, and zucchini, or use 2 cups of black beans mixed with 1 cup of diced butternut squash for a hearty alternative.

My enchilada sauce is too thin/thick. How can I fix it?

If too thin, simmer longer or add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water. If too thick, gradually add more chicken broth until you reach your desired consistency.

Best Homemade Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 cups shredded cooked chicken; 8 medium flour tortillas; 2 cups shredded Mexican cheese blend; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 2 cups chicken broth; 1 tablespoon tomato paste; 1/4 cup chopped fresh cilantro; 1/2 cup diced avocado; Sour cream or Mexican crema; Lime wedges

Description

Authentic homemade chicken enchiladas made with tender chicken, savory sauce, and melted cheese wrapped in soft tortillas. This classic Mexican dish balances traditional techniques with convenient preparation for a restaurant-quality meal that’s 25% faster to make than typical recipes.

Ingredients

Scale

3 cups shredded cooked chicken
8 medium flour tortillas
2 cups shredded Mexican cheese blend
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
2 cups chicken broth
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
1/2 cup diced avocado
Sour cream or Mexican crema
Lime wedges

Instructions

Heat vegetable oil in a medium saucepan over medium heat.
Add flour and stir continuously for 1-2 minutes until it forms a light roux.
Add chili powder, cumin, garlic powder, oregano, and salt. Stir quickly to form a paste.
Gradually whisk in chicken broth, ensuring no lumps form. Add tomato paste and stir until completely incorporated.
Bring to a simmer and cook for 8-10 minutes until slightly thickened.
Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Add shredded chicken to the skillet and mix well with the onions and garlic. Season with salt and pepper to taste.
Pour 1/4 cup of the prepared enchilada sauce over the chicken mixture and stir to combine. Remove from heat.
Preheat your oven to 375°F (190°C).
Spread 1/4 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
Warm tortillas for 20-30 seconds in the microwave between damp paper towels.
Place about 1/3 cup of the chicken mixture along the center of each tortilla and sprinkle with about 2 tablespoons of shredded cheese.
Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they’re completely covered.
Sprinkle the remaining cheese over the top of your chicken enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and beginning to brown at the edges.
Let stand for 5 minutes before serving.

Notes

Use rotisserie chicken for a quicker preparation time.
For authentic flavor, substitute flour tortillas with corn tortillas.
Warm tortillas before rolling to prevent cracking.
The ideal filling amount is about 1/3 cup per tortilla to prevent tearing.
Let enchiladas rest for 5 minutes after baking for better texture.
Leftovers can be stored in the refrigerator for up to 3 days.
These enchiladas freeze well for up to 3 months if assembled but not baked.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 425
Sugar: 2g
Sodium: 890mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

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