Best Chicken Enchiladas Ever!

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

I know that food bloggers are never prone to hyperbole.  ;)

But with these enchiladas, I stand by the title that I gave to this recipe when I first blogged about it in 2009.  These seriously are the best chicken enchiladas ever!

Actually, I’m ok saying that because I actually learned how to make this recipe for enchiladas from my friend, Liisa.  She was my roommate for a few years back in my early twenties when I was learning how to cook.  And let’s just say that I won the foodie roommate jackpot getting to live with a friend like her.  She not only cooked breakfast, lunch, and dinner for herself almost every day, but she equally as obsessed with Mexican food as I was.  And these chicken enchiladas were her specialty.

Nowadays, most of my friends would probably tell you that these chicken enchiladas are my specialty.  I can’t even begin to count the times that I have made them.  They are my go-to dish to bring to friends in need, they are my favorite freezer meal, they are perfect for Cinco De Mayo, and they are the epitome of a crowd-pleaser whenever I bring them to a gathering.  Even just last night, I made a batch to take to a World Series watch party (#goroyals!), and when I went to grab the pan afterwards it was completely empty and washed and dried and waiting for me.  (Yes, my friends know that doing my dishes is my love language.)  ;)

So since this recipe has been buried in the archives for years, I thought I would pull it back up today to share the enchilada love with you.  Because I’m pretty positive you need these in your life now.

 

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

First off, here’s a photo of the enchiladas that I snapped back in 2009.  Fun fact, this was actually the third recipe ever posted on Gimme Some Oven.

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

And here they are today.  Same enchiladas, but I’m going through a garnishing phase now, so they get a little sprinkle of cilantro.  ;)

Really, these enchiladas are pretty simple.  They are filled with a chicken/onion/green chile mixture, black beans, and shredded cheese.  But the secret ingredient which is an absolute must is…

Red Enchilada Sauce | gimmesomeoven.com

The special sauce.  Oh, this sauce.  After the first time I tried it, I knew that my store-bought red enchilada sauce days were over.  It is a New Mexico-style sauce (where Liisa is from), and it basically turns any enchilada dish you make into pure gold.  And, it’s super easy to make using spices and ingredients that you probably already have on hand.

Trust me.  You won’t regret taking the extra time to make this red enchilada sauce.  (And while you’re at it, make a double or triple batch and freeze or can or giveaway the leftovers!)

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

So to make the enchiladas, just spread a generous amount of sauce on each tortilla, then add on some black beans (they are a great protein-packed “filler”), the chicken/onion/green chile saute, some shredded Mexican cheese…

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

…and then roll ’em up and place each enchilada in a large baking dish.  Then pour the extra enchilada sauce on top, and add on some extra cheese for good measure.  And gimme some oven!  I mean, bake it on up.  :)

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

20 minutes later, a steaming pan of delicious enchiladas will be ready to go.

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

You can garnish it with some fresh cilantro (a la 2014) if you’d like.  ;)

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

But you’re probably just going to want to dive right in.  Because as good as these puppies look, they smell and taste 10 times better.

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

Ok, actually enchiladas in a single serving aren’t the prettiest.  But hey, at least they taste good.

Seriously, I can’t recommend this recipe enough.  Biggest thanks to Liisa for teaching me how to make it so many years ago, and even though we now live half a country apart, I love that I still think of her whenever I make them.  That’s what happens when good food and friendship come together, right?

Enjoy everyone!

Best Chicken Enchiladas Ever!

No kidding. These seriously are the best enchiladas ever, and it's all due to a special (and easy) homemade enchilada sauce that will rock your socks off.

Ingredients:

  • 2 Tablespoons vegetable oil
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
  • salt and pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans or lentils, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
  • (optional: 1/4 cup chopped fresh cilantro)

Directions:

Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

*If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6-8).  Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Seriously The BEST Chicken Enchiladas Ever! | gimmesomeoven.com

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Comments

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  1. Haley — March 21, 2016 @ 4:19 pm (#)

    I made these with the homemade red sauce. I freaked out at first when I made the sauce because it tasted a little off. I thought it was too salty but persevered incase everything came together at the end. I’m soooo glad I did. These turned out AMAZING! I added fresh jalapeño to a few because my father and I like spicy and my mom doesn’t. Still awesome either way. Served them with plain white rice. I WILL be making these babies again. Thank you for this recipe!

    • Hayley @ Gimme Some Oven — March 22nd, 2016 @ 9:37 am

      We’re glad the sauce worked out for you Haley, and that you enjoyed the enchiladas as well! Thanks for giving these recipes a try! :)

  2. Debbie Seman — March 21, 2016 @ 5:27 pm (#)

    Just made this for dinner tonite-really easy and painless for even me and I hate to cook!  Really tasty and not too spicy-next time though I’d like to try with shredded chicken 😍

    • Hayley @ Gimme Some Oven — March 22nd, 2016 @ 9:18 am

      We’re glad you enjoyed it Debbie! :)

  3. Robin — March 23, 2016 @ 2:38 pm (#)

    Have you used corn tortillas instead of flour? 

    • Hayley @ Gimme Some Oven — March 23rd, 2016 @ 9:49 pm

      Yes, we just prefer the flour ones. :) We hope you enjoy these!

  4. Pete Zuniga — March 24, 2016 @ 7:41 pm (#)

    Im sure these enchiladas are great. I hate to disagree with you but my mom makes the best enchiladas hands down in the country and in Mexico. Period. They are not baked. They are pan fried in a tiny bit of oil and enchilada sauce. I would put her enchiladas against any restaurant and chef in the world.

    • Hayley @ Gimme Some Oven — March 24th, 2016 @ 8:08 pm

      We believe you Pete, they sound wonderful. Moms always make the best food! :)

  5. Jane — March 25, 2016 @ 12:49 pm (#)

    I made this for my husband and he loved it. Thank you for sharing.

    • Hayley @ Gimme Some Oven — March 25th, 2016 @ 2:16 pm

      We’re glad to hear that Jane! :)

  6. FromScratchMama — March 26, 2016 @ 6:22 pm (#)

    Made the enchiladas tonite and they were a hit, especially with my 7 and 10 year olds. Made the sauce with homemade chicken stock and it was delish as written. A little tomato paste stirred in made it even more velvety and rich. Thanks for the great recipe. 

    • Hayley @ Gimme Some Oven — March 28th, 2016 @ 1:11 pm

      We’re so glad to hear that — thanks for giving the recipes a try! :)

  7. Linda Palmer — April 2, 2016 @ 7:57 pm (#)

    Anxious to try these.  Do they freeze well before cooking?  I want to make them at home, freeze them and take them camping.

    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 8:56 pm

      Hi Linda! Yes you can assemble these and freeze before baking. We suggest assembling them without the sauce and cheese (on top), then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). We hope all of this is helpful, and that you enjoy!

  8. Maria — April 7, 2016 @ 5:35 pm (#)

    Hi, I love these enchiladas! They are my go to recipe for feeding guests. Could these be made as a freezer meal for a new mom? Would I freeze them before or after baking them? Thanks for your help!

    • Hayley @ Gimme Some Oven — April 8th, 2016 @ 5:53 pm

      Thank you Maria — we’re so glad to hear that! For freezing, they can either be baked and then frozen once cooled, or assembled,(unbaked), then frozen and baked later. If you’re freezing them after assembling, just leave off the sauce and cheese that go on top. If you bake these and then freeze them (again, just make sure they’ve cooled completely before popping them into the freezer), top with the sauce and cheese, and bake (covered) for about 30 minutes, then uncover and bake for 15 minutes (or until the cheese is bubbling and golden brown). We hope this is helpful!

  9. Donna Higa — April 7, 2016 @ 10:06 pm (#)

    Hi! Made this recipe twice already. It was a big hit with my family. First time I tried it I used corn tortillas cause that’s what I had in the refrigerator. I had a hard time rolling it up cause it wasn’t as pliable as the flour ones and it the shell cracked. Next time I’ll stick to the flour tortillas. Thank’s a lot. Aloha!

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 8:38 am

      Hi Donna! We’re so glad to hear you and your family loved these — thanks for sharing with us! :)

  10. Rebecca Reid — April 11, 2016 @ 3:30 am (#)

    Mexian cheese? I am in Australia, any substitute cheese I could use here? They sound so delicious, would like them served to me now!

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 12:11 pm

      Hi Rebecca! Any kind of spicy cheese and/or shredded cheddar or mozzarella will work great in this recipe. We hope you enjoy! :)

  11. Brittany Pollock — April 12, 2016 @ 6:54 am (#)

    I made these last night for dinner. They were beyond delicious! Thank you so much for sharing this. 

     And I do have to ask… Where in the world did you get your silverware? I absolutely love it!

    • Hayley @ Gimme Some Oven — April 20th, 2016 @ 11:34 am

      Hey Brittany! We’re so happy you enjoyed the enchiladas, and the silverware is from Word Market! Here is the link! :)

  12. John — April 12, 2016 @ 3:02 pm (#)

    Add washed babyleaf spinach into enchilada before chicken makes them extra tastey 

  13. Linda Heil — April 12, 2016 @ 6:08 pm (#)

    Made this tonight for dinner. I also made the red enchilada sauce. It turned out wonderful. The sauce really made them special. I did make a double recipie of the sauce and used a good portion of it. Did not measure amount just until it looks right. I already have requests to make it again soon. This is a new addition for family meals. Thanks!

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 9:18 pm

      Thanks for sharing with us Linda — we’re happy to hear you and your family enjoyed both the sauce and the enchiladas! :)

  14. Shan — April 12, 2016 @ 8:25 pm (#)

    I’ve never made enchiladas before so I tried out your recipe. They were so good. The whole process was so easy. The homemade sauce is definitely worth it. Thank you!

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 9:24 pm

      Thanks for sharing with us Shan, and for giving these a try! We’re glad to hear you enjoyed the recipe! :)

  15. Jen — April 12, 2016 @ 10:53 pm (#)

    Wow!!!  Loved this recipe.  I made it with vegetarian chicken chunks and it was awesome!  I want to add more spice next time but the homemade sauce is a great place to start before customizing it to your heat level. I thought it a bit salty and I only used half the amount of salt. Overall this was so easy and super delicious!!  Thanks!!

    • Hayley @ Gimme Some Oven — April 13th, 2016 @ 3:47 pm

      Thank you Jen, we’re so glad you enjoyed it! :)

  16. John — April 13, 2016 @ 10:42 am (#)

    I’ve got mine in oven. My own personal twist, washed babyleaf spinach and slices of pepperoni 👅

    • Hayley @ Gimme Some Oven — April 13th, 2016 @ 3:44 pm

      Those additions sound yummy John — we hope you enjoy! :)

  17. Shannon — April 13, 2016 @ 8:21 pm (#)

    I make these for dinner almost once a month, they are perfect and are a hit with the whole family (whom never seem to agree on anything!). Making the sauce from scratch makes them seem even more delicious, and it’s so easy! 

    • Hayley @ Gimme Some Oven — April 14th, 2016 @ 1:59 pm

      Thank you Shannon — we’re so happy you and your family love these (and the sauce too)! :D

  18. John — April 18, 2016 @ 12:50 pm (#)

    Best ever – no kidding. It is a great base. I have used different enchilada sauces, and even mole with this recipe. It holds up very well. The secret to cooking is the spices/sauce. This recipe supports whatever one might wish to do. Very well done Ali.

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 10:13 am

      Thanks for your sweet words John – we’re so happy you love this sauce! :)

  19. Keira — April 19, 2016 @ 8:02 pm (#)

    These were amazing! Big hit with the hubby! Couldn’t have asked for an easier or delicious recipe. Thanks!

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 8:17 pm

      Thanks Keira — we’re so happy to hear that! :)

  20. Gail — April 20, 2016 @ 9:43 am (#)

    Planning on making no these tonight. I’m doing my fitness pal, though. Do you have nutritional information for them? Particularly calories?

    • Hayley @ Gimme Some Oven — April 20th, 2016 @ 11:53 am

      Hi Gail! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  21. Joe D. — April 20, 2016 @ 3:51 pm (#)

    Flout tortillas? Dios mío sin! 

    • Hayley @ Gimme Some Oven — April 21st, 2016 @ 7:27 pm

      Yes — we know they’re traditionally made with corn tortillas, so feel free to use those if you prefer! :)

  22. Eric — April 22, 2016 @ 5:37 pm (#)

    Absolutely Delicious!! Thank you!!

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 7:42 am

      We’re so glad you enjoyed them Eric!

  23. Joanna — April 25, 2016 @ 7:44 am (#)

    There were so delicious! I have two questions…
    1. Can I use a cornstarch slurry or maybe tomato paste to thicken the enchilada sauce? I simmered mine for quite a bit and while it tasted fabulous I felt like it wasn’t really thickening up and was too thin.
    2. Is this a freezer friendly dish? I have a friend due with her first baby soon and would love to give her a tray of these to have handy in the freezer. I wasn’t sure if the tortillas would get soggy in the freezer? 

    Thanks so much! Absolutely LOVE your entire blog, I have yet to see someone take as beautiful food pictures as you!

  24. Stacey — April 29, 2016 @ 10:04 am (#)

    Making these tonight but even with much less chilli than suggested the sauces still has a significant kick – I’m quite scared the guests will find them too spicy!

    • Hayley @ Gimme Some Oven — April 29th, 2016 @ 3:38 pm

      We hope everyone enjoyed them Stacey, and that they weren’t too spicy!

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