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. Lillie — January 18, 2016 @ 10:57 am (#)

    I haven’t made this recipe but I do cook.  Looking at the ingredients I am baffled by the comments that the sauce was grainy.  There is nothing that would make it that texture unless you skip the step of cooking the sauce.  It sounds delicious.  I buy enchilada sauce all the time and I like the options of making it gluten free and vegetarian. I can tell you love to cook. Thanks from another foodie.

    • Hayley @ Gimme Some Oven — January 18th, 2016 @ 3:58 pm

      Thank you Lillie, we appreciate that, and we hope you enjoy this recipe if you try it! :)

  2. Nicole Mendelsohn — January 18, 2016 @ 7:42 pm (#)

    I love this recipe! Is there a link that helps determine the caloric intake for us dieters? It’s not on my fitness pal :(

    • Hayley @ Gimme Some Oven — January 18th, 2016 @ 8:47 pm

      Thanks Nicole, we’re glad to hear that! Unfortunately though, we aren’t sure 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!

  3. Emma — January 18, 2016 @ 8:53 pm (#)

    I make a sauce similar ,but I don’t use powder.  I cook and blend New Mexican chili pods.  The powder may make it a bit grainy. 
    New Mexican chilis are the best.

    • Hayley @ Gimme Some Oven — January 19th, 2016 @ 8:09 am

      Thanks for sharing Emma, we like that New Mexican chili idea, and will have to try that instead of powder next time and compare!

  4. David — January 21, 2016 @ 7:27 pm (#)

    I made the sauce and enchiladas tonight for dinner. I didn’t find the sauce grainy at all.

    Thea one problem I did have was not being able to eat more of them. Totally delicious.

    I cooked the onion to GBD (golden brown and delicious). If your palate is slanted to the spicy side, add some hot peppers while simmering the sauce. Cooking the sauce til desidered consistency is key.

    Thanks for the recipe I will make it again.

    • Hayley @ Gimme Some Oven — January 21st, 2016 @ 8:00 pm

      Thanks for sharing David, we’re so glad you enjoyed the sauce and the enchiladas! We love the GBD acronym! ;D

  5. Shannon — January 22, 2016 @ 3:50 pm (#)

    Thought I should tell you… I have been making this recipe for almost a year because I love it so much and I always have the sauce in my freezer (try enchilada spagetti squash!!)
    . It has also become my go-to recipe for the first time I make a new boyfriend supper and it has ALWAYS been a hit, so obviously, thanks!! ;)

    • Hayley @ Gimme Some Oven — January 22nd, 2016 @ 10:10 pm

      Thank you Shannon, we’re so happy you love the recipe, and that spaghetti squash sounds like an awesome addition! :D

  6. Jerri — January 23, 2016 @ 1:07 pm (#)

    I just made these – HUGE hit in my house! Thank you, this is my new ‘go to’ recipe.

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 5:10 pm

      Thanks Jerri, we’re so glad they were a hit! :)

  7. mike — January 23, 2016 @ 3:39 pm (#)

    wait a New Mexican that does not use Green Chile in her chicken enchiladas….
    nice recipe try it with green it hits the spot.

  8. Kim Herron — January 24, 2016 @ 8:21 am (#)

    As I stated in an earlier review, I made these and was going to eat them soon.  I also made the homemade enchilada sauce but did not like it at all. So Inused taco sauce instead. 

    Now that I have eaten these between dinner yesterday and breakfast this morning, I have to say that this recipe is FANTASTIC!   It’s simple, easy and so flavorful.  Thank you!!

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 3:35 pm

      Hi Kim! We’re sorry to hear you didn’t care for the sauce, but we’re glad you enjoyed these enchiladas – thanks for letting us know! :)

  9. Rachel — January 24, 2016 @ 10:21 am (#)

    Can these be made ahead? I was wondering if they would get soggy.

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 5:26 pm

      Hi Rachel, if you want to freeze them, you can. If so, we suggest assembling them without the sauce and cheese, 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). Alternatively you could assemble them in the morning and cover them in the fridge, and then bake them that evening (take them out so they can come to room temperature before baking, or you will just need to bake them longer. We wouldn’t make them more in advance than that though, as we do think they would get soggy. We hope all of this is helpful, and that you enjoy!

  10. Bobbie — January 24, 2016 @ 7:28 pm (#)

    Well it is the best enchilada recipe ever! My family of six loved it and they are all foodies for sure. Easy to make and the sauce was divine.  Can’t wait to make again. I boiled my chicken breast and shredded . 

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:49 am

      Thanks Bobbie, we’re so glad you and your family enjoyed these! :)

  11. Aimee — January 25, 2016 @ 7:31 am (#)

    I have made this recipe twice. I changed a few things. I cooked chicken halves in crock pot than shredded. I used Monterey Jack and Sharp Cheddar cheese.  I also made tortillas from scratch. The first time I made these I used half corn and half flour tortillas.  Last night I just made the enchiladas with flour tortillas. This is an easy and tasty recipe.  The sauce is great!!

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:40 am

      Thanks for sharing Aimee, we’re glad you enjoyed these (and the sauce)! :)

  12. Suge — January 28, 2016 @ 8:30 am (#)

    I just found this site, and tried these last night. They were a big hit with my family. I did alter the sauce for my daughter, but I’ll definitely make these again. Thanks!

    • Hayley @ Gimme Some Oven — January 28th, 2016 @ 8:42 am

      We’re so glad to hear that, thanks for sharing with us! :)

  13. Darlene Stilgenbauer — January 28, 2016 @ 6:03 pm (#)

    I threw a frozen chicken breast in the crock pot this morning. Then I found your recipe for chicken enchiladas. Your sauce recipe was amazing! The entire dish was out of this world! Thank you for sharing:)

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 9:07 am

      Thanks Darlene, we’re so glad you enjoyed them! :D

  14. Deb Schmidt — January 30, 2016 @ 8:32 pm (#)

    This is my new favorite recipe.  Love it!

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 8:47 am

      Thanks Deb, we’re so glad to hear that! :D

  15. Debra Burgess — February 1, 2016 @ 7:06 pm (#)

    Can these be prepared and frozen before baking?

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 9:32 am

      Hi Debra! For freezing, we suggest assembling them without the sauce and cheese, 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). Alternatively you could assemble them in the morning and cover them in the fridge, and then bake them that evening (take them out so they can come to room temperature before baking, or you will just need to bake them longer. We wouldn’t make them more in advance than that though, as we do think they would get soggy. We hope all of this is helpful, and that you enjoy!

  16. vonda — February 2, 2016 @ 4:58 pm (#)

    Truly is best enchiladas and very  simple

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 9:12 pm

      Thank you Vonda! We’re happy you liked these! :)

  17. Brea — February 2, 2016 @ 9:13 pm (#)

    I love this meal!! This was my first time making this dish and EVERYONE (5) was pleased!! The next time I’m definitely going to make the stack enchilada and slow cooker lasagna.. Thanks for such delicious meals!!

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 9:35 pm

      Thank you for sharing with us Brea! We’re so glad you guys enjoyed these! :D

  18. JLaurie — February 4, 2016 @ 4:10 pm (#)

    Will try this today!
    Can’t wait…
    Thank-you!

    • Hayley @ Gimme Some Oven — February 4th, 2016 @ 9:45 pm

      You’re welcome! We hope you enjoy them! :)

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