This post may contain affiliate links. Please read my disclosure policy.
My favorite chicken enchilada recipe is easy to make, customizable with your favorite fillings, and made with my favorite homemade enchilada sauce. It’s always a crowd fave, and perfect for meal prep and freezing too!
Say hello to my all-time favorite chicken enchiladas. ♡
This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it!
For those of you who are new to this recipe, these Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Sooo much better than the canned stuff!
I’m also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I’m at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food (another good reason to make and freeze a second batch ♡). This recipe can also easily be adapted to be gluten-free or customized with your choice of protein, beans or cheese. And if you’d really like to make the prep quick and easy, I’ve included a few additional time-saving shortcuts below too.
Bottom line, these chicken enchiladas have been one of my go-to recipes for years and years, and they are always a hit when we serve them to friends and family. So if you have yet to give this recipe a try, I say that it’s time we make some enchiladas together!
Chicken Enchilada Recipe | 1-Minute Video
The History of Enchiladas
We have the rich food traditions of Mexico to thank for bringing enchiladas to the world. ♡ Historians believe that the origins of enchiladas actually date back to Aztec times, when the tradition of rolling or folding food into corn tortillas is believed to have begun. (The word enchilada is derived from the Spanish verb enchilar, which means “to season with chili.”)
In the centuries and decades since, dozens of different varieties of enchiladas have become traditional in different regions around Mexico, as well as in various nearby countries in Latin America (such as Costa Rica, Honduras, Nicaragua and Guatemala). And of course, they have also become wildly popular in the United States as well, especially in New Mexican and Tex-Mex cuisine.
This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce. But if you are looking to try authentic Mexican-style chicken enchiladas, I would encourage you to consider this traditional recipe. So many delicious enchilada recipes to try!
Chicken Enchilada Ingredients
Before we get to the full recipe below for how to make chicken enchiladas, here are a few notes about the ingredients you will need to make this easy chicken enchilada recipe…
Chicken: I typically sauté diced boneless skinless chicken breasts for the enchilada filling. But feel free to use pre-cooked chicken (such as a shredded rotisserie or any leftover diced/shredded baked chicken) if you would like to save some prep time.
Onion and diced green chiles: White, yellow or red onion will work for the enchilada filling sauté. Then I always like to add in a can of diced green chiles too for extra flavor.
Beans: I typically add a can of black beans or pinto beans to the filling for extra protein. But white beans, lentils or chickpeas would also work well here.
Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, just about any style of tortillas will work in this recipe.
Cheese: I most often use either Asadero, Pepper Jack, or a Mexican-blend of shredded cheese for these enchiladas. But feel free to use any type of shredded cheese that you love best.
Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
Enchilada sauce: Finally, you can use any type of enchilada sauce that you prefer for this recipe, but I highly recommend using my favorite homemade enchilada sauce! It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas. It’s made with simple ingredients that you likely already have in your pantry (oil, flour, a handful of spices, and chicken stock). But most importantly, it’s incredibly delicious and tastes a million times better than the store-bought canned stuff. Thousands of our readers have made and loved it over the years, so I highly recommend giving it a try!
Chicken Enchilada Recipe Variations
As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however you would like! For example, feel free to…
Use corn tortillas: To make Mexican-style enchiladas, use corn tortillas (homemade or store-bought) in place of flour tortillas. Since corn tortillas are typically smaller, you will likely need to use nearly double the quantity of tortillas. (Just arrange them in the pan however you’d like.) Then to bring out that toasty corn flavor and prevent the corn tortillas from tearing, I recommend either flash-frying the tortillas for about 10 seconds per side in a skillet that has been lightly drizzled with oil. Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.
Use green enchilada sauce: Instead of red enchilada sauce, try making green chicken enchiladas with my homemade green enchilada sauce recipe. It’s also very simple to make and brings the most delicious savory green chile flavor to this dish.
Use a different protein: I most often make these enchiladas with chicken, but they would also be delicious with ground or shredded beef, shredded pork (especially carnitas), shrimp, or any other protein that you prefer.
Use different beans: As I mentioned above, white beans, lentils or chickpeas would also work well here in place of pinto or black beans.
Make vegetarian enchiladas: To make these vegetarian enchiladas, simply omit the chicken and replace it with veggies (such as roasted cauliflower, zucchini, bell peppers, etc), extra beans, or any other vegetarian fillings you prefer. To make vegan enchiladas, use a vegetarian filling as well as vegan cheese.
Make gluten-free enchiladas: To make gluten-free enchiladas, use gluten-free corn or flour tortillas. And also be sure to use a 1-for-1 gluten-free flour blend (in place of all-purpose flour) in the homemade enchilada sauce recipe.
What To Serve With Chicken Enchiladas
Looking for some recommendations for side dishes to round out your meal? Feel free to check out our Mexican recipe archives for inspiration, or consider some of these favorite recipes…
Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.
Great recipe! I halved the chili powder in the sauce. I doubled the sauce and used half to braise the chicken in (to flavor the chicken). Instead of beans I added red and green peppers and fried them up with the onions. I added the cooked braised chicken to the veggies in the frying pan to combine the flavors. I served with sour cream and extra sauce on the side. Incredible!!
I wish I could insert a picture here! Not only tasted amazing, they looked fantastic! Didn’t have enough for everyone to have seconds so they asked me to make them again the next night. I still had some chicken, but only enough for four, so I cooked up some ground beef and made four more… still SO good!
This recipe has become a household favorite! I tried pre-cooking the chicken and shredding it before adding to the sauted onions and it creates a fantastic texture. We also use the leftovers for breakfast and toss a fried egg on top. Soooo good!!! Thank you for sharing!!
I love this recipe! I never have green chiles but had tomato and diced chiles in a can on hand. They are sooooo good. My impossible to please husband even loves them. Thank you!
These were excellent and very easy to make. The enchilada sauce is indeed excellent and doesn’t have that weird canned or bottled taste. Will certainly become a family favorite.
Wow! I made Chicken enchilada’s for the first time and was so nervous I was gonna mess it up but this recipe was amazing!! I was so impressed and can’t wait to make these again!
I followed the recipe exactly I made the sauce the night before I Did the oven baked chicken in the morning put it all together in the oven an hour before dinner turned out great Oh I wanted are something for Cinco de Mayo and it was perfect. thank you so much for the recipe
… made these yesterday cinco de Mayo May 5, 2020 and shared with my son and daughter-in-law. Loved them. Had to substitute with chicken thighs and corn tortillas. The enchilada sauce absolutely makes this dish the best! Thank you for posting this recipe! I definitely will make it again!
Thank you. My family loved this. I am not a fancy cook and we usually order this but it’s way too expensive for us now. I am so glad I found this recipe. We made one modification- 1 1/2 T of chili powder and it was perfect for my kids. I’ll try two next time though. We tipped it with cilantro, green onion and avocado. The enchilada sauce smelled like my favorite restaurant and my 13 yo asked for it to go in the permanent rotation. Love love love.
Awesome recipe thank you so much!! My fiancé could not stop raving about the taste of these … I made these with your homemade enchilada sauce which was so easy and tasty. I used boiled chicken Breasts that I thereafter shredded instead of the chunks Since I was craving shredded consistency and had them time to boil (30 min). Little tip in case anyone else ends up boiling their chicken as well, I used the stock from that (I boiled the chicken along with spices and chopped onion) in the enchilada sauce. Thanks soooo much for this recipe ! I doubled the sauce recipe since we are sauce lovers, used 4 chicken breasts and ended up with 10 enchiladas. Made 6 of them at the time and froze 4 for a delicious indulgent dinner on a busy weeknight. Thank you so much again!!! Also your spinach artichoke dip is a staple in my household !!
I give this recipe 3 stars. It turned out great however it bothers me that you give absolutely no information about over temp, ingredient amounts, etc. A well written recipe for others to follow has this info. I was disappointed about that part but made it anyways guessing on everything. Luckily I know my way around a kitchen and was successful.
Made these over the weekend for my boyfriend who loves enchiladas and they were a hit! I followed the recipe for the enchilada sauce exactly as written – had a tough time getting it to thicken until I removed it from the heat completely and left it on the stove to sit for about 30 mins. The homemade sauce makes all the difference! I made the sauce earlier in the day so I cooked the chunks of chicken with a few spoonfuls of the sauce (before it was really thick) in my slow cooker on low for 4 hours. This made the chicken really flavorful and easy to shred before putting it in the tortilla. We added refried beans to our filling (just used canned refried beans cooked down with a spoonful of sour cream to make it taste not so blah). I hit the enchiladas under the broiler for a couple of minutes at the end to make the cheese golden brown. Topped with guacamole and sour cream. My boyfriend raved all night about them and wanted the leftovers for dinner the next day! This was such an uncomplicated recipe… a keeper to add to my usual rotation for sure! Thank you!
Where is the nutritional information? Calories carbs etc – cannot seem to locate it and myfitness believes the recipes import shows this to be over 600 calories per serving – seems high
The sauce really does make it taste better, but Question; why not simmer the Cooked chicken and beans in the sauce for a little while before filling? That’s what I do anyway
Besides a few fundamental differences in style, we liked your Chicken Enchiladas. You learned from a classmate from New Mexico and I learned from a friend’s Mom in San Antonio, TX. The recipe is easy to make, but I did venture off the path a bit. I smoked a chicken a few days before and had just over 1 1/2 lbs of leftover meat which went into the recipe. I also used white corn tortillas, which are smaller and I ended up using 20 since I had so much chicken. Making double the sauce recipe, that part worked out fine. The black beans were a surprise but tasty, not distracting. I’ll make these again and try to stay closer to the original recipe.
These were amazing! The family could not get enough of these. I had to make 2 batches.
I had never made enchiladas before so this was a crowd pleaser right out of the gate. I substituted the green chiles with poblano peppers and that was good too.
Recipe was easy enough, but there was not nearly enough enchilada sauce. I would double. You will have some extra but it’s better than getting to the end and not having enough for the top of the enchiladas. I ended up having to use a mild salsa on the top.
Jen Olson —
I guess its your own preference, but I’ve made this at least a dozen times and I always end up with extra sauce from the home made recipe!
These are a new staple in our house! My husband said they were legendary! I love all your recipes and they have really helped to keep the meals fresh and fun during this challenging time!
I made this along with the homemade enchilada sauce by this author, and both were so amazing. I made them, following the recipe exactly, and I wouldn’t change a thing. YUM!
Delicious. I used also some cummin, cayenne and coriander for feeling. As cheese I used grated cheddar and mozzarella. Served with homemade guacamole and tzatziki sauce.
I couldn’t find any American-style chili. For this purpose I used a mixture of mild pepper powder and smoked pepper powder. The sauce taste was good, but with the right chilli it would probably be much better.
I made this recipe yesterday and it was as good as I hoped it would be. Enchilada sauce was easy to make and delicious! This will be a keeper for my family. I will definitely double the enchilada sauce next time to save for another day. The (sauce) recipe was the perfect amount. I made 5 large enchiladas with sauce inside and on top and the amount was just about perfect. Only a couple of tablespoons left over.
In terms of the chili powder, I’m in Canada and used our standard chili powder found in regular grocery stores. Had good heat, but not too much. I didn’t have green chilies on hand so used chopped up pickled jalapenos and it worked well. Topped ours with onions, avocado, cilantro and a mixture of sour cream & plain greek yogurt.
Thanks for the recipe!
Absolutely wonderful! Havent had good homemade enchiladas since before my mom passed and this was absolutely fantastic! Will definitely make again and again. I did three pans one with chicken, one with beef, and one with some pulled pork. Followed the recipe to a t just subbed the meat. All delicious!
Great recipe-thank you! I did change the chicken cooking method. I cooked the chicken breasts in a crockpot, placing a sliced onion on the bottom, then 2 chicken breasts, a can of green chilies, and enough chicken broth to cover the breasts (2-3 cups). When the chicken was done, I shredded it. In #3 of the instructions after the onion is sauted, I added the shredded chicken, green chilies, salt, pepper and black beans at the same time and stirred until evenly combined.
I used your Red Enchilada Sauce – super!!
Made this tonight and it was amazing ? for some reason i couldn’t get the sauce to thicken but that is 100% due to my cooking skills ! Will try different things to get it right next time. The family loved it- for sure going to make it again and again.
Thanks for the recipe!!
These were SO good! Simple enough for me to make easily, but a great way to spice up the typical weeknight tacos, pasta, pizza, repeat. Can’t wait to make them again.
This is amazing! I’ve never made homemade Enchilada sauce. It’s sooo easy, you have to do it. It’s so good! What an overall easy recipe and one of the best I’ve tried in a long time. Absolutley keeping this one.
Sauce was terrific- I doubled the sauce recipe as per other posted recommendations. I used large flour tortillas and my husband said it was too “doughy.” Has anyone used corn tortillas with a better outcome? We loved the flavors, just not the doughy consistency of the flour tortillas. Thanks.
Leigh Leonard —
I’ve tried both corn and flour. The corn doesn’t hold up near as well but has a better, less doughy result. I also used the ‘small’ corn tortillas and prefer those as well.
This is a delishious recipe and an easy and quick dish to make with simple ingriedients. Had a massive compliment from a Mexican friend who didnt believe I made this myself. I highly recomend this. Yum yum…..????
Was absolutely delicious! Followed the recipe other than the beans as we don’t care for them. Used pre cooked shredded chicken that I had on hand and they turned out sooo scrumptious! I used corn tortillas as we prefer that over flour tortillas which to us tasted more like a flauta, which was also delicious but didn’t taste as authentic as corn tortilla enchiladas. Sure they don’t roll as easy and fall apart a little but truly yummy!!!
This recipe is amazing!! I didn’t have any green chiles so I substituted with some sweet orange pepper and a tiny bit of jarred hot peppers. The rest of the recipe I followed exactly. I’ve made this recipe a couple of times and both times amazing! Definitely have this saved for the future.
*It’s true* The enchilada sauce from scratch is absolutely delicious!
Very tasty, a great recipe. Topped with green onions, and served with sour cream and a simple arugula and avocado salad. Only change I made was to roast the chicken breasts in the oven with olive oil, salt and pepper (30 minutes at 350). When they cooled I diced them and added to the cooked onion / green chili / black bean mixture. For people not in America in search of an American-style chili powder, there are various recipes online. It is a mixture of some widely available spices.
Can you please post how to make this recipe with precooked rotisserie chicken. On previous comments you mentioned that the instructions are in the notes section, but I can’t find it. Thank you.
Great recipe! I halved the chili powder in the sauce. I doubled the sauce and used half to braise the chicken in (to flavor the chicken). Instead of beans I added red and green peppers and fried them up with the onions. I added the cooked braised chicken to the veggies in the frying pan to combine the flavors. I served with sour cream and extra sauce on the side. Incredible!!
I wish I could insert a picture here! Not only tasted amazing, they looked fantastic! Didn’t have enough for everyone to have seconds so they asked me to make them again the next night. I still had some chicken, but only enough for four, so I cooked up some ground beef and made four more… still SO good!
This recipe has become a household favorite! I tried pre-cooking the chicken and shredding it before adding to the sauted onions and it creates a fantastic texture. We also use the leftovers for breakfast and toss a fried egg on top. Soooo good!!! Thank you for sharing!!
Excellent website!!! Can I make this dish with Costco rotisserie chicken?
I made them last week- best I have ever had. This will be my go-to recipe from now on.
These are delicious. Just perfect!!!! The enchilada sauce is so easy and really makes the dish special
You weren’t kidding. These really were the best chicken enchiladas EVER! I will definitely be putting these into regular rotation.
I love this recipe! I never have green chiles but had tomato and diced chiles in a can on hand. They are sooooo good. My impossible to please husband even loves them. Thank you!
Awesome!! Thank you!!!
These were excellent and very easy to make. The enchilada sauce is indeed excellent and doesn’t have that weird canned or bottled taste. Will certainly become a family favorite.
Wow! I made Chicken enchilada’s for the first time and was so nervous I was gonna mess it up but this recipe was amazing!! I was so impressed and can’t wait to make these again!
I followed the recipe exactly I made the sauce the night before I Did the oven baked chicken in the morning put it all together in the oven an hour before dinner turned out great Oh I wanted are something for Cinco de Mayo and it was perfect. thank you so much for the recipe
… made these yesterday cinco de Mayo May 5, 2020 and shared with my son and daughter-in-law. Loved them. Had to substitute with chicken thighs and corn tortillas. The enchilada sauce absolutely makes this dish the best! Thank you for posting this recipe! I definitely will make it again!
These enchiladas (and the sauce) were awesome! Super easy to make and were a huge hit for my Cinco de Maya get together! Thanks!
Thank you. My family loved this. I am not a fancy cook and we usually order this but it’s way too expensive for us now. I am so glad I found this recipe. We made one modification- 1 1/2 T of chili powder and it was perfect for my kids. I’ll try two next time though. We tipped it with cilantro, green onion and avocado. The enchilada sauce smelled like my favorite restaurant and my 13 yo asked for it to go in the permanent rotation. Love love love.
This is a great recipe! I will definitely make it again and I wouldn’t change a thing!
This is such an easy recipe and so delicious! My kids ask for it all the time so it is on regular rotation at our house!!
The most amazing recipe I have ever made in my life. WOW!
Awesome recipe thank you so much!! My fiancé could not stop raving about the taste of these … I made these with your homemade enchilada sauce which was so easy and tasty. I used boiled chicken Breasts that I thereafter shredded instead of the chunks Since I was craving shredded consistency and had them time to boil (30 min). Little tip in case anyone else ends up boiling their chicken as well, I used the stock from that (I boiled the chicken along with spices and chopped onion) in the enchilada sauce. Thanks soooo much for this recipe ! I doubled the sauce recipe since we are sauce lovers, used 4 chicken breasts and ended up with 10 enchiladas. Made 6 of them at the time and froze 4 for a delicious indulgent dinner on a busy weeknight. Thank you so much again!!! Also your spinach artichoke dip is a staple in my household !!
I had to add flavour to this recipe, why did you not put garlic in it? This is not an attack, but a genuine question. Cheers.
I give this recipe 3 stars. It turned out great however it bothers me that you give absolutely no information about over temp, ingredient amounts, etc. A well written recipe for others to follow has this info. I was disappointed about that part but made it anyways guessing on everything. Luckily I know my way around a kitchen and was successful.
Made these over the weekend for my boyfriend who loves enchiladas and they were a hit! I followed the recipe for the enchilada sauce exactly as written – had a tough time getting it to thicken until I removed it from the heat completely and left it on the stove to sit for about 30 mins. The homemade sauce makes all the difference! I made the sauce earlier in the day so I cooked the chunks of chicken with a few spoonfuls of the sauce (before it was really thick) in my slow cooker on low for 4 hours. This made the chicken really flavorful and easy to shred before putting it in the tortilla. We added refried beans to our filling (just used canned refried beans cooked down with a spoonful of sour cream to make it taste not so blah). I hit the enchiladas under the broiler for a couple of minutes at the end to make the cheese golden brown. Topped with guacamole and sour cream. My boyfriend raved all night about them and wanted the leftovers for dinner the next day! This was such an uncomplicated recipe… a keeper to add to my usual rotation for sure! Thank you!
Easy to make. 100 times better than from a box. Delicious ?
Where is the nutritional information? Calories carbs etc – cannot seem to locate it and myfitness believes the recipes import shows this to be over 600 calories per serving – seems high
The sauce really does make it taste better, but Question; why not simmer the Cooked chicken and beans in the sauce for a little while before filling? That’s what I do anyway
Besides a few fundamental differences in style, we liked your Chicken Enchiladas. You learned from a classmate from New Mexico and I learned from a friend’s Mom in San Antonio, TX. The recipe is easy to make, but I did venture off the path a bit. I smoked a chicken a few days before and had just over 1 1/2 lbs of leftover meat which went into the recipe. I also used white corn tortillas, which are smaller and I ended up using 20 since I had so much chicken. Making double the sauce recipe, that part worked out fine. The black beans were a surprise but tasty, not distracting. I’ll make these again and try to stay closer to the original recipe.
These were amazing! The family could not get enough of these. I had to make 2 batches.
I had never made enchiladas before so this was a crowd pleaser right out of the gate. I substituted the green chiles with poblano peppers and that was good too.
Wow! Fantastic , thanks for the recipe. This was the first time I’ve made these and they were a big hit!
Awesome recipe, thanks! I doubled and froze a batch. Can you please tell me how best to reheat from frozen? Thanks in advance!!!
Recipe was easy enough, but there was not nearly enough enchilada sauce. I would double. You will have some extra but it’s better than getting to the end and not having enough for the top of the enchiladas. I ended up having to use a mild salsa on the top.
I guess its your own preference, but I’ve made this at least a dozen times and I always end up with extra sauce from the home made recipe!
These are a new staple in our house! My husband said they were legendary! I love all your recipes and they have really helped to keep the meals fresh and fun during this challenging time!
I made this along with the homemade enchilada sauce by this author, and both were so amazing. I made them, following the recipe exactly, and I wouldn’t change a thing. YUM!
Going to try this, but — top of recipe says 45 min. cook time, body of recipe says bake uncovered 20 min. Could you clarify?
Thanks!
Time to cook chicken, plus time to bake subsequent. It’s a total cook time.
Delicious. I used also some cummin, cayenne and coriander for feeling. As cheese I used grated cheddar and mozzarella. Served with homemade guacamole and tzatziki sauce.
I couldn’t find any American-style chili. For this purpose I used a mixture of mild pepper powder and smoked pepper powder. The sauce taste was good, but with the right chilli it would probably be much better.
Tzatziki sauce with enchiladas???
I made this recipe yesterday and it was as good as I hoped it would be. Enchilada sauce was easy to make and delicious! This will be a keeper for my family. I will definitely double the enchilada sauce next time to save for another day. The (sauce) recipe was the perfect amount. I made 5 large enchiladas with sauce inside and on top and the amount was just about perfect. Only a couple of tablespoons left over.
In terms of the chili powder, I’m in Canada and used our standard chili powder found in regular grocery stores. Had good heat, but not too much. I didn’t have green chilies on hand so used chopped up pickled jalapenos and it worked well. Topped ours with onions, avocado, cilantro and a mixture of sour cream & plain greek yogurt.
Thanks for the recipe!
So good!! The flour tortillas were a game changer. Would 100% make again
Absolutely wonderful! Havent had good homemade enchiladas since before my mom passed and this was absolutely fantastic! Will definitely make again and again. I did three pans one with chicken, one with beef, and one with some pulled pork. Followed the recipe to a t just subbed the meat. All delicious!
Great recipe-thank you! I did change the chicken cooking method. I cooked the chicken breasts in a crockpot, placing a sliced onion on the bottom, then 2 chicken breasts, a can of green chilies, and enough chicken broth to cover the breasts (2-3 cups). When the chicken was done, I shredded it. In #3 of the instructions after the onion is sauted, I added the shredded chicken, green chilies, salt, pepper and black beans at the same time and stirred until evenly combined.
I used your Red Enchilada Sauce – super!!
Made this tonight and it was amazing ? for some reason i couldn’t get the sauce to thicken but that is 100% due to my cooking skills ! Will try different things to get it right next time. The family loved it- for sure going to make it again and again.
Thanks for the recipe!!
These were SO good! Simple enough for me to make easily, but a great way to spice up the typical weeknight tacos, pasta, pizza, repeat. Can’t wait to make them again.
Made this with the cilantro plus crushed red pepper on top yummy ?, can’t post pic looks awesome too!
Hi, excited to make this. Can I make during the day and cook later in the evening? Or will it get soggy?
Thanks,
Sarah
Could you make this a day in advance? Would you just assemble the enchiladas and then put them in the fridge until ready to bake?
This is amazing! I’ve never made homemade Enchilada sauce. It’s sooo easy, you have to do it. It’s so good! What an overall easy recipe and one of the best I’ve tried in a long time. Absolutley keeping this one.
Yeah man…these were FIRE! Followed recipe exactly!
Sauce was terrific- I doubled the sauce recipe as per other posted recommendations. I used large flour tortillas and my husband said it was too “doughy.” Has anyone used corn tortillas with a better outcome? We loved the flavors, just not the doughy consistency of the flour tortillas. Thanks.
I’ve tried both corn and flour. The corn doesn’t hold up near as well but has a better, less doughy result. I also used the ‘small’ corn tortillas and prefer those as well.
This is a delishious recipe and an easy and quick dish to make with simple ingriedients. Had a massive compliment from a Mexican friend who didnt believe I made this myself. I highly recomend this. Yum yum…..????
Was absolutely delicious! Followed the recipe other than the beans as we don’t care for them. Used pre cooked shredded chicken that I had on hand and they turned out sooo scrumptious! I used corn tortillas as we prefer that over flour tortillas which to us tasted more like a flauta, which was also delicious but didn’t taste as authentic as corn tortilla enchiladas. Sure they don’t roll as easy and fall apart a little but truly yummy!!!
This recipe is amazing!! I didn’t have any green chiles so I substituted with some sweet orange pepper and a tiny bit of jarred hot peppers. The rest of the recipe I followed exactly. I’ve made this recipe a couple of times and both times amazing! Definitely have this saved for the future.
*It’s true* The enchilada sauce from scratch is absolutely delicious!
Very tasty, a great recipe. Topped with green onions, and served with sour cream and a simple arugula and avocado salad. Only change I made was to roast the chicken breasts in the oven with olive oil, salt and pepper (30 minutes at 350). When they cooled I diced them and added to the cooked onion / green chili / black bean mixture. For people not in America in search of an American-style chili powder, there are various recipes online. It is a mixture of some widely available spices.
Can you please post how to make this recipe with precooked rotisserie chicken. On previous comments you mentioned that the instructions are in the notes section, but I can’t find it. Thank you.