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.
Delicious & easy to make ! –
A crowd pleaser ever time!
Thanks, Monica — we’re glad you enjoy them! :)
Ew! Flour tortillas?! No. What you got her are some “wet burritos”. Corn tortillas. Only corn for enchiladas.
Feel free to use corn if you prefer! :)
Yummy! Thanks goodness for your sauce recipe as the can I bought tasted bitter and like metal so I couldn’t use it. Whipped it up and sauced away and boom best enchiladas Eva thasks!
We’re so happy you enjoyed the sauce and the enchiladas, Claire! :)
I am trying to make these and freeze them. Do they freeze & reheat well. Any suggestions please.
Preparing some meals so my daughter in law can just reheat.
Thank you, Rose
Hi Rose! Yes, you can freeze these. 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!
It is exactly what it says it is. The best I have ever made, and eaten. My wife brags about it as well as do I. I made it twice, and she made it once. We will be having this dish at least once every two weeks. Thank you for this wonderful dish, we will be looking for more recipes to try.
Thanks for your sweet comment, Mark — we’re so happy to hear you and your wife enjoy these! :)
Bake at what temperature?
Hi Timothy, it states in the recipe instructions. Bake at 350.
What do you recommend for making in the AM and baking at night? Thank you so much.
We think that should probably be fine (we just wouldn’t prepare them too, too far in advance, or they could get soggy). We hope you enjoy! :)
First of all, everything I make comes from this website! You guys are the BEST! I am making these enchiladas again for some friends but I am using pre-cooked chicken this time. How many cups do you estimate I will need? Or do I just go with however much I think will be needed? Thanks!!!
Thanks for your sweet words, Keryn! :) We’d say between 2-3 cups. We hope you and your friends enjoy!
I made these last night using corn tortillas. Although I doubled the sauce, it was still almost not enough. I had unexpected company and was leery of serving an untried recipe, but I was well into the preparation of it for dinner for my husband and myself, so I decided to go ahead and serve it. It was a little labor intensive, but so worth it. My guests and my husband all agreed that they were the best enchiladas they’ve ever had, at any place, at any time. I believe the sauce was what made them so good. I made the sauce a day ahead which I think allowed it to thicken up and smoothen. I pressure cooked the chicken (a mixture of breasts and thighs) with some of the enchilada sauce and water, then shredded it and added it to the onions and chilies. I was able to make 12 enchiladas. It’s definitely a keeper recipe.
Thanks for sharing with us, Elaine, and for giving both the sauce and the enchiladas a try! We’re so glad they were a hit wit your guests! :)
Slight variation. I slow cooked the chicken in a crock pot with the sauce.
Awesome! We hope you enjoyed them! :)
These are delicious! Wondering if I could also make these in a crockpot. Any suggestions?
Thanks, Ashley! We haven’t tried this particular recipe in a crockpot before, but there definitely are enchilada recipes out there that are made in the crockpot, so you could consult one of those. We hope this helps!
Look delicious ive made these very close to yours no black bean but i use corn instead of flour. But im goibg tovtry these and make your sauce sound awesome. Thank you so much.
Thank you, Helen — we hope you enjoy these! :)
Great Recipe but I added some other ingredients into the Enchilada Sauce, although Ali’s recipe is great base one can improvise on. I added a 1/2 can of tomato paste and a bit of brown sugar to cut out the bitterness. Also had to add a little more flour (corn starch did the trick) to get the thickness I desired.
As for the filling, I couldn’t be bothered with assembling the ingredients step by step so all enchilada fill ingredients were cooked together, adding a bit green pepper and garlic to the mix, ensuring the liquid this creates was cooked off (so that the enchiladas don’t get soggy). Great recipe base Ali, thank you for the info!
Thanks for sharing with us, Linda — we’re glad you enjoyed these and that’s great that you adapted the sauce to your liking! :)
This wasn’t the first time I’ve made enchiladas, which our family loves, but this recipe was not one I’d ever use again. It tasted so bland and boring, and when you look at the recipe this makes sense because chicken and onion and green chilis with salt and pepper is hardly an enchilada, black beans or not. Then the special sauce like “gold” tasted like chili powder soup. We had to doctor our finished enchiladas with green onions, cilantro (recipe says this was optional but its a necessity for any flavor) fresh lime juice, and serve with sour cream and salsa over mexican rice. So it ended up being more like a burrito.
This was SO strange considering all the amazing reviews. Although we prefer to eat homemade, even the Old El Paso recipes are much better than this one.
We appreciate your feedback, Jenny, and we’re sorry to hear you didn’t care for this.
Hi from Norway!!
Made the saice tonight and will make the meal tomorrow! So excited!! The sauce was awesome!!
Can i use corn tortillas?? Or is weat the best option??
Thank you so much!!
Hi Charlotte! You can definitely use corn tortillas for this if you prefer. We hope you enjoyed the sauce and the enchiladas! :)
This is on HEAVY rotation in my house! Thanks for the ?? recipe! We add a bag of organic spinach to it too in order to get our greens in. Highly recommend. Thanks again! So yum.
We’re so glad to hear that, Steph! :)
Hi there! I saw your previous reply to someone regarding how you suggest freezing this awesome recipe!
This may be a dumb questions (I’m new to freezing meals and trying to get into more of a habit of it so we can benefit LONGER from deliciousness that we cook in our home!) but when you say:
“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).”
Do you mean I can put them straight into the over from the freezer or is it necessary to defrost them for some period first?? And what temperature would you recommend?
Thanks SO much for clarifying!
Hi Eliza, that’s not a dumb question at all! Yes, you can put these directly in the oven from the freezer, and 350 should be fine. We hope you enjoy!
Delicious. Will definitely make again.
We’re glad you enjoyed them, Kevin!
Don’t know what I did wrong with the red sauce, but I could not get it to thicken up. I made 2 batches . The first was too ‘strong’ with 4 T chili powder so I made another one using only 2T. I cooked it longer than required and it was never thick, very runny. Could I have added more flour in the beginning? I know you said colors would vary, but it was a dark brown, nothing like your picture, which looked more like spaghetti sauce to me. Thoughts?
We’re sorry you had trouble with this, Robin! :( Sometimes we find we need to cook the sauce a bit longer and at a higher heat to get it to thicken up even more. And the type of chili powder you use really does affect the color of the sauce. Ours was actually browner than it looks in the photo (the light made it look redder when we shot those pics). Some people do like adding tomato sauce or tomato paste to this recipe and that would definitely make it redder, so you’re welcome to give that a try next time if you like!
Wow! Absolutely loved these. Didn’t have black beans so substituted kidney beans. Still awesome. 100% better than the bland so-called “Mexican Food” in our local restaurants.
We’re so glad to hear that, Jean — thanks for giving them a try! :)
By far, the best chicken enchiladas I have ever made. I’ve made them so many times, and I’m making them again next Friday! Thanks for a fantastic recipe!
We’re so happy you loved them, Liz!
I made these with leftover Thanksgiving turkey and they turned out really good. I fought the urge to add cayenne (I relish spicy food) and made the sauce as instructed. The sauce, for my tastes, was extremely mild. So, I added minced Jalapenos to the filling and they were still very mild. I ended up dousing the finished product in my favorite hot sauce and they were delicious. I also used corn instead of flour tortillas (my daughter is gluten-free). Use this recipe if you like a very mild spice level and prefer to make your own sauce over store bought with minimal effort.
We’re so glad you enjoyed these, Mark! :)
hi…i made these enchiladas tonight for the first time…was also the first time i have ever tried to make enchiladas…i made the sauce yesterday…i used masa marina for the flour…the sauce took a bit longer t thicken, at a bit higher temperature as well…took nearly 30 minutes to thicken…and then today, i made the enchiladas…i didnt add enough cheese inside, but thats ok…i just put more cheese on top; the thing is…’large flour tortillas’…are too large !…they dont fit in a 9×12 bake pan…large tortillas are burrito sized…i think i should have used soft tape sized…but overall, these were delicious…
i even have some friends on line, and every saturday, we choose a recipe from…anywhere…and then we all cook it and share experiences…so…tonight was enchilada night !
will definitely be making these again !
Thanks for sharing with us, Pete — we’re so happy you enjoyed the sauce and the enchiladas! We appreciate you giving the recipes a try! :)
Made this and my familhy loved it but I made a modification for celiac people. My children are celiac and loved your home made red sauce. To make it perfect for my celiac children I shredded corn tortillas then layered your ingredients with the exception of corn tortillas and a little more heavy handed on the cilantro. I also layered the red sauce on each level. My family loved it and went back for second and thirds. Thank you!!! That is difficult to achieve with my family!!! So yummy!!! It’s a new fan favorite!!!
Awesome, so glad you enjoyed it! :)
Made these enchiladas last night and they are FANTASTIC! The homemade sauce was easy and yummy! Directions were easy to follow and best of all, there were very few dishes to wash afterwards. My daughter can be very choosy with what she likes to eat, and she wanted them for dinner after eating them for lunch! Thanks for the recipe – I’ll be making it again for sure :)
Thanks for sharing, Elaine — we’re so happy you and your daughter enjoyed the sauce and the enchiladas! :)
I absolutely love this recipe. My husband doesn’t like Mexican food and he actually loves this and helps me make it. If you have any more Mexican food recipes that you can give me I would love hearing from you. Thanks. Merry Christmas
We’re glad to hear you and your husband enjoy these, Jamie! :)
I made these for my husband and they were a hit. I had never made enchiladas before so I was a little nervous. They definitely need a teaspoon or two of cayenne pepper added when making the sauce, if you want a kick. We will be making these again!
Thanks for sharing with us, Carey — we’re so glad you and your husband enjoyed them!
I’ve made these before with Corn tortillas. Simple & satisfying. But using flour tortillas isn’t really an enchilada. What you have here is baked soft tacos or skinny burritos. Lol just sayin’
Love this recipe! I’m looking to make it ahead of time and freeze it (trying to get the freezer stocked since I have a little one in the house). What changes would I make to the cook time?
Hi Charlotte! 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!
the absolutely best chicken enchiladas ever! and I use only YOUR recipe for enchilada sauce. always have to end up making twice as many so everyone is happy. thank you for the great recipes.
Thank you so much, we’re so happy you loved them!
I made these tonight but made a couple of changes. I also increased the recipe as I am feeding a family of 8. I put six chicken breast in a crockpot. I poured some salsa and green chilis on top. I cooked them on high for two hours. The chicken remains moist and a fork shreds the meat flawlessly. I then add a can of cream of chicken to add flavor and let the chicken sit in the crockpot on warm for 10 minutes. I put some enchilada sauce on the bottom of the dish and formed my enchiladas and placed them in the pan. I omitted the black beans, and I also used Monterrey jack cheese instead as it goes perfect with chicken. I put a liberal amount of enchilada sauce and cheese on top. I also then topped them with a little cilantro and a small bit of mint. I also cooked them at 300° for 25 minutes, and it allowed the tortillas to absorb the enchilada sauce without the ends of the tortillas being dry. All six of my children and my husband devoured two full pans of them. I also made homemade Mexican rice with corn to go on the side. A simple and tasty meal, that is quick to make.
Thanks for sharing with us, Lyndsey — we think your change sound great and we’re glad you and your family enjoyed these!
I’ve used this several times and I appreciate it. I actually boil my bone in chicken breasts in seasoned water and then shred it and use that broth for the sauce. If I need to, I add a bit of bouillon and then I have fresh and moist chicken and no boxed broth. I appreciate this because real enchilada sauce shouldn’t use tomato sauce. Thank you so much!
Thanks, Sayuri — we’re glad you enjoy the sauce and the enchiladas! :)
Sorry for the last email,my computer is giving me major issues I would like to print these two recipes but can’t find the print button.Would you point me in the right direction please…….thank-you
Hi Delcie — if you scroll down to the recipe box, you’ll see a little “print” icon right underneath the small, round photo of the recipe (in the upper righthand corner of the recipe box).
Have you tried making ahead and keeping refrigerated until next day? or make ahead and feezing?
Hi Sharon! We haven’t, but we think that would be fine for most of the day, but any longer and it might get soggy or dried out. 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!
This is a good recipe for chicken enchiladas. Not the best I’ve had, but good. I dont use flour tortillas for enchiladas, so I substitute corn because I like them better for this dish and you will never find a flour tortilla enchilada anywhere in Mexico…they just don’t do that. Its considered a huge no no, but I think if that’s what you like, then that’s what you should do.
I lightly toast both sides of the tortillas on my comal, or cast iron skillet if you don’t have one, until they looked slightly charred and bubble up a little, which adds tons of flavor. You can fry them in a little bit of oil if you want but it’s really not necessary if you don’t want the extra calories. Then I dip them in the enchilada sauce before filling and rolling them. I’m also not a huge fan of enchilada sauce make from only chili powder so after dry toasting the chili powder and flour in my skillet for a few minutes, I add a can of tomato sauce, then add the chicken stock and seasonings. I let that simmer for about 20 minutes or so until it thickens to the desired consistency. This is a personal preference but I really feel it makes a better sauce and I get tons of compliments whenever I make it. I also love to garnish the top of each enchilada with a dollop of sour cream and sliced fresh green onions after they’re baked and before serving. Again, not traditional but oh, so good!
We appreciate your feedback, Vickie, and we like your suggestion of dry toasting the chili powder!
My family loves these. Really hits the perfect note, plus it is quick and easy. I make my own chili powder using Alton Brown’s recipe, and usually a homemade chicken broth.
We’re so glad to hear that, Helen! :)
The sauce is unbelievably good! Love that does not have the tomato sauce. Tastes like the authentic sauce one gets in a Mexican restaurant. Will be using it on your chicken enchiladas later for dinner. Agree with another post that you could eat the sauce right out of the bowl. Wonder if it would work on nochos and cheese?
So glad you like the sauce! And yep, I’ve used it on nachos here! https://www.gimmesomeoven.com/chicken-enchilada-nachos-recipe/
I just made this with canned enchilada sauce. It was delicious. I like the idea of making my own sauce and will next time. I would also crisp up the tortillas since they get soggy. But this is a great recipe.
Awesome, thanks for trying the recipe, Theresa!
Can this recipe be made gluten-free with corn tortillas?
Hi Melodi! Yes, you could definitely use corn tortillas for this. We hope you enjoy!
This is an excellent recipe. First time I made it I did as you did with the chicken. I just finished another batch except I used beef with onion, bell pepper, jalepeno, and the green chilis. The sauce recipe is great as well. Canned sauce has always seemed pretty bland to me.
Thank you, we’re so glad you enjoy it!
Made these this week. Absolutely delicious!! Followed the recipe to the tee, and made the enchilada sauce to boot!! Thanks for sharing this recipe.
We’re so glad you enjoyed both the sauce and the enchiladas, Michelle! :)
Made this tonight at it is really delious. I will be sharing this with everyone I know.
Awesome, I’m so glad to hear it! :) Thanks, Nicolett!
This really is the best chicken enchilada recipe ever. My s/o doesn’t eat beans, so I make rice to replace it. Also, you can get away with halving the amount of chicken. Sometimes I add a spoon of salsa to the filling, and sometimes I drizzle queso sauce on top and that turns out really well. I don’t use green chilis and it still tastes great. My pan fits about 8 enchiladas comfortably and everything turns out nicely.
Thanks for your sweet words, Jessica — we’re so happy you enjoyed these!
I made these for my husband a couple of weeks ago while trying to mix up my meal plan a little. He loved them and has asked me to make them again. Guess what we are having for dinner tonight? I love using rotisserie chicken. This dish comes together so easily and is delicious
Thanks for sharing with us, we’re so happy you both enjoyed these!
I made this tonight for dinner and hubby and I both loved it. I did cut the chili powder in the sauce in half, to 2 TB, and for us, that was a good choice. I served it with cilantro lime rice and it made for an excellent dinner.
We’re glad to hear that, Farrel!
I made the enchilada sauce today for a party I’m having tomorrow night. However, while making the wonderful sauce, I let it simmer too long and it became too spicy. I added more chicken stock until I achieved the spiciness I wanted. this would probably work for others who think the sauce is too spicy
Hi Nancy! We’re sorry this turned out a bit too spicy for you. Chili powders can differ (some are stronger than others), so definitely feel free to scale back a bit next time if you want. We hope the enchiladas are still a hit with folks!
These were rediculously good. Followed the recipe (sauce too) exactly as written. I fixed it for three of us and we devoured it. Always wanted a really great enchilada recipe, now I’ve got one. Oh, had most of the ingredients on hand. Went to the store for the chicken and Modelo beer. All in all a cheap meal that will really impress.
Thanks for sharing with us, Rick — we’re so happy you loved these! :)
These are the best! The red enchilada sauce is simply awesome. Making these okay for our Super owl party!
Thank you, Amy — we’re so happy you enjoy them and we hope you have a wonderful party!
I found these recipes interesting, but feel they must come from southern New Mexico. The use of chili powder rather than dried red chiles (note the spelling difference) and the addition of cumin and some other ingredients indicates something closer to Tex-Mex red sauce than the traditional red chile sauce of the north. It would use dried red chile pods, stemmed, usually with seeds and stems discarded, toasted lightly in a dry skillet and then steeped in boiling or hot water. They would then be pureed with some garlic and salt (and maybe a tiny pinch of Mexican oregano, not Italian). It might or might not have a roux base. (Some recipes call for the sauce to be simmered until thickened.) Further, in traditional New Mexican cooking, I have never had enchiladas made with flour tortillas. Yellow corn, white corn and especially blue corn are usually the carbs of choice for enchiladas. Flour for burritos and other dishes.
Having said all of that, there is always room for new twists on old standards. As a native New Mexican who does appreciate many cuisines, these look very tasty and I might have to give them a try. Keep on blogging. You do a great job. Also, keep up your music; it will feed your soul.
Thanks for sharing, Roland, and we appreciate your sweet words! :) Feel free to adapt these however you like if you want (we know they’re traditionally made with corn tortillas, we just prefer flour ones, but definitely use corn if you like)! We hope you enjoy them if you give them a try! :)
This recipe looks amazing! I love working with tortillas and cheese. Always works for breakfast and even lunch or dinner. I’m definitely trying this recipe either tomorrow or on the weekend! ??
Thanks, Olga — we hope you enjoy these!