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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.
I’m not a cook. I don’t cook. I grill. I love to smoke meat. I love to bbq.
Having said that, I came upon this recipe one evening and decided to try my hand at it. I’m pretty sure it took me way longer to prepare and complete the meal, but I managed to do so in time for dinner. It was a hit. My little 10 yr old is a very finicky eater and is quite honest with you when asked her opinion of food. I was so nervous, and prefaced my meal with a disclaimer.. “This is my first time cooking, so, be honest, but, be nice. ” Little girl ate it all and asked for seconds. My wife loved it and my 24 yr old daughter thought it was restaurant quality. I have since found other “first time” recipes which have also been loved.
Thanks for keeping it simple which helps novice dads prepare and present quality home cooked meals.
Super good super reliable. Once it hits your mouth you just are happy to have made it. I even just used store bought enchilada sauce because I’m lazy and it was amazing. I’m sure with the actual sauce recipe it’s out of this world.
Just made this recipe and improvised alittle because of my pantry needing to be restocked. I used a can of Rotel dice tomatoe and green chili’s I put all incredients in with the cooked chicken and layers tortilla in the bottom of the pan and put all of the mixture in the center then layers the top with more tortillas almost like a lasagna. ( I was pressed for time). Its in the oven as I’m texting. Looks and smells good. I can’t wait to try this.
I made this dish using the recipe for the homemade enchilada sauce. Wow, it was great. I would merely add a little more garlic and a little less chili powder to the sauce next time … but not too many changes. It is delicious as is!
I did add corn to the enchiladas and found the sweet to the spicy contrast was perfect! I also added sliced black olives to the top before cooking it. It was a winner!
We just made the Best Enchiladas and the BEST sauce. You are right! The sauce was easy to make and really elevated the dish. My daughter made the sauce and it turned out just like your picture! Shelby said the dish tasted just like restaurant enchiladas! That is success in my book. I also made another one of your dishes for dinner tomorrow night. The 5 Ingredient Easy Chicken Chili. I have made this one at least a dozen times but next time I will try your homemade salsa verde. So yummy! Thank you, Ali!
My son loves this recipe. Also made it for friends that their homes were flooded by Harvey. One friend texted me and said that my enchiladas were better then the restaurant ones! It is definitely on our keeper list!
These are delicious! The homemade sauce makes such a difference and is so easy to make…. I will never purchase store-bought sauce again. I’ve made this for several friends who have had babies, and all 3 have asked me for the recipe. Thank you!
I’ve made this about a dozen times now! I used to think enchiladas were good, yet this recipe…. Put them all to shame. I usually don’t care for enchilada sauce and with this recipe I immediately fell in love on the first bite! Cannot thank you enough for sharing this. ❤
I’ve made this several times and LOVE IT!!! I was planning on making this then freezing this time—do you happen to know how long I’d need to bake it for?
I made these but did a crockpot shredded Mexican chicken recipe instead. After making the sauce and immediately tasting it i wasn’t such a huge fan but when I put them all together and cooked it the sauce was amazing!!! These were the best enchiladas I’ve ever had.
I am so glad that I found this recipe. It’s the exact thing that I’ve been craving for years, but haven’t been able to pull off with other recipes. The homemade sauce is basically life-changing. Next time I’ll make a double batch.
Thanks so much for sharing it. I’ve been making your energy bites for years and love them, but somehow didn’t realize what a huge vault of recipes you have here. Looking forward to working my way through them!
Searched for several hours for THE recipe for Chicken Enchiladas and I’m SO SO SO happy that I kept looking until I found the Gimme Some Oven recipe! My family of 5, including my toughest 17 yr old critic LOVED the delicious smells and taste of this 5 star worthy meal. Congratulations to you for finding the one!
I just need to say these these enchiladas and your homemade enchilada sauce have CHANGED MY LIFE. I never order enchiladas out at restaurants because literally nothing compares to this. My husband and I are obsessed (if you can be obsessed with food, which I 100% believe you can be!)
We’ve used both chicken and ground beef. Equally amazing. Thanks for this phenomenal recipe!
Thanks for sharing this recipe; made it and both I and my man enjoyed how good the homemade sauce was. Awesome for a first attempt at this, both for sauce and enchiladas.
its my first time to make my own enchiladas and this recipe definitely did not disappoint! i love everything about it even if i used a different type of cheese (gruyere and emmental). I served it with sourcream and salsa – super good ? thank you for the recipe!
I made this recipe for my family last night…we made some of the enchiladas with black beans, and some without. They LOVED it. And the homemade enchilada sauce is a must. It was very good! I will definitely make this again.
This is the “best chicken enchilada recipe ever”. Making the enchilada sauce is a must ! I use refried beans instead of black beans, and corn tortillas because my husband has celiac. I enjoy all you recipes.
Thanks from one of your biggest fans
Hi Ali! I made these last month and LOVE them. Question…if I were to want to make my chicken ahead of time in the slow cooker, how would you recommend cooking the chicken in the slow cooker without adding any additional flavors? I was wondering if I could add a bit of the enchilada sauce to the slow cooker to flavor the chicken, but I wasn’t sure what else to add. Thanks so much!
Chris —
According to amount of chicken, I use 1-2 cans Rotel, and 1-2 packets taco seasoning. Crock pot on high for about 5 hours. Delicious.
Very good combination with the black beans and chicken. These enchiladas stay together quite well through the cooking process and also freeze very well; minus the shredded cheese and sauce. Will make again and this will be my go-to enchilada recipe from here out.
I have made these many times now for family and friends and everyone loves them! I do add a little less chilli for those who like less spices food. I always make the enchilada sauce from scratch. Thanks for excellent recipe.
I have made this recipe about a dozen times and it always makes myself, and my fiancee, happy and full! I use your recipe for the homemade sauce and it really just adds to the dish! Cannot wait to try some other recipes that you have on here!
I’ve made this dish several times, and it’s seriously the best chicken enchiladas ever. It’s surprisingly easy to put together considering the mouth-watering impact! I seem to suffer from a consistent problem, though, which is the bottom piece of the tortilla (once it’s all wrapped up and in the baking dish) always come out a bit soggy after it’s been baked. Any advice on keeping the entire tortilla crispy-ish?
Thanks so much for sharing!
Mariana FJ —
Use corn tortillas. That is how Mexican Enchiladas are originally made. Whether use them fresh and warm or heat them in the microwave. There is always the option of frying them a bit so they are easy to handle.
Worth raving about! Such a good recipe. I used Hatch red mild enchilada sauce to save time and they turned out great. I also cut the cheese back to a sprinkle inside and doubled the recipe substituting one can of pinto for black beans since I only had one can of black beans. Thank you!
Mariana FJ —
I would recommend you to do the sauce yourself. Sauces are so easy to do and they taste WAY better. That is how we eat it in Mexico.
Seriously, this really is the best chicken enchilada recipe! I made this for dinner last night with your red enchilada sauce recipe. We served them with sour cream and fresh salsa. YUM! Thank you!
Just made this recipe for the first time (along with the enchilada sauce) and it was a TOTAL success. SO delicious and easy. It’s going to be our new bulk-prep lunch. Many thanks :)
Made it including the red sauce…everyone loved it! I thickly shredded chicken breast and thigh and grated monterey jack and white cheddar cheese and sprinkled scallions on top to serve for color. I can’t wait to make it again and again and have fun tweaking it by using trader joes pinto beans salso style or adding jalapeno and/or chipotle in adobo sauce, etc. for heat. But one thing for sure is that I will never use canned enchilada sauce again :)
Sounds delicious! Can I make this in the morning, refrigerate it, and then heat it up at night? Will the tortillas get soggy? Any tips for making this 12 or 24 hours ahead of time? Thanks!!
These Chicken Enchiladas and Enchilada Sauce were easy, and really tasty. I improvised a bit. Didn’t have any green chilies, so I put in Red Bell Peppers instead. I will definitely make these for company!
This is the best enchilada dish ever! My 16 year old son ask for it often and definitely eats his share plus some. Made this for some friends after Harvey and was told it was better then their favorite Mexican restaurant. Definitely passed on the link!
Honestly, I was disappointed. My husband said that the sauce was good, but otherwise, the rest was just so so. Not a fan of flour tortillas for enchiladas, so perhaps that’s what’s driving our reaction. We will not be making them again.
These are seriously good I have made a lot of different enchiladas and these are some of the best but I did have to add about a half a cup of the Serranos
Awesome recipe! Have made several times and leftovers are even better when the flavors blend. Took a shortcut by adding the chicken and black beans to the green chilies mixture so that all portions come out even, then top with the cheese. Goes quicker and makes assembly easy! Love this recipe, and serve it with Mexican rice. Yummm!
Can this be made with green enchilada sauce or do you think other modifications would need to be made for flavor?
Sure thing!
I haven’t made these for awhile. They are the best. A family favorite!
Yay!!
I’m not a cook. I don’t cook. I grill. I love to smoke meat. I love to bbq.
Having said that, I came upon this recipe one evening and decided to try my hand at it. I’m pretty sure it took me way longer to prepare and complete the meal, but I managed to do so in time for dinner. It was a hit. My little 10 yr old is a very finicky eater and is quite honest with you when asked her opinion of food. I was so nervous, and prefaced my meal with a disclaimer.. “This is my first time cooking, so, be honest, but, be nice. ” Little girl ate it all and asked for seconds. My wife loved it and my 24 yr old daughter thought it was restaurant quality. I have since found other “first time” recipes which have also been loved.
Thanks for keeping it simple which helps novice dads prepare and present quality home cooked meals.
PS.. The sauce is the key!! Amazing!!!!
So glad you all enjoyed it! :) :)
Needs tomato flavor to complete enchilada taste. Added 8 oz of tomato sauce and a little more flour to thicken. Enjoyed with leftover turkey.
Sounds delicious!
Super good super reliable. Once it hits your mouth you just are happy to have made it. I even just used store bought enchilada sauce because I’m lazy and it was amazing. I’m sure with the actual sauce recipe it’s out of this world.
So glad you enjoyed it! :)
Just made this recipe and improvised alittle because of my pantry needing to be restocked. I used a can of Rotel dice tomatoe and green chili’s I put all incredients in with the cooked chicken and layers tortilla in the bottom of the pan and put all of the mixture in the center then layers the top with more tortillas almost like a lasagna. ( I was pressed for time). Its in the oven as I’m texting. Looks and smells good. I can’t wait to try this.
I made this dish using the recipe for the homemade enchilada sauce. Wow, it was great. I would merely add a little more garlic and a little less chili powder to the sauce next time … but not too many changes. It is delicious as is!
I did add corn to the enchiladas and found the sweet to the spicy contrast was perfect! I also added sliced black olives to the top before cooking it. It was a winner!
Glad you enjoyed it! Sounds delicious!
i love your ingredients
We just made the Best Enchiladas and the BEST sauce. You are right! The sauce was easy to make and really elevated the dish. My daughter made the sauce and it turned out just like your picture! Shelby said the dish tasted just like restaurant enchiladas! That is success in my book. I also made another one of your dishes for dinner tomorrow night. The 5 Ingredient Easy Chicken Chili. I have made this one at least a dozen times but next time I will try your homemade salsa verde. So yummy! Thank you, Ali!
My son loves this recipe. Also made it for friends that their homes were flooded by Harvey. One friend texted me and said that my enchiladas were better then the restaurant ones! It is definitely on our keeper list!
So glad to hear it! And thanks for taking such good care of your friends! :)
These are delicious! The homemade sauce makes such a difference and is so easy to make…. I will never purchase store-bought sauce again. I’ve made this for several friends who have had babies, and all 3 have asked me for the recipe. Thank you!
I’ve made this about a dozen times now! I used to think enchiladas were good, yet this recipe…. Put them all to shame. I usually don’t care for enchilada sauce and with this recipe I immediately fell in love on the first bite! Cannot thank you enough for sharing this. ❤
I’ve made this several times and LOVE IT!!! I was planning on making this then freezing this time—do you happen to know how long I’d need to bake it for?
I added 8 oz. can of tomato sauce to take the bitter edge off. Still delicious.
I made these for my daughter’s birthday dinner. Everyone loved them.This recipe is so easy.
amazing
I made these but did a crockpot shredded Mexican chicken recipe instead. After making the sauce and immediately tasting it i wasn’t such a huge fan but when I put them all together and cooked it the sauce was amazing!!! These were the best enchiladas I’ve ever had.
I am so glad that I found this recipe. It’s the exact thing that I’ve been craving for years, but haven’t been able to pull off with other recipes. The homemade sauce is basically life-changing. Next time I’ll make a double batch.
Thanks so much for sharing it. I’ve been making your energy bites for years and love them, but somehow didn’t realize what a huge vault of recipes you have here. Looking forward to working my way through them!
Searched for several hours for THE recipe for Chicken Enchiladas and I’m SO SO SO happy that I kept looking until I found the Gimme Some Oven recipe! My family of 5, including my toughest 17 yr old critic LOVED the delicious smells and taste of this 5 star worthy meal. Congratulations to you for finding the one!
I just need to say these these enchiladas and your homemade enchilada sauce have CHANGED MY LIFE. I never order enchiladas out at restaurants because literally nothing compares to this. My husband and I are obsessed (if you can be obsessed with food, which I 100% believe you can be!)
We’ve used both chicken and ground beef. Equally amazing. Thanks for this phenomenal recipe!
Thanks for sharing this recipe; made it and both I and my man enjoyed how good the homemade sauce was. Awesome for a first attempt at this, both for sauce and enchiladas.
its my first time to make my own enchiladas and this recipe definitely did not disappoint! i love everything about it even if i used a different type of cheese (gruyere and emmental). I served it with sourcream and salsa – super good ? thank you for the recipe!
I made this recipe for my family last night…we made some of the enchiladas with black beans, and some without. They LOVED it. And the homemade enchilada sauce is a must. It was very good! I will definitely make this again.
Amazing recipe!! It has become one of my staples, especially thanks to the home made sauce! Thank you!!
This is the “best chicken enchilada recipe ever”. Making the enchilada sauce is a must ! I use refried beans instead of black beans, and corn tortillas because my husband has celiac. I enjoy all you recipes.
Thanks from one of your biggest fans
Hi Ali! I made these last month and LOVE them. Question…if I were to want to make my chicken ahead of time in the slow cooker, how would you recommend cooking the chicken in the slow cooker without adding any additional flavors? I was wondering if I could add a bit of the enchilada sauce to the slow cooker to flavor the chicken, but I wasn’t sure what else to add. Thanks so much!
According to amount of chicken, I use 1-2 cans Rotel, and 1-2 packets taco seasoning. Crock pot on high for about 5 hours. Delicious.
Very good combination with the black beans and chicken. These enchiladas stay together quite well through the cooking process and also freeze very well; minus the shredded cheese and sauce. Will make again and this will be my go-to enchilada recipe from here out.
I have made these many times now for family and friends and everyone loves them! I do add a little less chilli for those who like less spices food. I always make the enchilada sauce from scratch. Thanks for excellent recipe.
I have made this recipe about a dozen times and it always makes myself, and my fiancee, happy and full! I use your recipe for the homemade sauce and it really just adds to the dish! Cannot wait to try some other recipes that you have on here!
I’ve made this dish several times, and it’s seriously the best chicken enchiladas ever. It’s surprisingly easy to put together considering the mouth-watering impact! I seem to suffer from a consistent problem, though, which is the bottom piece of the tortilla (once it’s all wrapped up and in the baking dish) always come out a bit soggy after it’s been baked. Any advice on keeping the entire tortilla crispy-ish?
Thanks so much for sharing!
Use corn tortillas. That is how Mexican Enchiladas are originally made. Whether use them fresh and warm or heat them in the microwave. There is always the option of frying them a bit so they are easy to handle.
Worth raving about! Such a good recipe. I used Hatch red mild enchilada sauce to save time and they turned out great. I also cut the cheese back to a sprinkle inside and doubled the recipe substituting one can of pinto for black beans since I only had one can of black beans. Thank you!
I would recommend you to do the sauce yourself. Sauces are so easy to do and they taste WAY better. That is how we eat it in Mexico.
This was INCREDIBLE!! Oh my heavens!!
I made these and even though I used canned sauce, they were incredible! I used the jalapeno peppers for added heat!
Great Recipe! I have made these enchiladas so many times!!!!!! They are my husbands favorite!! Make the sauce in the recipe! So yummy.
Seriously, this really is the best chicken enchilada recipe! I made this for dinner last night with your red enchilada sauce recipe. We served them with sour cream and fresh salsa. YUM! Thank you!
These were amazing! I will be making this a regular part of my dinners and it’s also a great make ahead meal for parties ?
Just made this recipe for the first time (along with the enchilada sauce) and it was a TOTAL success. SO delicious and easy. It’s going to be our new bulk-prep lunch. Many thanks :)
Made it including the red sauce…everyone loved it! I thickly shredded chicken breast and thigh and grated monterey jack and white cheddar cheese and sprinkled scallions on top to serve for color. I can’t wait to make it again and again and have fun tweaking it by using trader joes pinto beans salso style or adding jalapeno and/or chipotle in adobo sauce, etc. for heat. But one thing for sure is that I will never use canned enchilada sauce again :)
Delicious and so easy to make!
Sounds delicious! Can I make this in the morning, refrigerate it, and then heat it up at night? Will the tortillas get soggy? Any tips for making this 12 or 24 hours ahead of time? Thanks!!
Fabulous! Easy recipe that was full of flavour.
Fabulous recipe. Easy, full of flavour. Definitely make again.
I just made these enchiladas last night with the homemade sauce and I have to agree…they are the best!
This was very good. Next time, I’ll double the sauce.
These Chicken Enchiladas and Enchilada Sauce were easy, and really tasty. I improvised a bit. Didn’t have any green chilies, so I put in Red Bell Peppers instead. I will definitely make these for company!
This is the best enchilada dish ever! My 16 year old son ask for it often and definitely eats his share plus some. Made this for some friends after Harvey and was told it was better then their favorite Mexican restaurant. Definitely passed on the link!
Honestly, I was disappointed. My husband said that the sauce was good, but otherwise, the rest was just so so. Not a fan of flour tortillas for enchiladas, so perhaps that’s what’s driving our reaction. We will not be making them again.
These are seriously good I have made a lot of different enchiladas and these are some of the best but I did have to add about a half a cup of the Serranos
Can I make this ahead and freeze it until I want to bake it?
Awesome recipe! Have made several times and leftovers are even better when the flavors blend. Took a shortcut by adding the chicken and black beans to the green chilies mixture so that all portions come out even, then top with the cheese. Goes quicker and makes assembly easy! Love this recipe, and serve it with Mexican rice. Yummm!