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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.
Best enchiladas ever. So much easier with flour tortillas. I love the homemade sauce, so easy! I will never use the canned sauce again. Thank you for the recipe!
Buy the tortillas that look homemade, thin, not thick. Not taco size and not burrito size, medium 10″ size. You lay the filled rolled enchilada sideways, not lengthwise in the pan.
Mindy —
Love this recipe. Have made multiple times and my family keeps asking for it. The homemade enchilada sauce is definitely key. Wondering if there’s something other than beans you would recommend to mix with chicken, perhaps bell peppers? Beans make my stomach feel sick and bloated. Thank you.
Absolutely delish!! If I might add a generic tip? My great grandma came from Switzerland. She was my cooking guru. She taught me that when making casseroles or baking chicken that is to be ore cooked in a recipe.. that boiling your chicken gives it a fluffy texture making it easy to cut and chew and absorbs the flavor of the dish better. I live by it! ( but I do buy rotisserie when I’m feeling lazy lol)
Had this in the recipe box for three years. I had leftover chicken, tortillas, black beans and cheese from other meals for the week, so I decided to finally give this recipe a try. My only regret is not making it sooner. Homemade enchilada sauce is an absolute must. Thank you so much.
Oh boy. So good. I had to leave out the green chiles (moved, guess I got rid of my can opener) so I can only imagine how they’ll be with the chiles. I’ve never had enchiladas before, so I made the sauce too. That is something special. Definitely a keeper!
I normally don’t take time to write reviews, but I made the recipe tonight and it was a huge hit! Honestly the best enchiladas I’ve ever had (not to mention made). You HAVE to make the sauce; it was so simple to make and is absolutely delicious! 100% recommend this recipe.
Easily the best enchilada recipe I’ve ever come across. Delicious, easy homemade food. I braised the chicken in the enchilada sauce ( I made a double batch) and shredded the chicken. Thanks for sharing!
Great recipe – I’ve made it 4 or 5 times now. Every time it feels like I’m adding too much chilli powder when I making the sauce but it aways turns out to be just right.
Round 1: Not bad, but I could do some things differently.
I would definitely not buy the LARGE burrito wraps. Too much wrap. :)
I didn’t use the homemade sauce (since i had 2 cans of old el paso in the cabinet)… 1 can was not enough.. I should have opened the second can. LOL Needed more sauce.
You weren’t lying, this was delicious! I made the enchilada sauce, too, and I’m never purchasing store bought again. I roasted the chicken breast in the oven with the brining method from your baked chicken breast recipe. I used the same seasoning as the enchilada sauce for the chicken. I added the shredded chicken when I added the beans. My husband really enjoyed it as well. It will definitely become a staple at our home.
I made this with half hot chipotle chili powder and half medium hot chili powder. It was so spicy I needed to tone it down, so I added some cream cheese and made it chipotle crema, delicious! I made the gluten free version.
I love this recipe and have made it several times but for some reason the bottom of the enchiladas are always so soggy after baking. What am I doing wrong or what would help with this?! Also, if we ever have extra filling left over, we always dump it on top and cover it with cheese. Sooo good :)
Tastes ok but I think the definition of chilli powder is off in this recipe. I put in 1/8th of the required chilli powder and it was still too hot. Seriously, people, cayenne is not hot compared to Aussie chilli powder. 4 tablespoons? I did 0.5 of one tablespoon. this recipe is a joke. If you’re Aussie, don’t make this, it’s not enjoyable. It’s all chilli and not much else. Not to mention American tablespoons area only 15 ml which I forgot so I put in 10ml of chilli powder. Yikes.
These are so amazing! I never realized that making your own enchilada sauce was so easy and such a game changer. I am making these for the second time tonight and can’t wait!
OMG! You make your enchiladas and sauce exactly like my family and i do. I’ve never seen it done this way otherwise and it’s the only way to make enchilada sauce. every other recipe that I have come acrossed includes some kind of tomato based ingredient like paste, diced tomatoes, or sauce. And the can enchilada sauce is absolutely horrid and ruins the whole recipe.
This is now my favorite enchilada recipe! The sauce really does make all the difference. I will never buy the canned stuff again. I love the simplicity of the filling as well. Thanks for the great recipe.
I am 54 years old and never made chicken enchiladas in my life! This recipe was absolutely wonderful. Everyone raved and raved about my chicken enchiladas. I made mine with corn tortillas and added a lot of 505 Hatch Roasted Chili’s peppers. Yes, the chili sauce is the key. My husband almost made himself sick eating them.
Thank you so much for sharing this recipe. It’s A KEEPER! Lisa
I just finished eating the Best Enchiladas!!! Thank you for the home made sauce. You are right that was WAY TO EASY, why have I been buying sauce all my life? It was just a bit too salty for me so next time I would cut the salt — but to be fair, I barely ever use salt, so it could just be me. They are really delicious. I never tried with flour tortillas before and I liked it but will use corn next time because I think the corn flavor adds to my “Mexican” favorite flavors. Thank you VERY much!!!! Keeper!!!
The best! Better than any restaurant. The sauce is delicious. I substituted fresh jalapeños for the canned ones. Used a rotisserie chicken for convenience. Rave reviews from my family. Thank you for the recipe!
These really are delicious. The sauce is the magic ingredient. I think we like twice as much sauce, but they are still the best enchiladas I have ever made. Thank you for sharing your recipe!
I made the chicken enchiladas tonight. I used canned enchilada sauce instead because I was pressed for time. They stilled turned out great. My hubby thought they were going to need salsa but that was not the case once he took his first bite. He was so amazed at how good they tasted. I used mesquite seasoning and baked two chicken breast because I wanted a smokey flavor to them. I let them rest and then I finely cut them up. This was a great shortcut to a great meal. Thanks for the recipe…
This is the third time I have made this recipe. I use your sauce and that is the key. My family likes lots of sauce so I double the amount. Thanks for sharing this wonderful dish.
Yolandie —
I looooove this recipe! Have made it quite a few times already and my boyfriend loves it aswell. He normally begs me to make it if I havent made it in a while :P I have unfortunately learnt that chili powder that America uses are NOT the same as South African chilli powder…our powder are made entirely made out of dried hot chillies. It was a really hot experience and have never sweated to much from food! Found a recipe to make the chili powder to use in this and it turned out great!
Not sure how this is the best enchiladas recipe as the sauce is not good. It lacked balance and needed that key tomato flavour. The filling was quite bland and flavorless and didn’t need the beans because they made the filling to dry and paste like.
This was delicious. I mixed the sauce into the filling first instead of spooning it on the tortilla (because lazy, ha). I’m excited that I have finally found *the* red-sauce chicken enchiladas I’ve been looking for to add to our dinner rotation. Thank you for sharing the recipes!
It’s quite tasty, and easy to make. I used half the chilli portion (from supermarket in Netherlands), and it was still quite spicy. Next time i will use less
Hi! I made this recipe in the summer for two young men, one from Utah and one from Arizona (the one from Arizona requested enchiladas when I asked what I could make for him as he was leaving for home after a two year mission). I was stressing afterwards as I had never made enchiladas before and thinking how he probably always has this kind of food at his fingertips at home. The recipe for the enchiladas and the red enchilada sauce were so easy to make and when the three of us bit into them, instantly I knew they were a hit just by looking at the expressions on their faces. Thank you, these are absolutely delicious and making them for new company tomorrow!❤️❤️❤️
Hi! I made this recipe in the summer for two young men, one from Utah and one from Arizona (the one from Arizona requested enchiladas when I asked what I could make for him as he was leaving for home after a two year mission). I was stressing afterwards as I had never made enchiladas before and thinking how he probably always has this kind of food at his fingertips at home. The recipe for the enchiladas and the red enchilada sauce were so easy to make and when the three of us bit into them, instantly I knew they were a hit just by looking at the expressions on their faces. Thank you, these are absolutely delicious and making them for new company tomorrow!❤️❤️❤️
This recipe was delicious. Will definitely make it again. Since my family does not like chili powder I only used 1 tablespoon in the sauce. Also cut back on the salt, and doubled the sauce recipe. Had a lot of flavor. A keeper.
Great recipe. I was surprised how good they were with the beans. I might try them without as well. I did use the enchilada sauce recipe and I think that was the key to such great flavor. It’s simple to make too! If there is one, it would be great to have the caloric count per enchilada.
These were excellent. They don’t need the full time in the oven, I found,, because the chicken is already cooked, and the cheese can burn. They’re even better the next day.
What is the best way to make these as a freezer meal for someone? Freeze prior to baking in the oven or after? I want to give as a postpartum gift for a friend. Best reheating/cooking directions after frozen? Thanks!
Meredith —
Did you figure this one out? I’m preparing my post-partum meals as we speak and am stuck at that step too!
Best enchiladas ever. So much easier with flour tortillas. I love the homemade sauce, so easy! I will never use the canned sauce again. Thank you for the recipe!
Buy the tortillas that look homemade, thin, not thick. Not taco size and not burrito size, medium 10″ size. You lay the filled rolled enchilada sideways, not lengthwise in the pan.
Love this recipe. Have made multiple times and my family keeps asking for it. The homemade enchilada sauce is definitely key. Wondering if there’s something other than beans you would recommend to mix with chicken, perhaps bell peppers? Beans make my stomach feel sick and bloated. Thank you.
OMG! I WOULD NOT CHANGE A THING. IF I WAS SERVED THAT IN A RESTAURANT I WOULD LEAVE VERY SATISFIED. THANK YOU!
A BIG 5 STARS!!!!!!
Absolutely delish!! If I might add a generic tip? My great grandma came from Switzerland. She was my cooking guru. She taught me that when making casseroles or baking chicken that is to be ore cooked in a recipe.. that boiling your chicken gives it a fluffy texture making it easy to cut and chew and absorbs the flavor of the dish better. I live by it! ( but I do buy rotisserie when I’m feeling lazy lol)
Had this in the recipe box for three years. I had leftover chicken, tortillas, black beans and cheese from other meals for the week, so I decided to finally give this recipe a try. My only regret is not making it sooner. Homemade enchilada sauce is an absolute must. Thank you so much.
Oh boy. So good. I had to leave out the green chiles (moved, guess I got rid of my can opener) so I can only imagine how they’ll be with the chiles. I’ve never had enchiladas before, so I made the sauce too. That is something special. Definitely a keeper!
I normally don’t take time to write reviews, but I made the recipe tonight and it was a huge hit! Honestly the best enchiladas I’ve ever had (not to mention made). You HAVE to make the sauce; it was so simple to make and is absolutely delicious! 100% recommend this recipe.
Absolutely love this recipe, My husband and kids love this my husband and kids love this enchilada and a homemade sauce!
Awesome recipe, our new family favorite!
Easily the best enchilada recipe I’ve ever come across. Delicious, easy homemade food. I braised the chicken in the enchilada sauce ( I made a double batch) and shredded the chicken. Thanks for sharing!
Great recipe – I’ve made it 4 or 5 times now. Every time it feels like I’m adding too much chilli powder when I making the sauce but it aways turns out to be just right.
Thanks again.
Round 1: Not bad, but I could do some things differently.
I would definitely not buy the LARGE burrito wraps. Too much wrap. :)
I didn’t use the homemade sauce (since i had 2 cans of old el paso in the cabinet)… 1 can was not enough.. I should have opened the second can. LOL Needed more sauce.
I will definitely make again though!
Delicious and easy!
You weren’t lying, this was delicious! I made the enchilada sauce, too, and I’m never purchasing store bought again. I roasted the chicken breast in the oven with the brining method from your baked chicken breast recipe. I used the same seasoning as the enchilada sauce for the chicken. I added the shredded chicken when I added the beans. My husband really enjoyed it as well. It will definitely become a staple at our home.
Turned out so good definitely gonna make it again
I made this with half hot chipotle chili powder and half medium hot chili powder. It was so spicy I needed to tone it down, so I added some cream cheese and made it chipotle crema, delicious! I made the gluten free version.
I love this recipe and have made it several times but for some reason the bottom of the enchiladas are always so soggy after baking. What am I doing wrong or what would help with this?! Also, if we ever have extra filling left over, we always dump it on top and cover it with cheese. Sooo good :)
I wish I would’ve read the full recipe before going at it, because I fell into the same trap as other Europeans with the chili powder…
But it was still amazing and incredibly delicious! Especially the sauce is just wow. Thank you for sharing this!
Tastes ok but I think the definition of chilli powder is off in this recipe. I put in 1/8th of the required chilli powder and it was still too hot. Seriously, people, cayenne is not hot compared to Aussie chilli powder. 4 tablespoons? I did 0.5 of one tablespoon. this recipe is a joke. If you’re Aussie, don’t make this, it’s not enjoyable. It’s all chilli and not much else. Not to mention American tablespoons area only 15 ml which I forgot so I put in 10ml of chilli powder. Yikes.
Delish!
These are so amazing! I never realized that making your own enchilada sauce was so easy and such a game changer. I am making these for the second time tonight and can’t wait!
Second time making this. My kids love the sauce so much I have to fight them off while putting these together.
OMG! You make your enchiladas and sauce exactly like my family and i do. I’ve never seen it done this way otherwise and it’s the only way to make enchilada sauce. every other recipe that I have come acrossed includes some kind of tomato based ingredient like paste, diced tomatoes, or sauce. And the can enchilada sauce is absolutely horrid and ruins the whole recipe.
This is now my favorite enchilada recipe! The sauce really does make all the difference. I will never buy the canned stuff again. I love the simplicity of the filling as well. Thanks for the great recipe.
We made this tonight for dinner with the recommended enchilada sauce recipe— this was delicious! I will never buy a canned enchilada sauce again.
What recipe of yours would you recommend we try next— that has this much flavor??
When you freeze them what are the reheating instructions?
I wondered the same. Did you end up trying it? Would you bake and then freeze or freeze without cooking first?
Everyone loved these! Now, as soon as I’m considering making them, people start to get excited.
Can I assemble these ENCHILADAS and refrigerate overnight and cook put in the oven the next day?
I have the same question? How early can you assemble these?
I am 54 years old and never made chicken enchiladas in my life! This recipe was absolutely wonderful. Everyone raved and raved about my chicken enchiladas. I made mine with corn tortillas and added a lot of 505 Hatch Roasted Chili’s peppers. Yes, the chili sauce is the key. My husband almost made himself sick eating them.
Thank you so much for sharing this recipe. It’s A KEEPER! Lisa
Delicious! I made this recipe twice, going to try tye beef enchiladas tonight. I will never buy canned sauce again. Thanks for the recipe! Many ❤
I just finished eating the Best Enchiladas!!! Thank you for the home made sauce. You are right that was WAY TO EASY, why have I been buying sauce all my life? It was just a bit too salty for me so next time I would cut the salt — but to be fair, I barely ever use salt, so it could just be me. They are really delicious. I never tried with flour tortillas before and I liked it but will use corn next time because I think the corn flavor adds to my “Mexican” favorite flavors. Thank you VERY much!!!! Keeper!!!
In step #2, if you are using cooked chicken or turkey would you just sauté for a few mins instead of 6-8 mins, since the meat is pre-cooked?
Also very good with a Turkey substitute!!
These were very tasty!! I will be making them again. Thank you for sharing your recipe!
The best! Better than any restaurant. The sauce is delicious. I substituted fresh jalapeños for the canned ones. Used a rotisserie chicken for convenience. Rave reviews from my family. Thank you for the recipe!
Love this recipe! I make the chicken in the slow cooker so it shreds up nicely. Super yummy!
These really are delicious. The sauce is the magic ingredient. I think we like twice as much sauce, but they are still the best enchiladas I have ever made. Thank you for sharing your recipe!
I made the chicken enchiladas tonight. I used canned enchilada sauce instead because I was pressed for time. They stilled turned out great. My hubby thought they were going to need salsa but that was not the case once he took his first bite. He was so amazed at how good they tasted. I used mesquite seasoning and baked two chicken breast because I wanted a smokey flavor to them. I let them rest and then I finely cut them up. This was a great shortcut to a great meal. Thanks for the recipe…
This is the third time I have made this recipe. I use your sauce and that is the key. My family likes lots of sauce so I double the amount. Thanks for sharing this wonderful dish.
I looooove this recipe! Have made it quite a few times already and my boyfriend loves it aswell. He normally begs me to make it if I havent made it in a while :P I have unfortunately learnt that chili powder that America uses are NOT the same as South African chilli powder…our powder are made entirely made out of dried hot chillies. It was a really hot experience and have never sweated to much from food! Found a recipe to make the chili powder to use in this and it turned out great!
Not sure how this is the best enchiladas recipe as the sauce is not good. It lacked balance and needed that key tomato flavour. The filling was quite bland and flavorless and didn’t need the beans because they made the filling to dry and paste like.
This was delicious. I mixed the sauce into the filling first instead of spooning it on the tortilla (because lazy, ha). I’m excited that I have finally found *the* red-sauce chicken enchiladas I’ve been looking for to add to our dinner rotation. Thank you for sharing the recipes!
It’s quite tasty, and easy to make. I used half the chilli portion (from supermarket in Netherlands), and it was still quite spicy. Next time i will use less
Hi! I made this recipe in the summer for two young men, one from Utah and one from Arizona (the one from Arizona requested enchiladas when I asked what I could make for him as he was leaving for home after a two year mission). I was stressing afterwards as I had never made enchiladas before and thinking how he probably always has this kind of food at his fingertips at home. The recipe for the enchiladas and the red enchilada sauce were so easy to make and when the three of us bit into them, instantly I knew they were a hit just by looking at the expressions on their faces. Thank you, these are absolutely delicious and making them for new company tomorrow!❤️❤️❤️
Hi! I made this recipe in the summer for two young men, one from Utah and one from Arizona (the one from Arizona requested enchiladas when I asked what I could make for him as he was leaving for home after a two year mission). I was stressing afterwards as I had never made enchiladas before and thinking how he probably always has this kind of food at his fingertips at home. The recipe for the enchiladas and the red enchilada sauce were so easy to make and when the three of us bit into them, instantly I knew they were a hit just by looking at the expressions on their faces. Thank you, these are absolutely delicious and making them for new company tomorrow!❤️❤️❤️
This recipe was delicious. Will definitely make it again. Since my family does not like chili powder I only used 1 tablespoon in the sauce. Also cut back on the salt, and doubled the sauce recipe. Had a lot of flavor. A keeper.
Great recipe. I was surprised how good they were with the beans. I might try them without as well. I did use the enchilada sauce recipe and I think that was the key to such great flavor. It’s simple to make too! If there is one, it would be great to have the caloric count per enchilada.
These were excellent. They don’t need the full time in the oven, I found,, because the chicken is already cooked, and the cheese can burn. They’re even better the next day.
What is the best way to make these as a freezer meal for someone? Freeze prior to baking in the oven or after? I want to give as a postpartum gift for a friend. Best reheating/cooking directions after frozen? Thanks!
Did you figure this one out? I’m preparing my post-partum meals as we speak and am stuck at that step too!
I have been trying enchilada recipes for 20 years, trying to find one I love. I found it!
Flour tortillas. Chili powder vs. dried chilEs or even chilE powder? Best of an Americanized version maybe. Best ever , no way.