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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 will admit, I was sceptical of the sauce at first when I was making it, it seemed like a lot of chili powder, but WOW!! This recipe is amazing!!! I made it with my girlfriend a couple of weeks ago and already she wants to make it again. It is absolutely delicious!!! It lives up to its name!
Oh, wow! Thank you for this magnificent recipe! It was the first time I tried it and it was absolutely perfect!!!!! I had extreme pregnancy cravings for enchiladas, and I was left completely satisfied and happy! Thank you both for the sauce and recipe, I will be making it again soon!
I havent made enchiladas in YEARS and am fighting to take over meals and groceries because there is only so much precooked, flash frozen, instant crap a girl can take. My husband, a retired marine, is all about convenience meals and snacks. So everything is packed with salt or preservatives.
I found this recipe this morning and have printed it and your enchilada sauce recipe and look forward to giving it a go in a few weeks. <3 Thank you for sharing this recipe and helping a fellow mexican food lover find "the best enchilada recipe ever" <3
I LOVE this recipe for the great taste and flexibility. I can make variations of the enchiladas for the different eating styles in my house (some don’t eat meat and others hate cheese). It’s a go-to recipe for me. The homemade enchilada sauce is fabulous. Your recipes are wonderful and simple. Thank you.
By far the best enchiladas I’ve ever had. No offense to all the Mexican restaurants I’ve frequented over the years, but those guys have some serious competition with this recipe. I can eat them basically every night for dinner and never get mad about it. Homemade sauce really ties the recipe together and I’m OBSESSED.
Eh, the enchilada sauce is missing a tomato component and definitely don’t use large tortillas. I ended up with 7 enchiladas that didn’t have much in them…
This recipe is a keeper. Made this recipe with no changes and made the homemade enchilada sauce. Not so easy to buy enchilada sauce in my location so I really appreciated your recipe. It was easy and quick to put together…no need to buy the sauce, this sauce was amazing.
Omg! I was at a Mexican restaurant over the weekend and can’t stop thinking about the delicious food. Found this recipe and it hit the spot! I added in rice, back olives and jalapeños instead of the green chilis but kept everything else the same. Can’t wait for the leftovers!
I’ve made these several times! Seriously the best chicken enchiladas! I make my chicken in the Crock-Pot before hand. Frozen chicken breasts with a jar of Pace. Other than that I follow the recipe. (And make the enchilada sauce!)
I’m 55 yrs old & had never made homemade enchiladas before until I saw this recipe so I decided to give it a try.
Very satisfied with the results.
I followed the enchilada sauce recipe ingredient list exactly but I DID double the recipe as we love extra sauce on EVERYTHING lol. And I also cooked it down/simmered it for 25 minutes to make it a bit richer.
I added pickled jalapenos, fresh cilantro (my FAVORITE herb), and a little minced garlic to the enchilada filling ingredient list but that’s the only changes. I used freshly grated sharp cheddar & pepperjack cheeses. Once done cooking I sprinkled finely diced red onion n whole cilantro leaves all over the top and will serve with a dollop of sour cream and fresh slices of avocado. I also mixed some of the enchilada sauce into the filling before assembling because it seemed a bit dry otherwise.
Overall very tasty and we’re enjoying them. Wish I could post pics. ?
I have made these twice now, delicious! My second batch I added a handful of dark chocolate chips to the enchilada sauce to make it more of a mole. Also for a sweet touch I topped the dish with fresh diced mango in edition to avocado, red onion, cilantro, cotija, & fresh squeezed lime. So yummy!! The whole house loves them!!
I have never commented on / reviewed a recipe before, but I feel compelled to warn those who’re wandering around looking for “the best enchilada recipe”: this isn’t it. The sauce is nothing special, really. The filling is fine, but there’s no real depth to it. Using flour tortillas is okay, but not traditional, and if you don’t treat the corn tortillas by soaking them in the sauce, they fall apart and break in the pan upon assembly. I’ve had excellent, traditional enchiladas — these taste like an afterthought with leftover ingredients. No offense to the originator/author of the site. Truly. I just need to put this out there to remind myself (via the comments section) if I ever come across this recipe again. ?
Have made many many enchilada receipe for at least 50 years ( been married 59 years ) these are truly the best ever, have made them 3 times in 3 weeks, so so delicious. Thankyou..truly better than any Restaurant I have had them in..
I made this for the first time for dinner tonight and my husband and I both loved it! There hasn’t been one recipe from this site that I haven’t tried and loved. I really wish that I had made more of the enchilada sauce.
So I made this with ground chicken and substituted fresh corn for the green chilies but everything else followed and it was so delicious!! Definitely a great tex max recipe! Thank you very much ?
So the flavour was excellent & pretty straight forward recipe but I missed draining the beans so maybe that’s what caused the tortillas the be very doughy and soggy. I even left them in the oven longer than the recipe stated. Otherwise all good, Hubby liked the taste but not the dough too much.
By far, the best chicken enchilada recipe I have come across. The homemade enchilada sauce is what makes this recipe the BOMB! I had some chicken breasts in my freezer we had grilled previously and I just thawed them, diced it and used in this recipe. Super easy to make and my family devoured it! Thank you!
Made these the other night with the enchilada sauce recipe and they were so so good. I used flour tortillas and also added some brown rice and jalapeños into the mixture. Love it!
I have been searching all over for a chicken enchilada recipe the past few days because I was really craving it. I came across this recipe somehow and I’m so glad I did! My mom made this for us tonight and it was phenomenal!!! It definitely satisfied all of my cravings! We topped it with finely chopped cilantro, green onion, sugar bomb tomatoes, thinly sliced avocado and I used Greek yogurt on top of mine. Everyone else used sour cream. This is going on our list of recipes to make again and again! I will say my mom is the best chef ever so having her touch on this there was no way it was going to be anything but delicious. On top of that, my mom and I both agreed that when we make it again we are going to double your homemade enchilada recipe. We also only used 1 Tbsp of the chili powder and that was plenty. We used the siete almond flour tortillas instead of corn tortillas and we probably got about 14 enchilada out of this recipe, so way more than the 8 listed in case anyone is wondering if this is enough food! It definitely is and 20 minutes was perfect for timing. I suggested we put it under the broiler for exactly one minute to crisp it up slightly. If you do this be sure to watch it very carefully because any longer and it’ll definitely burn.
So SO good ! Used leftover chicken I’d baked with cumin/chilli powder/garlic powder instead, and had no chilies – so used ONE tiny Thai chilli for heat and some jalapeños for flavour, and 2 tbs of homemade salsa….and turned out amazing! What makes this so great is definitely the enchilada sauce! Thank you! Definitely making again! 10/10
During this season of staying at home, I’ve been doing everything I can to make tasty meals, so that my sister doesn’t try to order carryout or delivery. I made steak kabobs for dinner, but she was in the mood for enchiladas. I found this recipe, and I realized I didn’t have any enchilada sauce. Lucky for me, there was a link for a very simple but tasty recipe for that here too. While I made these with ground beef, taco seasoning and refried beans, they were spectacular tasting! Thank you so much for a winner of a recipe – not only for the enchiladas, but also for the really tasty enchilada sauce!!!
This the best chicken enchilada recipe. Make the sauce. Absolutely the BEST Chicken Enchilada recipe. I also had homemade corn tortillas that I used. 5 star recipe.
Mama Lyd —
Exceptional!! Made these for Cinco de Mayo, my whole family went crazy for them. My daughter can not have milk so I made a batch with dairy free cheese and it was just as good! I swear the sauce is magic. My kids ate the leftovers for breakfast. They asked for me to make them again. I did not change anything I kept recipe exactly the way it was written why change perfection!
I made this on Easter lunch and was really delicious! The only addition I did was to add 2 tbsp of fajita spice to my mixture when I sauté them to give it addition flavour and than followed the recipes. It smells so good even it was out from oven! This recipe is definitely a keeper!6
I made the enchilada sauce- so easy & delish!! I made the chicken enchiladas, per recipe but used corn tortillas & dredged them in the enchilada sauce. Then I layered it lasagna style : dredged tortillas, chicken, green chili, black bean mixture & Mexican blend cheese repeat 2X’s top with more cheese. Absolutely delicious!!
Amberlin Ceryd —
Made this recipe for the first time about 3 weeks ago. Now my partner constantly asks for it. His favorite dish of mine used to be a basil pesto chicken recipe I liked to make, but I think this has blown that out of the water! Haha. I try to make enough to have extra leftovers because I know we’ll want to eat it for a few days. So so good.
So, so, SOOOO good! ♡ I didn’t have green chillies so I added some chopped pickled jalapenos and yellow peppers instead. I used shredded chicken from supper the night before – I had done a whole chicken in my instant pot. The homemade enchilada sauce was very easy to make and was fantastic! Next time I will double the recipe. Huge hit with my family – this recipe is a keeper!!!
The. Best. Everyone in our family loved it! The sauce is to die for, so much better than any canned product out there, and very easy to make. I’m not a fan of beans generally, but the black beans were really good. I did add half of yellow and red pepper to the onion to increase the veggie content, but otherwise was true to the recipe as posted, will definitely be making this again! And again….and again.
I am in the UK and had to make some adjustments. I am vegetarian and my family are not. I used pork stir fry strips cut thin because that’s what I had in the freezer. I also used peppers, mushrooms and for the veggie ones, zuchini (courgette). I used a stir fry pan and cooked the pork first. My family doesn’t care for beans, so I used a small can of sweetcorn. Everything I used I drained and dried first. I cut up cherry tomatoes, black olives, coriander ( cilantro), and had sour cream and salsa on hand to add as each preferred. I used small wholewheat tortillas. I used one and a half tablespoons of hot chili powder ( I didn’t know that American chili powder was milder; good thing I didn’t use 4 tablespoons here!) Other than that, the enchilada sauce was fine; oh, I did add 1 tbl of smoky bbq sauce to it). Because it was spicy enough, I didn’t use spicy cheese. I mixed medium cheddar, leicester and some leerdammer (like swiss). Mark 5 for 20 minutes. omg! so delicious! A new family favorite
I love this recipe for flexibility with whatever you have on hand. I have a variety of eaters in my house, I can easily use a few pans with the same base ingredients but mix the rest up. Yummm, thanks! ps – the sauce really is to the BEST!
I will admit, I was sceptical of the sauce at first when I was making it, it seemed like a lot of chili powder, but WOW!! This recipe is amazing!!! I made it with my girlfriend a couple of weeks ago and already she wants to make it again. It is absolutely delicious!!! It lives up to its name!
I only make these. Been using this recipe for the last 4 yrs and definately the best including the sause recipe!
This sauce is so easy and taste great! Second time I’ve made this dish.
Oh, wow! Thank you for this magnificent recipe! It was the first time I tried it and it was absolutely perfect!!!!! I had extreme pregnancy cravings for enchiladas, and I was left completely satisfied and happy! Thank you both for the sauce and recipe, I will be making it again soon!
I havent made enchiladas in YEARS and am fighting to take over meals and groceries because there is only so much precooked, flash frozen, instant crap a girl can take. My husband, a retired marine, is all about convenience meals and snacks. So everything is packed with salt or preservatives.
I found this recipe this morning and have printed it and your enchilada sauce recipe and look forward to giving it a go in a few weeks. <3 Thank you for sharing this recipe and helping a fellow mexican food lover find "the best enchilada recipe ever" <3
I LOVE this recipe for the great taste and flexibility. I can make variations of the enchiladas for the different eating styles in my house (some don’t eat meat and others hate cheese). It’s a go-to recipe for me. The homemade enchilada sauce is fabulous. Your recipes are wonderful and simple. Thank you.
By far the best enchiladas I’ve ever had. No offense to all the Mexican restaurants I’ve frequented over the years, but those guys have some serious competition with this recipe. I can eat them basically every night for dinner and never get mad about it. Homemade sauce really ties the recipe together and I’m OBSESSED.
Hi I am making your recipe it looks and sounds ( from comments) delicious . For dinner party how to assemble this dish a night before?
Eh, the enchilada sauce is missing a tomato component and definitely don’t use large tortillas. I ended up with 7 enchiladas that didn’t have much in them…
Bloody delicious!!!
This recipe is a keeper. Made this recipe with no changes and made the homemade enchilada sauce. Not so easy to buy enchilada sauce in my location so I really appreciated your recipe. It was easy and quick to put together…no need to buy the sauce, this sauce was amazing.
Hey Ali,
I’ve made this recipe many times over the past four years and it’s always a hit!!
Thank you so much, they truly are the best chicken enchiladas ever!!
Omg! I was at a Mexican restaurant over the weekend and can’t stop thinking about the delicious food. Found this recipe and it hit the spot! I added in rice, back olives and jalapeños instead of the green chilis but kept everything else the same. Can’t wait for the leftovers!
I’ve made these several times! Seriously the best chicken enchiladas! I make my chicken in the Crock-Pot before hand. Frozen chicken breasts with a jar of Pace. Other than that I follow the recipe. (And make the enchilada sauce!)
I’m 55 yrs old & had never made homemade enchiladas before until I saw this recipe so I decided to give it a try.
Very satisfied with the results.
I followed the enchilada sauce recipe ingredient list exactly but I DID double the recipe as we love extra sauce on EVERYTHING lol. And I also cooked it down/simmered it for 25 minutes to make it a bit richer.
I added pickled jalapenos, fresh cilantro (my FAVORITE herb), and a little minced garlic to the enchilada filling ingredient list but that’s the only changes. I used freshly grated sharp cheddar & pepperjack cheeses. Once done cooking I sprinkled finely diced red onion n whole cilantro leaves all over the top and will serve with a dollop of sour cream and fresh slices of avocado. I also mixed some of the enchilada sauce into the filling before assembling because it seemed a bit dry otherwise.
Overall very tasty and we’re enjoying them. Wish I could post pics. ?
I have made these twice now, delicious! My second batch I added a handful of dark chocolate chips to the enchilada sauce to make it more of a mole. Also for a sweet touch I topped the dish with fresh diced mango in edition to avocado, red onion, cilantro, cotija, & fresh squeezed lime. So yummy!! The whole house loves them!!
Best Enchiladas I Ever Ate? Used ALL suggested topping and made “The Mexican Caesar Salad” as well which was great too
I have never commented on / reviewed a recipe before, but I feel compelled to warn those who’re wandering around looking for “the best enchilada recipe”: this isn’t it. The sauce is nothing special, really. The filling is fine, but there’s no real depth to it. Using flour tortillas is okay, but not traditional, and if you don’t treat the corn tortillas by soaking them in the sauce, they fall apart and break in the pan upon assembly. I’ve had excellent, traditional enchiladas — these taste like an afterthought with leftover ingredients. No offense to the originator/author of the site. Truly. I just need to put this out there to remind myself (via the comments section) if I ever come across this recipe again. ?
Have made many many enchilada receipe for at least 50 years ( been married 59 years ) these are truly the best ever, have made them 3 times in 3 weeks, so so delicious. Thankyou..truly better than any Restaurant I have had them in..
I made this for the first time for dinner tonight and my husband and I both loved it! There hasn’t been one recipe from this site that I haven’t tried and loved. I really wish that I had made more of the enchilada sauce.
I just found your website it’s amazing!!!!! OMG where have I been???
You are talented and you made my day! I am on yo your pad Thai
Perfect amount of spices. Great recipe
So I made this with ground chicken and substituted fresh corn for the green chilies but everything else followed and it was so delicious!! Definitely a great tex max recipe! Thank you very much ?
So the flavour was excellent & pretty straight forward recipe but I missed draining the beans so maybe that’s what caused the tortillas the be very doughy and soggy. I even left them in the oven longer than the recipe stated. Otherwise all good, Hubby liked the taste but not the dough too much.
By far, the best chicken enchilada recipe I have come across. The homemade enchilada sauce is what makes this recipe the BOMB! I had some chicken breasts in my freezer we had grilled previously and I just thawed them, diced it and used in this recipe. Super easy to make and my family devoured it! Thank you!
Made these the other night with the enchilada sauce recipe and they were so so good. I used flour tortillas and also added some brown rice and jalapeños into the mixture. Love it!
I have been searching all over for a chicken enchilada recipe the past few days because I was really craving it. I came across this recipe somehow and I’m so glad I did! My mom made this for us tonight and it was phenomenal!!! It definitely satisfied all of my cravings! We topped it with finely chopped cilantro, green onion, sugar bomb tomatoes, thinly sliced avocado and I used Greek yogurt on top of mine. Everyone else used sour cream. This is going on our list of recipes to make again and again! I will say my mom is the best chef ever so having her touch on this there was no way it was going to be anything but delicious. On top of that, my mom and I both agreed that when we make it again we are going to double your homemade enchilada recipe. We also only used 1 Tbsp of the chili powder and that was plenty. We used the siete almond flour tortillas instead of corn tortillas and we probably got about 14 enchilada out of this recipe, so way more than the 8 listed in case anyone is wondering if this is enough food! It definitely is and 20 minutes was perfect for timing. I suggested we put it under the broiler for exactly one minute to crisp it up slightly. If you do this be sure to watch it very carefully because any longer and it’ll definitely burn.
we love these! so delicious
Delicious! and easy.
So SO good ! Used leftover chicken I’d baked with cumin/chilli powder/garlic powder instead, and had no chilies – so used ONE tiny Thai chilli for heat and some jalapeños for flavour, and 2 tbs of homemade salsa….and turned out amazing! What makes this so great is definitely the enchilada sauce! Thank you! Definitely making again! 10/10
I make this once a week every week. Insanely good. Thanks for sharing!
During this season of staying at home, I’ve been doing everything I can to make tasty meals, so that my sister doesn’t try to order carryout or delivery. I made steak kabobs for dinner, but she was in the mood for enchiladas. I found this recipe, and I realized I didn’t have any enchilada sauce. Lucky for me, there was a link for a very simple but tasty recipe for that here too. While I made these with ground beef, taco seasoning and refried beans, they were spectacular tasting! Thank you so much for a winner of a recipe – not only for the enchiladas, but also for the really tasty enchilada sauce!!!
This the best chicken enchilada recipe. Make the sauce. Absolutely the BEST Chicken Enchilada recipe. I also had homemade corn tortillas that I used. 5 star recipe.
Exceptional!! Made these for Cinco de Mayo, my whole family went crazy for them. My daughter can not have milk so I made a batch with dairy free cheese and it was just as good! I swear the sauce is magic. My kids ate the leftovers for breakfast. They asked for me to make them again. I did not change anything I kept recipe exactly the way it was written why change perfection!
So so good! I can’t wait to eat the leftovers! Boyfriend loved as well! Thank you!
We had these tonight and they were amazing!
I made this on Easter lunch and was really delicious! The only addition I did was to add 2 tbsp of fajita spice to my mixture when I sauté them to give it addition flavour and than followed the recipes. It smells so good even it was out from oven! This recipe is definitely a keeper!6
The sauce recipe is awesome. The enchilada recipe is pretty standard, but, to make the sauce from scratch in 20 minutes is great.
This was a delicious meal. We all loved it. It was perfect!! amazing flavour and I made the sauce too!
These are incredible!! Better than restaurant
When you say the best you are not kidding! Excellent recipe and easy to make!
These are bomb diggity!! Huge hit with the family tonight. Thank you!!!!
I made the enchilada sauce- so easy & delish!! I made the chicken enchiladas, per recipe but used corn tortillas & dredged them in the enchilada sauce. Then I layered it lasagna style : dredged tortillas, chicken, green chili, black bean mixture & Mexican blend cheese repeat 2X’s top with more cheese. Absolutely delicious!!
Made this recipe for the first time about 3 weeks ago. Now my partner constantly asks for it. His favorite dish of mine used to be a basil pesto chicken recipe I liked to make, but I think this has blown that out of the water! Haha. I try to make enough to have extra leftovers because I know we’ll want to eat it for a few days. So so good.
This recipe was amazing! these enchiladas were better than any Mexican restaurant I have ever been to .
These were really good! First time I’ve ever made enchiladas and enchilada sauce but it won’t be my last. Thanks for recipes that even I can follow!
Chicken was flavorless, it really could use some seasoning. The onion and green chilies didn’t do much to give it flavor.
So, so, SOOOO good! ♡ I didn’t have green chillies so I added some chopped pickled jalapenos and yellow peppers instead. I used shredded chicken from supper the night before – I had done a whole chicken in my instant pot. The homemade enchilada sauce was very easy to make and was fantastic! Next time I will double the recipe. Huge hit with my family – this recipe is a keeper!!!
The. Best. Everyone in our family loved it! The sauce is to die for, so much better than any canned product out there, and very easy to make. I’m not a fan of beans generally, but the black beans were really good. I did add half of yellow and red pepper to the onion to increase the veggie content, but otherwise was true to the recipe as posted, will definitely be making this again! And again….and again.
I am in the UK and had to make some adjustments. I am vegetarian and my family are not. I used pork stir fry strips cut thin because that’s what I had in the freezer. I also used peppers, mushrooms and for the veggie ones, zuchini (courgette). I used a stir fry pan and cooked the pork first. My family doesn’t care for beans, so I used a small can of sweetcorn. Everything I used I drained and dried first. I cut up cherry tomatoes, black olives, coriander ( cilantro), and had sour cream and salsa on hand to add as each preferred. I used small wholewheat tortillas. I used one and a half tablespoons of hot chili powder ( I didn’t know that American chili powder was milder; good thing I didn’t use 4 tablespoons here!) Other than that, the enchilada sauce was fine; oh, I did add 1 tbl of smoky bbq sauce to it). Because it was spicy enough, I didn’t use spicy cheese. I mixed medium cheddar, leicester and some leerdammer (like swiss). Mark 5 for 20 minutes. omg! so delicious! A new family favorite
The best! I especially love the enchilada sauce
I love this recipe for flexibility with whatever you have on hand. I have a variety of eaters in my house, I can easily use a few pans with the same base ingredients but mix the rest up. Yummm, thanks! ps – the sauce really is to the BEST!