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Chicken Enchiladas

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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!

Chicken Enchiladas

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

Enchilada Sauce Recipe

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!

Step by Step of How To Make Chicken Enchiladas

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!

Homemade Enchiladas Unbaked In Pan

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.

Easy Chicken Enchiladas with Cheese

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…

Easy Chicken Enchilada Recipe

More Favorite Enchilada Recipes

Looking for more awesome enchilada recipes to try? Here are a few of my faves…

Best Chicken Enchiladas

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Chicken Enchiladas

Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 701 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x


My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.


  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese


  1. Prep oven and enchilada sauce. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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2,055 comments on “Chicken Enchiladas”

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  1. Hey, love the look of this recipe. gonna make it tonight for my housemates. Just curious what cheese to use? eg: cheddar, parmesan. Would be greatly appreciated. Many thanks :)

    • Thanks Victoria, we hope you and your housemates enjoy it! :) We would suggest using cheddar, Monterey Jack or Colby cheese for this. :)

  2. I’ve been using my mother in laws chicken enchilada recipe for 15 years. My husband found this recipe and I tried it and he fell in love with it, along with the red sauce ! It’s easy and delish! I’ve made it a dozen times and have doubled the recipe for friends and family. Although it’s easy, tonight I’m putting the chicken, onion, and green chile in a crockpot and I’ll assemble after work tomorrow( after making the red sauce). Oh, and I haven’t received a request to make the mom in law recipe since I made this ;)

    • Thanks for sharing with us Kim, we’re so happy you and your family love the sauce and the enchiladas! :D

  3. Can I possibly make these and freeze them?  

    • Hi Stephanie! Yes, these will freeze great! We suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). We hope you enjoy!

  4. Thank you so much! I have been using your enchilada sauce recipe for months in/on everything from slow cooker recipes to your stacked enchiladas. I made these for a new momma friend to freeze and reheat at will and made a second little batch for myself. They are really delicious! I expected nothing else and have loved every one of your recipes I have tried. Keep it up!

    • You’re so welcome Heather, we’re happy to hear you and your family enjoy the sauce and the enchiladas! Thanks for your sweet words! :D

  5. I don’t care for hot things but my family sure does. I’m a wimp. Have learned if you add butter when things are too spicy, it tones it down. I made the sauce exactly as directed.  It was wonderful. I had no trouble making it smooth with th flour and oil or then again after adding other dry ingredients and stock.Im never good with having patience stirring but it is well worth it to get the correct result. I do wish I had doubled it. Not to save for another time. To use this time! This is a keeper. And…if I didn’t care for it, I  would have no qualms in saying my opinion. There is a polite way to do so. If anyone doesn’t care for it and has too much, I  bet there is a a single person at work or in your neighborhood who have different taste and would love a homemade meal. Ir as with my work, there is always someone who doesn’t have lunch and very much appretiates when others bring in food. Thank you for sharing your recipes.  Always nice to try new things. Some are keepers…some arent for us……from any website.

    • Thanks for your sweet words about the sauce Terri, we’re so happy you enjoyed it! And yes, butter is a life-saver when it comes to toning down spicy sauces – good call! :)

  6. Great, flavorable, easy recipe! Thank you for sharing! I used leftover turkey meat inside and topped with jalapenos. Family loved it!

  7. Hello

    Have you ever used Corn Tortillas? What is the difference if you use them? I’ve always had Enchaladas with Corn Tortillas, never flour.

    • Hey there! You can totally make these with corn tortillas (that’s definitely the more traditional route)! We just find them not as soft or moist as flour tortillas.

  8. This is the second time I have made these. I used up my leftover Thanksgiving  turkey the first time, and today I made them with some very good grass- fed ground beef.  A killer recipe! Definitely a keeper.

  9. Has anyone tried this with refried beans? My fiance is not a huge fan on black beans, so I was just curious how refried beans turn out. 

  10. I made the recipe last night – it was delicious and had enough left over to freeze for one of those nights when I just don’t feel like cooking.  Thank you!  My friend recommended this recipe to me and suggested that I double the enchilada sauce, and I have to agree.  I had a little sauce left over today, but having more meant that there was more to go around inside the enchilada and out…and it is seriously so good, you’ll be licking your plate. 

    • We’re so happy to hear you loved the sauce and the enchiladas Tess, thanks for sharing with us! :D

  11. Sorry no pictures to post – it was that good! First I made it for my husband who loves enchiladas and in the process I am now a fan (never had one in my life before). But wait there’s more – we went to visit our family in England (London and Manchester to be precise). I made this dish for my 80+ year old mum and dad who have never had enchiladas either and it was a hit! My son and his family loved it too! So now your recipe – (including the homemade sauce) will make the rounds in the UK!

    One thing I was not able to find chicken broth in cartons or tins in the supermarkets so I improvised with stockpots and just added water.

    Thank you for these great recipes – keep up the good work! Lemon chicken here I come!

    • We’re so happy this was a hit with your family Gloria, that’s so wonderful to hear! Thank you for sharing with us, and for giving the recipe a try! :D Cheers!

  12. I haven’t made this recipe but I do cook.  Looking at the ingredients I am baffled by the comments that the sauce was grainy.  There is nothing that would make it that texture unless you skip the step of cooking the sauce.  It sounds delicious.  I buy enchilada sauce all the time and I like the options of making it gluten free and vegetarian. I can tell you love to cook. Thanks from another foodie.

    • Thank you Lillie, we appreciate that, and we hope you enjoy this recipe if you try it! :)

  13. I love this recipe! Is there a link that helps determine the caloric intake for us dieters? It’s not on my fitness pal :(

    • Thanks Nicole, we’re glad to hear that! Unfortunately though, we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  14. I make a sauce similar ,but I don’t use powder.  I cook and blend New Mexican chili pods.  The powder may make it a bit grainy. 
    New Mexican chilis are the best.

    • Thanks for sharing Emma, we like that New Mexican chili idea, and will have to try that instead of powder next time and compare!

  15. I made the sauce and enchiladas tonight for dinner. I didn’t find the sauce grainy at all.

    Thea one problem I did have was not being able to eat more of them. Totally delicious.

    I cooked the onion to GBD (golden brown and delicious). If your palate is slanted to the spicy side, add some hot peppers while simmering the sauce. Cooking the sauce til desidered consistency is key.

    Thanks for the recipe I will make it again.

    • Thanks for sharing David, we’re so glad you enjoyed the sauce and the enchiladas! We love the GBD acronym! ;D

  16. Thought I should tell you… I have been making this recipe for almost a year because I love it so much and I always have the sauce in my freezer (try enchilada spagetti squash!!)
    . It has also become my go-to recipe for the first time I make a new boyfriend supper and it has ALWAYS been a hit, so obviously, thanks!! ;)

    • Thank you Shannon, we’re so happy you love the recipe, and that spaghetti squash sounds like an awesome addition! :D

  17. I just made these – HUGE hit in my house! Thank you, this is my new ‘go to’ recipe.

  18. wait a New Mexican that does not use Green Chile in her chicken enchiladas….
    nice recipe try it with green it hits the spot.

  19. As I stated in an earlier review, I made these and was going to eat them soon.  I also made the homemade enchilada sauce but did not like it at all. So Inused taco sauce instead. 

    Now that I have eaten these between dinner yesterday and breakfast this morning, I have to say that this recipe is FANTASTIC!   It’s simple, easy and so flavorful.  Thank you!!

    • Hi Kim! We’re sorry to hear you didn’t care for the sauce, but we’re glad you enjoyed these enchiladas – thanks for letting us know! :)

  20. Can these be made ahead? I was wondering if they would get soggy.

    • Hi Rachel, if you want to freeze them, you can. If so, we suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). Alternatively you could assemble them in the morning and cover them in the fridge, and then bake them that evening (take them out so they can come to room temperature before baking, or you will just need to bake them longer. We wouldn’t make them more in advance than that though, as we do think they would get soggy. We hope all of this is helpful, and that you enjoy!

  21. Well it is the best enchilada recipe ever! My family of six loved it and they are all foodies for sure. Easy to make and the sauce was divine.  Can’t wait to make again. I boiled my chicken breast and shredded . 

  22. I have made this recipe twice. I changed a few things. I cooked chicken halves in crock pot than shredded. I used Monterey Jack and Sharp Cheddar cheese.  I also made tortillas from scratch. The first time I made these I used half corn and half flour tortillas.  Last night I just made the enchiladas with flour tortillas. This is an easy and tasty recipe.  The sauce is great!!

  23. I just found this site, and tried these last night. They were a big hit with my family. I did alter the sauce for my daughter, but I’ll definitely make these again. Thanks!

  24. I threw a frozen chicken breast in the crock pot this morning. Then I found your recipe for chicken enchiladas. Your sauce recipe was amazing! The entire dish was out of this world! Thank you for sharing:)

  25. This is my new favorite recipe.  Love it!

  26. This enchilada sauce is doooooope. I am a vegetarian and my boyfriend is a meat-eater. I make him a meat version, and for myself, I substitute mushrooms and spinach or whatever I have lying around (even veggie crumbles sans beans) for meat. It works very well! Just make sure that your veggies are cooked before you add them. I’ve also found that in a pinch, you can use ground beef instead of chicken (again, just make sure it’s funny cooked). I ditched the beans because I didn’t think they would go well with ground beef, but you do you.

  27. Can these be prepared and frozen before baking?

    • Hi Debra! For freezing, we suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). Alternatively you could assemble them in the morning and cover them in the fridge, and then bake them that evening (take them out so they can come to room temperature before baking, or you will just need to bake them longer. We wouldn’t make them more in advance than that though, as we do think they would get soggy. We hope all of this is helpful, and that you enjoy!

  28. Truly is best enchiladas and very  simple

  29. I love this meal!! This was my first time making this dish and EVERYONE (5) was pleased!! The next time I’m definitely going to make the stack enchilada and slow cooker lasagna.. Thanks for such delicious meals!!

  30. Will try this today!
    Can’t wait…

  31. Great recipe! My firehouse loved it. I added a little bit of canned chipotle pepper to the sauce for some spice, and a tiny bit of brown sugar to balance it out. Also put some sauce in the chicken mixture for moisture. A tray of 30 large enchiladas disappeared in an hour.

  32. Hi Hayley,

    I just wanted to let you know that I made this on Super Bowl Sunday for my family, and it was a massive hit. Everyone loved it (myself, I thought it was outstanding), including my somewhat picky two year old Liam and my *very* picky four year old Laura (both of whom DEVOURED it and asked for more), which is huge for me and incredibly gratifying. 

    Everything about this recipe is delicious, including the sauce. Kudos for that, and thanks for posting it!

    • Hi Sean! This is actually Ali’s blog and recipe (I just help out), but we are so happy you and your family loved these! Thanks for taking the time to let us know. We’re glad you enjoyed the enchilada sauce as well! :D

  33. I made this for my family while watching the Super Bowl. My family LOVED it and my husband referred to it as tasting as good as in a Mexican restaurant. The sauce tasted wonderful. I made Queso and we put that on top of it along with shredded lettuce, tomatoes & Quac. It was a huge hit and they have asked me to make it again.

    • We’re so happy you and your family enjoyed these Terry! Thanks for sharing with us! :D

  34.  This recipe is the best! Ever since the first time I made it it’s become a regular in my house. I don’t like canned sauce so to be able to make it homemade is fabulous! The only thing I substituted was the chicken. I bought a rotisserie rather than cooking it myself.  The how-to video is awesome as well. Thanks for this !

  35. these recipes look so good, but since i watch my calories and protein intake very carefully it would help to know the neutrient content.  

    • Thanks Susan! We’re sorry but we currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  36. Is it possible I could make these the night prior, wrap them with foil, and bake them as instructed? Would I need to leave out the cheese and sauce when preparing them?

    • Hi Claire! If you want to assemble these the night before, just leave off the cheese and sauce on top until right before they go in the oven. Cover them with plastic wrap or foil, and refrigerate until the morning/next day, when you’re ready to bake. FYI, they might take a little longer to bake, since they’ll have been in the fridge overnight. We hope this helps and that you enjoy! :)

  37. Would it be possible to sub in retried black beans? I don’t have any while black beans on hand! And what spices constitute ‘Mexican blend cheese’?
    Thanks!! Looks delish!!

    • We think that would be fine Tiffany! And Mexican blend cheese typically contains cheddar, colby and monterey jack cheeses. We hope you enjoy these! :)

  38. I made this for my family last week and they were delicious! The whole tribe of them are still raving about them. The sauce turned out beautifully, and this is definitely a personal opinion, but it was my favorite part of the enchiladas. Thank you for sharing this recipe, I’ve finally found one that they’ll all eat without a fuss 

    • We’re happy to hear you and your family enjoyed these Devyn! Thanks for giving them a try! :)

  39. My friends and family love these!!! I substitute chopped chicken with 1lb of ground chicken and 1/2 pound ground spicy pork. It’s amazing. I also make double the sauce incase anyone wants extra. A real crowd pleaser.

  40. Made these tonight. They turned out awesome. I ended up using 1/2 clove of garlic because i didn’t have garlic salt, seemed to have worked out fine. These will be added to my rotation of recipes I make. Two thumbs way up. 

  41. Simply the best. I combined it with some store bought mole just to experiment (yeah sorry, I just don’t have the energy to make authentic mole), and they were the best enchiladas our family has ever had! Can’t even stomach the thought of canned or even the local restaurant enchilada sauce ever again. I am making a quadruple batch now to share with family members. THANK YOU!

    • Thank you Lisa! We’re so happy you and your family loved these, and that mole sounds yummy! :)

  42. Gasp! I literally have never made a recipe to the “T” because I am a serious experimental cooker(Not actually a word but I use it). So when I taste and add and taste I usually find that it could use more this or that….this recipe was a game changer!!!   I’m Puerto-Rican and its so hard not want to JAZZ things up with my flavors.  This recipe did not need all that Jazz…My suggestions would be for others is to READ THE RECIPE ALL THE WAY THROUGH!! This was my second time making this recipe and I purposely purchased store bought to compare them.  I will never buy store bought enchilada sauce EVER again! IF you’re following the directions and trust me when I say it is important to do so. You will feel like a fancy chef!  The only thing I didn’t do was use the full portion of chili powder instead I opted for the 2 Tbs. (my mom is not as daring as I am)! I didn’t tweak it, alter it, or add! I heated the oil and added the flour little by little and that was the key don’t burn the oil but make sure it is hot. I absolutely love this recipe and truly appreciate you sharing it with us! I’m posting on Instagram and using #gimmesomeoven! 

    • Thank you for taking the time to share all of this Cinthia! We’re so happy you enjoyed the enchilada sauce — thanks for giving it a try! :D

  43. I forgot to add my sauce was NOT grainy! It was delicious! 

  44. It was the best. I actually made 6 with green sauce and 6 with red sauce.  I doubled the recipe to make 12. 

    I poured a little more sauce than what was instructed on top of the enchiladas after they were prepared, then added Mexican blended cheese and baked as instructed. . It was great!!! Thank you..
    Served with sour cream and hot picante sauce..

  45. Awesome recipe.  I only changed one thing.  I made a double batch of that sauce and dredged the tortillas through the sauce first and assembled as directed.  Yum!  Quick, easy and delicious when you’re dead at the end of the day. :-)

  46. Looking to make these enchiladas for the first time. I’d like to work with this recipe, just wanted to know how spicy they are? Am not a big heatlover, can tolerate mild heat but nothing too hot. So if the diced green chiles are mild, fine but if not, what could I substitute them with…green peppers?

    • Hi Eva! We don’t think these are too spicy, but if you’re concerned, just start with less heat and add more to taste if you’d like. Definitely feel free to use the milk green chiles! We would opt for those over green peppers, but you can add both if you like. :) We hope you enjoy!

  47. If I decide to use fresh chillies how many should I get?
    I’m thinking of assembling them tonight without the sauce and cooking them tomorrow for dinner

    • Hi Ella! Hmmm, we think if you’re using fresh chilies, it just depends on what chillies you plan on using, since some are hotter than others. If you’re using Anaheims or Poblanos (we would recommend roasting them), you should probably use 3 whole chiles. We hope this helps, and that you enjoy the enchiladas!

  48. My attempt at making enchilada sauce, and I’m so glad I chose this recipe. Delicious and couldn’t have been easier!

  49. So I’ve made the sauce a few times now (in the last couple of weeks), which is to say I’ve had my fair share of enchiladas now also… The sauce is fantastic, I use it with chicken and beans and corn, I use nothing from can’s so it takes some time for the beans and corn, but oh is it worth it. The sauce… THE SAUCE… it’s so wonderful and so simple also, thank you Ali for sharing this with me, it truly is lovely. I will teach this to my son when he is old enough…
    I like your philosophy Ali, I also love cooking, esp cooking for friends, it’s where culture and nature and art all come together!
    I’m in Australia, so the chilli powder here is just that, pure chilli, it will kill you if you try this recipe using that, instead you can get a spice mix product here made by Masterfoods called “Mexican Chilli Powder”, if your in Australia, thats the one that is very similar to what you will get in the US, and that’s what you should use if your making Ali’s amazing recipe.
    Very well done. I tip my hat to you, ma lady.

    • Thanks for taking the time to share all of this Todd, and thank you for your sweet words! We are so happy you loved the sauce and the enchiladas! :D

  50. Making these for a friend that just had a baby, and I’m taking it as a sign from above that this is the recipe I need to follow simply because the friend who gave it to you is also a Liisa with two i’s! Can’t wait to try it! 


    • That’s too funny Liisa! Well we guess it was meant to be then. :) We hope your friend loves these!