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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

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

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


Ingredients

Scale
  • 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

Instructions

  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!


Notes

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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1,877 comments on “Chicken Enchiladas”

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  1. This is one of my favorite dishes to make. People are always amazed when I say I make the enchilada sauce myself…I never tell them how easy it is! Thanks for the amazing recipe! 

  2. Can you make the chicken mixture the night before and put it in the fridge overnight? 

  3. Holy Moly!
    I put not even 1 tbsp of the chilli powder in, licked my stirring spoon and my face was on fire!
    No idea how you were able to use 4tbsps. The chili powder must be different here in Aus.

    • Hi Laura! Yes, that’s what we’ve been hearing — it sounds like the chili powders in Australia and New Zealand are much more potent! We’re sorry this was so spicy for you, and we hope you were still able to enjoy it!

  4. You mentioned that the Best Chicken Enchiladas Ever! is one of your go to freezer meals! At what point do you freeze them? Do you go all the way through baking them, then freeze?! Do you spread the sauce and cheese on top, then freeze before baking?! Please advise!

    Thanks, Kim

  5. You mentioned that this is one of your favorite freezer meals! At what point do you freeze them? Do you bake off, then freeze? Or freeze after adding the remaining sauce and cheese? Please advise. Thanks, Kim

    • Hi Kim! They can either be baked and then frozen once cooled, or assembled, (unbaked), then frozen and baked later. If you’re freezing them after assembling, just leave off the sauce and cheese that go on top. If you bake these and then freeze them (again, just make sure they’ve cooled completely before popping them into the freezer), top with the sauce and cheese, and bake (covered) for about 30 minutes, then uncover and bake for 15 minutes (or until the cheese is bubbling and golden brown). We hope this is helpful!

  6. The recipe was SO good. I made it with hamburger instead of chicken because that’s what I had, and my husband doesn’t like onions in ANYTHING because he says they bother his stomach, so I didn’t use onions, but it still worked out just fine. We threw some Rice-a-Roni Mexican rice on top, which really added to the enchiladas; and we did agree it needed a little more spice, either that or some salsa and sour cream on top of the rice. We also thought it would be better to cook the beans with the meat like you do the peppers; indeed, I used canned beans, but neither of us likes hard beans and ours still turned out a little hard. I don’t think I did the sauce quite right either because it never did thicken up, but I’m sure it’ll come out better next time; plus my mom gave me some organic chili powder which is more brown, so I’m assuming that’s why the sauce did not turn out as brown as yours.

    At any rate, thanks for the recipe! Very satisfying, and I will DEFINITELY log it away in my recipe folder.

    Thanks. :)

    • Thanks for sharing with us Charity! We’re so glad you enjoyed these! :D

  7. I made these twice and they taste amazing but I find the tortillas are getting soggy especially on the bottoms any suggestions how to make them crispier???

    • You’re welcome to try flipping the enchiladas halfway through, but in general, the bottoms of enchiladas usually aren’t as crispy as the tops. :(

  8. I took your recipe, to the next level. It is now the Greatest Chicken Enchiladas Ever.
    Since I had just made a batch of fresh salsa, from home grown cherry tomatoes the day before. I was able to omit the onion and peppers, since the salsa had onion and peppers in it along with cilantro. I mixed the salsa with the chicken and black beans.
    Then followed the recipe. This would not have worked with salsa made in New York City, or any store bought brand for that matter. And with lisa’s, enchilada sauce. These are now the Greatest Enchiladas Ever.

    • That salsa sounds amazing Terry, and we’re glad you enjoyed these!

  9. This was GREAT. I’m not a fan of enchiladas but decided to give this a try because it had great reviews and I’m glad I did! My family is glad I did as well especially my oldest son he asked me to make more and said he wants me to make lots for his birthday ? definitely a recipe I’ll keep and continue to use for a lifetime. Thank you!

    • Thanks Isabel — we’re so glad you and your family enjoyed these! We appreciate you giving them a try! :D

  10. WOW !!so delicious -so good-scrumptious I couldn’t believe it .i made this chicken enchilada tonight for my family.and I followed the recipe step by step ..every body live it and nothing left ??????thank you 

    • Thank you — we’re so happy to hear you and your family loved these! :)

  11. I have made these enchiladas multiple times now and my family LOVES them. I have coworkers who eat the leftovers and want me to make them their own batches. This is a big hit in my life.

  12. Great enchilada recipe. Thanks. I just added a few things. I used pollo asado instead of plain chicken. I also added some sliced black olives and a little bit of diced green olives. I sprinkled some thinly sliced pickled hot garlic on top as well. Oh, and I added some chopped ancho chiles to the chicken mixture as well – and more garlic like I do in every recipe. They tasted great!

    • Thanks for sharing with us Bob — we think your additions sound awesome and we’re so glad you enjoyed these! :)

  13. I have been trying different enchilada recipes (my teenager loves enchiladas!) and your recipe is my favorite!
    I made them tonight for the third time. No more canned sauce for me.
    Thanks!

    • Thanks for sharing Brian — we’re so happy you enjoy the sauce and the enchiladas! :)

  14. Absolutely, hands down the best Enchilada dish ( + sauce) ever!!!!! Thank you!!!!

  15. Hey Ali, I just wanted to let you know that my family has unanimously voted this recipe their all time favorite. It really is the best chicken enchiladas ever and let’s not forget the sauce! Thank you for sharing.

  16. Nice recipe…I doctored it a bit and the red sauce…..the red sauce was a little bland to me so I added two tblsp. tomato paste, a few hits of Texas Pete, and a dash of sugar. I did not have green chilis so I chopped up jalapenos I had in a jar in frig, added those to the shredded chicken (leftover roast chicken), onions; then added the black beans and one ear of corn lightly microwaved and cut off cob. Used up a package of spinach flour tortillas (8″).(This was clean out the frig nite!) Followed recipe pretty much as stated otherwise….very nice dish!

    • Hi Leslie! We’re glad you were able to adapt the sauce to your liking and that you enjoyed the enchiladas! We appreciate you giving the recipes a try! :)

  17. Ali, I love all of your recipes that I’ve tried and OMG these are amazing!! It was my first time making enchiladas. Super simple and quick! As a teacher, this will be a perfect meal for the school year. I can have everything chopped and ready so I can be eating in under 30 minutes!

    • Hi Kelsey! Thanks for your sweet words — we’re so glad you enjoy the enchiladas! :)

  18. Hi Ali,
    I have been meaning to tell you for months how delicious this recipe is!  I’ve made it several times now, and it’s been a HUGE hit with every friend, family, and crowd I’ve made the enchiladas for!  More recently, I adapted your recipe by using a double batch of your enchilada sauce (mmm… more sauce makes everything better!) and I’ve started cooking the chicken in the crockpot with the beans, onion, and some of the extra sauce.  It shreds with a fork and is perfect for filling up the enchiladas.  Loving your blog, thank you!  Your recipes are easy to follow thanks to your great directions and photos.  Keep the yummy recipes coming!  -Teal

    • Hi Teal! Thanks for sharing all of this with us — we’re so happy to hear you and your loved ones enjoy the enchiladas! And we’re so glad you enjoy the blog — thanks for being here! :)

  19. These are going in the oven right now! Can’t wait!!!

  20. Okay, these are hands down the most amazing enchiladas I have ever ate! My whole family RAVED about them! I followed the recipe to the T, and would not change a single thimg. Definitely make the homemade enchilada sauce, that is certainly the key! Thank you so much for sharing!

  21. Recipe and sauce was delicious.  I used white corn tortillas instead of flour, more commonly used in the Tex-Mex dishes that I grew up eating. 

  22. These really were the BEST enchiladas! I made them last night. I used corn tortillas because I have celiac, but I doubt that made any difference in flavor. I had a bit of chicken and beans left, so I just sprinkled them on top with the sauce and cheese. And speaking of the enchilada sauce, I’d no idea it was so easy to make! There’s no comparison to the canned sauce. Thanks for the awesome recipes, Ali!

  23. I made this tonight and the sauce turned out perfect, I even have two children that are spice sensitive and neither complained. Family loved it. 

    • We’re so happy to hear that Denny — thanks for sharing this with us and for giving the recipes a try! :)

  24. These are really delicious. I decided to add Mexican rice (cooked from a package) which made them more substantial as I have a big guy for a husband. My sauce did take a bit longer to thicken…not sure why. And I think I would make a little more of it next time. My husband said they were delicious and that’s a ringing endorsement in my book.

    • We’re so happy you and your husband enjoyed them, Joanne! And don’t worry about the sauce, sometimes it takes longer to thicken than others.

  25. I followed this recipe last night. I made a double batch of the sauce (I was afraid of not having enough) and replaced one of the tablespoons of chili powder with a tablespoon of cayenne. The sauce wasn’t spicy for me and my other half but we like spicy things. I thought the flavor of the sauce paired with the flavor from the green chiles in the chicken mix exquisitely. I’ve never made enchiladas before and they were better than any restaurant enchiladas I’ve ever had so I can attest to the fact that this recipe was named precisely as the BEST chicken enchiladas ever! They were seriously so good and so fresh tasting. Easy and quick too!

    • Thanks for your sweet words Kate — we’re so happy to hear you guys enjoyed the sauce and the enchiladas! We appreciate you giving them a try and taking the time to comment! :)

  26. Could these be made in a slow cooker? We don’t have air conditioning at the moment, and are trying to not use the oven!

    • Hi April! Hmmm, that’s a good question! We actually haven’t tried these in a slow cooker, but we have seen recipes for slow cooker versions online. We would suggest following this method here. Definitely let us know how they turn out! :)

  27. This really is the best chicken enchilada recipe, I’ve made it several times now. I make a huge batch of the red sauce and freeze the extras so I always have some on hand!

  28. First, thank you for sharing this recipe. My family loves it, and it was so easy and quick to make. Second, I have a couple questions. I am wanting to cook up a batch, and then freeze it. How would you suggest that I store them for freezing and that I reheat them?

    • Hi Tiffany! We’re glad you and your family love these! As for freezing, if you’re baking these and then freeze them, just make sure they’ve cooled completely before popping them into the freezer. Don’t worry about topping them with the sauce and cheese until right before you’re ready to bake. Top with the sauce and cheese, and bake (covered) for about 30 minutes, then uncover and bake for 15 minutes (or until the cheese is bubbling and golden brown). We hope this is helpful!

  29. Its funny because ive been making the same sauce for over 10 years i havent came across anyone with same ingredients as mine but yes it is full of flavor its been a hit in my home from first time of making it!

  30. I made the best ever chicken enchiladas last night. They were great. The homemade enchilada sauce was out of this world good! I had left over smoked chicken that gave the enchiladas a great smoky flavor. I used green chiles that I grew and roasted. I also added some homemade canned salsa to the chicken mixture. This time I used Penzey’s Chile Powder, next time it will be a homemade chile powder recipe I have. These will definitely become a regular in our house! Thanks for the recipe!

    • Thanks for sharing with us, Kevin! We’re happy to hear you loved the sauce and that you enjoyed the enchiladas as well! And homemade chili powder sounds great! :)

  31. I made these last night and they were fantastic!!! Thanks for sharing your recipe!

  32. This is the first time I’ve ever made enchiladas and wow, these are great! I made a side of cilantro-lime rice to go with it – YUM.
    However, I used the Morton & Bassett Chili Powder for the enchilada sauce and still only put 3 Tbs. I ended up reducing it too long and added a cup of chicken stock to take the sauce further and to make it a little more spreadable. It is still pretty spicy for me, which is surprising! I like spicy. I think next time I’ll only use 2 Tbs of chili powder, or perhaps just one.

    Thanks for the awesome recipe! Can’t wait for my husband to try this!

  33. I made this sauce to out on pulled chicken for tacos today. I totally suck at following directions and always want to make it my own. After the sauce was done I added a splash of tequila and the zest and juice of one lime. Totally freshened it up and made the flavours pop!  Thanks for this delish recipe!

    • You’re welcome, Jessica! We’re happy you enjoyed these, and we think the tequila and lime sound like awesome additions! :)

  34. Made these for dinner last night. They were amazing!! Thank you.

  35. Thanks for the recipe. Delicious. .I forgot the black beans but had refried beans. I will make again

  36. followed the recipe as given (I not a cook) but mind seem to come out a little dry on top…the inside were delicious but needed more sauce? Again not a cook but trying.

    • Hi Linda! Thanks for your feedback — we’re sorry these came out kind of dry! Do you think maybe the sauce could have cooked down and reduced too much? We’re wondering if that’s what happened, since they shouldn’t be dry on top. If you don’t think that’s what happened, maybe you could try doing 1 1/2 the sauce recipe next time. We hope that helps! :)

  37. These sound scrumptious and I’ll be making these tomorrow afternoon :) The only thing I’ll do differently is use chopped green onions for garnish instead (cilantro gives me heart burn, go figure lol). I can’t wait to try your friend Lisa’s Red Sauce. Making myself hungry!! Thanks for sharing!
    I be checking back on your site to see what else you share :)

  38. These look delicious and gonna try them soon. Also enjoyed the story about your friend thanks for sharing! ❤️

  39. My understanding of Mexican cuisine has always been that enchiladas/tacos/taquitos are made with corn tortillas and burritos/chimichangas are made with flour tortillas. I’ll be using your filling & your enchilada sauce, but I’ll continue to use corn tortillas for my enchiladas. I’m too old to start breaking with tradition now. :-) Thanks for the red sauce recipe!

    • That’s completely true, we just prefer the flour ones for this, but definitely feel free to use whichever you prefer. We hope you enjoy the sauce!

  40. I had asked you about baking and then freezing. I wanted to to say thank you for the advice, and to let you know it was very helpful. O have gotten into the habit of doing as much prep work for my dinners as I can in advance. I cook all my meat for the meals I have planned for 2weeks and freeze it. I am a very busy mom and run a house of 6. This dish is the only meal that had me stumped on how I should prepare it in advance. So once again thank you for your advice. I am sorry it took so long for me to say thank you.

  41. Soooo good!! Loved every bite!!

  42. I have cooked this 3 or 4 times now for family and when having guests over and its a hit with everybody!
    The sauce is incredible, thank-you for the amazing recipe, truly is the best enchilada recipe around

    • We’re so glad to hear that, JR! And thank you for giving the sauce and the enchiladas a try! :)

  43. They are delicious!!! thanks

  44. I have to tell you how delicious this is. It is easy and healthy as well. It’s one of my go to crowd meals and  people always ask for the recipe. I make it every few weeks. Thank you for a recipe that is a staple for me when I’m trying to stay healthy yet eat filling delicious food. Also if you haven’t made it yet the enchilada sauce it is much better than store bought. Without a doubt! Thank you! 

    • Thanks for your sweet words, Gina! We’re so happy you enjoy both the sauce and the enchiladas! :)

  45. Tonight will be the 6th time I’ve made this recipe.  I follow the recipe and viola, a fantastic meal with delicious left overs.  As the sauce recipe notes, based on taster peference, I use only 2 tbs of the chili powder.

    I really think you’ll like this meal.  The taste to effort ratio is off the scale. (Easy to make, tastes great)
    John

  46. I have made these twice and I am making them again tonight
    my wife and I both love them best enchiladas ever
    thank you.

  47. This recipe looks great! I’m hoping to bake a double batch of these for the presidential debate watch party tomorrow (groan) — do I need to change anything (oven temp, cook time) to cook two batches at once?

    • Awesome, we hope you enjoyed them! And we’ve never tried cooking two batches at once, so it’s hard to say. We do know it depends on the item you’re baking. For these, we would just recommend setting the timer and temp for what’s listed in the recipe, and then add more time if necessary. We hope this helps!

  48. I made these last week and making them again tonight. I topped them with sources am and black olives! They were the best we ever had! Delicious!

  49. Cannot wait to make these for the family tomorrow..all four kids love enchiladas :-) Thank you so much!!

  50. Hello, I made this recipe for the first time and they were simply delicious and mouth watering. What enhance should the flavor is adding the shredded cheese and extra sauce on the enchiladas after preparing them in the dish. Awesome recipe! The family enjoyed it. Made two batches. Tim

    • Thanks for sharing with us, Tim — we’re so happy you and your family enjoyed these! :)