Introduction
Chicken enchiladas are a beloved dish in Mexican and Tex-Mex cuisine, celebrated for their rich flavors, comforting textures, and incredible versatility. Wrapped in soft corn or flour tortillas, filled with seasoned chicken, topped with a savory homemade sauce, and baked to perfection with melted cheese, chicken enchiladas bring both comfort and joy to the table. This recipe is designed to be both easy and flavorful, making it accessible for home cooks at any level. Whether you’re cooking for a weeknight dinner or a weekend gathering, this dish is guaranteed to please a crowd and can be customized in countless ways to suit your taste or dietary needs. This guide walks you through every step—from creating the sauce from scratch to assembling and baking enchiladas that are golden and bubbling with flavor.
The History of Chicken Enchiladas
The origins of enchiladas trace back to ancient Aztec civilizations, where tortillas were commonly used to wrap food. In fact, the practice of rolling food in tortillas dates back to the time of Montezuma. These early versions were quite simple, often using fish or beans. As European influence blended with indigenous Mexican ingredients, the dish evolved into the modern enchilada, incorporating ingredients like chicken, cheese, and complex sauces such as mole or salsa roja. Chicken enchiladas as we know them today are a result of this culinary evolution—rich with spices, layered with texture, and filled with cultural heritage. In Tex-Mex cuisine, enchiladas took on an even heartier form, often smothered in cheese and baked in a casserole style. While there are countless variations across Mexico and the American Southwest, the core idea remains: a tortilla stuffed with goodness and smothered in sauce. This homemade version pays homage to its origins while offering a modern, easy-to-follow recipe.
Ingredients Breakdown
For the chicken filling: 2 cups cooked shredded chicken (rotisserie chicken works well), 1/2 cup chopped onions, 1 clove garlic minced, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, 1 tbsp olive oil. For the homemade enchilada sauce: 2 tbsp vegetable oil, 2 tbsp all-purpose flour, 2 tbsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin, 1/4 tsp dried oregano, 2 cups chicken broth, salt to taste, pepper to taste. For assembly: 8 small corn or flour tortillas, 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend), chopped cilantro or green onions for garnish.
Step-by-Step Recipe
- Prepare the Sauce: In a medium saucepan, heat 2 tablespoons of oil over medium heat. Whisk in 2 tablespoons of flour and stir constantly for 1 minute to form a roux. Add chili powder, garlic powder, onion powder, cumin, and oregano. Cook another 30 seconds, then gradually whisk in chicken broth. Stir until smooth, bring to a simmer, and let cook for 10–15 minutes until thickened. Season with salt and pepper. 2. Make the Chicken Filling: In a skillet, heat 1 tablespoon olive oil and sauté chopped onions until soft. Add garlic and cook for 30 seconds more. Stir in the shredded chicken, cumin, chili powder, and salt. Heat through, about 5 minutes, and set aside. 3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas slightly to make them pliable (you can microwave them for 20–30 seconds wrapped in a damp paper towel). Spread a thin layer of sauce on the bottom of the baking dish. Spoon about 2 tablespoons of the chicken mixture into each tortilla, add a sprinkle of cheese, roll up tightly, and place seam-side down in the dish. 4. Top and Bake: Pour the remaining sauce over the rolled tortillas and sprinkle the remaining cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes or until the cheese is bubbly and slightly golden. 5. Garnish and Serve: Let cool for 5 minutes, garnish with chopped cilantro or green onions, and serve with sides like rice, beans, or a fresh salad.
Tips for the Perfect Enchiladas
Use freshly cooked or well-seasoned rotisserie chicken for maximum flavor. Warming the tortillas makes them easier to roll and prevents tearing. Don’t overfill the enchiladas or they may burst open while baking. If you want an extra gooey top, use a blend of cheeses and grate it fresh rather than using pre-shredded varieties. For added depth, mix a few tablespoons of sour cream or cream cheese into the filling. Allow enchiladas to rest a few minutes after baking so they hold together when serving. For crispier edges, remove foil earlier or bake uncovered for the last 10 minutes.
Variations and Customizations
Vegetarian: Substitute chicken with black beans, pinto beans, sautéed mushrooms, or roasted vegetables like zucchini, bell peppers, and sweet potatoes. Spicy: Add diced green chilies, jalapeños, or hot sauce to the filling or sauce. Creamy: Stir sour cream or cream cheese into the chicken filling for a creamier texture. Different meats: Use ground beef, shredded pork, or turkey instead of chicken. Tortillas: Use whole wheat or gluten-free tortillas based on dietary needs. Toppings: Add avocado slices, sour cream, chopped tomatoes, or pickled onions for more layers of flavor. Sauce: Swap the red enchilada sauce with green tomatillo salsa for a tangy twist.
Health Considerations and Nutritional Value
This chicken enchilada recipe can be made healthier with a few mindful swaps. Use whole wheat or corn tortillas instead of white flour tortillas for more fiber. Opt for low-fat cheese or use less cheese overall to reduce saturated fat. Substitute Greek yogurt for sour cream if using it as a topping. The homemade enchilada sauce is a healthier alternative to store-bought varieties, which may contain preservatives or high levels of sodium. Shredded chicken breast is lean and high in protein, making the dish a good source of essential nutrients. Add in more vegetables to the filling to boost fiber, vitamins, and minerals. One serving of two enchiladas (with moderate cheese and sauce) typically ranges from 350–450 calories, depending on ingredients and toppings, and provides a balanced mix of protein, carbohydrates, and fats.
FAQ
Can I make this dish ahead of time? Yes, you can assemble the enchiladas a day in advance, cover and refrigerate, then bake when ready. Add an extra 5–10 minutes of baking time.
Can I freeze chicken enchiladas? Absolutely. Assemble the enchiladas and freeze before baking. When ready to eat, bake from frozen at 375°F for about 40–45 minutes or until hot throughout.
What’s the best chicken to use? Rotisserie chicken or leftover roasted chicken works great. You can also poach or bake boneless skinless chicken breasts and shred them.
How can I make it gluten-free? Use corn tortillas and ensure that your flour (in the sauce) is replaced with a gluten-free flour blend.
Can I use store-bought sauce? Yes, if you’re short on time, but homemade adds richer flavor and lets you control the spice and salt levels.
Easy Chicken Enchiladas with Homemade Sauce
Ingredients
- 2 tablespoons of avocado oil or olive oil
- 1 small white onion diced
- 1 1/2 pounds of boneless skinless chicken breasts, cut into 1/2-inch pieces
- One 4-ounce can of diced green chiles
- Sea salt and freshly ground black pepper to taste
- One 15-ounce can of black beans rinsed and drained
- 8 large flour tortillas
- 3 cups of shredded Mexican-blend cheese
- 1 batch of red enchilada sauce
- Optional toppings: chopped fresh cilantro diced red onions, avocado, sour cream, and/or crumbled cotija cheese
Instructions
- Prepare the oven and sauce: Preheat your oven to 350°F (175°C). While the oven heats, get your batch of red enchilada sauce ready.
- Cook the filling: In a large sauté pan over medium-high heat, warm the oil. Add the diced onion and cook for about 3 minutes, stirring occasionally until slightly softened. Stir in the diced chicken and green chiles, seasoning generously with sea salt and freshly cracked black pepper. Continue cooking the mixture for 6–8 minutes, stirring now and then, until the chicken is fully cooked. Add the rinsed and drained black beans, stirring to combine everything evenly. Remove the pan from heat and set it aside.
- Assemble the enchiladas: Create a simple assembly line with tortillas, enchilada sauce, the chicken mixture, and shredded cheese. For each enchilada, place a tortilla on a flat surface and spoon about 2 tablespoons of enchilada sauce across the tortilla. Add a generous portion of the chicken and bean mixture in a line down the center, then sprinkle about 1/3 cup of cheese over the top. Roll the tortilla up tightly and place it seam-side down in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas and filling. Once all enchiladas are arranged in the dish, pour any leftover enchilada sauce over the top, and sprinkle with any remaining cheese.
- Bake the enchiladas: Bake uncovered in the preheated oven for 20 minutes, or until everything is heated through and the tortillas are slightly crispy on the edges. Transfer the dish to a wire rack once done.
- Serve: Serve the enchiladas right away while they’re hot and gooey. Add your favorite toppings such as chopped cilantro, diced red onions, avocado, sour cream, and crumbled cotija cheese. Enjoy every bite!