Best Chicken Enchiladas
Make the best chicken enchiladas with tender shredded chicken, homemade red enchilada sauce, and melty cheese. This easy Mexican enchiladas recipe is packed with bold flavors and perfect for a quick weeknight dinner, meal prep, or freezing for later.
Ingredients
- For the Chicken Filling:
- 2 cups shredded cooked chicken rotisserie works great
- 1 small onion diced
- 1 can 4 oz diced green chiles
- 1 can 15 oz black or pinto beans (optional)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- For the Homemade Red Enchilada Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 cups chicken broth
- 1 tablespoon tomato paste
- Salt to taste
- For Assembling the Enchiladas:
- 8 –10 flour or corn tortillas
- 2 cups shredded Mexican cheese blend Asadero, Monterey Jack, or Cheddar
- Fresh cilantro diced red onion, and sour cream for topping
Instructions
- Step 1: Make the Red Enchilada Sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute until golden.
- Stir in chili powder, cumin, garlic powder, oregano, and salt.
- Gradually add chicken broth and tomato paste, whisking to combine.
- Simmer for 5-7 minutes, stirring occasionally, until thickened. Remove from heat.
- Step 2: Prepare the Chicken Filling
- In a skillet over medium heat, sauté the diced onion until soft (about 3 minutes).
- Add shredded chicken, green chiles, beans (if using), cumin, garlic powder, salt, and pepper. Stir to combine.
- Cook for another 3-5 minutes until flavors meld. Remove from heat.
- Step 3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Spoon 1/3 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, spreading evenly.
- Sprinkle shredded cheese over the enchiladas.
- Step 4: Bake to Perfection
- Cover with foil and bake for 15 minutes.
- Remove foil and bake uncovered for another 10 minutes until cheese is bubbly and slightly golden.
- Let enchiladas rest for 5 minutes before serving.
Notes
- Tortillas: If using corn tortillas, lightly fry them for a few seconds in oil to prevent tearing.
- Cheese Options: The best cheese for enchiladas is a mix of Asadero, Monterey Jack, or Cheddar for maximum meltability.
- Spice Level: For spicier enchiladas, add chopped jalapeños or extra chili powder to the sauce.
- Meal Prep: Assemble enchiladas ahead of time, refrigerate for up to 24 hours, or freeze for up to 3 months.