Chicken Enchiladas
Chicken enchiladas, a treasured dish of Mexican cuisine, wrap tender corn tortillas around a savory filling, coated in a chili-rich sauce, and baked until bubbly and golden.
A Taste of Mexico’s Heart
One dish transports me to the enchanting streets of my small Mexican town, where women set up tables every afternoon, selling enchiladas as the sun dipped low. Their food wasn’t just a livelihood—it was tradition, shared with every bite.
But nothing beat my mom’s homemade enchiladas. She’d make corn tortillas from scratch, stuff them with queso fresco and onion. And my grandma’s secret? A generous pinch of Mexican oregano in the sauce!
Just three hours away in Morelia, enchiladas get a local twist with spiced potatoes and carrots. No matter where you taste them, enchiladas carry the soul of Mexico, blending each region’s unique traditions into a dish that feels like home.
Ingredients
- Cooked Shredded Chicken: Provides a hearty, protein-packed filling.
- White Onion: Adds a subtle sweetness.
- Garlic: Infuses aromatic depth to the sauce and filling.
- Tomato Paste & Tomatoes: Delivers a tangy, rich flavor.
- Chiles
- Guajillos deliver smoky, mild flavors, while anchos add chocolatey notes with a touch of sweetness.
- Spices
- Mexican oregano lends an earthy, citrusy note, while peppercorns and cumin deepen the sauce with bold undertones.
- Chicken Broth: Thins the sauce while boosting savory, umami flavors.
- Corn Tortillas: The sturdy, slightly nutty base that holds everything together, soaking up sauce beautifully.
- Queso Oaxaca: Melts into gooey, stretchy perfection, adding creamy richness.
How to Make Chicken Enchiladas
Prepare the Sauce
Heat a comal or cast iron skillet over medium-low heat. Lightly toast the guajillo, and ancho chilis, flipping frequently until aromatic. Avoid burning them.
Heat the 3 cups of chicken broth. Rinse the toasted chiles, then soak them in the hot broth for 5-10 minutes until fully hydrated.
Chicken Filling
Heat 2 tablespoons of oil in a large pan over medium heat. Sauté the white onion until softened and lightly browned. Add garlic and cook for 1 minute.
Stir in the tomato paste and cook for 1 minute. Add fresh tomatoes and cook until softened and juices release.
Pour in ½ cup of chicken broth, then stir in the shredded chicken. Simmer briefly to blend flavors and reheat chicken. Season with salt to taste, then remove from heat.
Finish the Sauce
Blend the hydrated chiles with their soaking broth, garlic, Mexican oregano, black peppercorns, and cumin until smooth. Strain if desired or needed for a silky texture.
Heat 2 tablespoons of oil in a saucepan over medium-low heat. Pour in the sauce and simmer gently for 5 minutes, stirring occasionally. The sauce should be smooth, slightly thick, and pourable. If too thick, add more broth; if too runny, simmer to reduce.
Once the sauce has the desired consistency, stir in salt to taste. Remove from the heat.
Prep the Tortillas
Heat ¼ cup of oil in a large pan over medium heat. Lightly fry each corn tortilla for 10 seconds per side until pliable but not crispy. Transfer to a paper towel-lined plate. Pat dry if greasy.
Assemble and Bake
Preheat the oven to 350°F.
Lightly spray a 10×13-inch baking dish (excluding the handles) with cooking spray. Spread a thin layer of sauce evenly across the bottom to coat it completely.
Stuff each tortilla with chicken filling, roll tightly, and arrange seam-side down in the dish.
Pour sauce over the tortillas, coating generously but leaving some edges exposed for a rustic look.
Top with Queso Oaxaca and bake for 20 minutes until bubbly and heated through.
Switch to high broil for 2-3 minutes for a golden top, watching closely to avoid burning.
Serve hot with a salad, refried beans, Mexican rice, and crema Mexicana.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make these Chicken Enchiladas.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
If you enjoyed the video, subscribe to my YouTube channel and click the bell icon to receive notifications whenever we post a brand new video. Thank you for your support!
Prep Ahead for Easy Meals
Craving a Mexican dish that fits your busy schedule? Prepare the components—sauce, chicken, and tortillas—ahead of time, store them in the fridge, and assemble on the day of. It’s that simple!
Substitutions to Mix It Up
- Cheese: Swap Queso Oaxaca for mozzarella, Monterey Jack, or cheddar for similar results.
- Protein: Replace chicken with carnitas, barbacoa, birria, picadillo, shredded beef, or turkey.
- Filling: Add veggies like spinach, zucchini, or beans (black or pinto) for extra heartiness.
- Crema Mexicana: Use sour cream.
- Sauce Variations: Try mole as the sauce for a different flavor profile.
Perfect Corn Tortillas
One question dominates my YouTube channel: Why do my tortillas break? Flimsy, flavorless store-bought tortillas are often the issue.
My top tip? Make your own! Homemade corn tortillas are easy, flavorful, and reliable. Even if they don’t puff up, they’ll hold up perfectly. Bonus: Make them a day ahead for better texture.
Can’t make your own? Visit a local tortilleria, often found in Mexican grocery stores, for fresh, machine-made tortillas with superior flavor and sturdiness. Avoid prepackaged tortillas sitting on shelves for days.
T1D Personal Touch
As a type 1 diabetic, I love using my almond flour tortillas recipe for a friendlier version.
I’ve also tried Siete’s brand—both are great warmed on a comal instead of pan-frying. They hold up well and taste delicious, though Siete’s does have more carbs.
It’s all about making things work for me—I always start with a corn tortilla or two, then switch it up.
To balance it out, I pack those enchiladas with chicken for protein, and for fiber, I like adding a salad or even some broccoli on the side. The fat? That’s already baked right into the dish.
Serve with Flair
Pair your enchiladas with these crowd-pleasers:
Storing and Freezing
Fridge: Place cooled enchiladas in an airtight container and refrigerate for up to 3 days.
Freeze: wrap the desired number of cooled enchiladas (e.g., 3 per serving) in parchment paper, then aluminum foil, and place in freezer-safe bags. Freeze for up to 3 months. Thaw in the fridge before reheating.
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FAQs About Chicken Enchiladas
Q. Can I use flour tortillas instead of corn?
A. Yes, but corn tortillas are traditional and hold up better with sauce. Flour tortillas may become soggy but work well if you prefer a softer texture. Instead of frying, simply reheat flour tortillas until pliable and flexible.
Q. How do I keep the sauce from getting too thick?
A. If your sauce thickens too much, gradually stir in extra chicken broth to keep it smooth and pourable, ideal for coating those tortillas.
If it’s too runny, simply simmer to reduce it. That’s why I add salt at the end, once the desired consistency is achieved.
Q. Can I bake enchiladas without frying the tortillas first?
A. Yes, you can skip frying! Warm the corn tortillas on a comal until flexible. However, frying adds a toasty flavor and prevents sogginess.
Chicken Enchiladas
Ingredients
Chicken Filling
- 4 cups cooked shredded chicken (whole chicken breast)
- 1 white onion, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tomato, diced
- 1/2 cup chicken broth, no salt
- Salt to taste
Enchilada Sauce
- 8 chiles guajillos, seeded, stemmed
- 2 ancho chiles, seeded, stemmed
- 4 garlic cloves, peeled
- 2 tsp dried Mexican oregano
- 1/2 tsp black peppercorns
- 1/4 tsp whole cumin
- 3 cups chicken broth, no salt
- Salt to taste (2 tsp kosher)
Additional Items
- 15 corn tortillas, sturdy
- 12 oz queso Oaxaca, grated
- Oil for cooking (avocado Oil)
- Baking Spray
Instructions
Prepare the Sauce
- Heat a comal or cast iron skillet over medium-low heat. Lightly toast the guajillo, and ancho chilis, flipping frequently until aromatic. Avoid burning them.
- Heat the 3 cups of chicken broth. Rinse the toasted chiles, then soak them in the hot broth for 5-10 minutes until fully hydrated.
Chicken Filling
- Heat 2 tablespoons of oil in a large pan over medium heat. Sauté the white onion until softened and lightly browned. Add garlic and cook for 1 minute.
- Stir in the tomato paste and cook for 1 minute. Add fresh tomatoes and cook until softened and juices release.
- Pour in ½ cup of chicken broth, then stir in the shredded chicken. Simmer briefly to blend flavors and reheat chicken. Season with salt to taste, then remove from heat.
Finish the Sauce
- Blend the hydrated chiles with their soaking broth, garlic, Mexican oregano, black peppercorns, and cumin until smooth. Strain if desired or needed for a silky texture.
- Heat 2 tablespoons of oil in a saucepan over medium-low heat. Pour in the sauce and simmer gently for 5 minutes, stirring occasionally. The sauce should be smooth, slightly thick, and pourable. If too thick, add more broth; if too runny, simmer to reduce.
- Once the sauce has the desired consistency, stir in salt to taste. Remove from the heat.
Prep the Tortillas
Assemble and Bake
- Preheat the oven to 350°F.
- Lightly spray a 10×13-inch baking dish (excluding the handles) with cooking spray. Spread a thin layer of sauce evenly across the bottom to coat it completely.
- Stuff each tortilla with chicken filling, roll tightly, and arrange seam-side down in the dish.
- Pour sauce over the tortillas, coating generously but leaving some edges exposed for a rustic look.
- Top with Queso Oaxaca and bake for 20 minutes until bubbly and heated through.
- Switch to high broil for 2-3 minutes for a golden top, watching closely to avoid burning.
Nutrition
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