Chicken enchiladas is a recipe in stages taking a little over an hour start to finish. If you’ve got time on your hands and a taste for adventure, try this one-pot chile verde. Made with slow-cooked pork shoulder, two types of pepper and exotic tomatillos. It’s a Mexican showstopper. This post contains affiliate links. When you purchase through our links, we may earn a commission.
What is an enchilada?
Literally meaning ‘chillied’, the enchilada is sometimes confused with its tidier cousin the burrito (meaning ‘little donkey’ fyi). Well, let’s get that cleared up, shall we? (For contrast’s sake, I’m comparing to the world famous ‘Mission’-style burrito, rather than a traditional Mexican-style burrito.)
Easy homemade enchilada sauce
The secret strength of any enchilada is its sauce. A puny and insipid puddle is not going to impress. These enchiladas need a champion, a sturdy sauce rich in heat and fire. Or as fiery as you like it anyway. And the best way to achieve this is by making your own. The ingredients are accessible, and the preparation is a cinch. I’ve used fruity ancho chili powder and limey Mexican oregano. If these are unavailable, you can substitute ancho chili powder with regular chili powder if you like it hot, or paprika if you’re more conservative. Regular oregano, or even better marjoram, can take Mexican oregano’s place. To make the sauce, cook on the stovetop by making a paste from all the ingredients and then slowly adding the chicken stock little by little. The fragrant sauce will thicken over the heat. And it’s not just enchilada-worthy. This warming sauce can be used on tacos, a base for taco soup, a spicy tomato-based pizza, or even breakfast shakshuka (serve with baked tortillas). Share your suggestions with me! Homemade sauces mean no added sugar, preservatives, artificial colourings, just pure goodness. And you can dial quantities up or down to your family’s tastes. It’s a total win.
Serving suggestions
I find enchiladas infinitely satisfying as they are. But I’ll never say no to a Mexican-inspired side! Serve this saucy dish with guacamole, black bean and corn salsa, or cowboy caviar and, we’re crossing some continents here, but peri peri rice. Or follow the rice recipe in this Mexican chicken and rice.
Storage and leftovers
Chicken enchiladas are beaut freezers for low-prep future meals, and leftovers keep well in the fridge too. Anything that is saturated in sauce to begin with, and seasoned to the hilt with spices and garlic will only steep further. Second time around you can expect more flavour depth and a mightier punch. So, leftovers can be kept tightly covered in the fridge for 2 – 3 days. To reheat, oven cook under foil, at 180C/350F for 15 – 20 minutes. Add more cheese and cook uncovered for the last 5 minutes for that sexy cheese stretch. To freeze for a future meal, assemble the chicken enchiladas, pour over the remaining sauce and pack into a freezer AND oven-safe container. Freeze for up to 3 months. To heat, set the oven to 180C/350F and cook from frozen for 40 minutes. Then, top with cheese and put back into the oven for another 5.
More recipes to try
Chicken Fajitas Stuffed Pepper Soup Best Taco Meat Recipe Chicken Chilaquiles with Warm Corn Salad
title: “Chicken Enchiladas” ShowToc: true date: “2024-10-17” author: “Eugenia Washington”
Oh and if you love Mexican-inspired recipes as much as I do then you’ll also love my Nachos Recipe, Mexican Pizza, Chicken Tortilla Soup and Shrimp Tacos!
What you’ll need to make this recipe
Tortillas – I used soft flour tortillas because they are much easier to roll than corn which tend to crack and tear. Shredded chicken – This is such a great way to use up leftover chicken or turkey. If you’re cooking chicken especially for this recipe then see the recipe notes below on how to cook chicken breasts or follow my Instant Pot Shredded Chicken Recipe! Enchilada sauce – If you’re wondering what makes the best chicken enchiladas it’s the sauce! Follow my recipe for the best enchilada sauce, once you taste it you’ll never go back to the canned stuff! Cheese – I use a Mexican cheese blend for this recipe, let’s face it the more cheese the better! If you don’t have Mexican cheese a sharp cheddar will also work well.
How to make Chicken Enchiladas
Add olive oil to a large pan and saute the onion until translucent.
Add the garlic for a minute then add the shredded chicken and some of the enchilada sauce, cook for a few minutes then set aside.
Spread each tortilla with some enchilada sauce.
Sprinkle each tortilla with the chicken mixture then cheese.
Roll each tortilla and place in the baking dish then top with more enchilada sauce.
Top with the remaining shredded cheese and bake.
Pro tips for making this recipe
Don’t forget to follow my recipe for homemade enchilada sauce it really takes this recipe to a whole other level and can be made in advance and frozen! Looking for topping ideas? These enchiladas are so delicious topped with sour cream, slices of avocado or guacamole, cilantro, diced red onion, or jalapenos! To make this meal super quick use rotisserie chicken or leftover shredded chicken. If cooking the chicken yourself make sure not to overcook it or your filling will seem too dry. Be sure to not overfill your tortillas so they are easy to roll.
What else can I fill my enchiladas with?
There are so many options for filling your enchiladas such as cooked chorizo, black beans, chili, and more! Experiment with your favorite Tex-Mex ingredients to create your own.
What can I serve these with?
Chicken enchiladas are so delicious served with some spicy Mexican rice, an avocado salad, guacamole, sour cream, or some salsa!
Can I prepare these in advance?
Yes, you can prepare these enchiladas ahead of time. Assemble the tortillas and place in the baking dish but don’t pour over the enchilada sauce until you are ready to bake them. The tortillas will absorb a lot of liquid and turn soggy if left for too long.
Can I freeze them?
Yes, I recommend wrapping each enchilada in aluminum foil then when you want to use them remove the foil, place them in an oven dish, pour over the enchilada sauce and bake from frozen. If you’ve tried these Chicken Enchiladas then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
