Super Easy Chicken Enchiladas

May 4, 2021

Chicken enchiladas have been enriching our lives for many years now. They are super easy to make and just as delicious to eat. Your family will be begging you to make these again and again, and given that they are so easy to make, you are happy to oblige.

Chicken enchiladas are a great way to bring a Mexican twist to family dinners or potlucks. The bold flavors from the chilies and the enchilada sauce are a great way to spice up your life.

This super easy recipe is going to force its way into your family’s dinner repertoire, as it will dazzle even the pickiest of eaters. Top these babies off with your favorite nacho toppings like lettuce, pico de gallo, salsa, and corn to add more flavor to these pillows of goodness.

Chicken EnchiladasPhoto By Canva
Taste Score: %76
Difficulty Medium
Servings 4-6 people
Preparation 15 mins
Cooking 25 mins
Total 40 mins

Tips

  • To meal prep the enchiladas you can make the filling up to two days ahead. Stir the ingredients together and then store the mixture in the refrigerator.
  • Feel free to use the store-made rotisserie chickens. Just use it before the expiration date on the package.
  • If you are using freshly cooked chicken, make sure it is cool before stirring it together with the other ingredients.
  • Do not build these ahead of time because the sauce will soften up the tortillas too much and they kind of disintegrate into mush.
  • Turn the oven to broil for a few minutes to brown cheese on top but be sure to keep an eye on it.
  • Browning the tortillas in a skillet will allow them to form a crust that will absorb some sauce, but not be soggy.

Ingredients

Directions

  1. Preheat the oven to 400 degrees. Coat a 9 by 13-inch baking dish with cooking spray.
  2. Spread ½ cup Enchilada sauce in the bottom of the dish.
  3. Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
  4. In a skillet with a coating of oil, heat tortillas until they start to brown, but are still pliable.
  5. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish.
  6. Repeat with the remaining warmed tortillas.
  7. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish.
  8. Spread the remaining sauce over the enchiladas.
  9. Transfer to the oven and bake for 15 minutes.
  10. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer.
  11. Let cool for 10 minutes before serving.
  12. Serve topped with the remaining 2 sliced scallions.

Homemade Enchilada Sauce Recipe

Homemade Enchilada Sauce

Homemade Enchilada Sauce Ingredients

Homemade Enchilada Sauce Directions

  • Place a saucepan on medium heat and add the olive oil.
  • Warm the oil then add the all-purpose flour, stir continuously to cook out the flour for 5 minutes to form a lightly browned roux.
  • Then add the tomato paste to the saucepan, continue to stir for 1 minute.
  • Gradually pour the chicken broth into the saucepan to form a thick, smooth sauce.
  • Stir in the red chilli powder, garlic powder, ground cumin, oregano, ground coriander, red wine vinegar and salt to taste.
  • Bring the enchilada sauce to a simmer and cook for 5 minutes to bring the flavors together.
  • Adjust the thickness with additional chicken broth or water to reach your desired consistency.
  • The homemade enchilada sauce is then ready to be used as a base for your enchiladas or various other recipes.
  • Nutrition Facts
    Serving Size 1 Chicken Enchiladas
    Serves 4-6
    Amount Per Serving
    Calories449
    % Daily Value*
    Cholesterol 56 mg18.7%
    Sodium 277 mg12%
    Potassium 436 mg9.3%
    Protein 38.5 g77%
    Total Fat 21.6 g27.7%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What do you put inside enchiladas?

    Enchiladas are not only a delicious dish, but what makes them so delicious is that you can put whatever filling you like in them. Like tacos, burritos, or honestly any type of sandwich, feel free to fill your enchiladas up with your favorite meat or vegetarian option that you choose.

    Not only can you fill your enchiladas with what you would like, you can also top it with whatever you like as well. This recipe calls for red enchilada sauce, but feel free to use green sauce, salsa, salsa verde, and even top with your favorite taco or nacho toppings.

    Can I use flour tortillas for enchiladas?

    Yes, you can use flour tortillas when making your enchiladas. Now traditionally enchiladas are made with corn tortillas as that is a main difference between them and burritos, but do not let that stop you.

    To be quite honest with you, the only real difference is that it will change the flavor slightly, but not enough that it will change the outcome of your meal.

    Why are my chicken enchiladas soggy?

    Soggy enchiladas are the number thing that can go wrong with this dish if you are not careful. The best thing to do is to brown the tortilla in a skillet until it begins to harden but is still pliable. This will allow the shells to absorb the sauce, but still remain intact.

    The other thing to do, is to allow the enchiladas to cook before adding the cheese so that the sugars in the sauce begin to caramelize on top of the enchiladas which will harden them slightly.

    Should I cover enchiladas while baking?

    This subject has been the topic of many conversations about cooking enchiladas. Honestly, if you are comfortable covering your enchiladas, by all means cover them.

    However, for the absolute best results, it is best to leave them uncovered. This is because it aids in keeping the enchiladas a little crunchy, and also because of the slight caramelization of the sauce.

    Is it OK to make enchiladas ahead of time?

    Yes, it is absolutely okay to make your enchiladas ahead of time. Though as this recipe suggests, only make the filling and store that in the refrigerator. You have to heat the enchiladas anyway right, so might as well have a fresh one without having to make the filling.

    Plus, if you were to make and store the entire enchilada, it would become very soggy and if you used a corn tortilla, it tends to be dry even in the sauce. If you do not mind soggy, dry enchiladas then by all means go for it, I would rather have a fresh one though.

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