What is the secret to good enchiladas?

The secret to a great chicken enchilada recipe lies in three things: well-seasoned chicken, a rich and flavorful sauce, and proper tortilla preparation. Lightly frying corn tortillas before rolling prevents sogginess, while seasoning the chicken in layers ensures each bite is flavorful. Using freshly made or high-quality enchilada sauce makes a big difference in taste.

What ingredients go in chicken enchiladas?

A classic chicken enchilada recipe usually includes shredded chicken, tortillas (corn or flour), cheese, and enchilada sauce. Optional add-ins include sautéed onions, bell peppers, beans, or green chiles. Garnishes like fresh cilantro, sour cream, and avocado can elevate the presentation and flavor.

What are the ingredients in real good chicken enchiladas?

Authentic chicken enchilada recipes often use fresh corn tortillas, poached or roasted chicken, homemade chili-based sauce, and a blend of Mexican cheeses like queso fresco or Oaxaca cheese. Some traditional versions also feature crema and pickled onions as toppings for added depth.

What are some common mistakes when making chicken enchiladas?

Some common mistakes in making a chicken enchilada recipe include: Overstuffing the tortillas, which causes them to tear during baking. Pouring too much sauce over tortillas before rolling, leading to sogginess. Not pre-warming or frying tortillas, making them prone to cracking. Overbaking, which can dry out the chicken filling. Pro Tip: Let your enchiladas rest for a few minutes after baking to allow the sauce to set and the flavors to meld — a small step that makes a big difference.

Chicken Enchilada Recipe: The Best 5-Step Guide

Name: Chicken Enchilada Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (breasts or thighs); 1 tablespoon olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and black pepper, to taste; 1 cup shredded Monterey Jack or cheddar cheese; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 2 cups chicken broth; 1 can (8 oz) tomato sauce; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon onion powder; Salt, to taste; 8 medium corn or flour tortillas; 1 cup extra shredded cheese for topping; Fresh cilantro for garnish (optional)

Description

An authentic chicken enchilada recipe with tender shredded chicken, rich homemade sauce, and melted cheese. Perfect for family dinners or meal prep.

Ingredients

Scale

Chicken Filling

2 cups cooked, shredded chicken (breasts or thighs)

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

1 cup shredded Monterey Jack or cheddar cheese

Enchilada Sauce

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

3 tablespoons chili powder

2 cups chicken broth

1 can (8 oz) tomato sauce

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon onion powder

Salt, to taste

Assembly

8 medium corn or flour tortillas

1 cup extra shredded cheese for topping

Fresh cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Chicken Filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and chili powder; cook for 1 minute. Add shredded chicken, season with salt and pepper, toss to combine, then stir in 1 cup cheese.

2. Make the Enchilada Sauce: In a saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, then slowly add chicken broth while whisking. Add tomato sauce, cumin, garlic powder, and onion powder. Simmer for 8–10 minutes until slightly thickened. Season with salt to taste.

3. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup sauce in the bottom of a 9×13-inch baking dish. Warm tortillas to make them pliable. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce evenly over the top and sprinkle with extra cheese.

4. Bake and Serve: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly. Garnish with fresh cilantro before serving.

Notes

Lightly fry corn tortillas before rolling to prevent cracking and add flavor.

Toss shredded chicken with a spoonful of sauce before rolling for juicier enchiladas.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 320
Sugar: 4 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 7 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg