Chicken Enchiladas

09.21.2018

Enchiladas will forever and always be one of my must have foods. With a sauce like this they have so much flavor and I just can’t get enough of all that cheeeeese. Add a side of homemade black beans or Mexican rice and you’ll have a dinner people will go crazy for!

Enchiladas

Chicken Enchiladas

When we go to Mexican restaurants enchiladas or tacos of some kind are usually my first choices. I mean who can resist a good enchilada?

I’m picky about what makes a good enchilada. First off it’s all about that sauce. The sauce makes or breaks an enchilada and this sauce is so delicious!

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Second no flour tortillas! Okay this is totally personal opinion but enchiladas on flour tortillas should never be a thing.

Corn tortillas don’t get soggy and mushy. They absorb the sauce better and the flavor is just more fitting.

Third bring on the cheese! Authentic Mexican enchiladas actually don’t have much cheese, I prefer this more American extra cheesy version (and yes I’ll even sometimes add more than what’s listed here because why not?).

And lastly lets not bake them so long they dry up and get crispy cheese. I just like to bake long enough to heat through and melt the cheese.

Enchiladas

What Ingredients do I need for Enchiladas?

  • 2 1/2 cups (1 batch) homemade enchilada sauce (recipe HERE)
  • 14 (6-inch) corn tortillas
  • 3 1/2 cups cooked shredded chicken
  • 1 1/2 cups (6 oz) shredded cheddar cheese (mild or medium)
  • 1 1/2 cups (6 oz) shredded monterey jack cheese

A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time.

If you insist flour tortillas could be substituted for corn, you just won’t get as many enchiladas.

Enchiladas

How do You Make Enchiladas?

Preheat oven to 400 degrees. Spray to casserole dishes (11 by 7-inch) with non-stick cooking spray.

Spread 3 Tbsp of the enchilada sauce in each dish.

Heating tortillas on griddle to make pliable for enchiladas

Warm Tortillas so They are Pliable

Heat an electric griddle over moderately high heat.

Once heated, add tortillas (as many as you can fit in a single layer and cook about 10 seconds per side then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don’t break when rolling).

Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.

Shown here layering chicken cheese and enchilada sauce on to tortillas for enchiladas

Layer in Fillings

Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.

Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.

Chicken enchiladas before baking

Top with Lots of Enchilada Sauce and Cheese then Bake

Drizzle with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).

Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 – 15 minutes.

Chicken enchiladas in baking dish with cheese and sauce on top before baking

If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. Normally I just leave everything off, but for color I added those some of those things here.

Enchiladas

What Should I Serve with Enchiladas?

Enchiladas

More Enchilada Inspired Recipes

Print

Chicken Enchiladas (with Homemade Enchilada Sauce)

5 from 3 votes

These enchiladas are restaurant worthy! They're filled with shredded chicken (or use beef, pork or veggies), cheese and homemade enchilada sauce. Then they're rolled and finished with more cheese and sauce. Who could resist?

Course: Main Course
Cuisine: Mexican
Keyword: enchiladas
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 7 people (14 enchiladas)
Calories: 546 kcal
Author: Jaclyn

Ingredients

  • 2 1/2 cups (1 batch) homemade enchilada sauce, recipe link in notes below
  • 14 (6-inch) corn tortillas
  • 3 1/2 cups cooked shredded chicken*
  • 1 1/2 cups (6 oz) shredded cheddar cheese (mild or medium)
  • 1 1/2 cups (6 oz) shredded monterey jack cheese

Instructions

  1. Preheat oven to 400 degrees. Spray two casserole dishes (approximately 11 by 7-inch) with non-stick cooking spray.

  2. Spread 3 Tbsp of the enchilada sauce in each dish.

  3. Heat an electric griddle over moderately high heat. 

  4. Once heated, add tortillas (as many as you can fit in a single layer and cook about 10 seconds per side (or until the steam a bit, or are slightly more pliable) then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don't break when rolling).

  5. Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.

  6. Working with about 5 tortillas at a time, spread about 1/4 cup chicken in a row across each tortilla add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.

  7. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.

  8. Drizzle with filled tortillas with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).

  9. Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes.

  10. If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce (normally I just leave most of it off, but for color I added some of those things here, I do love sour cream on them). Serve immediately.

  11. Recipe source: Cooking Classy

Recipe Notes

*Shredded chicken breasts or thighs work great. Leftover chicken or rotisserie chicken is a good option.

**Use this recipe for enchilada sauce HERE.

Nutrition Facts
Chicken Enchiladas (with Homemade Enchilada Sauce)
Amount Per Serving
Calories 546 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 16g 80%
Cholesterol 100mg 33%
Sodium 590mg 25%
Potassium 287mg 8%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Protein 33g 66%
Vitamin A 9.8%
Calcium 40.7%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

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6 comments

  • Kathleen: These are delish! Loved by all who ate them! October 7, 2018 at 11:00pm Reply

    • Jaclyn: Thanks for taking the time to review the recipe Kathleen! Happy to hear they were enjoyed by all! October 8, 2018 at 11:41am Reply

  • Julie: These are fantastic! The enchilada sauce puts it over the top – will never use canned again. Easy, fast and really good! September 30, 2018 at 3:00pm Reply

    • Jaclyn: I’m so glad you liked the recipe Julie! Thanks for your review! September 30, 2018 at 6:30pm Reply

  • Debbie Caraballo: So glad I’m not alone on the corn tortilla thing! No flour tortillas with my enchiladas! Lol
    Your recipe looks great, will definitely have to try. Thanks! September 22, 2018 at 12:20pm Reply

    • Jaclyn: Glad I’m not alone too :). I hope you love them Debbie! September 22, 2018 at 5:08pm Reply

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