Chef Maria Rodriguez - Mexican Cuisine Specialist
👨‍🍳 Mexican Cuisine Expert

Recipe by Mitchell

🎓 15 years restaurant experience ⏰ Culinary Institute graduate 🍽️ Family recipe keeper

❤️ My Recipe Story

"I learned to make enchiladas from my abuela in her tiny kitchen in Guadalajara, where she'd roll dozens for our big family gatherings. She taught me that the secret isn't just the ingredients, but the love you put into each roll. This recipe honors her tradition while making it accessible for busy home cooks. After making these for my own family every week for years, I've perfected the balance of flavors and streamlined the process without sacrificing authenticity."

Chef Maria Rodriguez specializes in authentic Mexican cuisine with modern convenience. With over 15 years in professional kitchens and a deep connection to traditional family recipes, she bridges the gap between heritage cooking and everyday home meals. Her mission is making authentic flavors accessible to everyone, regardless of cooking experience.

View All Mitchell's Recipes →
Golden chicken enchiladas on a white oval platter, topped with melted Mexican cheese blend, drizzled with red enchilada sauce, and garnished with fresh cilantro. The enchiladas show a beautiful golden-brown color with visible corn and black beans, photographed from above on a light wooden table.

Why This Chicken Enchilada Recipe Works

The key to exceptional enchiladas lies in the homemade sauce. While store-bought versions can be convenient, making your own enchilada sauce from scratch takes just 10 minutes and delivers incomparable depth of flavor. The combination of toasted spices, rich tomato base, and chicken broth creates a velvety coating that penetrates every layer of the dish. This sauce is also more economical and allows you to control the heat level and sodium content to match your family's preferences.

Another crucial element is the moisture balance. Many home cooks struggle with dry enchiladas, but this recipe prevents that common pitfall by mixing sauce directly into the filling and creating a generous sauce layer both underneath and on top of the rolled tortillas. The initial foil covering traps steam during baking, keeping the tortillas tender while allowing the flavors to meld beautifully. The final uncovered baking creates that desirable golden, bubbly cheese topping without drying out the dish.

💡 Professional Tip

Always let your enchiladas rest for 5 minutes after removing from the oven. This settling time allows the sauce to thicken slightly and the cheese to set, making it much easier to serve neat portions that hold their shape on the plate.

Frequently Asked Questions

Yes! Assemble the enchiladas completely, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if cooking from cold. You can also freeze assembled unbaked enchiladas for up to 3 months - thaw overnight in the refrigerator before baking.

Absolutely! Corn tortillas are traditional and add authentic flavor. However, they require a quick frying step to prevent cracking. Heat each tortilla in hot oil for 5-10 seconds per side until pliable, then drain on paper towels before filling. This extra step makes them flexible enough to roll without breaking.

The easiest method is using a stand mixer with the paddle attachment on low speed for 30 seconds with cooked chicken breasts. Alternatively, use two forks to pull the meat apart while it's still warm. For meal prep, rotisserie chicken is a fantastic time-saver and adds extra flavor. You can also use leftover grilled or baked chicken.

Mexican cheese blend works best for authentic flavor and melting properties, but you can substitute with Monterey Jack, sharp cheddar, or a combination of both. Avoid using only mozzarella as it can be too mild and stringy. For a lighter option, reduce the cheese amount or use a 2% milk Mexican blend.

The enchiladas are ready when the cheese is fully melted and bubbling around the edges, typically after 25 minutes total baking time. The sauce should be hot and slightly reduced, and the edges of the tortillas may show light browning. If you insert a knife into the center, it should come out hot to the touch.

Classic pairings include Mexican rice, refried beans, or black beans. For lighter sides, try a crisp romaine salad with cilantro lime dressing, fresh pico de gallo, or roasted corn. Don't forget toppings like sour cream, guacamole, sliced jalapeños, diced tomatoes, and extra cilantro for a complete meal experience.

Definitely! Add diced jalapeños or green chiles to the filling, increase the chili powder to 3 tablespoons, or include cayenne pepper or chipotle powder in the sauce. For heat that doesn't overpower, add sliced jalapeños as a topping so each person can customize their spice level. Hot sauce drizzled on top is another easy adjustment.

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil at 350°F for 15-20 minutes. Add a splash of water or extra sauce before reheating to prevent drying. Frozen leftovers keep for up to 3 months.

Recipe Troubleshooting Guide

✅

Soggy Tortillas

Problem: The tortillas become mushy and fall apart when serving.

Solution: This happens when there's too much sauce or the enchiladas are overbaked. Use just enough sauce to coat - about 1/4 cup per enchilada total. Also ensure tortillas are at room temperature and slightly warm them in the microwave for 15 seconds before rolling to make them more pliable and less absorbent.

✅

Dry Enchiladas

Problem: The finished enchiladas are dry and the tortillas are crispy on the edges.

Solution: Always cover with foil for most of the baking time to trap moisture. Make sure sauce covers all exposed tortilla edges, as these dry out fastest. You can also brush the tops lightly with oil before the final uncovered baking. If making ahead, add extra sauce as refrigeration causes absorption.

✅

Filling Leaks Out

Problem: The chicken mixture falls out of the tortillas during assembly or baking.

Prevention: Don't overfill the tortillas - use only 1/3 cup filling per tortilla and leave room at the edges. Roll tightly and place seam-side down immediately. Pack enchiladas snugly in the baking dish so they support each other. If tortillas are cracking, warm them first to increase flexibility.

✅

Bland Flavor

Problem: The enchiladas lack depth and taste one-dimensional.

Recovery: Properly season each component separately - the sauce, filling, and toppings all need adequate salt. Toast your spices in the oil for 30 seconds before adding liquid to bloom their flavors. Use quality chili powder and fresh spices rather than old ones. Adding lime juice to the filling brightens all the flavors significantly.

✅

Sauce Too Thick or Thin

Problem: The enchilada sauce doesn't have the right consistency.

Prevention: For thick sauce, add chicken broth 2 tablespoons at a time until it reaches a pourable but not watery consistency - similar to heavy cream. For thin sauce, let it simmer uncovered longer or make a slurry with 1 teaspoon flour mixed with 2 tablespoons water, then whisk into the sauce and cook 2 more minutes.

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Flavor Balance Issues

Too Sweet: The sauce tastes too sweet from the tomato sauce. Balance it by adding 1 teaspoon of apple cider vinegar or lime juice to cut the sweetness and brighten the overall flavor profile.

Too Salty: If the dish is too salty, add a peeled, halved potato to the sauce and simmer for 10 minutes to absorb excess salt, then remove. You can also dilute with a bit more unsalted chicken broth or tomato sauce.

Bland: Bland enchiladas need more than just salt. Add ground cumin, garlic powder, or a pinch of Mexican oregano to the filling. Fresh lime juice squeezed over before serving also dramatically enhances all the flavors.

Overhead shot of all enchilada ingredients arranged on a marble counter: bowl of shredded chicken, pile of flour tortillas, small bowls of spices (chili powder, cumin, garlic powder), measuring cups with chicken broth and tomato sauce, bags of shredded Mexican cheese, corn kernels, black beans, and fresh cilantro bunches.

Choosing the Right Ingredients for Perfect Enchiladas

The quality of your chicken significantly impacts the final dish. While any cooked chicken works, rotisserie chicken offers the best convenience-to-flavor ratio with its seasoned, juicy meat. If cooking chicken specifically for this recipe, poaching chicken breasts in seasoned broth keeps them moist and adds flavor. Avoid using chicken that's been refrigerated too long, as dry meat will make dry enchiladas regardless of how much sauce you add.

Tortilla selection matters more than you might think. Flour tortillas should be fresh and pliable - if they crack when you try to roll them cold, they're too dry. Look for tortillas that are at least 8 inches in diameter to hold adequate filling. Some brands are more flexible than others, so experiment to find your favorite. Store tortillas properly in a sealed bag at room temperature, not in the refrigerator, which dries them out quickly.

Essential Ingredient Notes

  • Mexican Cheese Blend: Look for a pre-shredded blend containing Monterey Jack, cheddar, and asadero cheeses for optimal melting and flavor. Avoid packages with added cellulose powder if possible, as it can affect melting. Freshly shredded cheese from a block melts better but takes more time. Keep cheese cold until ready to use for easier incorporation.
  • Chili Powder: Use pure chili powder, not chili seasoning mix which contains other spices and salt. Quality chili powder should smell fragrant and rich. Replace chili powder that's been in your cabinet over a year, as it loses potency. For deeper flavor, try using a combination of ancho and New Mexico chili powders.
  • Chicken Broth: Low-sodium chicken broth gives you control over the final salt level. Homemade broth adds incredible depth if you have it available. In a pinch, dissolve bouillon in water, but reduce added salt in the recipe. The broth should be at room temperature when making the sauce for easier incorporation and smoother texture.
Close-up action shot of hands rolling a flour tortilla filled with shredded chicken mixture, showing the filling spread across the center with cheese visible. A glass baking dish with red enchilada sauce pooled in the bottom is visible in the background, along with completed rolled enchiladas.

Mastering the Enchilada Assembly Technique

The rolling technique separates good enchiladas from great ones. Start by warming tortillas slightly - 15 seconds in the microwave wrapped in a damp paper towel makes them more pliable and less likely to crack. Spread filling in a line down the center, leaving 1 inch clear on each end. Fold one side over the filling, then tightly roll away from you, using your fingers to tuck the filling in as you go. Place seam-side down immediately to maintain the shape.

Proper sauce application ensures every bite is flavorful and moist. The bottom layer of sauce prevents sticking and adds moisture from beneath. When pouring sauce over the top, use a spoon or ladle to guide it evenly, making sure to cover any exposed tortilla edges that might dry out during baking. The sauce should generously coat but not drown the enchiladas - you should still see some tortilla peeking through. This balance creates the perfect texture where tortillas soften but maintain structure.

The Professional Roll

Professional chefs roll enchiladas with confidence and speed by keeping filling centered and using consistent pressure. Practice your rolling motion: fold, tuck, and roll in one smooth movement. Keep your work surface clean and organize components assembly-line style - tortillas, filling, and baking dish in a row. This setup lets you roll all enchiladas quickly before the tortillas cool and become less flexible.

Easy Chicken Enchiladas with Homemade Red Sauce

Prep 20 min
Cook 25 min
Serves 8 servings
Level Easy

📋 Ingredients

For the Enchilada Sauce

  • 2 tablespoons vegetable oil
    Creates the base roux for smooth sauce
  • 3 tablespoons all-purpose flour
    Thickens the sauce to perfect coating consistency
  • 2 tablespoons chili powder
    Use pure chili powder, not seasoning mix
  • 1 teaspoon ground cumin
    Adds earthy, warm undertones
  • 1/2 teaspoon garlic powder
    Fresh garlic can burn in the roux
  • 1/4 teaspoon dried oregano
    Mexican oregano preferred if available
  • 2 cups chicken broth
    Low-sodium gives you control over salt
  • 1 can (8 oz) tomato sauce
    Plain tomato sauce, not pasta sauce
  • Salt and pepper to taste
    Season after sauce thickens

For the Filling

  • 3 cups cooked shredded chicken
    Rotisserie chicken is a great shortcut
  • 2 cups shredded Mexican cheese blend, divided
    Reserve 1 cup for topping
  • 8 large flour tortillas
    Should be at least 8 inches in diameter
  • 1 cup corn kernels
    Fresh, frozen, or canned (drained) all work
  • 1/2 cup black beans, drained and rinsed
    Adds protein and texture contrast
  • 1/4 cup fresh cilantro, chopped
    Reserve some for garnish

Instructions

  1. Make the Enchilada Sauce

    Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden and fragrant. Add chili powder, cumin, garlic powder, and oregano, stirring constantly for 30 seconds to bloom the spices. Gradually whisk in chicken broth and tomato sauce, stirring to eliminate any lumps. Bring to a gentle simmer and cook for 8-10 minutes until thickened to a consistency similar to heavy cream, stirring occasionally. Season with salt and pepper to taste. The sauce should coat the back of a spoon.

  2. Prepare the Filling

    In a large mixing bowl, combine shredded chicken, 1 cup of the cheese, corn kernels, black beans, and half of the chopped cilantro. Pour 1/2 cup of the prepared enchilada sauce into the mixture and stir until everything is well coated and evenly distributed. Season with salt and pepper to taste. The mixture should be moist but not wet - if it seems dry, add another splash of sauce.

  3. Assemble the Enchiladas

    Preheat oven to 375°F. Pour 3/4 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly to coat. Warm tortillas in the microwave for 15 seconds wrapped in a damp paper towel to make them pliable. Working one at a time, place about 1/3 cup of filling in a line down the center of each tortilla, leaving 1 inch clear at each end. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish. Arrange all 8 enchiladas snugly side by side so they support each other during baking.

  4. Top and Bake

    Pour the remaining enchilada sauce evenly over all the rolled tortillas, using a spoon to make sure the sauce covers the edges completely to prevent drying. Sprinkle the remaining 1 cup of cheese evenly over the top. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes covered to heat through and melt the cheese. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and starting to turn golden brown at the edges.

  5. Garnish and Serve

    Remove the enchiladas from the oven and let rest for 5 minutes before serving - this allows the sauce to thicken slightly and makes serving easier. Garnish with the remaining fresh cilantro and any additional toppings you prefer such as sour cream, diced avocado, sliced jalapeños, or fresh pico de gallo. Use a spatula to carefully lift each enchilada onto serving plates. Serve immediately while hot.

Recipe Notes & Tips

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil at 350°F for 15-20 minutes. Assembled unbaked enchiladas can be frozen for up to 3 months - thaw overnight in the refrigerator before baking.

Serving Suggestions

Serve with Mexican rice, refried beans, or a fresh side salad. Popular toppings include sour cream, guacamole, diced tomatoes, sliced jalapeños, extra cilantro, and lime wedges. For a complete meal, add chips and salsa or queso as an appetizer.

Variations

Try beef enchiladas using seasoned ground beef instead of chicken. For green enchiladas, substitute green enchilada sauce. Make it vegetarian by using sautéed vegetables like bell peppers, zucchini, and mushrooms. Add heat with diced jalapeños or chipotle peppers in adobo sauce mixed into the filling.