Classic Chicken Enchiladas
Warm, saucy, cheesy, and packed with bold Mexican-inspired flavor, these chicken enchiladas are the kind of meal that makes everyone pull up a chair without needing to be asked twice. Made with a rich homemade red enchilada sauce and rotisserie chicken, this reliable recipe delivers crowd-pleasing satisfaction every time.
Equipment
- Large skillet or saucepan - For making the enchilada sauce and sautéing the filling
- 9x13-inch baking dish - Deep, sturdy dish that distributes heat evenly and fits 8-10 enchiladas
- Large mixing bowl - For combining the filling ingredients
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater - If shredding your own cheese
- Sharp knife and cutting board
- Aluminum foil - Optional, for covering the dish during part of baking
- Instant-read thermometer - Helpful for checking chicken temperature if cooking from raw (optional)
- Ladle - For spooning sauce over the rolled enchiladas
Ingredients
- 2 tablespoons olive oil - 30 ml, or vegetable oil
- 2 tablespoons all-purpose flour - 16 g
- 3 tablespoons chili powder - 22 g
- 1 teaspoon garlic powder - 3 g
- 1 teaspoon ground cumin - 3 g
- 0.5 teaspoon dried oregano - 1 g
- 0.25 teaspoon onion powder - 0.5 g
- 2 tablespoons tomato paste - 30 g
- 2 cups low-sodium chicken broth - 480 ml
- salt and black pepper - to taste
For the Filling
- 3 cups cooked shredded chicken - about 375 g, rotisserie chicken works perfectly
- 1 can diced green chiles - 4 oz or 113 g, drained
- 1 can black beans - 15 oz or 425 g, drained and rinsed
- 0.5 medium yellow onion - finely diced, about 0.5 cup or 75 g
- 1 teaspoon ground cumin - 3 g
- 0.5 teaspoon garlic powder - 1 g
- 1 cup shredded Mexican-blend cheese - 113 g, for the filling
- salt and black pepper - to taste
For Assembly and Serving
- 8-10 medium flour tortillas - 8-inch or 20 cm, or corn tortillas
- 1.5 cups shredded Mexican-blend cheese - 170 g, for topping
- fresh cilantro - for serving
- sour cream - for serving
- sliced jalapeños - fresh or pickled, for serving
- diced red onion - for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or oil.
- Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute until golden and nutty to create a roux.
- Add chili powder, garlic powder, cumin, oregano, and onion powder. Stir constantly for 30 seconds to bloom the spices.
- Stir in tomato paste. Slowly pour in chicken broth while whisking constantly to prevent lumps. Simmer for 5-7 minutes until thickened. Season with salt and pepper, then set aside.
- In a large bowl, combine shredded chicken, drained green chiles, rinsed black beans, and diced onion. Add cumin and garlic powder, then stir in 1/3 cup of the enchilada sauce. Mix in 1 cup of shredded cheese. Season with salt and pepper.
- Warm tortillas until pliable using a damp paper towel in the microwave or a dry skillet.
- Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish. Fill each tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle remaining 1.5 cups of cheese over the top.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly. For a browner top, broil for the last 2-3 minutes. Rest for 5 minutes before serving.
- Garnish with fresh cilantro, sour cream, sliced jalapeños, and diced red onion before serving.
Notes
- Tortilla Tip: Always warm your tortillas before rolling. This is the single biggest step people skip, and it is the reason enchiladas fall apart.
- Keep it Moist: Don't skip the sauce in the filling. Mixing some sauce directly into the chicken filling keeps the interior moist during baking.
- Assembly Order: Lay enchiladas seam-side down in the baking dish to keep them from unrolling during baking.
- Cover with Sauce: Cover every tortilla edge with sauce. Any part left exposed will dry out and turn chewy in the oven.
- Rest Before Serving: Let them rest for 5 minutes after the oven. This allows the sauce to set slightly, making serving much cleaner.
- Cheese Quality: Use freshly shredded cheese when possible. Pre-shredded cheese is coated with anti-caking agents that can prevent smooth melting.
- Make-Ahead: Assemble completely in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the cooking time if baking cold.
- Freezing: Enchiladas can be frozen before or after baking. Freeze unbaked for up to 3 months, thaw overnight in the refrigerator before baking.
- Corn Tortilla Option: For corn tortillas, briefly fry each in hot oil for 10-15 seconds per side until pliable to prevent sogginess and tearing.
- Reheating: Cover with foil and reheat at 350°F (175°C) for 15-20 minutes. For individual portions, microwave with a damp paper towel to prevent drying.