Homemade Easy Chicken Enchiladas Recipe

If you are looking for an Easy Chicken Enchiladas Recipe, you are going to love this one. Family-friendly and inexpensive to make, this Mexican recipe is sure to become a family favorite. So good and so easy to make, these chicken enchiladas with a red sauce makes the perfect weeknight dinner.

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Homemade Easy Chicken Enchiladas Recipe

When it comes to an easy dinner that everyone will love, easy chicken enchiladas are sure to be a winner. Since these chicken enchiladas use chicken thighs, they are more budget-friendly than using chicken breast and they are bursting with flavor. This recipe is easy to switch up to create the flavors you and your family enjoy.

Can you make enchiladas with flour tortillas?

While this recipe uses corn tortillas, you can easily swap these for flour tortillas. One of the reasons I prefer to use corn tortillas is it is usually acceptable for everyone, since there is no gluten, and corn tortillas tend to be less expensive than flour tortillas.

Is There a Faster Way to Make Easy Enchiladas

If you wanted to make these enchiladas faster, you can swap the chicken thighs for leftover chicken or using precooked chicken like a rotisserie. I would recommend seasoning the chicken so that you still have these great Mexican flavors. This is a great way to reuse chicken that you had from a previous dinner.

What should I serve with enchiladas?

When I make enchiladas, I like to serve it with a side salad and a side of refried beans. If you want to make your own refried beans, you can use this Instant Pot Refried Beans. This is a cheaper way to make refried beans and gives you beans with the best flavors possible.

Can These Easy Chicken Enchiladas Be Made Low Carb

If you want to make these chicken enchiladas low carb, you would want to use low carb tortillas. There are many types available in the grocery store and more online. Since you are making the enchilada sauce from scratch, you are able to control the ingredients to make it more low carb friendly. You will also want to replace the sugar in the sauce with a sugar substitute.

Can you freeze enchiladas?

I love it when a meal can be made into a freezer meal. When you are making these enchiladas, make a large batch so that you have some to freeze. After baking, you can let the one-half cool. Once cooled, move them to an airtight container. Freeze the enchiladas for up to 3 months. You will want to include extra enchilada sauce so that they are not dry when they are reheated.

What is enchilada sauce made of?

Enchilada sauce is made using a base of tomato sauce with many Mexican flavors. While the ingredient list looks long, it creates such an amazing flavor that every spice is worth it.

How to Make Easy Chicken Enchiladas Recipe

More Mexican Recipes

• Black Bean Tacos With Quinoa And Corn – Black bean tacos are one of my favorite meatless meals. They are jam-packed with tons of flavor and are super easy to make. Bite into this black bean taco recipe, and you’ll be impressed with how good they are! 
• Instant Pot Chicken Tortilla Soup – This is the Best Instant Pot Chicken Tortilla Soup recipe ever. Fast and Easy This Instant Pot Chicken Tortilla Soup recipe is sure to be a crowd-pleaser.
• Instant Pot Chicken Burrito Bowl – If you have been looking for a copycat Chipotle Burrito bowl recipe, this is the perfect recipe for you. With this easy to make chicken burrito bowl recipe, you will have a healthy burrito bowl that is perfect for dinner.
• Summer Kidney Bean Salad Recipe – Looking for a light summer salad that makes the perfect meal on a hot day? Light and refreshing, this Summer Kidney Bean Salad Recipe makes a great meal or side dish.

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Homemade Easy Chicken Enchiladas Recipe

Prep Time: 35 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10 enchiladas

If you are looking for an Easy Chicken Enchiladas Recipe, you are going to love this one. Family-friendly and inexpensive to make, this Mexican recipe is sure to become a family favorite.

5 from 1 vote

Review Recipe

Ingredients 

Sauce and Filling:

• 1 1/2 tablespoons vegetable oil
• 1 medium onion, chopped fine (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon table salt
• 2 teaspoons granulated sugar
• 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
• 2 cans tomato sauce, 8 ounces each
• 1/2 cup chopped fresh cilantro leaves
• 1 can, 4 ounces pickled jalapeños, drained and chopped (about 1/4 cup)
• 8 ounces sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings:

• 10 corn tortillas, six-inch
• Vegetable cooking spray
• 3 ounces grated sharp cheddar cheese, 3/4 cup
• 3/4 cup sour cream
• 1 avocado, diced medium
• 5 leaves romaine lettuce washed, dried, and shredded
• 2 limes, quartered

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Instructions

• For the sauce and filling: In medium saucepan over medium-high heat heat oil until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
• Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
• Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.
• Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
• TO MAKE AHEAD: The sauce and filling can be prepared (step 1) up to 2 days ahead and refrigerated in an airtight container; however, the enchiladas should be assembled shortly before baking.

Author: Laura

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