Best Homemade Chicken Enchiladas

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Best Homemade Chicken Enchiladas

These homemade chicken enchiladas are soft, saucy, and packed with bold flavor. Filled with seasoned shredded chicken and topped with a rich homemade red enchilada sauce and melted cheese, this dish is comforting, satisfying, and perfect for family dinners or meal prep.

Ingredients

For the Homemade Red Enchilada Sauce

  • 2 garlic cloves, minced
  • 1 to 2 tablespoons chipotle peppers in adobo sauce (adjust to taste)
  • 1 ½ cups tomato sauce
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
  • ¾ cup low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste

For the Chicken Filling

  • 1 teaspoon extra virgin olive oil
  • 10 ounces cooked shredded chicken breast
  • 1 cup finely diced onion
  • 2 garlic cloves, minced
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • ½ cup tomato sauce
  • ⅓ cup low-sodium chicken broth
  • Salt, to taste

For Assembling the Enchiladas

  • 8 flour tortillas (whole wheat or gluten-free, about 7 inches each)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican-style blend)
  • Olive oil spray, for the baking dish
  • 2 tablespoons chopped scallions or fresh cilantro, for garnish

Optional toppings:

  • Plain Greek yogurt or sour cream
  • Avocado slices
  • Fresh jalapeños

Instructions

Step 1: Make the Enchilada Sauce

Heat a lightly oiled saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chipotle peppers, chipotle chili powder, cumin, tomato sauce, and chicken broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and set aside.

Step 2: Prepare the Chicken Filling

Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic and cook until softened, about 2 minutes. Stir in the shredded chicken, cilantro, cumin, oregano, chipotle chili powder, tomato sauce, chicken broth, and salt. Cook for 4 to 5 minutes until everything is well combined and moist. Remove from heat.

Step 3: Assemble the Enchiladas

Preheat the oven to 400°F (200°C). Lightly spray a 9 x 13-inch baking dish with olive oil. Spoon about ⅓ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.

Step 4: Bake

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top. Cover with foil and bake for 20 to 25 minutes, until heated through and the cheese is fully melted.

Step 5: Serve

Remove from the oven and garnish with chopped scallions or fresh cilantro. Serve warm with your favorite toppings.

Notes

  • Warm tortillas slightly before filling to prevent tearing
  • These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking
  • Leftovers keep well in the refrigerator for up to 3 days

 

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