Chicken Enchiladas and Homemade Enchilada Sauce

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Chicken Enchiladas and Homemade Enchilada Sauce

Delicious chicken enchiladas with homemade enchilada sauce.

  1. Course: Main Course, Main Dish
  2. Cuisine: Mexican
  3. Keyword: chicken enchiladas, enchiladas, homemade enchilada sauce
  4. Prep Time: 30 minutes
  5. Cook Time: 25 minutes
  6. Total Time: 55 minutes
  7. Servings: 12 enchiladas


  • 3 C shredded rotisserie chicken
  • 3 C shredded cheddar cheese or a combination of cheddar and jack cheese
  • 2-3 C enchilada sauce canned or homemade
  • 1 can chopped green chiles drained
  • 1/3 C chopped fresh cilantro
  • 12 soft corn tortillas
  • Homemade Enchilada Sauce
  • 1 Tbsp olive oil
  • 1/2 onion minced
  • 3 Tbsp chili powder
  • 3 garlic cloves minced
  • 2 tsp cumin
  • 2 tsp sugar
  • 2 – 8 oz. cans tomato sauce
  • 1/2 C water
  • salt and pepper


  • Preheat oven to 400 degrees.
  • Combine the shredded chicken with 2 cups of the cheese and 1/2 cup of the enchilada sauce, chilies and cilantro.
  • Add salt and pepper to taste.
  • Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on top. Microwave on high for 1 – 1/2 minutes, depending on how many tortillas you are softening at once.
  • Instead of microwaving, I like to fry them lightly in some hot oil for about 5 seconds on each side. This will help the tortilla hold up better and not get mushy. Blot them between paper towels to remove excess oil.
  • Spray a 9 x 13 pan with cooking spray.
  • Fill each tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
  • Pour 1 cup of enchilada sauce over the top of the rolled up enchiladas and add the remaining cheese.
  • Cover with foil and bake for 20-25 minutes or until heated through.

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