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Chicken Enchiladas and Enchilada Sauce

These Chicken Enchiladas with Homemade Enchilada Sauce are a Mexican-inspired comfort food classic — tender shredded chicken, melted cheese, and flavorful red sauce all rolled up in soft corn tortillas and baked until golden and bubbly. Made with a simple, richly spiced homemade enchilada sauce, this recipe brings the authentic taste of Tex-Mex right to your dinner table.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6

Ingredients

For the Enchiladas:

  • 3 cups shredded rotisserie chicken
  • 3 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • 2 –3 cups enchilada sauce canned or homemade, see below
  • 1 can chopped green chiles drained
  • 1/3 cup chopped fresh cilantro
  • 12 soft corn tortillas

For the Homemade Enchilada Sauce:

  • 1 tablespoon olive oil
  • 1/2 onion minced
  • 3 tablespoons chili powder
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 2 teaspoons sugar
  • 2 8-ounce cans tomato sauce
  • 1/2 cup water
  • Salt and pepper to taste

Instructions

Make the Enchilada Sauce:

  • In a medium saucepan, heat olive oil over medium heat. Add minced onion and sauté until translucent, about 3 minutes.
  • Stir in garlic, chili powder, cumin, and sugar. Cook for 1 minute, stirring constantly to bloom the spices.
  • Add tomato sauce and water, stirring to combine. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened.
  • Season with salt and pepper to taste, then set aside.

Assemble the Enchiladas:

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • In a large bowl, combine the shredded chicken, green chiles, cilantro, and 1 1/2 cups of cheese. Mix well.
  • Warm the tortillas slightly in the microwave for 20–30 seconds to make them pliable.
  • Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  • Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
  • Pour the remaining enchilada sauce evenly over the top, spreading it to cover all tortillas.
  • Sprinkle the rest of the cheese over the top.

Bake the Enchiladas:

  • Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden.
  • Remove from oven and let rest for 5 minutes before serving.
  • Garnish with fresh cilantro and your favorite toppings (optional).

Notes

  • For softer tortillas, dip them in the warm enchilada sauce before rolling.
  • Add extra heat by mixing in jalapeños or using chipotle chili powder in the sauce.
  • You can prepare this dish ahead — assemble, cover tightly, and refrigerate for up to 24 hours before baking.
  • Leftovers store well and taste even better the next day as the flavors meld.