Easy Homemade Chicken Enchiladas Recipe
These Shredded Chicken Enchiladas are a quick weeknight recipe that happen to be loaded with flavor. Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a homemade red enchilada sauce, and then baked in the oven until bubbling over with deliciousness.
Ingredients
Red Enchilada Sauce:
- 3 Tbsp. oil olive, avocado, or vegetable
- 3 Tbsp. flour regular or gluten-free 1-to-1
- 1 ½ Tbsp. chili powder mild
- 2 tsp. ground cumin
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- ¼ tsp. oregano dried
- Pinch nutmeg optional
- ½-1 tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. tomato paste
- 2 cups chicken broth
Chicken Enchiladas:
- 2 ½ cups rotisserie chicken shredded
- 8 corn tortillas
- 2 Tbsp. coconut oil
- ½ cup salsa mild or medium heat
- 2 cups shredded cheese cheddar or Monterrey Jack
- Cilantro, avocado, sour cream optional
Instructions
-
Preheat oven to 350°F.
Red Enchilada Sauce:
-
Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.
-
Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes.
-
Add tomato paste and ½ cup of chicken broth. Whisk until smooth.
-
Pour in remaining 1 ½ cups of chicken broth over the course of 5 minutes, whisking until smooth between each addition.
-
Reduce heat to medium-low and simmer sauce for 8-10 minutes, whisking every 1-2 minutes to prevent burning.
Chicken Enchiladas:
-
Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
-
Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm.
-
Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
-
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.
-
Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with enchilada sauce.
-
Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges.
-
Top with the remaining shredded cheese.
-
Bake enchiladas for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
-
Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!
Recipe Video
Recipe Notes
- You can also use a store-bought red enchilada sauce if you'd prefer.
- Substitute dairy-free cheese if needed.
Pro Tips and Tricks
- Making a red enchilada sauce from scratch is the WAY To make the best homemade chicken enchiladas.
- Corn tortillas are better to use than flour, and are the most authentic type used, since they do not get gummy while baking.
- Lightly frying tortillas in oil before baking makes them more pliable for rolling and helps keep them from getting soggy. The oil creates a barrier so the sauce does not completely soak into the tortillas.
- Coconut oil gives the enchiladas a TON of flavor.
- Spreading out the enchilada sauce to cover every inch of the tortillas is crucial. If any area is exposed the corn tortillas will end up burning and getting too crispy.