My easy-to-make Tex-Mex Chicken Enchiladas have a perfect blend of seasoned pulled chicken and cheese. Topped with homemade enchilada sauce and more ooey gooey cheese to make the best chicken enchiladas this side of the Pecos!
Being half Mexican and growing up in San Antonio, I learned to love Mexican food at an early age, and that meant Tex-Mex Mexican food to me. When it comes to Mexican food, Tex-Mex is king!
One of my earliest memories is my Grandmother sending me down the block to Alejandro’s to buy red corn tortillas so she could make me Enchiladas. Although there was no enchilada sauce involved in her simple cheese and onion enchiladas, they were no less delicious, and I would eat them as fast as my Abuela could make them.
Truth be told, I’m not sure which one of us enjoyed the process more because she loved to see me eat and would grab my pudgy little cheeks and speak to me in Spanish that I didn’t understand. But I didn’t need a translator to know she was telling me how much grandma loved me.
Table of Contents:
Ingredients to make Chicken Enchiladas
Let’s start by gathering the ingredients we need to make Tex-Mex Chicken Enchiladas. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can type of tortillas should I use?
Enchiladas are traditionally made with corn tortillas. You can make them with flour tortillas if you like, but I think they taste better with corn tortillas.
What type of chicken should I use?
Honestly, I love using rotisserie chicken to make anything with using pulled chicken. You get a mix of white and dark meat, and rotisserie chicken is very flavorful. You can, of course, use chicken breasts or chicken thighs to make the enchiladas.
How to make Enchilada Red Sauce
- In a saucepan, heat vegetable oil over medium heat, then add flour and mix well.
- Turn down the heat slightly and allow the flour/oil mixture to cook for a few minutes.
- Add tomatoes, chicken stock, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and brown sugar to the saucepan and mix well.
- Bring to a slight boil, then reduce heat to a simmer and allow to cook for about 10 minutes.
My homemade red enchilada sauce is what I use to make Tex-Mex enchiladas. You can use a green enchilada sauce (Verde sauce), which is made with tomatillos, green chilies, onions, and garlic. Or a white sauce to make white chicken enchiladas.
*Leftover red sauce can be stored refrigerated in an airtight container for up to two weeks or frozen for up to three months.
How to make Chicken Enchiladas
- Add vegetable oil to a frying pan and allow the oil to get hot. When the oil is hot, add the corn tortillas to the pan and cook for about 10 seconds on each side. Place them on paper towels or a wire rack to drain as you continue the process. Make sure to pat excess oil off of both sides and handle the tortillas gently, as they will easily tear.
- When all the tortillas have been fried, you can begin the assembly.
- Add a tablespoon of shredded Monterey jack/cheddar cheese combo on the tortilla. Then add a tablespoon of chopped sweet onions.
- Add about 2 tablespoons of shredded chicken on top of the onions.
I prefer sweet Vidalia onions to make my chicken enchiladas but feel free to use red onions. You don’t want the onions overpowering the flavor, so look for mild onions.
- Add another tablespoon of shredded cheese on top of the chicken.
- Roll the enchiladas up and gently place them into a baking dish. Repeat the process until completed.
- Spoon enchilada red sauce on top of the rolled filled tortillas.
- Top with shredded cheese to finish the dish.
What type of cheese should I use?
Cheddar cheese and Monterey Jack cheese are my first choices, simply because I like the flavors. You might also find a Mexican cheese blend at your local grocery store to make enchiladas.
Traditionally my grandmother used Longhorn cheddar which is a type of Colby. I have seen recipes for creamy chicken enchiladas where cream cheese has been added.
Place the baking dish on the center rack of a 350-degree preheated oven and bake for 20 minutes (or until an internal temperature of 165 degrees has been reached).
Garnish these delicious chicken enchiladas with chopped cilantro or Italian parsley. Serve Mexican rice, refried pinto beans or roasted corn with them to complete the meal.
Why not change up your next taco night with my homemade chicken enchiladas? Your family will love them!
I like to make a double batch and freeze some for another night.
Recipe FAQ’s
Quick frying corn tortillas for about 10 seconds on each side, is how you make the absolute best enchiladas. Whether you stuff them with chicken or just cheese, it’s how to make the most flavorful enchilada. Besides adding flavor, frying the tortilla creates a type of barrier that keeps the tortilla from absorbing too much sauce.
Chicken enchiladas are made with just a few simple ingredients. Corn tortillas, shredded cheese (cheddar, Monterey jack, or queso fresco). Shredded or pulled chicken, chopped sweet onions, and red enchilada sauce.
You won’t find any black beans in Tex-Mex cooking, it’s strictly pinto beans. So if you’d like to make a vegetarian version of my enchiladas, use pinto beans instead of chicken.
You can use any type of shredded meat to make enchiladas. You can also make vegetarian enchiladas using beans, corn, onions and cheese.
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Tex-Mex Chicken Enchiladas
Ingredients
Enchilada Red Sauce
- ¼ cup vegetable oil
- ¼¼ cup all purpose flour I used Gluten Free AP
- 32 ounce tomato sauce I used organic Muir Glen brand
- 3 cups chicken stock or vegetable stock
- 3 tbsp chili powder
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp cumin
- 1 tbsp brown sugar
Chicken Enchiladas
- 1 cup vegetable oil for frying tortillas
- 12 corn tortillas or more
- 1 cup sweet onion chopped
- 2 cups pulled or chopped chicken meat I seasoned mine with the same seasoning used for sauce
- 4 ounces cheddar- montery jack cheese blend shredded – or Mexican cheese blend
- 1 ½ cups red enchilada sauce from recipe above
- 4 ounces cheddar- Monterey jack cheese blend shredded for topping- or Mexican cheese blend
Instructions
Red Enchilada Sauce
- In a saucepan heat vegetable oil over medium heat, then add flour and mix well. Turn down heat slightly and allow flour/oil mixture to cook for a few minutes.
- Add tomatoes, chicken stock, spices and brown sugar to saucepan and mix well.
- Bring to a slight boil then reduce heat to a simmer and allow to cook for about 10 minutes.
Chicken Enchiladas
- add vegetable oil to a frying pan and allow oil to get hot
- When the oil is hot, add the corn tortillas to the pan and cook for about 10 seconds on each side.
- Place them on paper towels or a wire rack to drain as you continue the process. Make sure to pat excess oil off of both sides and handle the tortillas gently, as they will easily tear.
- When all the tortillas have been fried, you can begin the assembly.
- Add a tablespoon of shredded Monterey jack/cheddar cheese combo on the tortilla. Then add a tablespoon of chopped sweet onions
- .Add about two tablespoons of shredded chicken on top of the onions.
- Add another tablespoon of shredded cheese on top of the chicken.
- Roll the enchiladas up and gently place them into a baking dish. Repeat the process until completed.
- Spoon enchilada red sauce on top of the rolled filled tortillas, then top with shredded cheese to finish the dish.
- Once all the enchiladas are in your baking dish, spoon a generous amount of Red Enchilada Sauce over the middle of the enchiladas, then top with shredded cheese.
- Place the baking dish on the center rack of a 350-degree preheated oven and bake for 20 minutes (or until an internal temperature of 165 degrees has been reached).
- Serve with Mexican rice, refried beans, roasted corn, or your favorite sides.
Diane Roark
Chef Dennis,
You already know I love this red enchilada sauce. I blogged about it today with a link to your recipe.
Blessings,
Diane Roark
JC Marc
I can’t wait to try your enchilada sauce. I always start my chili sauces with red chili powder also. However, next time I make enchilada sauce, I am going to try adding brown sugar and will use chicken sauce. I use beef stock, usually made from my meats boiled w/onions and garlic. I love to change up my sauces. Thank you for sharing and can’t wait to try this.
Chef Dennis Littley
It was a very flavorful sauce, I hope you enjoy it as much as I did
Velva
Dennis, your enchiladas with red sauce look really good. I did not realize that enchilada sauce would be so easy to make. Thank you for sharing.
Velva
Chef Dennis Littley
There are different types using whole chiles Velva, but this is an easy and very delicious version.
Diane Roark
We love the enchilada sauce in my slow cooker enchiladas. My family loved them even more. They said I need to always make homemade enchilada sauce. I was talking about white cheese dip. We always order it to dip our chips in at Mexican restaurants. I love it with jalapenos in it.
Blessings,
Diane Roark
mike
hey Chef do you do any no knead breads?
Chef Dennis Littley
yes I do Mike, here is the link to the post https://www.askchefdennis.com/2012/01/artisan-bread/
anna@icyvioletskitchen
oh yum! i am a huge sucker for all enchiladas, everywhere. these look great.
Chef Dennis Littley
thanks Anna, they were delicious!
Chef Dennis Littley
I’m very happy to hear you tried my sauce recipe and like it Diane. I love your crock pot enchiladas I would never have thought of making them that way.
Are you looking for a heated cheese sauce or a cheese dip?
Larry
With the food I’ve seen you cook over the years, I would never have guessed you were a Texan or a Tex – Mex, but I have certainly enjoyed eating the good stuff in SA – my daughter lives there. Your grandmothers enchiladas sounds like the ones we get from our nearby Mexican community, but I also prefer them with the sauce – yours look delicious.
Chef Dennis Littley
I’ve been in the Northeast so long Larry, sometimes I forget I’m a Tex-Mex , I’m hoping to start recreating a few more of my favorites
Diane Roark
Chef Dennis,
I have never tried making Enchilada sauce from scratch. I love Mexican food and will be celebrating Cinco de Mayo with lots of Mexican food. I will have to try your Enchilada sauce soon. It looks like it is full of flavor with all the spices.
sharing, pinning and tweeting this delish recipe!
Blessings,
Diane Roark
recipesforourdailybread
ouramericantravels
Chef Dennis Littley
Diane the sauce is really easy to make and so delicious! I was eating it by the spoonful. I hope you give it a try, and remember you can freeze what ever you have leftover.
Liz
A lovely recipe. Thank you and have a great weekend!
Chef Dennis Littley
Thank you Liz, enjoy this beautiful spring weather!
Lea Ann (Cooking On The Ranch)
I really enjoyed your childhood memory, thanks Dennis. And a big YAY for an enchilada sauce that sounds delicious without the dried chile saga. I’ve had a package of dried chiles in the pantry for months with intentions of making enchilada sauce. I will one of these days, but for now, I’ll pin this recipe. Thanks for sharing.
Chef Dennis Littley
you’re very welcome Lea Ann, I’m glad you liked the glimpse into my past.
mangiabella
We make A LOT of enchiladas around this house, and tacos, and stuffed sapodillas, and pots of chile. This sauce is different than our New Mexican Red Chile Sauce, but this sounds lovely and I can practically taste the flavors…sending lots of smiles!!!!
Chef Dennis Littley
Thank you Jamie, this is more of a Tex-Mex version, I’m sure your New Mexican version is every bit as delicious!