The Best Cheesy Chicken Enchiladas from Scratch: Your Ultimate Tex-Mex Dinner Guide
There’s an undeniable magic to a plate of warm, cheesy chicken enchiladas, lavishly coated in a rich, homemade sauce. For many, including myself, enchiladas are more than just a meal; they’re a celebration of flavor and comfort. While authentic Mexican enchiladas boast a profound culinary heritage, the vibrant and often indulgent Tex-Mex style, with its generous embrace of cheddar cheese and a dollop of cooling sour cream, is truly irresistible. This recipe pays homage to that beloved Tex-Mex tradition, promising a dish that is both deeply satisfying and incredibly delicious.
Prepare to bid farewell to canned sauces forever. Once you experience the depth and complexity of this scratch-made enchilada sauce, you’ll understand why it’s worth every moment of effort. Yes, it asks for a little patience and attention, but the payoff in flavor is absolutely unparalleled. It transforms simple shredded chicken and cheese into an extraordinary culinary experience. These aren’t merely good enchiladas; they are a symphony of saucy, cheesy perfection that will undoubtedly earn a permanent spot in your recipe collection.
Why Homemade Chicken Enchiladas? The Tex-Mex Difference
The culinary landscape of North America is rich and varied, with Tex-Mex cuisine standing out as a uniquely delicious fusion, particularly when it comes to beloved dishes like enchiladas. This style, born from the blending of Texas and Mexican culinary traditions, often features heartier ingredients, bolder flavors, and a signature emphasis on cheese, making it universally appealing. Our chicken enchiladas recipe wholeheartedly embraces this style, combining tender, perfectly seasoned chicken with a creamy, flavorful filling, all enveloped in soft tortillas and blanketed in melted cheddar, brought to life by an exceptional homemade sauce.
Opting to make your Tex-Mex chicken enchiladas from scratch offers numerous advantages beyond simply avoiding pre-packaged ingredients. It empowers you to control the freshness and quality of every component, allowing you to tailor the spice level, ensure the most succulent chicken, and, most importantly, craft an enchilada sauce that far surpasses any store-bought alternative. The difference in taste is genuinely remarkable. While the process of making the sauce might be “a tad bit tedious,” as many home cooks might note, the immense satisfaction and superior flavor of the final dish make every step worthwhile. You’ll not only taste the care and effort but also experience the joy of creating a truly memorable meal that reflects your dedication to delicious home cooking.
Chicken Enchiladas From Scratch
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Ingredients for Homemade Chicken Enchiladas
- 2 lb bone-in chicken
- 2 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1 tbsp olive oil
- 1/4 cup canned green chilies
- 1/2 cup sour cream
- 1 tbsp chipotle sauce
- 1/2 cup cheddar cheese
- 1 tbsp cilantro
- salt and pepper to taste
For the Homemade Enchilada Sauce
- 3 tbsp vegetable oil
- 8 dried ancho chiles
- 2 onions
- 2 tomatoes
- 6 cups chicken stock
- 2 garlic cloves
- 1 tsp cumin
- salt and pepper to taste
Step-by-Step Instructions for Cheesy Chicken Enchiladas
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Prepare the Chicken: Preheat your oven to 400 degrees F (200 degrees C). Season the bone-in chicken liberally with granulated garlic, granulated onion, dried oregano, cumin, chili powder, salt, and pepper. Drizzle olive oil over the chicken and rub the spices evenly across all surfaces. Place the seasoned chicken in a baking dish and cook for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Once cooked, remove from oven, let cool slightly, then shred the chicken using two forks and set aside in a bowl.
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Start the Enchilada Sauce (The Heart of the Dish): Begin by preparing the dried ancho chiles. Place them in a pot filled with water and bring to a boil. Simmer over medium heat for about 15 minutes, allowing them to soften completely. While the chiles are simmering, roughly chop your onions and tomatoes. In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onions and tomatoes, season them with a pinch of salt and pepper, and cook for about 10 minutes until they are softened and slightly caramelized.
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Blend and Strain the Sauce Base: Once the ancho chiles are tender, carefully remove them from the water and drain well. Transfer the softened chiles, the sautéed onions and tomatoes, and fresh garlic cloves to a food processor or high-speed blender. Add 1-2 cups of chicken stock from the 6 cups total to help with blending. Blend until you achieve a smooth, thick mixture. This step is crucial for developing the rich flavor of the sauce. Next, for a silky-smooth sauce, strain the chili mixture through a fine-mesh sieve into a clean bowl or back into a pot. Press firmly on the solids to extract all the liquid, discarding any tough skins or seeds left behind.
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Finish and Simmer the Sauce: Transfer the strained enchilada sauce (the smooth liquid) to a clean skillet. Add the remaining chicken stock (starting with 4 cups and adding more if you prefer a thinner sauce). Season the sauce with additional salt and cumin to taste. Bring it to a gentle simmer over low heat and let it cook for about 10-15 minutes, stirring occasionally. This allows the flavors to meld beautifully and the sauce to thicken slightly to your desired consistency. Keep it warm, as you will be dipping tortillas into it shortly.
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Prepare the Delicious Chicken Filling: To the bowl of shredded chicken, add the canned green chilies, sour cream, chipotle sauce (for a subtle smoky heat), 1/2 cup of shredded cheddar cheese, and fresh chopped cilantro. Mix all these ingredients thoroughly until well combined. Taste and adjust salt and pepper if needed. This creates a creamy, tangy, and incredibly flavorful filling that perfectly complements the rich red sauce.
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Assemble the Enchiladas: Lightly grill or quickly fry your corn tortillas in a separate pan for about 15-20 seconds per side until they are soft and pliable. This crucial step prevents them from tearing when rolled and helps them absorb the sauce without becoming soggy. Dip each softened tortilla completely into the warm homemade enchilada sauce, ensuring it’s fully coated. Place about 3 tablespoons of the chicken mixture in the center of each tortilla, sprinkle with some extra cheddar cheese, and then roll them up tightly. Arrange the rolled enchiladas seam-side down in a lightly greased 9×13 inch baking dish.
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Bake to Golden Perfection: Once all enchiladas are assembled and neatly arranged in the baking dish, pour any remaining homemade enchilada sauce generously over the top. This ensures every bite is infused with flavor and moisture. Sprinkle a final, ample layer of cheddar cheese (or your favorite Mexican blend) over everything. Cover the baking dish loosely with aluminum foil and bake in the preheated 400°F (200°C) oven for about 10-15 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. For a beautifully golden-brown, slightly crispy cheese topping, remove the foil for the last 5 minutes of baking.
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Serve and Savor: Allow the enchiladas to rest for a few minutes after removing them from the oven; this helps the flavors settle and makes for easier serving. Garnish with additional fresh cilantro, a generous dollop of sour cream, and perhaps some sliced jalapeños or a sprinkle of cotija cheese if desired. Serve hot and revel in the incredible homemade Tex-Mex flavors you’ve created!
Tips for the Best Homemade Chicken Enchiladas
Achieving enchilada perfection is easier than you think with these expert tips:
- Choosing the Right Chicken: For the most flavorful and moist results, we recommend using bone-in chicken thighs or a whole chicken, which can be baked and then shredded. If you’re looking for a quicker option, boneless, skinless chicken breasts or thighs can be poached or baked until cooked through, then shredded. A rotisserie chicken is also an excellent shortcut for a busy weeknight.
- Proper Tortilla Preparation: This step is critical! Lightly grilling or quickly frying your corn tortillas for a few seconds per side makes them pliable, preventing them from cracking or tearing when you roll them. This also creates a slight barrier that helps them absorb the sauce without becoming overly soggy. Alternatively, you can briefly warm them in the microwave between damp paper towels.
- The Magic of Ancho Chiles: These dried chiles are the cornerstone of an authentic, deeply flavored red enchilada sauce. Ensure they are fully rehydrated until soft before blending for the best texture and flavor extraction. While a mix of mild chili powder and smoked paprika can be a very distant substitute, the unique fruity and earthy notes of anchos are truly worth seeking out at your local Hispanic market.
- Customizing Your Cheese Blend: While classic Tex-Mex calls for cheddar, don’t hesitate to experiment! A Mexican blend cheese, Monterey Jack, or even a touch of Oaxaca cheese can add different melt characteristics and flavor profiles. For an extra creamy touch, mix a little cream cheese into your filling.
- Make Ahead for Convenience: Enchiladas are a fantastic dish for meal prepping! You can assemble the entire dish up to a day in advance. Simply cover the baking dish tightly with plastic wrap or foil and refrigerate. When it’s time to bake, add an extra 10-15 minutes to the baking time to ensure they are heated through to the center.
- Freezing for Future Meals: Unbaked enchiladas freeze beautifully for up to 3 months. Tightly wrap the baking dish in plastic wrap and then foil. Thaw them overnight in the refrigerator before baking, or bake directly from frozen, adding an additional 45-60 minutes to the covered baking time.
- Adjusting the Spice Level: If you enjoy more heat, feel free to add a pinch of cayenne pepper to the chicken seasoning or a dash of your favorite hot sauce to the filling. For a fresh kick, you could also sauté a finely diced serrano or jalapeño pepper with the onions and tomatoes for the sauce.
- Don’t Rush the Sauce Simmer: The 10-15 minute simmer time for the enchilada sauce is important. It allows the flavors from the chiles, onions, and tomatoes to meld and deepen, creating a more cohesive and delicious sauce.
Serving Suggestions and Variations
These cheesy chicken enchiladas are robust enough to stand alone as a complete and satisfying meal, but they truly shine when paired with a few classic accompaniments. Consider serving them alongside a fluffy Mexican rice, creamy refried beans, or a crisp green salad with a bright vinaigrette to provide a refreshing contrast to the richness of the enchiladas. For ultimate customization, offer a spread of toppings: extra sour cream or Mexican crema, fresh avocado slices or homemade guacamole, finely chopped red onion, and additional fresh cilantro are always welcome additions that enhance the experience.
If you’re feeling adventurous in the kitchen, these enchiladas are incredibly versatile and can be adapted to suit various tastes:
- Meat Substitutions: Easily swap the chicken for other proteins. Seasoned ground beef, succulent shredded beef barbacoa, or tender slow-cooked carnitas all make fantastic fillings. For a leaner option, ground turkey or pork can also be used.
- Vegetarian Delight: Transform this recipe into a vegetarian masterpiece by filling the tortillas with a hearty mix of black beans, sweet corn, roasted sweet potatoes, bell peppers, and a hint of smoky chipotle. You can also add spinach or zucchini for extra vegetables.
- Creamy White Enchiladas: For a completely different flavor profile, consider making white chicken enchiladas. Instead of the red chili sauce, prepare a creamy white sauce made from a roux (butter and flour), chicken broth, and finished with sour cream or heavy cream for a rich, comforting alternative.
- Boost the Spice: If you crave more heat, incorporate finely diced jalapeños or serrano peppers directly into the chicken filling. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the enchilada sauce or filling.
- Cheese, Please! Experiment with different cheeses. A mix of Monterey Jack and Colby, or even a sharp white cheddar, can offer a delightful twist on the classic flavor.
Video: How to Make Chicken Enchiladas from Scratch
Nutrition Information (Approximate)
Carbohydrates: 14g |
Protein: 30g |
Fat: 40g |
Saturated Fat: 16g |
Cholesterol: 153mg |
Sodium: 521mg |
Potassium: 623mg |
Sugar: 6g |
Vitamin A: 345IU |
Vitamin C: 3.7mg |
Calcium: 122mg |
Iron: 2mg
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Recipe Information
Frequently Asked Questions (FAQs) About Chicken Enchiladas
Can I use store-bought enchilada sauce?
While this recipe champions a homemade sauce for unparalleled flavor and quality, we understand that time is often a luxury. Yes, you can absolutely use a good quality store-bought red enchilada sauce. Look for one with a rich, robust flavor profile that aligns with your taste preferences to get the best possible results. Just be prepared for a noticeable difference compared to the from-scratch version!
What’s the best type of chicken to use for enchiladas?
For the most succulent and flavorful chicken filling, bone-in chicken thighs or a whole roasted chicken, which you can then shred, are often recommended. The bones and fat contribute to a deeper chicken flavor and moist texture. However, boneless, skinless chicken breasts or thighs are also excellent choices; simply poach, boil, or bake them until fully cooked through, then shred them for your filling. Rotisserie chicken is a popular and convenient shortcut for saving time.
How can I prevent my tortillas from getting soggy?
The key to avoiding soggy tortillas is a brief pre-treatment. Lightly frying or grilling your corn tortillas for about 15-20 seconds per side before dipping them in sauce and filling helps to create a slight barrier, making them more resilient. This step also makes them more pliable, preventing cracking during rolling. Some cooks even give them a quick, shallow dip in hot oil for a second before the sauce for an extra layer of protection against sogginess.
Can I prepare chicken enchiladas in advance?
Absolutely! Enchiladas are a fantastic dish for meal preparation. You can assemble the entire pan of enchiladas up to a day in advance. After assembling, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate. When you’re ready to bake, add an extra 10-15 minutes to the cooking time to ensure they are heated through to the center.
What are some good toppings for chicken enchiladas?
Classic and highly recommended toppings include a generous dollop of sour cream or Mexican crema, a sprinkle of fresh chopped cilantro, finely diced red onion for a bit of bite, and slices of fresh avocado or a scoop of homemade guacamole for creamy richness. For an additional salty and tangy kick, crumbled cotija cheese is a wonderful finishing touch.
Conclusion: Your New Favorite Tex-Mex Classic
These cheesy chicken enchiladas, elevated by their exceptional homemade sauce, are more than just a recipe; they are an invitation to fully immerse yourself in the rich, comforting, and utterly satisfying flavors of Tex-Mex cuisine at its finest. From the tender, perfectly seasoned shredded chicken that forms the heart of the filling, to the deep, complex, and slightly smoky notes of the ancho chili sauce that lovingly smothers each roll, every single element harmonizes to create a truly unforgettable meal experience. While the process may require a bit of dedication and hands-on time, the reward is a dish so profoundly superior to any store-bought alternative that it will undoubtedly ascend to a cherished position in your personal culinary repertoire. So, gather your freshest ingredients, prepare to embark on an aromatic adventure in your kitchen, and get ready to delight and impress your family and friends with this incredible homemade feast that tastes like a labor of love.