Enchiladas are one of our all-time favorite dinners. We love trying new enchilada recipes. A few favorites include White Chicken Enchiladas, Black Bean Enchiladas, Beef Enchiladas, and our Black Bean & Quinoa Enchilada Bake is a fun one! These Chic…
Enchiladas are one of our all-time favorite dinners. We love trying new enchilada recipes. A few favorites include White Chicken Enchiladas, Black Bean Enchiladas, Beef Enchiladas, and our Black Bean & Quinoa Enchilada Bake is a fun one! These Chicken Enchiladas are definitely a classic. They are one of the BEST dinner recipes out there.…
This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!
Here’s a crowd-pleasing dinner recipe to put in your rotation: chicken enchiladas recipe! It’s hard to find someone who will turn down this Tex Mex favorite. Each enchilada is stuffed with shredded chicken and cheese, then drowned in a zingy red sauce and baked until warm and gooey. It’s also extremely versatile for various diets: you can easily make half the pan vegetarian or use corn tortillas for gluten-free. Everyone wins here, and whipping up a big pan makes dinnertime magic.
Ingredients in chicken enchiladas
This chicken enchiladas recipe is a play on the Tex Mex dish, which is in turn a riff on the classic Mexican enchilada. The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times.
There are a few differences between Mexican enchiladas and Tex Mex style; often Mexican enchiladas use corn tortillas and are fried vs Tex Mex which use flour tortillas and are baked. This rendition is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada. Here’s what you’ll need for this chicken enchiladas recipe:
Shredded chicken: Make homemade shredded chicken for best flavor, or go quick and easy with store-bought.
Red enchilada sauce: For fast enchiladas, we recommend finding a great store-bought sauce, but you can also make homemade enchilada sauce.
Onion and green chiles: These veggies add nuance to the flavor.
Cumin, oregano, garlic powder, chili powder, salt and pepper: This blend of spices makes well-seasoned chicken.
Colby jack cheese: We like Colby jack for flavor, but you can also use Mexican blend cheese or cheddar.
Tortillas: We use flour tortillas for this Tex Mex variation, but you can use corn tortillas as well, which are more traditional in Mexican-style enchiladas and a gluten free option.
How to shred chicken
The quickest way to chicken enchiladas is with purchased shredded chicken, but it’s got the best flavor when you make it homemade! It takes about 10 minutes to boil. The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. Here’s how to make shredded chicken (or click the link):
Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
Use a great red enchilada sauce
This might be a hot take, but for chicken enchiladas we like to buy the enchilada sauce. Many people swear by homemade, but it can take a bit of time and leave you with some mess. If you’re going to make homemade, it’s easiest to make it in advance. But we love a great purchased red enchilada sauce! Here are some options:
Purchased red enchilada sauce: There are lots of fantastic enchilada sauce brands at the store, and many of them are minimally processed. Every brand is different, so experiment to find one you love. We like Siete Foods enchilada sauce.
Homemade, made in advance: Or, make a batch of our Homemade Red Enchilada sauce! It’s easiest to make it in advance to ensure quick prep.
Flour tortillas vs corn tortillas
What are the best tortillas for chicken enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. Here’s what to know about the differences:
Corn tortillas are gluten-free. Some brands tend to split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
How to assemble chicken enchiladas: a few tips!
The filling for this chicken enchiladas recipe features shredded chicken, onion and green chilies, with a mixture of savory spices. Once you’ve got it ready, it’s time to assemble! It’s helpful to have another person to help for assembly. Here are a few tips for a smooth and speedy process:
Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is ¼ cup chicken and 2 tablespoons cheese. Spread them in a line down the center.
Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
If using corn tortillas, use a durable brand and cook in oil prior to rolling. Corn tortillas can easily tear and split when rolling them. Before assembling, brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat, and cook the tortillas in batches for 15 seconds per side until lightly browned.
Favorite enchilada toppings
The best part of this easy chicken enchiladas recipe? Loading them up with all the best toppings! Here are a few enchilada topping ideas:
Once we’ve whipped up a pan of chicken enchiladas, we use the bake time to pull together a few simple side dishes. Here are a few sides that go with enchiladas:
Make the shredded chicken (prep in advance and refrigerate if desired).
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt. Taste and add a few more pinches of kosher salt if desired.
Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible*. In a large baking dish, spread 1 cup of the enchilada sauce.
Fill each tortilla with a ¼ cup scoop of the filling, srpinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.
Notes
*If using corn tortillas, they can crack easily. Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
My Cauliflower Chickpea Tacos are one of my all-time favorite meals. My boys also love them and they are a blog favorite. Everyone that tries them becomes a fan, they are that good! I decided to turn my favorite tacos into enchiladas and I am glad I di…
My Cauliflower Chickpea Tacos are one of my all-time favorite meals. My boys also love them and they are a blog favorite. Everyone that tries them becomes a fan, they are that good! I decided to turn my favorite tacos into enchiladas and I am glad I did. I love enchiladas, especially twists on the…
Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more! One of my favorite meals are these Stuffed Sweet Potatoes. They are super sati…
Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more! One of my favorite meals are these Stuffed Sweet Potatoes. They are super satisfying and super delicious. A hearty vegetarian meal that even meat lovers and kids…
These budget-friendly Chilaquiles are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.
Chilaquiles are a hearty, delicious, and easy-to-make Mexican breakfast dish that’ll knock your socks off! These budget-friendly bad boys are made with crispy tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings. While cheese, cilantro, avocado, sour cream, and eggs are traditional toppings for a Chilaquiles recipe, you can also clean out your fridge and use leftover veggies or meats. Budget win! This recipe is adapted from my friend Yvette Marquez Shapnack’s new cookbook, Muy Bueno Fiestas.
What Are Chilaquiles?
The word “chilaquiles” comes from the Nahuatl word “chīlliaquilitl,” which means “chili-soaked.” The freshly fried tortilla chips that this recipe calls for are lightly soaked in a chili sauce. Traditionally the fried tortillas are cooked in this salsa which softens the chips, but Yvette prefers her chips crunchier, so she drizzles the sauce on them instead. You can top chilaquiles with whatever your heart desires! When I was testing the recipe, I had a little bit of rotisserie chicken left (the back part that no one ever seems to want to eat), and I pulled it and topped my Chilaquiles with it. Delicious!
What You Need To Make Chilaquiles
The best thing about Chilaquiles is that you can top them with whatever you want and adjust the toppings to create a lighter or heartier dish. Yvette’s recipe keeps things pretty traditional. To make these Chilaquiles, you’ll need the following ingredients:
Tortilla chips – You’ll need thick tortilla chips that can withstand getting soaked in a sauce without getting soggy. This usually means frying your own, which is super easy and budget-friendly. But if you can find really thick, restaurant-style tortilla chips, you can use those to speed up the preparation process.
Cooking oil- You’ll use this to fry the tortilla chips in, and any neutral-flavored oil will do. Use corn oil, vegetable oil, or canola oil.
Enchilada sauce – You can find this premade smoky red chile sauce in the Latin section of most grocery stores. Yvette also has a great recipe, which I’ve included in the notes section of the recipe card below.
Your choice of toppings– For this recipe, we topped our chilaquiles with sliced green onions, fresh cilantro leaves, diced avocado, shredded Oaxaca cheese, and crumbled queso fresco. If you can’t source Oaxaca cheese, use a pre-shredded Mexican cheese blend. We also use Mexican crema, which can be replaced with sour cream. We skipped the eggs in this recipe to keep it budget-friendly, but if you’d like to make it a heartier breakfast, top it with fried eggs.
Tips For Making Chilaquiles
Chilaquiles are delicious and versatile, but there are a few tricks to getting them just right.
Make sure the oil you are frying the tortillas in is hot enough so they don’t end up soggy. Add a small piece of tortilla to the hot oil. If you’re at the right temperature, it will bubble and sizzle then turn golden in about 40 to 50 seconds.
Drain freshly fried tortilla chips on a large paper towel-lined plate or sheet pan. The paper towels will soak up excess oil, which helps keep the tortilla chips crispy. Salt the chips while they are still hot.
Prep toppings before you add sauce to the tortilla chips, so they don’t get soggy while you cut herbs and veggies.
If serving a larger group, make the tortilla chips in advance. If you’re making the sauce from scratch, make that in advance as well. Instead of topping the Chilaquiles with cheeses and veggies etc., serve toppings in small bowls so guests can create their perfect combinations. It’ll save you loads of time.
What To Serve With Chilaquiles
While chilaquiles can be a stand-alone breakfast dish, you can make them part of a bigger meal by adding side dishes. Serve Chilaquiles with our Cheesy Pinto Beans, Guacamole, Cowboy Caviar, or Tomato Rice. And don’t forget, they’re amazing with Fried Eggs!
These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.
Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
In a large skillet set over medium heat, warm the cooking oil until shimmering. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
Warm the red enchilada sauce* in a large saucepan.
Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!
*Yvette Marquez-Shapnack’s recipe for Red Chile SauceIngredients1⁄4 lb dried California or New Mexico red chiles 3 cups water 3 tablespoons all-purpose flour 2 cloves garlic, coarsely chopped 11⁄2 teaspoons salt Olive oil, for cookingDirectionsRemove the stems, seeds, and veins from the chiles, then put them into a colander and rinse well under cool running water.In a saucepan over high heat, combine the chiles with water to cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes.Using tongs, turn the chiles over so they will soften evenly, re-cover, and continue to simmer until softened, about 10 minutes longer. Drain well, discard the water, and let cool for several minutes before blending.In a blender, combine the cooled chiles, water, flour, garlic, and salt and purée until smooth. Pass the sauce through a fine-mesh sieve set over a bowl to remove the skins and seeds. Discard the solids in the sieve. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
In a large deep skillet set over medium heat, warm 1/4 cup cooking oil until shimmering. Add two layers of tortilla quarters at a time (8 quarters) and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Sprinkle with a pinch of salt. Repeat with the remaining tortilla quarters.
Warm the 10 ounces of enchilada sauce in a large saucepan. If you’d like to make your own enchilada sauce, you will find Yvette’s recipe in the notes section of the recipe card.
Divide tortilla chips between two large plates. Divide the warm enchilada sauce equally, drizzling it over the tortilla chips on each plate.
Next, divide the 1/2 cup shredded Oaxaca cheese, 1/4 cup crumbled queso fresco, 1/4 cup fresh cilantro leaves, 1/3 cup green onions, 1 diced avocado, and 2 tablespoons of Mexican crema. between two plates.
That’s it! I told you it was easy. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately. Woot! And another one. (Said in my best DJ Khaled.)
One bite into the chile relleno at Nick’s in San Clemente and we wanted to move in next door. We’d had dozens of fried chile rellenos before, but this baked version stole our hearts. A plant-based version of this show-stopping dish had to make it on th…
One bite into the chile relleno at Nick’s in San Clemente and we wanted to move in next door. We’d had dozens of fried chile rellenos before, but this baked version stole our hearts. A plant-based version of this show-stopping dish had to make it on the blog!
Equally satisfying, our inspired, 10-ingredient version is HERE (cue cartwheels): a creamy white bean vegetable filling nestled into smoky poblano peppers smothered in red enchilada sauce and a garlicky cashew cream.
We LOVE enchiladas: chicken, beef, bean, veggie, they are always a favorite dinner at our house. We especially love these Skillet Chicken Enchiladas because they are SO easy to make. You only need one pan and you don’t have to roll up the enchila…
We LOVE enchiladas: chicken, beef, bean, veggie, they are always a favorite dinner at our house. We especially love these Skillet Chicken Enchiladas because they are SO easy to make. You only need one pan and you don’t have to roll up the enchiladas. You cut the tortillas into strip and stir them in with…