Enchiladas are a Mexican dish of tortillas filled, rolled, and covered with chile sauce; this version pairs tender chicken and black beans with a quick red sauce and melted cheese. Recipes vary by region and household, but warming the tortillas before rolling helps keep them flexible and makes this oven-baked dinner easy to serve.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
- 1 cup (150 g) finely chopped yellow onion
- 2 garlic cloves (about 6 g), minced
- 2 tablespoons (14 g) mild chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- 1 tablespoon (8 g) all-purpose flour
- 1 can tomato sauce, 15 ounces (425 g)
- 1 cup (240 ml) low-sodium chicken broth
- 1/2 teaspoon (3 g) fine salt, plus more to taste
- 3 cups (about 420 g) cooked, shredded chicken
- 1 cup (170 g) drained and rinsed canned black beans
- 2 1/2 cups (280 g) shredded Monterey Jack or cheddar cheese, divided
- 12 corn tortillas (about 300 g total; use tortillas roughly 6 inches/15 cm wide)
- 1/4 cup (10 g) chopped fresh cilantro, optional
- 1 lime (about 60 g), cut into wedges, optional for serving
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle of the oven and heat it to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Grate the cheese if needed, chop the onion and garlic, and set out the remaining ingredients so the sauce and filling are ready to use.
- Make the red sauce. Warm the oil in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, chili powder, cumin, and oregano for about 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute. Slowly pour in the tomato sauce and broth while whisking to prevent lumps. Add the salt, bring the sauce to a gentle simmer, and cook for 10 minutes, stirring now and then. It should coat a spoon but still pour easily. Taste and adjust the salt; if the sauce is thicker than you like, whisk in a splash of broth.
- Mix the filling. In a medium bowl, combine the shredded chicken, black beans, 1 cup (112 g) of the cheese, and about 1/2 cup (120 ml) of the red sauce. Mix until the chicken is lightly coated and the cheese is distributed. The filling should hold together without being soupy. If the chicken is in long strands, cut or pull them into shorter pieces so it is easier to portion into the tortillas.
- Soften the tortillas. Stack the tortillas, wrap them in a clean, slightly damp kitchen towel, and microwave for 30 to 45 seconds, until warm and pliable. Alternatively, warm them one at a time in a dry skillet for about 15 seconds per side. Keep the stack covered as you work. Corn tortillas can crack if rolled cold, so do not skip this step; if one cools and stiffens, warm it again briefly.
- Fill and arrange. Spread about 1/2 cup (120 ml) of sauce over the bottom of the baking dish. Spoon roughly 1/3 cup (80 ml) of filling down the center of each tortilla, roll it snugly, and place it seam-side down in the dish. Arrange the rolls side by side without packing them so tightly that sauce cannot reach the edges. Pour the remaining sauce over the tops, spreading it to cover the tortillas, then scatter the remaining 1 1/2 cups (168 g) of cheese evenly over the dish.
- Bake and rest. Bake uncovered for 20 minutes, until the sauce bubbles around the edges and the cheese is melted. Check the center of the filling with a food thermometer; USDA FSIS safe reheating guidance calls for cooked leftovers to reach 165°F (74°C), so the center should reach that temperature before serving. If the cheese browns too quickly, loosely cover the dish with foil for the remaining baking time. Let the enchiladas rest for 10 minutes so the sauce settles and the rolls are easier to lift. Finish with cilantro, if using, and serve with lime wedges.
Tips
- Choose a mild chili powder blend. The amount here makes a gently warming sauce, but chili powders differ in heat and salt. Taste yours before cooking if possible. If you have ground ancho chile instead of a blend, use 1 tablespoon (about 7 g) ancho plus 1 teaspoon (2 g) cumin; the sauce will taste fruitier and less like a standard American-style chili powder blend. Add a pinch of cayenne only if you want more heat.
- Keep the sauce pourable. A very thick sauce is hard to spread and can make the tortillas dry on top. Whisk in broth a tablespoon at a time if needed. A thin sauce is easier to distribute, but avoid making it watery: too much liquid can leave a pool at the bottom of the baking dish.
- Warm corn tortillas gently. If they crack while rolling, they are usually too cool or dry. Keep warmed tortillas under a towel, and handle each one while it is still flexible. Flour tortillas can be substituted, but they are softer and less distinctly corn-flavored; avoid soaking them in sauce before filling.
- Use cooked chicken that is moist, not stringy-dry. Leftover roasted chicken or plain rotisserie chicken works well. If it tastes salty, choose low-sodium broth and go easy on the added salt. Shredded chicken breast, thigh meat, or a mixture can all be used, and cutting long strands shorter makes neater rolls.
Serving Suggestions
Serve the enchiladas hot, with lime wedges to brighten the rich cheese and chile sauce. A simple green salad with lettuce, radish, and a lime vinaigrette adds crunch, while steamed or sautéed zucchini makes a mild vegetable side. Mexican-style rice or cilantro-lime rice is a good choice when you want a fuller plate; refried beans or extra black beans also work if you are feeding a hungry crowd.
Set out optional toppings such as diced avocado, chopped cilantro, sliced scallions, pickled jalapeños, or a spoonful of sour cream. Keep wet toppings on the side rather than adding them before baking, so the cheese can brown and the tortillas do not become waterlogged. For a family-style meal, bring the baking dish to the table after its 10-minute rest and serve with a broad spatula.
Variations
Make them vegetarian: Replace the chicken with another 1 1/2 cups (255 g) drained black beans, or use 2 cups (about 300 g) cooked, chopped vegetables such as zucchini, corn, and sautéed mushrooms. Let vegetables cool slightly and drain off excess liquid before mixing them with the beans and cheese. Extra beans give a hearty, soft filling; vegetables add more texture and a less dense bite.
Change the sauce: For a greener version, use about 2 cups (480 ml) prepared tomatillo salsa or green enchilada sauce instead of the homemade red sauce. The flavor will be tangier and often brighter; check the label and taste before adding salt because prepared sauces vary. You can also use a mild prepared red enchilada sauce when short on time, substituting about 2 cups (480 ml) for the homemade sauce. Warm it and proceed with the filling and assembly.
Adjust the cheese and heat: Pepper Jack adds a noticeable kick, while a mix of Monterey Jack and sharp cheddar gives a more pronounced cheese flavor. For a spicier filling, add one finely chopped jalapeño with the onion or serve hot sauce at the table. For a milder dish, use mild chili powder and Monterey Jack, and leave spicy toppings separate so everyone can adjust their own serving.
Use flour tortillas if preferred: Flour tortillas are pliable and often easier to roll, though they make a softer, less corn-forward enchilada and can absorb sauce differently. Warm them briefly before filling and use the same quantity. If they are larger than 6 inches (15 cm), you may need fewer tortillas or a little more filling in each one; arrange them in the dish with the seam underneath.
Storage and Reheating
Refrigerate leftover enchiladas within 2 hours of baking. Store them covered in the baking dish or transfer individual portions to airtight containers; they keep for 3 to 4 days in the refrigerator. The tortillas will soften as they sit in the sauce, but the flavor remains good. For easier portioning later, let the dish cool until it is no longer steaming before covering and chilling, while still getting it into the refrigerator within the safe time window.
Reheat individual portions in a microwave-safe dish, loosely covered, until steaming throughout, checking that the center reaches 165°F (74°C). In the oven, cover the dish with foil and heat at 350°F (175°C) until hot in the center, usually 20 to 25 minutes for a refrigerated portion of several enchiladas; timing depends on the amount and depth of the dish. Remove the foil for the last few minutes if you want the cheese less soft. Add a spoonful of broth or water around the edges if the sauce looks dry.
To freeze, cool the enchiladas promptly, wrap the dish tightly or portion them into freezer-safe containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat covered until the center reaches 165°F (74°C). You can also assemble the dish ahead and refrigerate it unbaked for up to 24 hours; keep it covered, then bake until hot in the center. A cold dish may need a few extra minutes in the oven, so use the thermometer rather than relying only on the surface appearance.
Frequently Asked Questions
Can I make the enchiladas ahead of time?
Yes. Assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. For the best texture, keep the final layer of sauce and cheese on top as directed, and bake straight from the refrigerator until the center is hot and reaches 165°F (74°C). The cold dish may take longer than the stated 20 minutes, so start checking after that time.
Do I have to fry corn tortillas before filling them?
No. Warming them in a damp towel in the microwave or in a dry skillet is enough to make them flexible for this recipe. Frying briefly in oil is a traditional option in some preparations and adds richness, but it also takes more time and makes the finished dish heavier. For easy rolling without frying, keep the tortillas warm and covered while assembling.
What can I use instead of cooked chicken?
Use extra black beans, cooked pinto beans, or a mix of sautéed vegetables for a meat-free filling. Leftover cooked turkey also works in the same quantity. If using a different cooked meat, shred or chop it into small pieces and make sure the finished filling is heated to 165°F (74°C) when baked. Avoid adding raw meat directly to the tortillas; it will not cook reliably in this short baking time.
Why are my enchiladas soggy?
Too much sauce, watery vegetables, or tortillas that are soaked before filling can make the rolls mushy. Measure the sauce, drain canned beans well, and spread enough sauce to coat the tops without leaving a deep pool around the rolls. A little softness is normal because the tortillas absorb sauce during baking and storage; if you prefer firmer edges, use slightly less sauce on the bottom and serve any extra at the table.
Can I use store-bought enchilada sauce?
Yes. About 2 cups (480 ml) of prepared red enchilada sauce can replace the homemade sauce. Because brands differ in heat, thickness, and salt, taste it before assembling and adjust the filling seasoning accordingly. If it is very thick, loosen it with a few tablespoons of broth; if it is thin, use a little less on the bottom of the dish so the tortillas are not swimming in sauce.
How do I keep the enchiladas from unrolling?
Roll each warm tortilla snugly around its filling and set it seam-side down in the dish. A modest amount of filling—about 1/3 cup (80 ml) per 6-inch tortilla—leaves enough tortilla to overlap underneath. Keeping the rolls close together also helps them hold their shape as they bake, while the sauce and cheese provide a little extra weight on top.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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