Enchiladas Recipe: Saucy, Cheesy and Easy to Make

Enchiladas are corn tortillas filled, rolled, covered with chile sauce, and baked, a much-loved Mexican dish with many regional and family variations. This version pairs tender chicken and black beans with a mild homemade red sauce and melted cheese for a satisfying dinner that is easy to portion and serve.

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (454 g) boneless, skinless chicken breast, about 2 pieces
½ teaspoon (3 g) fine salt, divided
¼ teaspoon (1 g) black pepper
½ small yellow onion (about 75 g), finely diced
1 cup (170 g) canned black beans, drained and rinsed
2 tablespoons (30 ml) neutral oil, such as canola oil, for the sauce
2 tablespoons (16 g) all-purpose flour
2 tablespoons (14 g) mild chili powder
1 teaspoon (2 g) ground cumin
½ teaspoon (0.5 g) dried oregano
2 garlic cloves (about 6 g), finely minced
2 tablespoons (32 g) tomato paste
2 cups (480 ml) low-sodium chicken broth
8 corn tortillas, about 6 inches (15 cm) wide (approximately 200 g total)
2 cups (200 g) shredded Monterey Jack cheese, divided
¼ cup (10 g) chopped fresh cilantro, for serving (optional)

Instructions

Heat the oven and prepare the pan. 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 or spread a thin layer of sauce in its bottom once the sauce is ready. Dice the onion, mince the garlic, drain and rinse the beans, and measure the sauce ingredients before cooking so they are ready to add.
Cook the chicken. Heat the olive oil in a large skillet over medium heat. Season the chicken on both sides with about ¼ teaspoon of the salt and the black pepper. Add it to the skillet and cook for about 8–9 minutes per side, adjusting the heat if the surface browns too quickly. Cooking time varies with thickness, so check the thickest part with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the chicken to a plate and let it rest for 5 minutes.
Make the red sauce while the chicken cooks. In a medium saucepan, warm the neutral oil over medium heat. Whisk in the flour, chili powder, cumin, and oregano, and stir for about 1 minute, just until fragrant. Add the minced garlic and tomato paste and stir for 30 seconds. Slowly whisk in the broth to limit lumps, then bring the sauce to a gentle simmer. Cook for 5–7 minutes, stirring often, until it lightly coats a spoon. Taste and add the remaining salt if needed. Take it off the heat; it should be pourable rather than thick like a dip.
Prepare the filling. Use two forks to shred the rested chicken into bite-size strands. If the skillet has browned bits but no burnt residue, use it to cook the diced onion over medium heat for 3–4 minutes, stirring until softened; add a teaspoon of oil if the pan is dry. Stir in the beans and shredded chicken and warm them for about 1 minute. Mix in ½ cup (50 g) of the cheese and ¼ cup (60 ml) of the red sauce. The filling should hold together loosely, not be soupy.
Soften the tortillas. Stack the tortillas, wrap them in a clean, slightly damp kitchen towel, and microwave for about 45 seconds. Check that they bend without cracking; if they do not, heat them for another 15–20 seconds. Alternatively, warm each tortilla briefly in a dry skillet. Keep them covered while you assemble the enchiladas so they stay pliable. This small step helps prevent splits when rolling.
Fill and roll. Spread about ½ cup (120 ml) of sauce across the bottom of the baking dish. Spoon an even portion of the chicken mixture down the center of each tortilla, then roll it snugly around the filling. Arrange the tortillas seam-side down in one layer. If a tortilla tears, place it seam-side down and use a little sauce to cover the tear; it will still bake well.
Sauce and bake. Pour the remaining sauce over the rolled tortillas, spreading it to the edges so the exposed ends do not dry out. Scatter the remaining 1½ cups (150 g) of cheese evenly on top. Bake uncovered for 18–20 minutes, until the sauce bubbles around the edges and the cheese has melted. If you prefer a more browned top, broil briefly at the end, watching constantly so the cheese does not burn.
Rest and serve. Let the dish stand for 5 minutes before serving so the sauce settles and the rolls are easier to lift out intact. Sprinkle with chopped cilantro if you like, and serve while hot.

Tips

Keep tortillas flexible. Corn tortillas are traditional for this style and have a distinct corn flavor, but they can split if cold or dry. Warming them under a damp towel makes rolling easier. If they still crack, warm them individually in a lightly oiled skillet for a few seconds per side.
Adjust the sauce to your taste. Mild chili powder gives the sauce a rounded, gentle chile flavor. Some chili powders are blends containing salt or other spices, so taste before adding the full amount of salt. For more heat, add a pinch of cayenne or use a hotter chili powder; for a milder sauce, start with 1 tablespoon (7 g) of chili powder.
Choose the right consistency. The sauce should pour easily and cover the tortillas without pooling like broth. If it thickens too much, whisk in broth a tablespoon at a time. If it seems thin, simmer it for another minute or two. Avoid adding a large amount of sauce inside the filling, since excess liquid can make the rolls difficult to handle.
Shred cheese yourself if convenient. Pre-shredded cheese works, but freshly shredded Monterey Jack usually melts more smoothly because it does not have the same anti-caking coating. Oaxaca cheese is a traditional Mexican melting cheese when available; Monterey Jack is a practical substitute with a mild, creamy result.

Serving Suggestions

Serve two enchiladas per person while they are hot, with extra sauce from the baking dish spooned over the top. A simple side of Mexican-style rice or cilantro-lime rice makes the meal more substantial, while a crisp green salad, shredded cabbage, or sliced radishes adds a fresh contrast to the soft tortillas and rich cheese. Warmed pinto beans or extra black beans also fit naturally alongside the filling.

For toppings, offer chopped cilantro, diced avocado, thinly sliced scallions, or a spoonful of sour cream. Lime wedges are useful at the table because a squeeze of fresh juice brightens the savory sauce. If serving a group, put garnishes in small bowls and let each person add them after serving; that keeps the cheese hot and lets guests choose their preferred amount. Keep any cold toppings chilled until mealtime.

Variations

Use cooked turkey: Replace the chicken with 1 pound (454 g) of cooked, shredded turkey. Because the meat is already cooked, skip the chicken-cooking step and warm the turkey with the softened onion and beans. If the turkey is leftover food being reheated as part of the dish, check that it reaches 165°F (74°C) before serving.

Make a vegetarian filling: Omit the chicken and use 2 cups (340 g) of drained black beans, or combine 1 cup (170 g) black beans with 1 cup (165 g) corn kernels. Warm the filling with the onion and a little sauce, then roll and bake as directed. The beans and cheese make the filling hearty, while corn adds a little sweetness and texture.

Change the chile flavor: For a more traditional chile-forward sauce, dried ancho or guajillo chiles can be stemmed, seeded, briefly toasted, softened in hot water, and blended with broth and the aromatics. These whole chiles can be harder to find and take extra preparation; the sauce will taste fruitier and more distinctly of dried chiles than the quick chili-powder version. Keep the sauce quantity similar so the tortillas are still well covered.

Try flour tortillas: Flour tortillas are easy to roll and remain soft, but they taste less distinctly of corn and can absorb sauce differently. Choose small tortillas and warm them briefly before filling. Use the same filling and baking method, and check the dish a few minutes early because tortilla thickness and the amount of sauce can affect how quickly it heats through.

Storage and Reheating

Refrigerate leftover enchiladas within 2 hours of cooking. Store them covered in the baking dish or in an airtight container for 3–4 days. For the best texture, keep garnishes such as cilantro, avocado, and sour cream separate and add them only when serving. The tortillas soften as they sit in the sauce, but the flavor remains pleasant; a little extra sauce or broth over the portion can keep it from seeming dry when reheated.

To reheat a single portion, place it in a microwave-safe dish, cover loosely, and heat in short intervals until steaming hot throughout. For several portions, cover the baking dish with foil and warm in a 350°F (175°C) oven until hot, removing the foil near the end if you want the cheese uncovered. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freeze leftovers in a sealed, freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the tortillas may be softer after freezing.

Frequently Asked Questions

Can I make the enchiladas ahead?

Yes. Assemble the rolls and cover them in the baking dish, but for the best texture store the sauce separately and pour it over just before baking. Keep both parts refrigerated and use within a day. The dish may need a few extra minutes in the oven if it is cold; make sure the chicken filling is hot throughout before serving.

Why are my corn tortillas cracking?

They are usually too cold, dry, or brittle to roll. Warm them under a damp towel in the microwave or briefly in a skillet, keeping the stack covered as you work. If one still breaks, set it seam-side down in the dish and cover it with sauce. The finished enchilada may look less neat, but the filling will stay in place.

Can I use store-bought enchilada sauce?

Yes. Replace the homemade sauce with about 2½ cups (600 ml) of prepared red enchilada sauce. Check its seasoning before adding salt to the filling, since prepared sauces vary in saltiness and heat. If the sauce is especially thick, loosen it with a little broth so it spreads easily over the tortillas.

Can I use chicken thighs instead of breast?

Yes. Use 1 pound (454 g) of boneless, skinless thighs and cook them until the thickest portion reaches the USDA FSIS safe minimum of 165°F (74°C). Thighs may take slightly longer, depending on thickness, and will give the filling a richer flavor. Rest them briefly before shredding so the juices stay in the meat.

How do I keep the bottom of the enchiladas from getting soggy?

Use a thin coating of sauce under the rolls rather than a deep pool, and avoid overfilling the tortillas with sauce. Bake uncovered so excess moisture can escape. Corn tortillas naturally soften as they absorb sauce, so they will not stay crisp; warming them first and using a properly thick, pourable sauce helps them hold their shape.

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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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