Enchiladas Recipe Video: Easy Chicken Enchiladas at Home

Enchiladas are a Mexican dish of tortillas filled with ingredients such as chicken, rolled, and covered with chile sauce before baking or serving. This approachable chicken version uses a quick red sauce, tender cooked chicken, black beans, and cheese for a saucy, satisfying meal; fillings and sauces vary widely by region and family.

Ingredients

2 cups (280 g) shredded cooked chicken, such as plain rotisserie chicken
1 can (15 oz / 425 g) black beans, drained and rinsed; about 1½ cups (255 g) after draining
½ medium yellow onion (about 75 g), finely chopped
1½ cups (170 g) shredded Monterey Jack cheese, divided
8 corn tortillas, about 6 inches (15 cm) wide
2 tablespoons (30 ml) neutral oil, such as canola oil
2 tablespoons (16 g) all-purpose flour
2 tablespoons (16 g) mild chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (3 g) garlic powder
½ teaspoon (about 0.5 g) dried oregano
2 tablespoons (32 g) tomato paste
2 cups (480 ml) chicken broth, preferably low-sodium
½ teaspoon (3 g) fine salt, plus more to taste if needed
½ cup (120 g) sour cream, for serving
¼ cup (10 g) chopped fresh cilantro, for serving
1 lime (about 45 ml juice), cut into wedges for serving

Instructions

Heat the oven and get the dish ready. Set a rack in the center of the oven and heat it to 400°F (205°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. The oven can heat while you make the sauce and prepare the filling, so it does not add a separate waiting period to the recipe.
Make the red sauce, about 8 minutes. Warm the oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder, and oregano. Cook for about 30 seconds, whisking, until fragrant; do not let the spices scorch. Whisk in the tomato paste, then gradually pour in the broth. Add the salt and whisk until smooth. Bring the sauce to a gentle simmer and cook for 5 to 6 minutes, stirring often, until it lightly coats a spoon. Taste and add a little more salt only if needed. Take the pan off the heat. The sauce will thicken slightly as it cools.
Mix the filling, about 7 minutes. Put the shredded chicken, drained beans, and chopped onion in a large bowl. Add about ½ cup (120 ml) of the sauce and ½ cup (55 g) of the shredded cheese. Fold together until the chicken is lightly coated and the filling is evenly mixed. Keep the remaining cheese for the top. If the chicken is in long strands or large chunks, break it into bite-size pieces so each tortilla is easy to fill.
Make the tortillas flexible, about 3 minutes. Stack the tortillas, wrap them in a barely damp clean kitchen towel, and microwave for 30 to 45 seconds, then check whether they bend without cracking. If they still feel stiff, heat them in 10-second bursts. Alternatively, warm them one at a time in a dry skillet for a few seconds on each side. Keep the warmed tortillas covered while you assemble the dish. This step matters with corn tortillas, which can split if rolled cold.
Fill and roll, about 12 minutes. Spread a thin layer of sauce over the bottom of the baking dish. Spoon roughly ⅓ cup (about 80 g) of filling down the center of each tortilla. Roll it snugly around the filling and place it seam-side down in the dish. Arrange the rolls side by side in one layer. They should fit closely without being crushed. Pour the remaining sauce evenly over the tortillas, making sure to cover the ends, then sprinkle over the remaining 1 cup (115 g) of cheese.
Bake for 25 minutes. Bake uncovered until the sauce bubbles around the edges and the cheese is melted. Check the center of the casserole with a food thermometer: because this dish contains cooked poultry and is being reheated, the USDA FSIS safe minimum is 165°F (74°C). If the center has not reached that temperature, return the dish to the oven and check again after a few minutes. If the cheese is browning before the middle is hot, loosely cover the dish with foil.
Rest and serve. Let the enchiladas stand for 5 minutes so the sauce settles and the rolls are easier to lift. Spoon them onto plates, add sour cream and cilantro, and serve lime wedges alongside. The recipe’s estimated total is 1 hour: 22 minutes of preparation, 8 minutes for the sauce, 25 minutes in the oven, and 5 minutes of resting.

Tips

Keep corn tortillas from tearing. Warm them just until pliable, and keep the stack covered as you work. If a tortilla splits, overlap it with a second tortilla or use the torn one in a less visible spot; the sauce and cheese will hold the finished casserole together.
Adjust the sauce to your chili powder. Chili powder blends vary in heat and saltiness. Start with the stated amount, taste the finished sauce, and add a pinch more only if you want a stronger flavor. For a milder sauce, use 1 tablespoon (8 g) chili powder and add a little extra cumin.
Use a useful chicken substitute. Cooked turkey works in the same quantity. For a meatless filling, replace the chicken with another 2 cups (about 330 g) of drained beans or cooked vegetables; the texture will be softer, so avoid adding watery vegetables unless you cook off their moisture first.
Measure sauce before pouring. Keep the filling moist, not swimming in sauce, and cover the tortillas generously on top. Too much liquid mixed into the filling can make the rolls difficult to handle, while uncovered tortilla edges may dry or turn firm in the oven.

Serving Suggestions

Serve two enchiladas per person with a crisp salad, sliced avocado, or a simple bowl of shredded lettuce and radishes. A side of Mexican-style rice or warm rice with lime makes the meal more substantial, while extra black beans or sautéed corn are easy additions if you want to stretch the portions. Put sour cream, cilantro, and lime on the table so each person can finish their plate to taste. A little acidity from the lime balances the rich cheese and sauce, and fresh toppings add contrast without needing extra preparation.

If you are serving several dishes, keep the enchiladas in the baking dish until the last moment and bring them to the table with a wide spatula. Spoon some of the sauce from the bottom over each portion rather than trying to lift the rolls completely dry. For a casual meal, set out the garnishes in small bowls; for a plated dinner, add a spoonful of sour cream and a pinch of cilantro to each serving. The sauce is flavorful but not especially hot when made with mild chili powder, so offer sliced jalapeño separately for guests who want more heat.

Variations

Choose another filling. Shredded cooked turkey can replace the chicken one-for-one. For a vegetarian pan, use 3½ cups (about 590 g) cooked vegetables and beans in total. Roasted sweet potato, sautéed mushrooms, zucchini, or extra beans all work; cook vegetables until tender and let them release excess moisture before mixing them with the sauce. A filling that is too wet can make the tortillas fall apart.

Change the cheese or tortillas. Mild cheddar, Oaxaca cheese, or a Monterey Jack and cheddar blend can replace the Jack. Oaxaca is a traditional Mexican melting cheese; if it is not available, Monterey Jack is a practical substitute with a similar mild, stretchy melt. Flour tortillas are easier to roll and less likely to crack, but they are softer and make the dish less like a corn-tortilla enchilada. Use the same count and warm them briefly before filling.

Make the sauce smokier or brighter. For a smoky note, replace up to 1 teaspoon of the chili powder with smoked paprika. For deeper chile flavor, use a small amount of ancho chile powder if available; it is generally mild and fruity, so the sauce will taste less like a standard chili-powder blend. A spoonful of salsa stirred into the sauce adds a brighter, more tomato-forward flavor, but reduce the salt until you taste it because prepared salsa can already be salty.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Cover the dish tightly or transfer portions to a shallow airtight container and keep them refrigerated for 3 to 4 days. For the best texture, store sour cream, cilantro, and lime separately and add them after reheating. The tortillas soften as they sit in the sauce, but the flavor remains good; this is normal for sauced enchiladas rather than a sign that they have gone bad.

Reheat individual portions in the microwave, covered loosely, until steaming hot throughout, turning the plate or rearranging the pieces halfway through if your microwave heats unevenly. For a larger portion, cover the baking dish with foil and heat it in a 350°F (175°C) oven until the center reaches 165°F (74°C). USDA FSIS advises reheating leftovers to 165°F (74°C); check with a food thermometer rather than judging only by bubbling sauce. Add a tablespoon or two of water or broth before reheating if the sauce has become very thick.

To freeze, cool the enchiladas promptly, wrap a freezer-safe dish tightly, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, or bake from frozen in a covered dish at 350°F (175°C), allowing extra time and checking the center for 165°F (74°C). The tortillas may be softer after freezing and thawing, but the dish is still convenient for a make-ahead meal. Do not leave cooked enchiladas at room temperature for extended storage.

Frequently Asked Questions

Can I make the enchiladas ahead of time?
Yes. Assemble the rolls and cover the dish, then refrigerate it for up to 24 hours before baking. Since the filling and tortillas will be cold, allow extra oven time and check that the center reaches 165°F (74°C). You can also make the sauce and filling a day ahead, store them separately in the refrigerator, and assemble just before baking.

Why do my corn tortillas crack when I roll them?
They are usually too cool or too dry. Warm them under a damp towel in the microwave or briefly in a skillet, then keep them covered while filling. Tortillas that are old or have been refrigerated can need a little more warming. If one still tears, patch it with another tortilla or tuck the seam underneath in the baking dish.

Can I use canned enchilada sauce instead?
Yes. Use about 2 cups (480 ml) of prepared red enchilada sauce in place of the homemade sauce. Taste it before adding salt to the filling because packaged sauces vary in salt and heat. The homemade version here is designed to be quick and lets you control the seasoning, but a prepared sauce is a reasonable shortcut.

Can I use flour tortillas instead of corn?
Yes. Eight small flour tortillas will work, and they are generally easier to roll without warming as long. Their soft, bready texture differs from corn tortillas, which are more traditional for many enchilada preparations. Avoid large burrito-size tortillas because they can be difficult to fit neatly into the dish.

How can I tell when the middle is hot enough?
Insert a food thermometer into the center of the casserole, taking care not to touch the baking dish. The chicken enchiladas should reach 165°F (74°C), the USDA FSIS safe minimum for reheated poultry dishes. If the reading is lower, bake for a few more minutes and check again; bubbling at the edges alone does not guarantee the center is hot.

What can I do if my sauce seems too thick?
Whisk in broth a tablespoon (15 ml) at a time until it pours easily but still clings to a spoon. If it is too thin, simmer it for another minute or two before assembling. Aim for enough sauce to coat the tortillas without leaving them submerged; the tortillas absorb some liquid as the dish bakes and rests.

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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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