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Homemade Chicken Enchiladas

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These Cheesy Homemade Chicken Enchiladas are an Indianapolis favorite. Shared in our Junior League cookbook, Winners, they’re always a hit!


Overhead view of Chicken Enchiladas in a white casserole

 

Homemade Chicken Enchiladas

We love anything Mexican or Tex-Mex at our house!  From Smothered Burritos to Tacos and Enchiladas, the family is happy when any of these are on the menu.

Slightly spicy and super cheesy. Hands down, these are our favorite enchiladas.  Yes, your kitchen may look like a disaster area after you’re through making the enchilada and smothering sauces and filling and rolling your tortillas, but the taste is definitely worth the effort.  Just ignore the dirty pots, empty cans, and tomato splatters on your counter tops and savor the deliciousness of these super cheesy chicken enchiladas.

Cheesy Chicken Enchiladas on a plate with a casserole dish in the background
Photo Circa 2011

Tips for Making Chicken Enchildas:

  • I can usually eek out a few extra enchiladas, making closer to 14 than 10. 
  • Since they freeze well, I just put half in another baking dish, cover well, and store in the freezer for a quick meal on a busy night.
  • I typically grate my own cheese but found pre-shredded cheddar Jack which streamlined the preparation a bit. Unfortunately, I left 2 of the 4 packages in the fridge, so these weren’t ultra cheesy, but still super tasty (actually, nobody noticed)!  So if you’re watching fat and calories, you may elect to do the same. But it may be the two pounds of cheese that make this such a winning dish!
Homemade Chicken Enchiladas

Homemade Chicken Enchiladas

Super Cheesy Chicken Enchiladas from the Junior League cookbook , Winners

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Yield 6 servings

Ingredients

Enchilada Sauce:

  • 2 1/2 cups tomato sauce
  • 2 tablespoons oil
  • 1 tablespoon cumin
  • 3/4 teaspoon chili powder
  • 12 teaspoon salt
  • 1/4 teaspoon pepper

Smothering Sauce:

  • 1 1/2 cups enchilada sauce
  • 1 1/4 cups stewed tomatoes
  • 1/4 cup green chiles, chopped, drained

Chicken Filling:

  • 3 cups cooked chicken, shredded
  • 1 medium onion, chopped
  • 1 1/2 cups stewed tomatoes, drained
  • 3/4 cup green chiles,chopped, drained
  • 3/4 cup sliced black olives, optional
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10-14 flour tortillas
  • 1 pound cheddar cheese, grated
  • 1 pound Monterey jack cheese, grated
  • Sour cream and guacamole, to serve

Instructions

  1. To make enchilada sauce, combine tomato sauce, oil, cumin, chili powder, salt, and pepper in a medium-size saucepan. Simmer for 30 minutes.
  2. Combine 1 1/2 cups enchilada sauce, tomatoes and chilies to make smothering sauce.
  3. Combine chicken, onion, tomatoes, chilies, olives , chili powder, cumin, salt, and pepper in a large saucepan or Dutch oven. Simmer for 15 minutes.
  4. Assemble by brushing inside of tortillas with 2 tablespoons enchilada sauce. Top each tortilla with 3-4 tablespoons of chicken mixture.
  5. Mix grated cheeses. Place 2-3 tablespoons cheese on each tortilla and roll.
  6. Place rolls, seam down, in 9x13-inch baking dish. Add any remaining enchilada sauce to smothering sauce and pour over enchiladas. Top with remaining cheese. Bake at 350º for 20-25 minutes.
  7. Serve with sour cream and guacamole as toppings.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1276 Total Fat: 74g Saturated Fat: 34g Trans Fat: 1g Unsaturated Fat: 33g Cholesterol: 207mg Sodium: 7382mg Carbohydrates: 89g Net Carbohydrates: 0g Fiber: 9g Sugar: 14g Sugar Alcohols: 0g Protein: 66g

 

 
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60 comments on “Homemade Chicken Enchiladas”

  1. Your chicken enchiladas look so delicious. You captured the beautiful colors of the dish. Thank you for sharing the recipe.

  2. These are beautiful! Mine tend to look a bit more messy.

  3. I can never turn down a tasty enchilada like this!

  4. Those Junior League cookbooks are the BEST! I have a few of those from different states, myself.
    Lizzy, that’s what I respect about you…your honesty about sharing the sources, and making them your own!
    When I made my chicken enchiladas, I just happened to remember the basic ingredients, without checking any source…but now, I will follow the recipe you adapted. Perfect, cheesy, and super delicious. Love the spices!
    xoxo

  5. I cannot say no to Mexican food! All I need to go with these enchiladas is a nice cold margarita! Love your new blog look 🙂

  6. Didn’t read your blog just for a few days… how have I missed so many absolutely delicious looking recipes?! These look gorgeous. Going shopping today so I’m going to buy the ingredients and make them later on in the week 🙂 I love Mexican flavours!

  7. I make chicken enchiladas often, but usually with the green sauce. I will have to try your recipe as they look delicious.

  8. Mexican food is the best! (:

  9. I chuckled at your comment saying you make extra to freeze…I would do the same, except I would no will power to actually freeze them for later and probably eat them as a midnight snack!

  10. Ideal Lizzy, more hot and a lot of mozzarella dairy product on top will be all better for me, appealing enough.

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