Why you’ll love these enchiladas

A reliable, comforting weeknight dinner: tender shredded chicken, tangy red enchilada sauce, and a melty cheese blanket. This version is forgiving, fast to assemble, and easy to customize.

Ingredients

For the filling

• 3 cups cooked chicken, shredded (rotisserie or poached)
• 1 cup onion, finely chopped (about 1 small)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1/2 cup canned corn, drained (optional)
• 1/4 cup chopped fresh cilantro (optional)
• 1 cup shredded Monterey Jack or cheddar cheese (for mixing with the filling)

For the red enchilada sauce (quick stovetop)

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt (adjust to taste)
• 2 cups low-sodium chicken broth
• 1 can (8 oz) tomato sauce

Tip: If you prefer, substitute 2 cans (10–12 oz each) of store-bought enchilada sauce for the homemade sauce below.

For assembly

• 8–10 flour or corn tortillas (6–8 inch)
• 1 1/2 – 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
• 2 tbsp butter, melted (for brushing tortillas, optional)
• Sliced green onions, cilantro, sour cream, and avocado for serving

Equipment

• 9x13-inch baking dish (or similar)
• Medium saucepan
• Skillet or sauté pan
• Mixing bowls

Instructions

1. Make the quick enchilada sauce

1. In a medium saucepan, heat 2 tbsp oil over medium heat until shimmering. Whisk in 2 tbsp flour and cook, stirring, about 1 minute.
2. Reduce heat to low and add 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt. Stir to combine and toast briefly – about 30 seconds.
3. Gradually whisk in 2 cups chicken broth until smooth, then add 8 oz tomato sauce. Bring to a simmer, reduce heat, and cook gently for 6–8 minutes until slightly thickened. Taste and adjust salt or chili powder.

2. Prepare the filling

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes.
2. Add the garlic, cumin, and chili powder; cook 30–45 seconds until fragrant.
3. Add shredded chicken and corn (if using). Stir to coat in spices and warm through, 2–3 minutes. Remove from heat and stir in 1 cup cheese and cilantro (if using). Season to taste with salt.

3. Warm and handle tortillas

1. To prevent tearing, warm tortillas briefly: wrap in a damp paper towel and microwave 20–30 seconds, or heat each in a dry skillet for 10 seconds per side.
2. Optionally brush one side lightly with melted butter for extra pliability and flavor.

4. Assemble enchiladas

1. Preheat oven to 375°F (190°C).
2. Pour a thin layer of enchilada sauce (about 1/2 cup) into the bottom of a 9x13-inch baking dish to prevent sticking.
3. Place a warmed tortilla on a plate, spoon about 1/3 cup of filling down the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
4. Pour remaining sauce evenly over the rolled enchiladas, making sure edges are covered to keep them moist.
5. Sprinkle 1/2 – 1 cup additional shredded cheese evenly over the top.

5. Bake

1. Bake uncovered in the preheated oven for 18–22 minutes, until the cheese is melted and bubbly and the sauce is hot.
2. For a golden top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

6. Serve

Let the enchiladas rest 5 minutes before serving. Garnish with sliced green onions, extra cilantro, a dollop of sour cream, and sliced avocado.

Tips & Variations

Protein swaps

• Use shredded pork, beef, or canned tuna for a different take.
• For a vegetarian version, substitute black beans and sautéed mushrooms for the chicken.

Flavor boosters

• Add 1–2 tsp adobo sauce from chipotles for a smokier edge.
• Stir 1/4 cup salsa verde or roasted poblano strips into the filling for brightness.

Tortilla choice

• Corn tortillas give a traditional texture and flavor; flour tortillas are easier to roll and more forgiving for beginners.

Make-ahead

• Assemble enchiladas up to the point of baking, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if chilled.
• Sauce keeps in the fridge up to 4 days; filling keeps up to 3 days.

Freezing

• Fully assembled, unbaked enchiladas freeze well. Freeze covered for up to 2 months. Thaw overnight in the fridge and bake at 375°F (190°C) for 30–40 minutes, or until heated through.

Serving suggestions

• Serve with a simple green salad, Mexican rice, or refried beans.
• Offer lime wedges alongside for a bright squeeze of citrus.

Notes on quantities

• This recipe makes about 8 enchiladas, serving 4–6 people depending on appetite.
• Adjust cheese and sauce to your preference for sauciness and cheesiness.

Enjoy a cozy, cheesy tray of enchiladas that comes together quickly and pleases a crowd.