How to Make Authentic Chicken Enchiladas

Chile Preparation

Master the toasting and rehydrating technique for maximum chile flavor extraction without bitterness.

Sauce Consistency

Achieve the perfect thickness by simmering until the sauce coats the back of a spoon but remains pourable.

Tortilla Treatment

Perfect the quick-fry method to make tortillas pliable without becoming soggy or tough.

Assembly Strategy

Arrange enchiladas closely in the baking dish to prevent drying and ensure even sauce distribution.

Baking Tips

For an authentic taste, use corn tortillas rather than flour tortillas.

If dried chilies aren't available, substitute 3-4 tablespoons of high-quality chili powder mixed with 1 teaspoon each of garlic powder and onion powder.

The enchilada sauce can be made up to 3 days ahead and refrigerated in an airtight container.

For a time-saving version, use 2 cups of store-bought enchilada sauce (although homemade is more flavorful).

Poach chicken breasts in the enchilada sauce for extra flavor if not using rotisserie chicken.

For a vegetarian version, substitute the chicken with roasted vegetables, black beans, or both.

Freeze assembled but unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.

Authentic Chicken Enchiladas

Name: Authentic Chicken Enchiladas
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 servings (12 enchiladas)
Cuisine: Mexican, Latin American
Ingredients: For the enchilada sauce:; 4 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 1 chipotle chile in adobo sauce (optional, for heat); 4 cups chicken broth, divided; 2 tablespoons vegetable oil; 1 medium white onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano (preferably Mexican); 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 tablespoon tomato paste; 1 teaspoon salt; For the filling:; 3 cups shredded cooked chicken (from 1 rotisserie chicken or 2 pounds cooked chicken breasts); 1 tablespoon vegetable oil; 1 small onion, finely diced; 1 poblano pepper, seeds removed and diced; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chicken broth or water; 1/4 cup chopped fresh cilantro; For assembly:; 12 corn tortillas (6-inch); 1/4 cup vegetable oil for softening tortillas; 3 cups shredded cheese (mix of Monterey Jack and Queso Fresco); For garnish:; 1/2 cup crumbled queso fresco

These Authentic Chicken Enchiladas feature tender shredded chicken wrapped in soft corn tortillas, smothered in a rich homemade red enchilada sauce, and topped with melted cheese. Baked until bubbling and garnished with fresh toppings, this traditional Mexican dinner is perfect for family meals or entertaining, offering bold flavors and satisfying textures in every bite.

Prep Time

45 Minutes

Cook Time

30 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the enchilada sauce:

4 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 chipotle chile in adobo sauce (optional, for heat)

4 cups chicken broth, divided

2 tablespoons vegetable oil

1 medium white onion, chopped

3 cloves garlic, minced

1 teaspoon dried oregano (preferably Mexican)

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 tablespoon tomato paste

1 teaspoon salt

For the filling:

3 cups shredded cooked chicken (from 1 rotisserie chicken or 2 pounds cooked chicken breasts)

1 tablespoon vegetable oil

1 small onion, finely diced

1 poblano pepper, seeds removed and diced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chicken broth or water

1/4 cup chopped fresh cilantro

For assembly:

12 corn tortillas (6-inch)

1/4 cup vegetable oil for softening tortillas

3 cups shredded cheese (mix of Monterey Jack and Queso Fresco)

For garnish:

1/2 cup crumbled queso fresco

1/4 cup chopped fresh cilantro

1 avocado, sliced

1/2 cup Mexican crema or sour cream

1/4 cup thinly sliced radishes

Lime wedges

Instructions

For the enchilada sauce: Toast dried chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant, being careful not to burn them.

Place toasted chilies in a medium bowl and cover with 2 cups of hot chicken broth. Let soak for 20-30 minutes until soft.

Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic, oregano, cumin, and cinnamon to the saucepan and cook for 1 minute until fragrant.

Transfer the softened chilies and their soaking liquid to a blender. Add the onion-spice mixture, chipotle chile (if using), and tomato paste. Blend until smooth.

Strain the sauce through a fine-mesh sieve back into the saucepan, pressing with a spatula to extract as much liquid as possible.

Add remaining 2 cups chicken broth and salt. Bring to a simmer and cook, uncovered, for 15-20 minutes until slightly thickened. Adjust seasoning if needed.

For the filling: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and poblano pepper, cooking until softened, about 5 minutes.

Add garlic, cumin, salt, and pepper, cooking for another minute until fragrant.

Add shredded chicken and chicken broth. Stir to combine and cook for 2-3 minutes until heated through.

Remove from heat and stir in chopped cilantro. Set aside.

Preheat oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish.

To prepare tortillas: Heat 1/4 cup oil in a small skillet over medium-high heat. Using tongs, dip each tortilla in hot oil for 3-5 seconds per side until pliable but not crisp. Drain on paper towels.

Alternatively, wrap tortillas in damp paper towels and microwave for 30-60 seconds until warm and pliable.

To assemble: Dip each softened tortilla in enchilada sauce to lightly coat both sides.

Place about 1/4 cup of chicken filling down the center of each tortilla and sprinkle with a tablespoon of shredded cheese.

Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour remaining sauce over the enchiladas and sprinkle the top with remaining shredded cheese.

Bake uncovered for 20-25 minutes until the cheese is melted and the sauce is bubbling around the edges.

Let stand for 5 minutes before serving. Garnish with crumbled queso fresco, cilantro, avocado slices, Mexican crema, sliced radishes, and lime wedges.

Authentic Chicken Enchiladas

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Authentic Chicken Enchiladas

Authentic Chicken Enchiladas

Ingredients

Instructions