Chicken Enchiladas

This recipe is all about the sauce.  I’ve never made homemade enchilada sauce, and boy, have I been missing out!  I’ve always just bought a can of it at the grocery store.  I don’t buy it often because I don’t really like it.  I ran across this recipe on Annie Eats, and the sauce seemed easy enough so I gave it a try.  OMG – best sauce ever!!!!!  I can’t believe I waited so long to make enchilada sauce from scratch!  I will never ever buy canned enchilada sauce again.

My second favorite thing about this dish were these golden blend tortillas.  They are a fusion of corn and flour tortillas.  The corn was the dominant flavor, but they were pliable like a flour tortilla.  It was the best of both worlds.  They tasted great and didn’t get soggy in the sauce.  They were bigger than regular corn tortillas so I got fewer enchiladas in my version.  I found the tortillas at Publix.

Chicken Enchiladas
adapted from Annie Eats
(Printable Recipe)

  • 1 medium onion, diced
  • 1 jalapenos, seeded and chopped fine (leave the seeds in for more heat)
  • 1 tsp canola oil
  • 3 cloves garlic, minced
  • 3 Tbsp chili powder
  • 2 tsp cumin
  • 1 Tbsp sugar
  • 2 (8oz) can tomato sauce
  • 1 cup water
  • Salt and pepper
  • 3 cups cooked chicken breast, shredded
  • 2 cups shredded cheddar cheese, divided
  • 6 (8-inch) golden blend tortillas
  • Cooking spray

Preheat the oven to 425. Spray a 9-inch baking dish with cooking spray, set aside.

Heat oil in a large saucepan over medium high heat. Add onion and jalapeño and cook until soft.  Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, about 30 seconds. Mix in the tomato sauce and water. Bring the sauce to a boil, lower the heat and simmer until thickened, about 10-15 minutes.

Strain the sauce through a large mesh strainer into a medium bowl. Return sauce to pan and stir in shredded chicken. Reduce the heat to low, cover and cook for 10 minutes.

Microwave the tortillas for 15-20 seconds, until pliable. Spoon approximately ½ cup chicken evenly down the center of a tortilla, top with 2 Tbsp cheese . Tightly roll up the tortilla and place seam side down in the prepared pan. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Cook for 8 minutes.

Reduce the oven temperature to 400.

Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and place under broiler until cheese is bubbly.

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  1. Chicken Echiladas with jalapeños is hot and it looks scrumptious. I will try to cook this on Friday for our family dinner.

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  2. Same here Sam. I prefer the chili flavour erupting from my throat, but not a lot of people share the same enthusiasm with spicy food as me.

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  3. I just made my first homemade enchilada sauce a few months ago and I agree, I'll never use canned again!

  4. As Gomer would say thank ya, thank ya, thank ya – I've been looking for a long time for a great sauce, so we'll try it soon.

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