How to Make Amazing Enchiladas

Enchiladas are one of those foods that are not only delicious, they are easy to make, are a perfect freezer meal, are great crowd-pleasers, and are perfect for just about any occasion. Enchiladas are versatile enough for you to switch up the flavors, spice level, and filling ingredients according to your liking. This versatility ensures that the enchiladas will be a surefire hit with just about anyone and everyone. There are many great enchilada recipes ranging from the more traditional with authentic flavors to those with more tex-mex flavors. Below is a recipe for chicken enchiladas that is sure to please anyone.


For the chile sauce:

  • 2 teaspoons olive oil (or peanut or canola oil)
  • 1/2 onion, chopped (about 3/4 cup)
  • 1 clove of garlic, minced (about 1 teaspoon)
  • 1 3/4 cup crushed tomatoes (preferably fire roasted)
  • 3/4 cup of chopped cooked green chiles, or 1/3 cup chopped pickled jalapeños (more or less, according to taste)
  • 1/2 cup water
  • 1/2 teaspoon dried oregano

For the enchiladas:

  • 12 corn tortillas
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • Salt and pepper
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 5 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1 pound (4 cups) of jack cheese, mild cheddar, or a mix, grated
  • A handful of cilantro, chopped
  • 1 cup of sour cream


To make the sauce, heat olive oil in a sauté pan on medium heat. Add the chopped onion and cook for 5-

6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes and green chiles. Now add 1/2 cup of water and the oregano. Bring to a simmer and taste. Remove from heat and set aside.

Coat another sauté pan with 3 tablespoons vegetable oil. Add chicken and brown over medium heat, until no longer pink. Sprinkle chicken with cumin, garlic powder, salt and pepper, and Mexican spices. Remove chicken to a platter and allow to cool. Sauté onion and garlic in chicken drippings until tender. Add black beans and chiles. Stir well to combine. Add canned stewed tomatoes, sauté 1 minute. Shred chicken breasts apart by hand into strips. Add shredded chicken to sauté pan and mix well.

Now microwave tortillas on high for 30 seconds so that they are warmed through and more pliable to work with (some recipes call for dipping tortillas in hot oil, but this is a healthier option). Coat the bottom of a baking dish with a ladle of chile sauce. Dip each tortilla in enchilada sauce and spoon some of the chicken mixture in each tortilla. Top with the cheese blend. Fold over filling, and place enchiladas seam side down in the pan. Top with remaining enchilada sauce and cheese blend.

Bake for 15 minutes in a preheated 350 degree Fahrenheit oven until cheese melts. Garnish with cilantro and sour cream before serving.

Serve immediately. Enjoy!