Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Ancho Chiles; 1/2 whole White Onion, Chopped; 1/2 teaspoons Minced Garlic; 1 can (14 Oz. Size) Diced Tomatoes; 1- 1/2 cup Vegetable Stock, Divided Use; 1 Tablespoon Canola Oil; Sea Salt; 6 whole Flour Tortillas (or 12 Corn Tortillas); 2- 1/2 cups Shredded Chicken; 3 cups Shredded Cheese, your choice; Sour Cream, Optional Garnish

Servings: persons

10 whole Ancho Chiles
1/2 whole White Onion, Chopped
1/2 teaspoons Minced Garlic
1 can (14 Oz. Size) Diced Tomatoes
1- 1/2 cup Vegetable Stock, Divided Use
1 Tablespoon Canola Oil
Sea Salt
6 whole Flour Tortillas (or 12 Corn Tortillas)
2- 1/2 cups Shredded Chicken
3 cups Shredded Cheese, your choice
Sour Cream, Optional Garnish

1
Make the red sauce:
2
1.
3
Tear or cut chiles (without stems) into large pieces and put them into a heat proof bowl.
4
2.
5
Cover them with boiling water and let chiles soak for 20 minutes to soften.
6
3.
7
Drain chiles and then add onion, garlic, tomatoes and the chiles into a food processor and blend until smooth.
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4.
9
Add half a cup of vegetable stock and blend until mixture is completely smooth.
10
To assemble the dish:
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1.
12
Preheat oven to 325F.
13
2.
14
Heat 1 Tablespoon of oil in a skillet over medium heat and add in the red sauce.
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3.
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Pour in rest of stock and cook until thickened (2-5 minutes), stirring frequently.
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4.
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Season with sea salt to taste.
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5.
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Spoon a layer of the red sauce in a 9x13 pan and keep warm.
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6.
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Soften the tortillas (cover and heat in a microwave for 10 seconds).
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7.
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Fill tortillas with shredded chicken and cheese (you can use any cheese you want!).
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8.
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Roll the tortilla, put a dab of red sauce on the seam to close it and place tortilla seam down in the pan.
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9.
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Repeat until youve used all of the ingredients.
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10.
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Spoon the remaining sauce over the enchiladas (or until the enchiladas are sufficiently covered) and then add some of the leftover cheese for topping.
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11.
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Bake for 5 minutes until enchiladas are heated through and cheese is melted on top.
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12.
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Divide enchiladas among warmed plates and top with sour cream.

1028

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 whole Ancho Chiles, 1/2 whole White Onion, Chopped, 1/2 teaspoons Minced Garlic, 1 can (14 Oz. Size) Diced Tomatoes, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions