If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. I’ve enjoyed authentic chicken enchiladas in Mexican restaurants, and I’ve had them a few different ways, as there are many ways to make them. You can fill them with different meats or beans, melt cheeses inside or over the top, try different sauces. This is how I like to make my chicken enchiladas. It is packed with deliciousness, as it is made from dried Mexican peppers, which are, in my opinion, the best things on the face of the planet. You can easily make ahead of time. The chicken is juicy-tender and the cheese perfectly melty. I can’t get enough of these enchiladas! The sauce really makes the whole dish. Top it all with crumbly white cheese and BOOM, a dish you are going to love, my friends. Let’s talk about how to make these chicken enchiladas, shall we?
FOR THE RED ENCHILADA SAUCE Dried Mexican Chilies. I’m using ancho peppers, guajillo peppers, and fiery chiles de arbol. Fresh Onion and Garlic. Water and Salt. FOR THE CHICKEN ENCHILADAS Vegetable Oil. For cooking. Cooked Shredded Chicken. Shredded Cheese. Use Mexican Manchego cheese, a Mexican cheese blend, or use any good melty cheese like cheddar, pepper jack, Monterrey jack Corn Tortillas. For Serving. Crumbly queso fresco, fresh chopped cilantro, spicy chili flakes, crema or sour cream (if desired).
Soak them for 20 minutes to 30 minutes, until they become very soft. Add them to a food processor or blender, but reserve the soaking water. Cook onion and garlic, then add to the food processor along with a bit of salt, then process to form a thick paste. Add a bit of the soaking liquid and process to a rich and savory enchilada sauce. You can strain it for a smoother sauce. When you’re ready to make your chicken enchiladas, mix 1 cup of the enchilada sauce with the shredded chicken in a large bowl. Warm the tortillas to make them pliable - I like to do this in a pan with a bit of oil - then dip each tortilla into the warmed enchilada sauce. Assembling the enchiladas is easy. Fill them with the saucy shredded chicken mixture and shredded cheese. Roll the tortillas up and set them into a baking dish, seam side down. Spoon a bit of enchilada sauce over the top. Bake for 10 minutes, until the cheese is melty inside. Top with remaining enchilada sauce. BOOM! Done! Garnish with crumbly cheese, fresh herbs and spicy red chili flakes. Chow down, my friends! It doesn’t get any better than this. Easy chicken enchiladas, right? So good!
Storage & Leftovers
Storing your Chicken Enchiladas in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the dish promptly. NOTE: This recipe was updated on 4/29/24 to include new information and photos. It was originally published on 7/31/20.
