Go Back
A baking dish of cheesy chicken enchiladas covered in red sauce and topped with fresh cilantro.

Ultimate Melty Chicken Enchiladas

This recipe creates authentic, perfectly structured enchiladas where tender chicken and a rich, homemade red sauce are wrapped in corn tortillas that hold their shape. A flash-frying technique prevents sogginess, resulting in a divine texture, all blanketed under a glorious layer of bubbly, golden-brown cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 12 corn tortillas
  • 2 tablespoons vegetable oil, plus 1/2 cup for frying
  • 3 cups shredded cooked chicken
  • 3 cups shredded cheese blend Monterey Jack and sharp cheddar recommended
  • 1/4 cup finely diced onion
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2.5 cups low-sodium chicken broth
  • Salt, to taste
  • Optional for garnish: sour cream, fresh cilantro, sliced avocado

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Large Skillet
  • Large mixing bowl
  • Whisk
  • Tongs
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. Create the Enchilada Sauce: In a medium saucepan, warm 2 tablespoons of oil over medium heat. Whisk in the flour, chili powder, cumin, oregano, garlic powder, and onion powder. Cook for one minute, stirring constantly. Slowly pour in the chicken broth while whisking to prevent lumps. Stir in the tomato sauce, bring to a simmer, then reduce heat and let it gently bubble for 5-7 minutes to thicken. Season with salt to taste.
  2. Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, 1 cup of the shredded cheese, and the finely diced onion. Pour about 1/2 cup of the enchilada sauce into the bowl and stir until the chicken is lightly coated.
  3. Flash-Fry the Tortillas: Pour about a half-inch of vegetable oil into a large skillet over medium-high heat. Once hot, use tongs to fry each corn tortilla for 10-15 seconds per side until soft and pliable. Transfer to a plate lined with paper towels to drain excess oil. Repeat with all tortillas.
  4. Assemble Your Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Dip a warm, fried tortilla into the saucepan of remaining enchilada sauce, coating both sides. Place it on a clean plate, spoon a line of the chicken filling down the center, and roll it up snugly. Place it seam-side down in the baking dish. Repeat with all tortillas, arranging them side-by-side.
  5. Bake to Perfection: Pour any remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 2 cups of shredded cheese over everything. Bake, uncovered, for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden brown. Let the enchiladas rest for 5-10 minutes before serving.

Notes

Variations & Tips:
- Don't overfill the tortillas; about 2-3 tablespoons of filling per tortilla is ideal to prevent bursting.
- For extra flavor and texture, add a handful of black beans or corn to the chicken filling.
- For a spicy kick, add a pinch of cayenne pepper to the sauce or finely diced jalapeño to the filling.
- Ingredient Swaps: Shredded pork or ground beef can be used instead of chicken. A Mexican cheese blend or Pepper Jack also works well.
- Make-Ahead: The enchilada sauce can be made up to 3 days in advance and refrigerated. The chicken can also be cooked and shredded ahead of time to make assembly quicker.