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How To Make Chicken Enchiladas

Classic chicken enchiladas with a homemade-style red enchilada sauce, filled with chicken, corn, sautéed onions and peppers, and topped with cheddar cheese.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 3 cups enchilada sauce homemade or store-bought, divided in half
  • 4 large flour tortillas burrito size (or substitute regular corn tortillas)
  • 2 cups chicken breast cooked and diced
  • 1/2 cup corn kernels cooked fresh or thawed from frozen
  • 1/2 cup sautéed onions and peppers
  • 1.5 cups cheddar cheese divided in half (half for filling, half for topping)
  • 1 tsp olive oil optional for finishing
  • 1 tbsp cilantro fresh, chopped for serving
  • 1/2 medium onion diced small (for sauce)
  • 3 cloves garlic diced
  • 1 tbsp olive oil for sauce
  • 1 tsp chili powder ground
  • 1/2 tsp cumin ground
  • 1/2 tsp oregano dried
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 28 oz tomato sauce plain, from a can
  • 1.5 cups chicken stock
  • 1/2 tbsp olive oil for sautéing vegetables
  • 1 red onion cut in half and sliced into 1" strips
  • 1 orange pepper cut in half and sliced into 1" strips
  • 1/2 tbsp salt for sautéing onions and peppers
  • 1 tbsp butter optional (substitute olive oil)
  • Cilantro Lime Rice optional side
  • Mexican Rice optional side
  • Smashed avocado optional
  • Griddled onions optional
  • Smoked or griddled corn on the cob optional
  • Salsa optional
  • Sour cream optional
  • Cotija cheese optional
  • Cheddar cheese (extra) optional
  • Lime wedges optional
  • Shredded lettuce with jalapeno ranch dressing optional
  • Beans optional

Instructions

  • Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 medium diced onion and 3 cloves minced garlic and sauté until the onion is translucent, about 8–10 minutes, stirring regularly.
  • Add 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tbsp brown sugar and 1/2 tsp salt to the pot and cook for 30 seconds on medium-low to bloom the spices.
  • Stir in 28 oz tomato sauce and 1.5 cups chicken stock. Bring to a simmer, cover, and cook on medium-low for 15–20 minutes. Cool slightly and blend until smooth if desired.
  • While the sauce simmers, heat a large skillet over medium-high and add 1/2 tbsp olive oil. Add the sliced red onion and orange pepper and 1/2 tbsp salt, and sauté for about 5 minutes, stirring.
  • Add 1 tbsp butter (or olive oil) to the skillet and continue cooking another 5–10 minutes, stirring occasionally, until the vegetables are cooked to your liking. Remove from heat.
  • In a large bowl, combine 2 cups cooked diced chicken, 1/2 cup corn kernels, the sautéed onions and peppers, and 3/4 cup shredded cheddar (half of the 1.5 cups).
  • Lay one large tortilla flat and place about 1/4 of the filling in a line down the center, leaving about 2 inches at each end. Fold the sides in and roll tightly with the seam down. Repeat for remaining tortillas.
  • Preheat the oven to 375°F. Spread half of the 3 cups enchilada sauce across the bottom of a deep oven-safe baking dish.
  • Place the rolled enchiladas seam-side down in the dish. Pour the remaining enchilada sauce over the top to fully cover, drizzle a little olive oil if desired, and sprinkle with the remaining 3/4 cup cheddar cheese.
  • Bake at 375°F for 15–20 minutes, until the cheese is melted and bubbly. Let rest briefly, then garnish with chopped cilantro and serve with desired sides.
  • Alternate smoking method: preheat pellet smoker to 350°F, assemble enchiladas in a deep pan with sauce and cheese as above, and smoke for 30–45 minutes until cheese is melted and bubbly.
  • Alternate air-fryer method: preheat air fryer to 375°F for 5 minutes. Place enchiladas on parchment brushed with a little olive oil, top with sauce and cheese, and air fry 5–10 minutes until cheese is melted.

Equipment

  • Large Pot
  • Large Skillet
  • baking dish (deep, oven-safe)
  • Mixing Bowl
  • Spatula or Wooden Spoon
  • Knife and cutting board
  • toothpicks (optional)
  • Blender (optional)

Notes

  • Recipe source and full instructions available at the linked Sip Bite Go page.
  • Blend the sauce smooth if you prefer a silky texture.
  • Use corn tortillas for a more traditional enchilada.
  • To prevent seams from opening, place enchiladas seam-side down in the baking dish.
  • Remove toothpicks before serving.