Chicken Enchiladas – the third most popular Mexican-inspired recipes that are loved by many Americans

The popularity of enchiladas expanded beyond Mexico’s borders during the 20th century, particularly in the southwestern United States.


For the Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • 1 cup tomato sauce
  • Salt and black pepper to taste

For the Chicken Filling:

  • cups cooked and shredded chicken (rotisserie chicken works well)
  • 1 cup grated cheddar or Monterey Jack cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (red, green, or a mix)
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste

For the Enchiladas:

  • 10-12 corn tortillas
  • 1 cup grated cheddar or Monterey Jack cheese
  • Chopped fresh cilantro for garnish (optional)
  • Sour cream and sliced jalapenos for serving (optional)


  1. Preheat your oven to 375°F (190°C).
  2. To prepare the enchilada sauce, heat the vegetable oil in a saucepan over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
  3. Stir in the chili powder, ground cumin, garlic powder, and dried oregano. Continue whisking for another minute to toast the spices.
  4. Gradually pour in the chicken or vegetable broth while whisking to remove any lumps. Add the tomato sauce and bring the mixture to a simmer.
  5. Let the enchilada sauce simmer for about 10 minutes until it thickens. Season with salt and black pepper to taste. Set the sauce aside.
  6. For the chicken filling, combine the shredded chicken, grated cheese, diced onion, diced bell pepper, black beans (if using), chopped cilantro, ground cumin, chili powder, salt, and black pepper in a bowl. Mix well to combine.
  7. Warm the corn tortillas in the microwave for a few seconds or on a skillet until they become pliable.
  8. Dip each tortilla in the enchilada sauce to lightly coat it.
  9. Place a generous scoop of the chicken filling onto each tortilla and roll it up tightly. Arrange the rolled enchiladas in a baking dish, seam side down.
  10. Pour the remaining enchilada sauce over the rolled enchiladas, spreading it evenly to cover them.
  11. Sprinkle the grated cheese over the top of the enchiladas.
  12. Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
  13. Remove the enchiladas from the oven and let them cool slightly.
  14. Garnish with chopped cilantro, if desired.
  15. Serve the Chicken Enchiladas with sour cream, sliced jalapenos, and any other desired toppings.

These chicken enchiladas are flavorful, cheesy, and comforting—a perfect example of the deliciousness of Mexican cuisine. Enjoy them as a main course alongside rice and beans for a satisfying and crowd-pleasing meal!

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