If you know my blog well, then you know about Benchiladas – the creamy, cheesy chicken enchiladas that my husband loves more than just about any other food in the world.  And if you know how he feels about the Benchiladas, then you probably understand how difficult it might be to make another chicken enchilada recipe and have it be well received.  I wasn’t even sure how to tell Ben that I was making chicken enchiladas, but that they were a new kind with red sauce.  But he is so wonderful and supportive of all my cooking endeavors, he said, “Great!  Can’t wait to try them.”  And we are both SO glad we tried them.  I don’t even bother comparing them to the Benchiladas because they are different enough it’s like apples and oranges.  What I do know is we absolutely loved them, and I think it is a great thing to have two phenomenal versions of chicken enchiladas in my repertoire.

These are what I think of as restaurant-style enchiladas, because they are so similar to the versions I’ve had when dining out.  The homemade red sauce is easy to make, and it adds a ton of flavor to this meal.  By cooking the chicken in the sauce, it becomes very tender and moist, absorbing the flavor of the sauce.  They may seem a little time intensive, and may dirty quite a few dishes, but I think it is completely worthwhile for a dinner that tastes this good.  In fact, we’ve had them twice in a month which is a very rare occurrence around here.  Give them a try, you will not be disappointed!


  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 tsp. canola oil
  • 3 cloves garlic, minced
  • 3 tbsp. chili powder
  • 2 tsp. cumin
  • 1 tbsp. sugar
  • 1 (15 oz.) can tomato sauce
  • 1 cup water
  • 1 tomato, seeded and chopped
  • Salt and pepper
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup shredded sharp white cheddar cheese, divided
  • 1 cup shredded monterey jack cheese, divided
  • ½ cup minced fresh cilantro
  • 12 8-inch corn tortillas
  • Cooking spray


  • 01

    Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.  Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

  • 02

    Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.  Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

  • 03

    Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.  Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

  • 04

    Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.


  • I will definitely give this a try! It looks and sounds delicious! Thanks!

  • These do look like restaurant enchiladas! I’m sure they went perfect with the Mexican rice :) When you said enchiladas I thought they would probably be either CI (test kitchen) or Bayless. It’s never a bad thing to have more than one version of a dish, especially when they are so different. Will definitely be making this recipe!

  • Sarah

    Hi Annie.
    Thanks for posting this recipe, it looks awesome. Question about your “Benchiladas” – I’ve been wanting to try them but my husband isn’t a fan of ranch dressing. Does the filling end up tasting very ranch-y, or just nice and creamy? Thanks!

  • I love chicken enchiladas and these look amazing!

  • These enchiladas look beautiful!! Wow. I’ve never seen such pretty enchiladas. Have you tried Tex-Mex Enchiladas? Homesick Texan has a great recipe for that, since you’ve ventured out on other recipes. Anyway, this one looks great!

  • smellslikehome

    we loved these as well! i have a second batch in the freezer and have been waiting to cook and blog about them until i get a new camera and lightbox because they are deserving of the inaugural post with my new toys. :)

  • Annie

    Hi Sarah,
    I don’t think the Ranch flavor is very prominent at all, I think it just adds some seasoning and creaminess.

  • These look so, so good! My hubby and I love enchiladas.

  • BeADream

    Great timing!! I was planning on making chicken enchiladas for dinner tonight. Now I have a different spin from the ones I usually make. Thanks and I love your blog! I don’t know where you find the time to make all these delicious meals!!

  • My dad always gets super frustrated that I rarely ever make the same recipe twice. there are certain things (like a chocolate mousse cake I made for him a while back) that he refuses to try new versions of.

    At least Ben is open-minded! These look great.

  • Yum, our favorite!! Glad you liked them!!

  • Love them!

  • Both recipes look great! Thanks for posting. I think I’m going to have to try the Benchiladas first. I love anything with ranch!
    Yum. ~Emerging Domesticity

  • These look great! Do you think they could be made without the jalapeño? I wasn’t sure if it added more than just heat and I’m kind of a wimp when it comes to spicy food :)

  • Annie

    Leigh Ann,
    You could omit the jalapeno but I don’t think it’s necessary. When jalapenos are seeded and sauteed, they lose most of their heat, in my opinion. But, there are a lot of other flavors going on so it would still taste fine if you did omit it.

  • Annie, I made these for dinner tonight and they were amazing! My husband is a huge enchilada fan and it was the one meal he missed from his mom’s cooking. I asked him what he would alter about the recipe and he said nothing. I asked how they compared to his mom’s and he said they were so much more amazing. :)
    Thanks for yet another successful meal!!

  • Ooo! I’ve been looking for a homemade ench sauce. I can’t wait to try this…Thanks :)

  • Ooh, yum. I’ve been wanting to make my own enchilada sauce and cooking the chicken in it sounds great. I had to go look at your “Benchiladas” and will definitely be making them for my Mom and I soon (dh won’t eat any dressings or sour cream so I don’t think he’d even take a bite). Thank you for sharing your recipes.

  • I have been looking for a good “authentic” Chicken Enchilada recipe for such a long time. This looks excellent and I am loving the ingredient list. Must make soon.

  • Dani

    Sooo yummy! I just made these for dinner and they were absolutely delicious. Another dinner to add to my list of great ones from your website. Thanks!

  • rebekahjones

    I made these last night and they were delicious! Instead of rolling them, I stacked them (didn’t have the time to roll). The sauce is perfect! Thanks for a great recipe and a wonderful site. I love it!

  • Delicious! I just made them and blogged about them. I included a link to your original post

  • These are so pretty! I love your benchilada recipe too! I do one so similar that my family all loves!

  • Laura

    Thank you for this recipe…absolutely delicious!!!!!! My 2.5 year old loved the sauce!!

  • Sarah

    I am going to try these out tonight-look great! One question–when you say “1 15 oz can of tomato sauce”, do you mean like a marinara sauce or a can of crushed or diced tomatoes?
    Thanks! LOVE the blog–have made so many of your recipes in the last two months, and all have been a hit.

  • Annie

    Hi Sarah,
    Just plain tomato sauce, like by all the other canned tomato products. Enjoy!

  • Liz

    Annie, I made these for dinner tonight and they were a hit! My hubby-chef was even impressed. The sauce was perfectly balanced and tasted homemade. I will never go back to canned enchilada sauce again. They can be so gritty and bitter. He was impressed with it and said it was a keeper in our household! (By the way, being married to a chef is mostly a curse…he rarely cooks at home and if I hope to feed our child healthy meals, the burden is on me!). Therefore, I will continue to try out recipes from your blog! I’m linking this recipe onto my Facebook page!

  • This is the first recipe of yours I’ve actually gotten to trying, I’m a relatively new reader and have been drooling over all your photos. I made these for dinner last night and my heartburn-prone husband was very pleasantly surprised at how mild and delicious these are. He went back for seconds (a rarity these days) and even despite the jalapenos had no troubles later in the evening.

    They are definitely worth the effort but just wanted to suggest to your working readers that they could do the recipe up through making the sauce and chicken/onion mixture and then freeze it for final preparation on another evening. Prepare those two things on the weekend and you can have wonderful enchiladas within 5 minutes of hands-on time and 25 minutes of baking on a weeknight when you’re tired.

  • heidi

    i made these last night and they were GREAT! i can’t wait to make them again!

  • Megan

    These are absolutely phenomenal!!! The leftovers taste almost as good as the original dish.

  • I stumbled upon your blog from another blog I follow. I saw these and just had to make them. They were great! Thanks for the recipes, I will continue to follow.

  • Annie,
    My boyfriend and I LOVE LOVE LOVE this recipe! We’ve also made it twice in the last month, and that here, too, is no small feat!
    I’m wondering, though, since the recipe is a little time consuming, and since grad school is, in fact, the time-suck, if you think it’s possible to make the sauce ahead of time and either freeze it or jar it? How long do you suppose either option might last? Thanks for any advice you can offer, and for the killer recipe!

  • Annie

    Hi Adrianne,
    I’m sure you could make the sauce in advance. I would probably freeze it. I have no idea how long it will last as I have never tried either freezing or refrigerating, your guess is as good as mine. You could also cook the chicken in advance and freeze it in the sauce mixture, that way you would have even less to do on a busy night.

  • Kelly

    I love this recipe! It was quite a bit of work but definitely worth it. I also made your “Favorite Salsa” which was also fabulous. Thanks for sharing! These recipes will definitely be regulars in our house.

  • Courtney

    Wow. This is a Keeper! I doubled the chicken to about 2 pounds and it made 16 large enchiladas. The family LOVED them! Thanks for the great recipe!!

  • Hi. I just made the enchiladas yesterday. It was my first recipe from the web site that I have tried. My family loved them. I also doubled the chicken and made two huge pans! They take a lot of time to make though…I hadn’t quite planned for that. Definitely something I will make again-but only on the weekends when I have more time. Thanks!

  • Annie

    Glad you enjoyed them! I did mention in my post that they took quite a bit of time. However, I have found that if you prepare the chicken and sauce one day, you can refrigerate it (or probably freeze it) and use it later. Then all you have to do is assemble, and it’s actually pretty quick!

  • Annie, I made these for dinner tonight and they were a hit! My hubby-chef was even impressed. The sauce was perfectly balanced and tasted homemade. I will never go back to canned enchilada sauce again. They can be so gritty and bitter. He was impressed with it and said it was a keeper in our household! (By the way, being married to a chef is mostly a curse…he rarely cooks at home and if I hope to feed our child healthy meals, the burden is on me!). Therefore, I will continue to try out recipes from your blog! I’m linking this recipe onto my Facebook page!

  • Natalie

    ok….You are amazingly creative. This is my new go-to site for everything food. Thanks!

  • I made these yesterday and loved them. Due to time constraints, I made the sauce and chicken one day, refrigerated the sauce and finished them up the next day. Worked great.

    I love your site! Your photos are beautiful, and I look forward to trying more recipes.

  • Jane Weichert

    These are the best enchiladas I’ve ever tasted. My husband and I ate almost the whole pan. The sauce is delicious. I did make them two days ahead then added the sauce when baking as directed. Wonderful. Love your recipes. Thank you.

  • Kathleen

    I just made these last night for dinner! They were fantastic! The homemade enchilada sauce was wonderful – much better then store bought!

  • jenna

    I made these for my hubby. He love them!!! He and his parent’s had a mexican resturant at one time and are hispanic, so he is a hard man to please! He hopes you have some verde enchaladias up soon :)

  • I made these for dinner last night and did’nt find it time consuming at all. They were absolutely delecious. My husband who does not like things made in tomato sauce also loved them. Will definitely make them again !

  • Just Dhara

    Huge Hit with family and friends. Yes, it was work when done on the same day ( 3 hours) but very much worth it. My tween boys even want me to make this meal over again. That is impressive. I would double the sauce next time, and set some sauce aside for the Veg head to make some enchiladas with black beans. My first recipe…I look forward to making it again. Thanks Annie!

  • I made the recipe last night for a bunch of friends that came over for dinner. It was a complete success!!! Love, love, love the flavors and they looked so pretty too. I don’t know if you might be interested or not to try it, but I made the recipe with homemade flour tortillas (from the pioneer woman’s blog). It was totally worth the effort! Thanks again for sharing the recipe!!

  • Caroline

    I just made this tonight and my husband loves it!!! It was so good. Juicy and full of flavor!!!

  • Megan

    Hi Annie!
    Love your website! These look amazing. Do you think you could cook the chicken and sauce in a slow cooker?

  • Annie

    Maybe, but I’ve never used a slow cooker so I don’t have any insight on that.

  • Shallie

    I made these today and boy, were they a success. Delicious!! Thanks Annie for all the work that you do…Your comment about dirty dishes was right on but the outcome was worth it.

  • marj

    I was looking for ur nutritional facts so i knew how many calories per serving n fat, protein, fiber, sodium n so on. Is there a way to let me know?

  • Annie

    No, but you can calculate it yourself.

  • Jessica Calvillo

    Just wanted to share that I made these and they turned out fantastic! I’m so thrilled to have a good chicken enchilada recipe as I didn’t have one before. The sauce flavor is amazing. I did change it though only because of what I had on hand. Firstly I pureed the onion a bit too much in my food processor. I decided to use it anyway and didn’t strain the sauce. Tasted great to me! I may do it on purpose that way to make it easier to make next time… unless you think it’d be better to do it the right way? :) then I just used cheddar cheese as I had some I needed to use. I may try the cheeses you listed next time but just so you know it was great with cheddar also! My kids and husband tore them up. thanks for a keeper!!

  • Val

    I made these for my family for supper tonite and they all just LOVED it! Thanks Annie! I know I can always count on your recipes turning out so perfect and great tasting! Your an amazing cook!

  • Christy

    This dish looks so good. Do you know what the Nutrition Facts are for this meal? (Calories, Fat, Cholesterol, Sodium, etc.)

  • Annie

    No, I don’t.

  • Jamie H

    Hi Annie, I have to tell you that I made these last night and followed the recipe to T….They were delicious! I would say some of the best I have ever had and trust me I know my mexican food! :)
    Thanks so much for the recipe!

  • Diana

    Thank you so much for this wonderful recipe! My husband loved it and wanted to eat the whole batch! I have tried many of your recipes and loved them all. Looking forward to many more!

  • Scharon

    This dish was a wonderful way for my family to start out the week. These enchiladas turn out so great that all of us had clean plates at the end of our meal.Thanks

  • Blair

    I made this recipe last night and it was SO delicious! Not at all hard but definitely a bit time consuming, however it was completely worth it. Love all your recipes Annie!

  • Lauren

    I wanted to share that I made hybrid enchiladas using the sauce from this recipe and the filling for the benchiladas. mmmmmmmm My husband and I absolutely loved it and were so glad we had leftovers for lunch that week :)

  • Gail

    Made this for the second time tonight. The first time I made it as instructed, my husband thought they were good but lacked heat (he’s a texan). Tonight I added a cirano pepper with the two jalapeño peppers. Wow! Soooooo good! If you like heat add a cirano, you wont regret it!

  • Liz

    Made these for dinner a few weeks ago…FABULOUS! Everyone loved them, and they turned out perfectly! I took them out of the oven and they were so pretty I didnt even want to eat them! haha Plus they were so much easier to make then I though, you know, with the homemade sauce and all…much better than canned! Thanks Annie :)

  • Justme

    Annie: I’m confused about Sarah’s question and also your answer.
    I don’t see where ranch dressing comes into play?

  • Annie

    She is asking about “Benchiladas”, a different enchilada recipe.

  • Louann Zundel

    These were absolutely delicious! So much flavor. The only change I made was to use flour tortillas instead of corn (I mistakenly thought the recipe stated flour tortillas). Thanks, Annie. I really enjoy your blog.

  • Melissa

    wow, wow, wow!! I just made these and am blown away! So delicious! My fiance loves them also! It is so worth the time! I work a relatively early shift so, for me,the time it takes isn’t an issue. As Louann said, i also accidentally used flour tortilla’s, but they turned out wonderfully anyways! I will make sure to use corn next time! Thanks for the recipes, your blog is phenomenal!

  • In case anyone else chopped jalapeno and then touched their nose, a baking soda paste made with water applied to the facial skin really does help. Just thought y’all should know. Damn jalapenos. Usually I just forget the peppers and use cayenne.

  • Megan S

    I made these tonight and they were delicious! I had to change it up a little because I made them on a whim and didn’t have some of the ingredients on hand, but it still worked.

  • MavisDavis

    Awesome dish! My 7 year old son couldn’t get enough of it! Perfect dish for Cinco de Mayo! I sprayed the bottom of the pan, but the tortillas still were a little crispy on the bottom. Any thoughts?

  • Annie

    Hmm, not sure. I’ve never had that happen. I guess I might just try them in a different pan if I were you.

  • Ashley

    WOW! I live in Brazil and they don’t have canned enchilada sauce or a lot of Mexican seasonings. But, lucky for me we snuck chili powder down when we moved from the states. Your recipe was perfect and my husband couldn’t stay out of the kitchen while I cooked it. Amazing!

  • tim

    This was great! My question is whether or not I can put the leftover Enchiladas in the freezer?

  • Annie

    You certainly can. I haven’t tried it so I don’t know how good they will be afterward. I usually freeze enchiladas before baking.

  • Sarah

    After going through MANY enchilada recipes, I’ve finally found the perfect one. Thanks so much for sharing this!! My extremely picky brother who was not looking forward to these, ended up going for second helpings. The only issue I had was with the chicken. For some reason, it wasn’t cooking through and I ended up taking them out and frying them a bit to finish the job. I think next time I’ll just cut them into smaller pieces before I put them into the sauce to speed up the process.

  • Jasna

    Annie, I am just eating it now! Sooooooooooooooo delicious!!!!!
    Thank you for the delicious idea!

    Greetings from Slovenia

  • Susie

    I need a vegetarian recipe. Could I sub the chicken with black beans or should I get tofu? Any thoughts?

  • Annie

    I have a recipe for veggie enchiladas posted. They are very similar but since they are designed to be vegetarian, I’d suggest just making those instead.

  • Felicia

    I love this recipe because the chicken is cooked along with the sauce, leaving you with flavorful sauce and tender chicken. Plus, no blender needed! Also, unlike some other recipes, it uses onions, which adds a lot of great flavor. They tasted great, but in the future I will reduce the amount of sugar and increase the amount of spice, since that’s more to my taste. Another great thing about this recipe, it’s easy to customize!

  • Christina

    I just used this recipe to stuff Poblano peppers (sauce and all). It. Was. Heavenly.

  • Sarah Sue

    Hey Annie! Gave these a try last night and they were absolutely AMAZING! I had never worked with jalepenos before, though, so my hands were on fire afterwards… definitely going to use gloves next time! But thanks for such a great recipe… I know this is an old post, but I love all your recipes I’ve tried and I love reading your blog! Thanks! :)

  • Krisha Meeks

    these enchiladas seriously are the best that I’ve ever made. I’m incredibly self-critical when it comes to cooking but I rocked these. Thank you so much for this recipe!

  • Janet B

    This recipe was a huge hit! I used 1 1/2 lbs chicken, substituted 1 15oz can of petite diced tomatoes for the water and chopped tomato. I also substituted chihuahua cheese for the monterey jack. Next time, i will make a double batch…it disappeared!

  • Nancy

    I’m so glad I found this recipe…I’ve been using canned sauce forever, but this last time, it was really gritty!! So much that I thought, whats in there? dirt? Seriously, never doing that again. I actually strained some of it to make sure there wasn’t someting terrible in it!!!!!! I will try yours…

  • Rick

    Annie, is the sauce supposed to be somewhat thin after straining out the tomato/onion mixture? Mine was so I cooked it down a bit to thicken. I made the chicken and sauce and will finish the dish tomorrow. Thanks for the great recipes!

  • Annie

    Yes, it’s fairly thin.

  • Tanya Pruim

    LOVE this recipe. I was just wondering what you do with the leftover sauce that comes out of the strainer? I was thinking maybe a chicken chili recipe or something. It seems a shame to throw it down the drain.

  • Annie

    I’m a bit confused – you use all of the sauce in the recipe.

  • Meghan O.

    Just wanted to let you know that these freeze amazingly well. I froze them fully assembled in disposable aluminum baking trays. When we were ready to eat them, I just popped them in the oven at 400, and they took about an hour to be fully “cooked”. Tasted just as good as the non-frozen ones. Next time I will make a double batch so I always have some ready to bake in the freezer!

  • Mandy

    Am looking forward to trying this recipe for friends over the weekend.
    I just had one question, should they be baked right away after assembling? Or can I assemble them couple of hours before my guests arrive and just bake them once they do?

    Not sure if this would effect the texture in anyway as in maybe make the tortillas soggy or something like that so thought I would check with you.


  • Annie

    I think they’d be okay for a few hours beforehand. I’m pretty sure I’ve done that before. Enjoy!

  • I DID it! I made those amazing enchaladas. I have a neighbor who is hispanic and cooks Mexican food daily. Brings me her dishes and one of them is enchaladas. She came to visit while I was making them for company (a birthday dinner) I was just getting ready to make begin putting them together. She tasted it..and I wish you could have seen her face. I ended up giving her a bowl to take home so she could make a couple for her dinner. (I doubled the recipe.) She can’t stop talking about them. Neither can my company OR my daughter who also sampled them. So..I had company for dinner AGAIN tonight. :)
    Thanks so much for giving us one of the best recipes ever!

  • These enchiladas look wonderful! Thanks for sharing!

  • Marielle

    I just made these enchiladas… yes, time intensive, but completely worth every second of it. I’m in love.

  • Marielle

    I just made these enchiladas… yes, time intensive, but completely worth every second of it. I’m in love.

  • Emily

    I’ve never commented on a food blog before, but this recipe was so great, I felt compelled to do so! These Enchildas are delicious and rival any that I’ve had in restaurants. It’s totally worth the extra effort to make your own red sauce. This will definitely be a regular in my menu planning! Thank you!

  • Siobhán

    Thanks so much for this recipe – just made it again for the umpteenth time and sitting here with a nice full and very happy tummy! Also, I love that you’re one of the few foodies who posted a from-scratch recipe and did not call for a jar of enchilada sauce – kind of defeats the purpose of preparing good, home-made and unprocessed food.

    I’ve found two shortcuts in terms of time and washing up. I just thought I’d share these with you.

    1) Rather than waiting for the chicken to cool, I have a pair of rubber gloves which I use to handle and shred the chicken fillet straight from the pot. Obviously these are used only for food prep and not cleaning but they allow me to handle piping hot food. Easily 10 minutes less prep time by my reckoning and less time to wait to eat this delicious dish! :-)

    2) I don’t a mesh strainer, instead I use a slotted spoon to sift out the veg for adding straight to the shredded chicken. I find it a lot easier to wash the spoon than the strainer and it also cuts down on using another big bowl for the sauce separation.

    Also, for your fans in Europe where obviously we don’t have the same access to all food types, I live in Ireland and fresh jalapenos are not easy to come by. Instead I use the pickled type in jars and they add a good lively kick – I just have to really cut back on the chili powder as while I can take all the heat possible, my poor other half is a little more sensitive to spice! (That’s why I also have a bottle of good ole’ Tabasco to hand for myself!) Also, monteray cheese is not available, but I use a good mature white cheddar and this does the trick nicely.

    Thanks again, Annie, from myself, my husband and many friends who have enjoyed your recipe!

  • geet

    Thank you for this wonderful recipe. I made it twice and it tasted so good especially the cumin and jalapeno added a different kind of flavor. Keep you the good work

  • Misty

    Hi Annie! Every recipe I’ve made of yours turns out amazing! I’ve made this many times but this time I plan on doubling it since I’ll be making it for a big crowd. Will the enchilada sauce/mixture be too crowded in the saucepan if I double the recipe? Should I make one, and then make the another? Was worried that al the onions, tomato sauce, ect and the extra pound of chicken would be too crowded. What do you think?

  • Anonymous

    That really depends on what size saucepan you have. I’m sure you could use a really big pot or Dutch oven though. Enjoy!

  • J3nnif3rbu

    i accidently bought flour tortilla’s… i hope it turned out right… mine is in the oven now!

  • Jodie

    At what point would I stop and freeze them? Or could they be frozen fully prepared?

  • Anonymous

    I just freeze them when they are assembled but before baking (and I freeze the sauce separately, so I can still bake them sauceless for a few minutes before adding it). Hope that helps!

  • Hi Annie!
    These enchiladas were the first recipe from your blog that I tried and they were fabulous! They were my first take on mexican food and they’ve become a regular at my home since. So thank you so much for sharing this recipe!
    I also wanted to say that I absolutely love your blog! It has such a nice cosy and homey feeling and your recipes and photos are gorgeous!

  • Hi Annie – Thanks so much for sharing this recipe! Although this is a laborious recipe, the flavor is amazing and so worth the effort. Plus, the dish looks so pretty on the table when it’s done! The entire family loved it! Thanks again for sharing this fabulous recipe!

  • These enchiladas were so yummy!! We are stationed in Italy right now, and there are no Mexican restaurants anywhere! I’m originally from Texas and have been missing good enchiladas. This recipe was worth every minute! Thank you so much for sharing.

  • Hi Annie,
    I love your blog. These enchiladas are so tasty! I have made them twice now, both to freeze and eat immediately and both ways please my hubby’s taste buds. He’s from California, and apparently there is no good mexican food in New England (with the exception of these enchiladas). Go figure. Anyway, thank you for sharing this recipe!!!

  • Hi Annie!
    Thank you so much for sharing this recipe. My husband is from California, and apparently there is no decent mexican food in New England. I have cooked these enchiladas twice now, both to eat immediately and to freeze, and they pass the husband test each time! Thank you!

  • Elisa

    I made this a couple of weeks ago and I was a little nervous since I’ve never made any kind of enchiladas. They turned out SO GOOD and they tasted so authentic! Thanks Annie! You’re turning me into a great cook. My husband and I never want to eat out anymore!

  • Aml129

    This will be my first time trying freezer meals as I want to prep for my sons surgery.
    How long can you keep your meals in the freezer? Your meals all look Great and I’m looking forward to trying them.
    Thank you,

  • annieseats

    Hi Ann-Marie,
    I have a couple posts on stocking the freezer which have the answers you are looking for. Hope that helps!

  • Kristina

    Delicious enchiladas. The sauce was divine! Far better than anything out of a can. My only suggestion would be to double the sauce if you like a saucy enchilada. Have made again and again!

  • Toya

    I am embarrassed to say this but I have never had enchiladas before. My brother’s GF wanted me to make her some for Cinco De Mayo. I saw this recipe and it seemed easy enough. This dish was absolutely DELICIOUS! Great recipe.

  • Lee

    Annie – I made these before and they were great. I am planning to make them again today or tomorrow, and went through the ingredient list earlier today to make sure I had everything on hand. I needed to stop at the store for a couple of items. On the way, I realized my list did not include tortillas, and I knew I didn’t have tortillas at home. I purchase the tortillas, and now, at home again, went through the ingredient list to see if I had overlooked them. No! As the ingredient list stands at the current moment, tortillas are not included. I’m glad I thought about it before I needed to take a second trip to the store!

  • PA Cooks

    My sister, my neighbor and I would like to try your recipes, but they aren’t printer friendly !
    The background changes, but even highlighting doesn’t work ! It still prints 8 pages !
    The recipe itself comes partly on one page and the rest on the next page !
    We all tried, and the same thing happens, never had this problem before.
    The recipe was great ( made my own sauce) Hope you get the problem fixed so we can continue to check out your recipes.

  • Lexi

    These were soooo yummy! My first time making enchiladas and you helped in my success. I will surely be making these again very soon. I made these 1 day ahead and placed in fridge without sauce. Easy to heat up and enjoy! Thanks again :)

  • Bbburks

    I was also a 1st time enchilada maker. Made them for a family meal & they were enjoyed by all – including me. These are going to be on the list of regular meals… they were fabulous!!!

  • Alexandra Hobbs

    Hey, I’m planning on making these in school, but I need to know how long it takes to make the (eg. Preparation time, Cooking time)

  • annieseats

    You can estimate that by reading through the recipe and adding up the various steps. Enjoy!

  • Annie, I made these last night and they were delicious! I added cooked cilantro rice to the tortilla before baking! Thanks for posting!

  • beth

    OMG I made these for dinner, they were awesome. My kids loved them!!!
    Can’t wait to make again.

  • I love this recipe and I think freezing them is a great idea

  • Will

    Just made these – great! I didn’t nuke the tortillas long enough, so the fell apart as I was rolling them. I also added some hot sauce (El Yucateco Chile Habanero XXXtra hot sauce) prior to adding the chicken for some extra heat. Family loved them.

  • annieseats

    It may not have been your fault with the tortillas. I have found some brands of corn tortillas are lower quality and fall apart very easily. Look for a different brand next time, you might have better luck with something else. Glad you enjoyed them anyway!

  • Christie F.

    I am having trouble finding white sharp cheddar cheese. Would it still work with orange?

  • annieseats

    White cheddar cheese is readily available at pretty much any grocery store, but of course you can sub out other cheeses as you see fit. Enjoy!

  • Rocketgirl

    I live on the east coast of Canada and there aren’t any Mexican restaurants, if I want it I have to cook it. I often make the routine Mexican fare but I’d never had an enchilada before – made these yesterday and all I can say is yummy!!!! Thanks for giving me such a delicious addition to my Mexican food rotation. I always thought that enchilada sauce would be too cumbersome. So easy and delish!

  • Kelly

    THANK YOU for this recipe. I came across it on Pinterest… we moved to the Dallas area 6 years ago from Phoenix. Shortly after moving here we found out that ALL Mexican restaurants here are NOT Mexican, but Tex Mex… We miss our Mexican restaurants back in Phoenix and when I made this the first time I was SOOOOO happy to have something that was SO close to what we are used to from Home.

  • Tom B

    Without a doubt the best enchilada recipe I’ve found!
    Thanks so much!!
    Takes some time, but so worth it

  • Katherine McChesney

    Mexican food in Nashville….bleeeccch. There’s no such thing. These people DO NOT KNOW HOW to make authentic Mexican food.

  • Michelle Laarissa

    I used to think I was a terrible cook… now I realize that I just didn’t have good recipes! I made this tonight and it was a big hit (though a bit too spicy for my 5 year old – will adjust next time). I used ground turkey instead of chicken and it turned out well! Lots of dishes, lots of steps but your recipe is so easy to follow. I love that we measured out the scoops and at the end, there was the perfect amount of filling! It looked really saucy when it came out, but let it sit for about 10 minutes and it was perfect! There might be hope for me yet in the kitchen! Next will try freezing them for a baby blessing for a new mom! Thank you!!

  • annieseats

    So glad you enjoyed it! I totally agree about having good recipes – it makes all the difference in a successful cooking experience!

  • Tara

    Hands down, the best enchilada recipe! The first try took quite a bit of time, but now that I know the recipe, it seems to go pretty quickly. Also, a fantastic meal for new parents. (They were a hit! Thanks for the tip.)

  • i agree- i too thought i was a terrible cook, i just needed good recipes and i’ve found many from your collection here.. also.. good herbs and spices and ingredients. i too now cook the homemade way and have had outstanding meals. this here will make great enchiladas thank you for posting! :)

  • Emme

    Would you cook them completely and then freeze them>

  • annieseats

    No, I would assemble them but not add the sauce and then freeze, freezing the sauce separately. Then when ready to bake, thaw for a day in the fridge and then bake as directed, increasing baking time as needed to be sure they are fully cooked through. Enjoy!

  • Emme

    Great thank you.

  • Joseph Quam

    Hey there! Great recipe. How would these hold up if you wanted to bake them, put them in the fridge, and nuke them throughout the week?

  • annieseats

    Great! We do that often :) If you go beyond a couple of days, I would freeze them and then thaw/heat, just to be safe. Enjoy!

  • Linda Pham Samples

    Hey Annie, Love your website. This is the first recipe I made. Simple and it was good!

  • Tami

    These are the exact same enchiladas I got from another blog, Pink Parsley & are hands down the best enchiladas I have ever eaten. Only change I make is I use cheddar cheese instead of white.

  • cchwine

    Do you think I can make these the night before? Build them until the sauce, fridge then bake the next evening? Also, what about using rotisserie chicken?


  • annieseats

    Yes, that should be fine as long as you leave the sauce off. I wouldn’t recommend using rotisserie chicken, though. Cooking the chicken as directed in the recipe imparts a lot more flavor, far better than you can get with rotisserie.

  • cchwine

    Thank you for your response. I went ahead and cooked the chicken myself – yay me and built them (minus sauce and cheese) the night before. Dropped them this morning to some brand new parents and got a high five text in thanks to some deliciousness! :)

  • annieseats

    Wonderful! I often bring these to new parents. They are a hit every time!

  • Dalrymp

    My chicken did not fully cook in the sauce, i even left it in 10 mins longer. I ended up baking the chicken as well..?

  • annieseats

    It’s possible you had the heat too low, or that your chicken was thicker than some. Cooking times always vary. No need to move to the oven though – simmering longer would have done the trick.

  • Nhalyn Bagui

    Just made it for dinner… Great menu! Thanks!

  • Cara

    Have wanted to make these forever but was super nervous for some reason…finally did it tonight and am SO happy. These are phenomenal! Way better than restaurant ones.

  • Melissa Brooker

    These have long been mine and my husbands favourite enchiladas, my sister heard from other family members how good they are and asked me to make them for her , my other sister who is vegetarian wanted to come to dinner too, so I made an extra half batch of sauce and I added some black beans in place of the chicken to her enchiladas while the rest of us had the chicken, they were such a hit , even my 3 year old nephew and 2 year old niece cleaned their plates!

  • Jocelyn Smith Nielsen

    This is hands-down my and my husband’s favorite dinner. I make a double batch every time & we literally argue about who gets the leftovers. The only tweaks I make is that I use canned diced tomatoes instead of a fresh one (easier to keep on hand in the pantry) and I don’t seed the jalapeños (we both like things a little spicier). I’ve also found that frying up the tortillas in a little canola oil before you stuff them prevents them from getting mushy. I love the way the chicken is cooked in the sauce- it makes everything so flavorful! They go perfectly with this rice recipe: http://www.thewaytohisheartblog.com/mexican-rice . Thank you for this recipe!!

  • Morgan Cruise

    I made these tonight and topped them with your guacamole- Amazing!!