Chicken Enchilada: How to Make a Mexican Chicken Enchilada

Chicken Enchiladas are very well-regarded in Mexico. They are a mixture of sauteed chicken, onion, and green chilies rolled up with beans and cheese in your choice of tortillas.

However, a Mexican Chicken Enchilada comes with a magical and extra-special enchilada sauce that makes it stand out.

Chicken Enchiladas originated in Mexico. This dish is packed with the most delicious, rich, and complex flavors. As complicated as it may seem, the sauce that makes this dish unique is quick to prepare.

Chicken Enchilada

  • Author: Romae Chanice Marquez
  • Recipe Category: Appetizer/ Snacks
  • Cuisine: Mexican

This Chicken Enchilada recipe uses chicken, tortillas, beans, cheese, and enchilada sauce. The whole preparation and cooking time is 30 minutes to 1 hour, and this recipe is good for four servings.

Chicken Enchiladas can be topped with your desired spices and vegetables. Photo credits to:

Chicken Enchilada Ingredients

  • 2 pounds boneless and skinless breast chicken
  • 4 tablespoons vegetable oil
  • 4 teaspoons salt and pepper
  • 3 teaspoons cumin powder
  • 2 red onions
  • 3 teaspoons garlic powder
  • 3 cloves garlic minced
  • 2 cups of frozen corn
  • 6 canned whole green chiles, seeded and coarsely chopped
  • 5 canned chipotle chiles, seeded and minced
  • 2 cans stewed tomatoes
  • ¾ teaspoon all-purpose flour
  • 16 corn tortillas
  • 2 cups shredded cheddar

For the enchilada sauce,

  • 4 tablespoons olive oil
  • 4 tablespoons all-purpose flour
  • 2 tablespoons ground chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 pinch of cinnamon
  • 3 tablespoons tomato paste
  • 3 cups vegetable broth
  • 2 teaspoons apple cider

Chicken Enchilada Instructions

Step 1: In a small bowl, place the tomato paste. Pour the broth in a medium-sized pot over medium heat. Warm the oil until hot.

Step 2: Pour the flour and spice mixture, whisk constantly. Pour the broth and mix it continuously. Remove heat then whisk. Add salt and pepper. Now, you have your enchilada sauce.

Step 3: In a large pan, pour the oil. Season chicken with salt and pepper. Put the chicken into the pan over medium heat until golden brown. Sprinkle chicken with garlic and cumin powder. Remove the chicken; let it cool.

Step 4: Saute the onion and garlic in chicken drippings.

Step 5: Add corn and chiles and stir well to combine the enchilada sauce.

Step 6: Pull the chicken breast apart, shredded into strips. To assemble the enchilada, set up an assembly line including tortillas, enchilada sauce, chicken mixture, and cheese.

Step 7: Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of chicken mixture in a line down the center of the tortilla, then sprinkle with cheese. Roll up tortilla and place in a greased baking dish.

Step 8: Bake for 20 minutes in a preheated 350 degrees Fahrenheit oven. Wait until cheese melts then garnish it with cilantro, scallions, sour cream, and chopped tomatoes before consuming. Best paired with Spanish rice and beans.

Chicken Enchilada Recipe Additional Information

  • Per serving has 385 calories and 13 g total fat.
  • Preparation and cooking time 30 minutes to 1 hour.
  • Serves four people.
  • The recipe is flexible; you can add more vegetables on top of the dish if you want.

About the Chicken Enchilada Recipe

The Mexican Chicken Enchilada recipe is flexible, which means it doesn’t need a strict method to make it perfect. For instance, you can add other meats and toppings for the recipe.

You can also add some cheese, vegetables, potatoes, beans, and other Mexican spices. The people living in the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.

Chicken Enchiladas are served with tortillas, the native name for flat cornbread. Enchiladas, as greasy tortilla sandwiches containing any other spices, are sold everywhere in Mexico.


Mexican cuisine is easy to distinguish among the rest with these three staples—corn, beans, and chilies. Though most people believe that Mexican cuisine is mostly influenced by the Spaniards, these three staples were consumed by the Mexicans even before the Spaniards came to their country.

Today, Mexican dishes like the Chicken Enchiladas have gained popularity across Western and Eastern countries and are cooked during celebrations. Though there are a lot of modifications added and changed in the dish, it is undeniable that there’s always a Mexican touch to enchiladas with their use of tomatoes and chilies. For more chicken recipes, click here.

Featured Image: @jessica_gavin / Instagram, @taste of home / Instagram