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    Home » Poultry

    From Scratch Chicken Enchiladas

    Published: Jan 14, 2021 · Modified: Feb 21, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

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    From Scratch Chicken Enchiladas in the baking dish

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    From Scratch Chicken Enchiladas are a favorite Mexican dish around here. The homemade sauce is a little spicy and a bit smoky, the chicken is perfectly seasoned, then rolled in homemade tortillas, sauced with a homemade red enchilada sauce ... and once you add the cheese, you have a slightly spicy, cheesy plate of deliciousness.

    From Scratch? Really? Every part of it?

    OK ... so here's the deal. Yes, this recipe is intended for every bit of it to be from scratch. I mean, short of butchering the chicken and making the cheese!

    However, if you don't want to make homemade tortillas, DON'T! Or if you want to buy enchilada sauce in a can, DO IT! You do you in your own kitchen, but I simply wanted to let you know that you can do it all on your own should you choose!

    The components for From Scratch Chicken Enchiladas

    Of course, there's chicken! I use my recipe for Chicken Tinga ... the same one I use for Chicken Tinga Tacos. I usually make a big batch of the chicken for a Taco Tuesday, then use the leftovers to make enchiladas later. I either make them later in the week, or freeze the chicken to use later.

    HUGE TIP: work ahead! Make one meal while prepping for another! (See the notes on the recipe card for an alternative way to prep the chicken.)

    A pewter platter with 5 chicken tinga tacos

    The chicken tinga is shredded cooked chicken that is stirred together with a delicious tomato/chipotle sauce.

    All of the sauce ingredients in the saucepan

    I make homemade corn tortillas. Sometimes, I even make these ahead or make extra on taco night. If I've made them ahead, I use my cast-iron griddle on a low heat to reheat them before rolling the enchiladas. If the tortillas are soft, they are so much easier to roll. If you don't have time to reheat them, just use them flat and make more of an Enchilada Casserole, layering the tortillas, chicken, cheese, and sauce as you go. (See the notes on the recipe card.)

    A stack of homemade corn tortillas

    And finally, the sauce. I use my Homemade Red Enchilada Sauce. It's easy to make and has so much flavor. Again, even though this particular recipe is titled "From Scratch Chicken Enchiladas", you can still use a store bought enchilada sauce. Read the notes on the recipe card to find out why I don't. Or why, when I DO buy a store-bought sauce, I read the label like a novel.

    Jar of enchilada sauce

    Now we have the components, let's make some enchiladas!

    Put some red enchilada sauce in the bottom of the baking dish. Lay tortilla shells out on a board one at a time, add a bit of seasoned chicken, a bit of cheese, then roll it up. Put each roll in the baking dish seam side down.

    Rolled enchiladas cozied up in a baking dish

    Fill the pan with rolled enchiladas, then cover with lots of enchilada sauce, and top it all off with plenty of cheddar cheese and Monterrey jack. Bake at 350 for 20-30 minutes until the sauce is bubbly and the cheese is melted and browned.

    How to serve From Scratch Chicken Enchiladas

    I usually serve From Scratch Chicken Enchiladas with rice and beans, a bit of chopped jalapenos, some sliced avocadoes or guacamole, maybe some sour cream or Mexican crema, and some Pico de Gallo or chopped tomatoes. I keep the toppings separate so that everyone can add what they like. What is your preference?

    A baking dish of chicken enchiladas

    Other recipes you might like:

    • Homemade Red Enchilada Sauce
    • Homemade Corn Tortillas
    • Avocado Tomatillo Salsa
    • Homemade Pico de Gallo
    • Salsa Verde Braised Pork

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    A baking dish of chicken enchiladas

    From Scratch Chicken Enchiladas

    Tammy Circeo
    From Scratch Chicken Enchiladas are a favorite Mexican dish around here. Made with home-seasoned shredded chicken, homemade red enchilada sauce, and homemade tortillas, the result is a slightly spicy, cheesy plate of deliciousness. If you don't want to go all homemade on it, I give options for store-bought ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 20 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dinner
    Cuisine Mexican

    Ingredients
      

    • 2-3 cups Homemade Chicken Tinga See notes
    • 24 4-inch Homemade Corn Tortillas See notes
    • 2-3 cups Homemade Red Enchilada Sauce See notes
    • 8 ounces cheddar cheese shredded
    • 8 ounces Monterrey Jack cheese shredded
    • queso fresco for serving
    • cilantro chopped, for serving
    • avocado chopped, for serving
    • jalapenos chopped, for serving
    • Pico de Gallo or salsa for serving (See notes)

    Notes

    If you don't have time to cook the chicken, get a store-bought roasted chicken and shred it to mix with the tinga sauce. Find the Chicken Tinga recipe HERE.
    Do you have to make homemade tortillas? Absolutely not. I like to and I enjoy the taste, but you can certainly buy them ready made. Find the Homemade Corn Tortillas recipe HERE.
    Is homemade enchilada sauce a requirement? Again, no. I like a homemade version not only for the flavor, but also because many commercially made enchilada sauces have either peanuts or flour added. We have some allergies to those in our family so making it homemade ensures that we know exactly what we're consuming. Find the Homemade Red Enchilada Sauce recipe HERE.
    Find my recipe for Homemade Pico de Gallo HERE.
    Keyword chicken, chicken enchiladas, enchiladas
    Tried this recipe?Let us know how it was!
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    About Tammy Circeo

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    Comments

    1. Tammy Circeo

      January 24, 2021 at 2:10 pm

      Thank you for the mention, Kim!

      Reply

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    1. Shiplap and Shells - Weekly Wrap Up - Shiplap and Shells says:
      January 23, 2021 at 6:06 AM

      […] you hungry for CHICKEN ENCHILADAS MADE FROM SCRATCH? My friend Tammy of Chez Nous creates a homemade sauce that’s a little spicy and a bit smoky. […]

      Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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