From Scratch Chicken Enchiladas
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.
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.
Tried this recipe?Let us know how it was!