Must-Try Mexican Goodness: Simple Enchiladas Recipe - Mama Grande Tortilla Factory

Must-Try Mexican Goodness: Simple Enchiladas Recipe

Chicken enchiladas are a true Mexican goodness - flavorful, comforting, and easy to make. This delicious dish combines tender chicken, melty cheese, tasty tortillas, and rich sauce, creating a perfect balance of flavors and textures.
Compared to the original recipe, this version features a few small variations that use more accessible ingredients and offer a simpler, quicker preparation - without compromising the final result
Whether for a cozy dinner or a festive gathering, chicken enchiladas are sure to impress and satisfy every craving.



 

INGREDIENTS

  • Mama Grande corn, flour, or nopal tortillas
  • Shredded chicken: the fastest and easiest way to get this ingredient is to get a cooked rotisserie chicken from the grocery store and shred it at home.
  • Shredded cheese: you can use pre-shredded “Mexican-style” cheese, mozzarella, pepperjack, or traditional Mexican cheese (like Quesillo or Asadero).

For the Enchilada sauce:

  • Olive oil and all-purpose flour
  • Seasonings (can vary based on personal taste): chili powder, onion powder, garlic powder, salt, cumin, and dried oregano.
  • Chicken or vegetable broth
  • Tomato paste

 

 

HOW TO MAKE ENCHILADA SAUCE

  • Make a roux by whisking the flour and oil together over medium-high heat. Cook it for about a minute to eliminate any raw flour flavor.
  • Add all the spices and herbs to the roux, and whisk it up. Cook for about 30 seconds. Then, slowly add the broth while continuously whisking to make sure no big lumps form.
  • Add the tomato paste and continue whisking the sauce until it’s completely smooth. Bring the sauce to a simmer, remove it from the heat, and that’s it!

You can use this enchilada sauce immediately or store it in an airtight container in the fridge for up to 1 week. You can also freeze the sauce for up to 3 months


 

 

HOW TO MAKE ENCHILADAS

  • Preheat oven to 350ºF.
  • In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Season with salt and pepper to taste.
  • Warm the tortillas in a microwave for 1 minute, flipping them halfway through until they’re warm and pliable.
  • Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place them seam-side down in a large baking dish.
  • Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.
  • Bake for 20 minutes, until cheese is melted and bubbly. Serve.


 

WHAT TO SERVE WITH CHICKEN ENCHILADAS

You can top these enchiladas with some chopped cilantro and a dollop of sour cream, but you could also garnish them with diced tomatoes, avocado slices, diced onions, and some shredded lettuce for a little crunch!





STORING AND FREEZING ENCHILADAS

To store enchiladas, place them in an airtight container and refrigerate them for up to 4 days.

To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze them.




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Start preparation 👈🏻



See other recipes:

How to make tacos 👈🏻

How to make burritos 👈🏻

How to make guacamole 👈🏻

How to make pico de gallo 👈🏻

 

 

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