Enchiladas are have two main components- the enchilada sauce & the enchilada filling.
First, let’s talk sauce
Simply put, enchiladas are only as good as the enchilada sauce that smothers them. And since I love chicken enchiladas, I had no choice but to find a great recipe for enchilada sauce. So that’s what I set out to do. I tested countless recipes, compared homemade versions to pre-made versions, I tried it all until I was satisfied with what is now my forever enchilada sauce recipe. That’s the recipe you’ll find below.
Now, how ’bout that filling?
Enchilada’s can be made with just cheese, beans, pork filling, etc etc etc. I make them two ways- one version is insanely laborious and it only makes an appearance once- twice a year. Whereas the version I call “Easy Enchiladas” is on regular rotation around here. To make Easy Enchiladas I use my 3 ingredient slow cooker salsa chicken as the filling. (It doesn’t get easier than that recipe!) Once you have the chicken filling ready to go and the sauce made, it’s time to assemble.
Time to roll.
- Use a basting brush to create a layer of enchilada sauce on a baking sheet
- Roll the shredded chicken into store bought tortillas and position side by side. (I like to buy tortillas that are a corn / flour blend. If I can’t find those, I use pure corn tortillas which are both authentic and gluten free.)
- Top with enchilada sauce, smother with cheese. Bake at 375 until cheese is melted and enchiladas are heated through.
- Serve with sour cream, sliced jalapeños and your favorite hot sauce.
Enchiladas can be made in entirely in advance up until baking time. They are are one of my favorite dishes to prepare and bring over to a friend’s house with a pitcher of margaritas!