Chicken enchiladas

Indulge in authentic Mexican food with our recipe for chicken enchiladas – a classic and beloved variation that combines juicy chicken meat, melted cheese and a spicy red sauce, deeply rooted in the culinary traditions of Mexico.

The name “enchiladas” comes from the Spanish word enchilarwhich means “to season with chili”. It refers directly to the red chili sauce, which today is one of the most distinctive elements of the dish. Originally, tortillas were simply dipped in chili sauce and eaten as a quick and simple dish, but like many Mexican dishes, enchiladas have gone through a long and delicious evolution. As new ingredients and techniques found their way into Mexican cuisine, the dish became more refined and the fillings more varied – and today there are countless versions all over Mexico.

One of the most popular and widely used flavors is chicken enchiladas. They combine tender pieces of shredded chicken with a homemade red sauce full of hot spices. The tortillas are filled with chicken, cheese, onions and cilantro, rolled up and covered with sauce and more cheese before baking until the cheese is bubbling and the dish smells of sun and heat. It’s a dish that’s just as suitable for a cozy weeknight as it is for treating guests on the weekend.

Whether you’re new to Mexican cuisine or just looking for a reliable recipe, this version will bring authentic flavor and warmth to your dinner table.

How to make chicken enchiladas

With our recipe, you can make chicken enchiladas at home and enjoy the taste of a classic and beloved Mexican dish.

Ingredients:

For the sauce:

2 tbsp vegetable oil
2 tbsp wheat flour
2 tbsp chili powder
500 ml chicken stock
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
1 tsp salt (or to taste)

For chicken enchiladas:

8 corn tortillas
300 g chicken meat, shredded (boiled or grilled)
200 g grated cheese
1 small red onion, finely chopped
1 handful of fresh coriander, roughly chopped
2 tbsp vegetable oil for frying

Procedure:

1. Make the sauce:

Heat the oil in a pan over medium heat. Add the wheat flour and stir well until the mixture is smooth and slightly golden. Add the chili powder and fry for a minute to release the flavor.
Pour in the broth a little at a time, whisking constantly to make the sauce smooth. Add the cumin, oregano, garlic powder, onion powder and salt. Simmer the sauce for about 10 minutes until it thickens.

2. Prepare the chicken:

You can use either boiled or fried chicken in the recipe – boiling is quick and keeps the meat juicy, while frying gives a slightly more intense flavor.

Boiled chicken
Place the chicken in a pot and cover it with water or stock. Add some salt, bay leaf or a piece of onion for extra flavor.
Bring to the boil and simmer for about 15-20 minutes until the chicken is cooked through. Remove the chicken and let it cool slightly. Shred or shred the chicken meat with two forks to prepare it for the filling.
Fried or grilled chicken
Alternatively, you can fry or grill the chicken in oil with spices, let it rest and then cut it into pieces.
Season chicken with a little salt, pepper and cumin (or your favorite spices). Fry in a pan in oil for about 6-7 minutes per side until golden and cooked through. Let it rest for a few minutes and shred or cut into small pieces.

3. Prepare the tortillas:

Heat the oil in a frying pan and fry the tortillas briefly – about 10 seconds on each side – to make them more flexible. Place them on paper towels to remove excess oil.

4. Fill the tortillas:

Place a small amount of chicken, some finely chopped red onion and coriander in the center of each tortilla. Sprinkle with a little grated cheese and roll them up gently.

5. Assemble the enchiladas:

Preheat the oven to 180°C. Pour a thin layer of the sauce in the bottom of an ovenproof dish. Place the filled tortillas seam side down in the dish. Pour over the rest of the sauce and sprinkle with the remaining cheese.

6. Bake enchiladas: