There’s something about the way the kitchen fills with the aroma of spices and melting cheese that makes you pause and smile. One evening recently, as the sun dipped low and the air turned cooler, I found myself craving a meal that felt like a warm hug. These Tex-Mex Enchiladas stepped in perfectly. The moment I lifted a forkful, the tender chicken wrapped in soft tortillas, soaked in a deeply flavored sauce, and topped with bubbling cheese, the world felt a little more settled. The slight kick of chili powder and the freshness of cilantro perched on top made every bite a celebration. It’s the kind of dish that invites you to slow down and savor, ideally with good company or a quiet moment to yourself.
It’s not just dinner; it’s an experience that fills the senses and leaves a lasting impression. The crispy edges of baked tortillas contrasting with the creamy sour cream and avocado on the side create a harmony that’s hard to resist. And honestly, it’s comforting to know this meal can be ready in under an hour, transforming even a busy weeknight into something special.
- Rich, homemade enchilada sauce with just the right balance of spices
- Shredded chicken that stays moist and flavorful
- Cheese melted to golden perfection, creating a gooey topping
- Simple prep that fits into busy schedules without cutting corners
- Versatile enough to serve with sour cream and avocado for added creaminess
It’s okay if you’re new to homemade Tex-Mex cooking—this recipe guides you through a satisfying dinner that’s approachable and rewarding. Once you’ve had this comforting dish, reaching for takeout won’t feel as tempting.
PrintTex-Mex Enchiladas
A flavorful and hearty Tex-Mex Enchiladas recipe featuring shredded chicken, a rich homemade enchilada sauce, and melted cheese, perfect for a satisfying dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
2 cups cooked shredded chicken
12 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups chicken broth
1 cup tomato sauce
1/2 cup diced green chilies
1/4 cup chopped fresh cilantro
1/2 cup sour cream (for serving)
1 avocado, sliced (for serving)
Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan, heat the vegetable oil over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the all-purpose flour and cook for 1 minute, stirring constantly.
Add the chili powder, ground cumin, dried oregano, cayenne pepper, and salt; stir to combine.
Slowly whisk in the chicken broth and tomato sauce, ensuring no lumps form.
Bring the sauce to a simmer and cook for 8-10 minutes until slightly thickened.
Remove the sauce from heat and stir in the diced green chilies.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Dip each tortilla into the enchilada sauce to coat both sides.
Place about 1/4 cup of shredded chicken and a tablespoon of shredded cheddar cheese on each tortilla.
Roll up the tortilla tightly and place seam-side down in a 9×13 inch baking dish.
Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro.
Serve with sour cream and sliced avocado on the side.
FAQ
Can I make these enchiladas ahead of time?
Absolutely. You can assemble them a day in advance and keep them covered in the fridge. When you’re ready, simply bake until hot and bubbly.
What can I use instead of chicken?
Feel free to swap shredded chicken with beef, pork, or even roasted vegetables to fit your preferences.
How spicy is the sauce?
The sauce has a mild to moderate kick from the chili powder and cayenne, but you can easily adjust the heat by reducing or increasing these spices.
Can I freeze these enchiladas?
Yes, you can freeze them before baking. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge before baking as usual.
Ready to bring this Tex-Mex comfort home tonight? Save this recipe for your next craving and enjoy the magic of homemade enchiladas.