Authentic Chicken Enchiladas Recipe

What Are Enchiladas?

Enchiladas are a traditional Mexican dish that embody the rich and diverse flavors of the cuisine. Originating in Mexico, enchiladas have become a staple in households and restaurants around the world. This versatile dish features corn tortillas that are filled with a variety of ingredients, rolled up, and smothered in a flavorful sauce.

The recipe below is for pan-fried chicken enchiladas, not baked enchiladas, and was shared with me by my mom. She'd often make variations of this dish by modifying the sauce she used. In some instances, she'd use tomato sauce to make entomatadas, refried beans to make enfrijoladas, and mole sauce to make enmoladas. While they all have their own name, they are essentially variations of enchiladas. Regardless of which sauce you decide to use, enchiladas pair well with a side of Mexican rice and refried beans. I hope you enjoy!

How to Make Red Enchilada Sauce

Creating your own red enchilada sauce from dried peppers is a rewarding process as it results in a rich and smoky sauce that will enhance your enchiladas. Begin by deseeding and boiling ancho and guajillo peppers. Toss the boiled peppers in a blender with salt and garlic powder. Blend until smooth, adding a bit of the remaining water if necessary to achieve the desired consistency.

How to Make Panfried Enchiladas

Begin by heating oil in a pan over medium heat. Fry the corn tortillas for a few seconds on each side until the edges are slightly crispy. Use a spoon to spread enchilada sauce on each tortilla, then fill with shredded chicken and queso fresco, prior to rolling them up. Once all the enchiladas have been rolled up, pour the remaining enchilada sauce over the tortillas and garnish with more queso fresco.

Why You'll Love These Chicken Enchiladas

• Versatile - Enchiladas are extremely versatile! The recipe I've shared below includes instructions on how to make a red enchilada sauce with dried red peppers, garlic, and salt. However, you can adjust the proportions if you'd like your sauce to be spicier or more mild. Likewise, green enchilada sauce can be used for those looking for a tangier taste! Additional variations include using mole, tomato sauce, or beans.
• Texture - Contrary to their soggy baked counterpart, panfried enchiladas offer a delightful contrast of textures, with crispy edges and soft fillings.

Recommended Tools for This Recipe

• Magic Bullet - A compact blender, the Magic Bullet is perfect for crafting our enchilada sauce. I like this set because it comes with different containers, so you can use one for salsas and another for smoothies, to avoid mixing flavors.

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Red Enchilada Ingredients

• Corn Tortillas - At the heart of any enchilada is the corn tortilla, which is briefly fried to make them suitable for rolling. I personally prefer white corn tortillas as they have a more mild flavor, softer texture, and are more pliable, which makes them perfect for rolling.
• Ancho Peppers - Ancho peppers are dark red peppers made by drying ripe poblano peppers, which are known to have a mild heat level of 1,000-1,500 Scoville Heat Units (SHU), making them less spicy than jalapenos.
• Guajillo Peppers - Guajillo peppers have a deep reddish-brown skin and are made from dried mirasol chilies. They have a moderate heat level of 2,500-5,000 SHUs, like a jalapeno. My enchilada recipe below only calls for one guajillo peppers, which was enough to add a bit of spice to my sauce. You can add more or omit the guajillo pepper altogether, based on your tolerance for heat.
• Shredded Chicken - Adding shredded chicken to enchiladas makes them heartier, but feel free to substitute with carnitas, beef, or leave the meat out altogether and fill them with just cheese if you have any dietary restrictions!
• Queso Fresco - Literally translated to "fresh cheese" in English, queso fresco is widely used in Mexican cuisine. It is a white, crumbly cheese that looks like feta cheese but has a mild and fresh flavor. While it does not melt well, its crumbly texture makes it ideal for sprinkling over dishes.