Chicken Enchiladas
Time
- Prep: 30 min
- Cook: 45 min
- Total: 13 hr 15 min (12 hr inactive)
Servings: 8
Pan: 9×13-inch baking dish
Serving: 1 enchilada
Ingredients
- Chicken: 350 g (12 oz) — cooked, shredded yield; start with enough raw chicken to yield this amount
- Corn tortillas: 8
- Monterey Jack: 454 g (16 oz) — shredded; all for the topping
Seasoning and Frying
- Kosher salt: to taste — for salting the raw chicken
- Ancho chili powder: to taste — for the dry seasoning blend
- Guajillo chili powder: to taste — combine with ancho and other dry seasonings in a roja-style blend
- Neutral oil: as needed — a generous layer in the pan for frying
Instructions
1. Salt and season the chicken the night before
- Start with enough raw chicken to yield 350 g (12 oz) after cooking and shredding.
- Salt the chicken evenly on all sides with kosher salt.
- Mix ancho chili powder, guajillo chili powder, and your other dry seasonings into a blend similar to the seasoning in Roja Sauce. Adjust the proportions to taste.
- Rub the dry seasoning directly onto the chicken, covering all sides.
- Cover and refrigerate overnight, aiming for 8–24 hours. This gives the salt time to season the meat before cooking.
2. Pan-fry and finish in the oven
- Heat the oven to 350°F / 175°C.
- Heat a generous layer of neutral oil in a large skillet over medium heat.
- Pan-fry the seasoned chicken until the seasoning is browned on both sides. Adjust the heat as needed to keep the chile coating from scorching.
- Transfer the chicken to a baking sheet, or move an oven-safe skillet directly into the oven.
- Finish in the oven for about 15 minutes, until the thickest part reaches 165°F / 74°C. The time will vary with the thickness of the pieces.
- Rest briefly, then shred the chicken into bite-sized pieces.
3. Make the sauce and filling
- While the chicken cooks, prepare 4 cups of enchilada sauce using one of:
- Roja Sauce — the classic pairing (default)
- Mole Sauce — a richer, chocolate-enriched alternative
- Combine the shredded chicken with enough warm sauce to lightly coat it, adding in stages until glossy but not soupy. Save the rest of the sauce for the baking dish.
4. Prep tortillas
- Warm 8 corn tortillas in a dry skillet 10–15 seconds per side, or microwave wrapped in a damp paper towel 45–60 seconds.
- Optional upgrade: Dip each tortilla 2–3 seconds in warm sauce before filling—this keeps them pliable and adds flavor.
5. Assemble
- Heat oven to 400°F / 200°C.
- Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the top, fully smothering the enchiladas.
- Spread all of 454 g (16 oz) Monterey Jack evenly over the top.
6. Bake
- Bake 18–22 minutes until bubbling and cheese is melted.
- Optional: Broil 1–2 minutes to brown and crisp the cheese.
- Rest 5 minutes before serving.
Notes / Make-ahead / Variations
- Timing: The estimates above include a 12-hour overnight rest. Allow roughly 1¼ hours on cooking day, depending on the size of the chicken pieces and your choice of sauce.
- Dry seasoning: Apply the spices directly to the chicken, without breading or an acidic marinade. Salt and spices can go on in the same prep session.
- Frying: Use a generous layer of oil so the seasoned surface cooks evenly. Brown the coating before finishing the chicken in the oven.
- Cheese: All of the Monterey Jack goes on top of the assembled enchiladas.
- Rotisserie shortcut: Use 350 g (12 oz) cooked, shredded rotisserie chicken and start with the sauce and filling in step 3; skip the overnight seasoning and initial chicken cooking.
- Sauce: Use approximately 4 cups of sauce for 8 enchiladas. Compatible sauces:
- Roja Sauce — the classic pairing (default)
- Mole Sauce — a richer, chocolate-enriched alternative
- Protein swap: Works with shredded pork, beef, or beans for vegetarian.
- Fresh tortillas: Freshly made corn tortillas are more pliable and less likely to crack.
- Make-ahead: Assemble enchiladas, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if cold.
Storage & reheating
- Best practice: Store extra sauce and chicken filling separately. Assemble fresh enchiladas later and bake 15–18 minutes (filling is already cooked).
- Fridge: Assembled leftovers keep 3–4 days in an airtight container.
- Freeze: Wrapped tightly, up to 2 months. Thaw overnight before reheating.
- Reheat: Covered at 350°F / 175°C until heated through, about 15–20 minutes. Uncover last 5 minutes to re-crisp cheese.
Troubleshooting
- Tortillas cracking: Warm them longer or dip in sauce before rolling; stale tortillas crack more easily.
- Too spicy: Serve with a dollop of sour cream or crema to balance the heat.
- Dry enchiladas: Ensure sauce fully covers the tortillas before baking; add extra stock to thin sauce if needed.
Related
Nutrition
| Nutrient | Full Recipe | Per Serving (1 enchilada) |
|---|---|---|
| Calories | 3120 | 390 |
| Protein | 220.8 g | 27.6 g |
| Fat | 204 g | 25.5 g |
| Carbs | 98.4 g | 12.3 g |
| Fiber | 11.2 g | 1.4 g |
| Sugars | 4 g | 0.5 g |
| Sodium | 3496 mg | 437 mg |