Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Sauce:
Fillings for Each Enchilada:

Directions

Instructions Checklist
  • Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.

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  • Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.

  • Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.

  • Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Editor's Note:

This recipe makes an individual skillet enchilada but enough sauce for 4 to 6 portions. Nutrition data for this recipe includes the full amount of sauce.

Chef's Notes:

I recommend using the freshest possible chile powder you can find.

If you're making the sauce ahead of time, it's a good idea to heat it up first before assembling your enchiladas, so they are warm going in the oven. Otherwise, you'll need to give them some extra time in the oven to heat through.

Shredded stewed beef is also delicious in these, as is regular Monterey Jack cheese.

Nutrition Facts

1377 calories; protein 59g; carbohydrates 79.5g; fat 92.8g; cholesterol 240.5mg; sodium 5142.3mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
10/21/2019
HAHA Great video! Utterly delicious. IF you use an 8" square dish like I did, cut the tortillas in half after heating to make a neat appearance along the edges of the pan (rounded side in.) Thanks again, Chef John! **Oct. 2019. Made in the "suizas" style - also good. Thanks for the method, Chef John! A keeper, for sure. Read More
(3)
24 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2019
HAHA Great video! Utterly delicious. IF you use an 8" square dish like I did, cut the tortillas in half after heating to make a neat appearance along the edges of the pan (rounded side in.) Thanks again, Chef John! **Oct. 2019. Made in the "suizas" style - also good. Thanks for the method, Chef John! A keeper, for sure. Read More
(3)
Rating: 5 stars
12/04/2019
Delicious! Just enough bite (spice) without lingering heat. And yes will make it again. Read More
(1)
Rating: 4 stars
09/14/2019
your so funny ,I'm new here and just wanna say I appreciate your videos. I'll post as I prepare what your sharing thanks Read More
(1)
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Rating: 5 stars
07/11/2020
My review is only for the enchilada sauce and not the enchiladas themselves: I recently started making cheese enchiladas on our usual taco night to have a kind of combo plate. I had been using canned sauce for ease but made this recipe tonight (I actually started it yesterday) and wow, I was blown away with the difference it made. I had been really enjoying my enchiladas before but wasn't expecting just how much better they were going to be with Chef John's sauce. The only change I made (the part that I started yesterday) was buying dried ancho chilis and making a paste from them yesterday to use in the sauce today. While making the sauce I thought it was a bit on the heavy side, flavor-wise but, after putting it with the enchiladas, it was the perfect level of spice It is totally worth the effort to make the sauce yourself and I will not be buying canned again except in the most dire of enchilada emergencies. Read More
(1)
Rating: 5 stars
01/01/2020
No changes. Will definitely KEEP making it. YUM! Read More
Rating: 5 stars
07/30/2020
This was excellent! The sauce always burns my throat but with a little lime it was perfect. I recommend this whole heartedly. Like chef John said, Way better than the restaurant Read More
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Rating: 4 stars
07/28/2020
The homemade enchilada sauce really is a lot better! I don't know why Chef John (my favorite) calls this easy! It was easier than rolling the tortillas like I have done in the past, yet still time consuming to make the sauce. Read More
Rating: 5 stars
06/27/2020
Our family crushed these like we hadn’t eaten in days. Read More
Rating: 5 stars
04/29/2020
So easy good and I’m no cook! Thanks Chef JOHN! Read More