Rating: 5 stars
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.



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


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.

  • 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