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Chicken Enchiladas Recipe #SaboreaTuVerano

Post sponsored by Mirum Shopper but all opinions are my own. Rolled chicken enchiladas are the casserole to rule all Mexican casseroles! One of my family's go-to meals for weeknights, this rolled chicken enchiladas recipe is a favorite and it is relatively easy to make. The leftovers heat well for lunch the next day and you can even freeze it as a freezer meal if you're into meal prep. The secret to making this recipe extra tasty (and easy on the wallet)? Homemade enchilada sauce!

authentic chicken enchiladas recipe

We shared how to make homemade enchilada sauce last week in our post about New Mexico Style Flat Enchiladas. You can get all of the ingredients to make this entire dish at your local Walmart, including Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) to make this dish extra tasty. Compared to store bought enchilada sauce, you'll save about $2 per meal by making it yourself. You'll know exactly what ingredients went into your enchilada sauce, great for clean eating and those with food allergies.  Control the heat level by adding more of less chili powder to the sauce. We skip adding flour to the sauce to keep it gluten-free.

how to make chicken enchiladas

The first step to this dish is to make the homemade enchilada sauce recipe:

Enchilada Sauce Recipe

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Enchilada Sauce Recipe

Quick version of enchiladas sauce recipe.

  • Author: Jennifer Priest
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Sauce
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Scale
  • 1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor)
  • 2 cups water
  • 3 TBSP butter
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 2 TBSP tomato paste
  • black pepper to taste

Instructions

  1. Prepare the Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) in 2 cups of hot water.
  2. Brown the butter in a saucepan.
  3. Add spices. Cook for 1 minute, stirring constantly.
  4. Add prepared bouillon.
  5. Stir until lumps are gone.
  6. Cook on medium-high heat until thickened, about 7-10 minutes.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 89
  • Sugar: 3.8
  • Sodium: 262.4
  • Fat: 6.8
  • Carbohydrates: 6.2
  • Protein: 1.2
  • Cholesterol: 15.3

Keywords: enchiladas, enchilada sauce

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

rolled enchiladas recipe

Rolled Chicken Enchiladas Recipe

This recipe serves 12 if you serve each person one enchilada with sides. Or you can serve 2 enchiladas per person as a whole meal. We usually add sliced lettuce, olives, and tomatoes to help cut the heat of the sauce.

Heat enchilada sauce in a sauce pan on medium heat.

how to make chicken enchiladas

Place one tortillas into the sauce. Heat until softened, about one minute.

chicken-Rolled-Enchiladas-recipe

Place tortilla in casserole dish. Fill with shredded chicken and onions. Roll tortilla into tube shape.

Chicken-Rolled-Enchiladas

Repeat, filling the casserole with rolled tortillas. Pour remaining sauce over top of the enchiladas. Top with shredded cheddar cheese.

rolled chicken enchiladas recipe

Bake at 325ºF for 20 minutes or until the cheese and sauce is bubbling.

Click the recipe card below to get a printable version of this Chicken Enchiladas recipe:

Print

Tasty Baked Chicken Enchiladas Recipe with Knorr

Quick version of rolled chicken enchiladas.

  • Author: Jennifer Priest
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Scale
  • 3 chicken breasts, baked and shredded
  • 4 oz. shredded cheddar cheese
  • 1/2 medium white onion, diced
  • 1 dozen corn tortillas
  • 3 cups homemade enchilada sauce

Instructions

  1. Heat enchilada sauce in a sauce pan on medium heat.
  2. Place one tortillas into the sauce. Heat until softened, about one minute.
  3. Place tortilla in casserole dish. Fill with shredded chicken and onions. Roll tortilla into tube shape.
  4. Repeat, filling the casserole with rolled tortillas.
  5. Pour remining sauce over top of the enchiladas.
  6. Top with shredded cheddar cheese.
  7. Bake at 325ºF for 20 minutes or until the cheese and sauce is bubbling.

Nutrition

  • Serving Size: stack of 2 tortillas
  • Calories: 461
  • Sugar: 12 g
  • Sodium: 1926.8 mg
  • Fat: 8.3 g
  • Carbohydrates: 78.1 g
  • Protein: 18.6 g
  • Cholesterol: 29.1 g

Keywords: enchiladas, chicken enchiladas, Mexican food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What is your favorite weeknight casserole to make? I'd love to hear more in the comments below.
chicken enchiladas recipe

chicken enchiladas recipe

About the Author

Author Profile

Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.

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