Description
These Enchiladas with Homemade Enchilada Sauce offer a comforting and flavorful Mexican meal made with tender tortillas filled with seasoned protein or veggies, smothered in a rich, vibrant sauce made from scratch. Perfect for weeknight dinners, this recipe delivers authentic flavors that are family-friendly and fully customizable.
Ingredients
Scale
Enchilada Sauce
- 2 tablespoons flour (or gluten-free flour/cornstarch for gluten-free option)
- 2 tablespoons chili powder
- 2 cups chicken broth or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Filling and Assembly
- 8–10 corn or flour tortillas (corn tortillas for gluten-free)
- 2 cups shredded cooked chicken, beef, beans, or sautéed vegetables
- 1 cup shredded cheese (cheddar, Monterey Jack, or cheese blend)
- Optional: diced jalapeños or cayenne pepper for extra heat
Garnishes (Optional)
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
Instructions
- Prepare the Enchilada Sauce: In a medium saucepan, whisk together the flour and chili powder over medium heat for about 1 minute. Gradually add the chicken or vegetable broth, stirring constantly to avoid lumps. Stir in the tomato paste, garlic powder, onion powder, ground cumin, salt, and pepper. Simmer gently for approximately 10 minutes until the sauce thickens and develops a deep, vibrant red color.
- Prepare the Filling: While the sauce simmers, shred cooked chicken or prepare your preferred filling. If using vegetables or beans, sauté them lightly with onions and spices to enhance flavor. Set the filling aside until assembly.
- Warm the Tortillas: Soften the tortillas to prevent tearing and make rolling easier by wrapping them in a damp towel and microwaving for 30 seconds or warming briefly in a dry skillet.
- Assemble the Enchiladas: Spoon a generous amount of filling onto each tortilla, roll it tightly, and place seam-side down in a baking dish. Once all tortillas are filled, pour the homemade enchilada sauce evenly over the top and sprinkle with shredded cheese.
- Bake to Perfection: Bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes until the sauce is bubbly and the cheese is melted and golden.
Notes
- Make the enchilada sauce a day ahead to deepen flavors and save time.
- Adjust the heat level by varying chili powder amount or adding fresh chilies or hot sauce.
- If sauce is too thick, thin with extra broth; if too thin, cook longer to reduce.
- Wrap warmed tortillas in foil to keep them soft during assembly.
- Extra sauce can be stored and used for rice, soups, or dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 2 enchiladas)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: enchiladas, homemade enchilada sauce, Mexican recipe, baked enchiladas, gluten-free enchiladas, comfort food, easy dinner
