Cheesy Chicken Enchiladas with Homemade Sauce

Chicken and cilantro enchiladas in a baking dish.

Cheesy Chicken Enchiladas with Homemade Sauce

Smothered in a rich tomato sauce with fresh cilantro, cheesy chicken enchiladas are easy to make from scratch and packed with classic flavor.

5 from 2 votes

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Course: Clean Eating Dinner Recipes

Cuisine: Mexican

Prep Time: 45

Cook Time: 20

Total Time: 1 5

Servings: enchiladas

Calories: 584kcal

Author: Violet Parcha

Equipment

8"x8" glass baking dish

Ingredients

4 chicken breasts sliced into 1/2 inch strips
3 cups shredded cheddar cheese divided
15 ounces tomato sauce
3/4 cup water
1 onion finely chopped
1 cup refried beans
1 1/2 tablespoons avocado oil
1/3 cup roughly chopped fresh cilantro
2 teaspoons cumin
2 teaspoons cayenne pepper
2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 8-inch tortillas

Instructions

In a large skillet, heat the avocado oil on medium heat.
1 1/2 tablespoons avocado oil
Once the pan is hot, sauté the onion until it starts to turn brown.
1 onion
Add the spices and salt to the skillet, and stir until the onion is coated and the spices are fragrant (about 30 seconds).
2 teaspoons cumin, 2 teaspoons cayenne pepper, 2 teaspoons paprika, 3/4 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
Add the chicken and stir until it's well coated with the onion and spice mixture.
4 chicken breasts
Stir in the tomato sauce and water.
15 ounces tomato sauce, 3/4 cup water
Let the chicken simmer uncovered in the sauce for 10 minutes.
Using a slotted spoon or spatula, remove the chicken from the sauce and place in a large bowl.
Add the refried beans, cilantro, and 2 cups of the cheese to the chicken, and stir until it's well mixed.
1 cup refried beans, 1/3 cup roughly chopped fresh cilantro, 3 cups shredded cheddar cheese
Preheat your oven to 400 degrees and grease an 8" x 8" glass baking dish.
Pour 1/2 cup of the sauce into the bottom of the baking dish.
Spread the chicken mixture down the center of a tortilla, roll, and place in the dish with the tortilla seam facing down. Continue until all of the tortillas and filling have been used up.
6 8-inch tortillas
Pour the rest of the sauce over the enchiladas.
Sprinkle the remaining cheese on top.
3 cups shredded cheddar cheese
Bake for 20-25 minutes and serve with your favorite toppings.

Notes

Optional Topping Ideas: sour cream, fresh cilantro, chopped tomatoes, salsa, shredded cheese, shredded lettuce, sliced avocados, fresh or pickled jalapenos, guacamole

Tips for Success:

Slice the chicken across the grain - This is key to tender chicken breast.

Adjust the spices - These enchiladas are mild-medium heat, so feel free to increase or decrease the amount of spices to your preference.

For best results, use freshly-shredded cheese - Pre-shredded cheese typically contains additives that can affect the flavor and prevent it from melting as smoothly.

Nutrition