I love anything homemade, DIY, or made from scratch, but I don’t love all the work that has to go into it. These enchiladas are super good, made from scratch, and can be ready in 30 minutes or less!
Before we get to the recipe
I have to preface that I don’t grind my own peppers or anything. That’s how my mother-in-law makes her enchiladas from scratch – this is the cheater’s version!
I don’t want to force you to read my life story – so, here’s the recipe; but don’t forget if you make this recipe tag me in it @SAHMable! I would love to see how it turned out for you!
Alright, now for the good stuff! Keep reading so I can go step by step with you and tell you the best way to make this recipe. I *DO* try to share as much as possible in the graphic, but sometimes it’s difficult to explain the logistics and specifics of a recipe. Once you read the extras once or twice you will have the recipe down!
Another fun note about my recipes: I hate when I am reading a recipe that says it’s easy or can be done in under X minutes but some of the ingredients are “precooked chicken” or “cooled rice.” You won’t find that here. If I claim it can be done in under X minutes then that is start to finish! Alright, off my soapbox and back to the reason you’re here!
1 lb Boneless Skinless Chicken Breast (raw)
4 Tbsp Olive Oil
6 Tbsp Flour
2 Tbsp Chili Powder
2 tsp Ground Cumin
1 tsp Garlic Powder
1/2 tsp Oregano
Salt and Pepper to taste
6 oz can of Tomato Paste
1 – 3 Tbsp Tapatio (your choice depending on how “hot” you want it)
2 c Chicken Broth
1 tsp Apple Cider Vinegar
1 Tbsp Minced Garlic
12 Corn Tortillas
Oil for frying
2 c Shredded Cheese (I love Monterey Jack on EVERYTHING)
Chopped Green Onion
Sliced Black Olives
*I am the queen of using excessive pans and utensils when I cook, but I’m also the one who cleans up so I don’t care. If you are a minimal dish-user then I apologize for what you’re about to witness.*
Start by preheating your oven to 375*
Start to finish recipe!
While your oven is preheating, grab a pan and start cooking your chicken. I usually throw a tsp of vegetable oil in, add the chicken, put a lid on it, and start on the tortillas. You can babysit your chicken until it’s done if you’d like, but I can’t promise under 30 minutes.
For the tortillas, fill a small pan with about a half an inch of vegetable oil and heat it on medium. While its heating you can flip your chicken. Once it’s heated, put a corn tortilla in the oil for 3-5 seconds on each side. Pull it out, stack it on a plate, and repeat with the remainder of the tortillas.
*Pro-tip: sometimes I like to use less dishes, so I will cook the chicken and then pull it out to cool while I use the same pan for frying the tortillas.
Heat the olive oil in a medium saucepan on medium heat
Add the flour, chili powder, cumin, garlic powder, oregano, salt, and pepper to the oil and whisk constantly.
Once combined, add the tomato paste and tapatio. Mix until thoroughly combined.
After that, add the broth and mix to a smooth consistency. *It will be thicker than the enchilada sauce from a can.*
Once it’s combined, turn off the heat, add the apple cider vinegar and minced garlic, and then mix it all together!
Reserve 1 1/2 cups of enchilada sauce in a measuring cup for later, but for right now, spoon out just enough sauce to cover the bottom of your baking pan (see image below).
Assembling the Enchiladas
Add the remaining 1/2 cup of sauce to a medium sized mixing bowl.
Shred your chicken. I like to just use my hands and pull it apart (if it’s cool enough). Add it to your mixing bowl.
Then, add 1 cup of shredded cheese to your mixing bowl and combine.
Now, grab one of your tortillas and add the filling down the center of the tortilla. Gently roll the tortilla and place into your baking pan.
Repeat that last part until your pan is full!
Lastly, use your reserved sauce to cover the enchiladas and then cover with the remaining cheese. This is also where you can add your green onion and olives like I do! Notice that I like olives and my husband doesn’t – who knows what the olive theory is from?!
Now, place your enchiladas in the oven uncovered until the cheese is melted (this can vary, but usually 5-10 minutes).
Top with sour cream and serve with spanish rice and refried beans – YUM!
I know what you’re thinking!
Before finally figuring out how to make enchiladas on my own, I was using Pinterest recipes and working with what everyone was saying. Maybe this is the first recipe you came across, maybe it’s the tenth! Whatever it is, you might be thinking, “Here’s another recipe that says uncovered and only for 5-10 minutes?!” Let me explain.
This was my issue when trying to find enchilada recipes – so I gave up. I kept ending up with chips as the bottom of my enchiladas!
The reason we are doing it uncovered and only until the cheese is melted is because everything else was already cooked and done within the last 30 minutes. This means it is fully cooked and hot – so we don’t need to pull it out, uncover, put it in, lower heat, cover, raise heat, etc.
I HIGHLY encourage you to try my enchilada recipe and if it doesn’t work, drop a comment or shoot me an email or even a DM on Instagram and I’ll help you out! I want you to learn and love cooking because it doesn’t have to be as hard as everyone makes it out to be! You got this mama!
Remember, if you make this recipe and post it to social media, tag me @SAHMable!
Good luck and happy cooking!