Chicken Enchiladas with Homemade Chili Gravy Enchilada Sauce

Homemade Chicken Enchiladas with Chili Gravy Enchilada Sauce is a classic Tex-Mex dish from my childhood. Corn tortillas are stuffed with shredded chicken and smothered in a rich, chili gravy sauce before baked up to perfection with a gooey cheese topping.

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Homemade Enchilada Recipe

Ever since I took new photos of my Chicken, Black Bean, and Spinach Enchiladas, I have been wanting to make my other enchilada recipe and snap some new pics. For some reason, this homemade enchilada recipe was much harder for me to get photos that I was really satisfied with.

The first time I planned photographing these homemade chicken enchiladas I was having a really busy day. I ended up being completely out of Ancho Chili Powder. But, the chicken was already cooked. The tortillas were fried. And the sauce was already in progress.

That is what Logan would call “a big oof!” I should know not to start something without checking that I actually have all of the ingredients first.

I had a bunch of other things to do and didn’t have time to run to the store and get some. So, I ended up getting some delivered to me in under an hour thanks to grocery delivery.

While I waited for my delivery, I started working on some of the other things that I needed to do. I also got distracted and made this recipe for Pumpkin Spice Salted Caramel with Real Pumpkin. Then, I tried to squeeze in taking pictures for that recipe.

By the time my ancho chili powder showed up, my kitchen and office were both a huge mess. My day was pretty much in complete disarray with a few too many projects that had been started and not a single one completed. I ended up finishing the enchiladas and taking the photos anyway.

But, the next day when I downloaded them to my computer I hated them. Definitely not my best work. And not something I wanted to post alongside what is arguably one of my most favorite Tex-Mex recipes and definitely my favorite homemade chicken enchilada recipe.

So, a week later and we’re having enchiladas again for dinner because I need to take new photos. In fact, in the span of 8 days, we ate these homemade enchiladas on three different evenings.

Last week we had them a second time, the day after the first time, because Logan and Madeline were both asking for them again. I had leftover fried tortillas and leftover chicken. All I had to do was make more sauce. I also ate them twice for lunch thanks to leftovers.

And I have a pan stashed away in the freezer for the next time we have a busy day or Kevin is traveling and I don’t feel like cooking. The kids definitely were not complaining about any of this. They love this homemade enchilada recipe almost as much as me.

I photographed this recipe again yesterday. And, because my day was much better planned out (despite having a sick kiddo home from school), I was much happier with the results.

After that long story, I’ll leave you with one thing: Make this recipe for Homemade Chicken Enchiladas with Chili Gravy ASAP. 

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Homemade Enchiladas Ingredients

To make these homemade chicken enchiladas with chili gravy sauce, you’ll need:

• Canola oil
• All-purpose flour
• Butter
• Spices
• Chicken broth
• Beef broth
• Tomato paste
• Corn tortillas
• Crock-Pot Mexican Chicken
• Shredded Oaxaca cheese
• Shredded queso quesadilla cheese
• Toppings of choice

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Homemade Enchiladas

Don’t let the lengthy recipe instructions fool you — this homemade chicken enchiladas recipe is super easy to make! I just like to give detailed instructions since I know making homemade enchiladas intimidates some people.

Here’s how to make homemade enchiladas:

1. Make the homemade chili gravy sauce. (It’s ready in under 20 minutes).
2. Fry the corn tortillas for about 10 seconds on either side. You’re looking for them to be crispy, but still malleable.
3. Fill the homemade chicken enchiladas and place seam-side down in a baking dish.
4. Once the homemade enchiladas have been rolled and placed in the dish, top with the chili gravy and sprinkle with cheese.
5. Cover with foil and bake until heated through and the cheese is melted.

Can I Freeze Enchiladas?

Yes, these homemade enchiladas freeze incredibly well! Here are instructions for freezing homemade chicken enchiladas:

1. Line your baking pan with parchment paper, then assemble the enchiladas all the way up to the baking step.
2. Instead of baking, place the pan in the freezer. Freeze the enchiladas until solid.
3. Then, lift the frozen enchiladas out of the pan and wrap in plastic wrap.
4. Place the wrapped enchiladas in either a freezer-safe storage container or a large freezer quality zip top bag.
5. To bake after freezing: unwrap the enchiladas, place them in your baking pan, and thaw.
6. Then once thawed, proceed with the recipe as directed for baking.

For even more details about how to freeze enchiladas check this post with more specific instructions. This post will walk you through how to freeze enchiladas and the best methods for reheating them. 

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Tips for the Best Chicken Enchiladas

I used to use all chicken broth in this homemade enchiladas recipe. I was low once and subbed part beef broth and decided I liked the combo of the two better. But feel free to use whichever you like best.

Before frying the corn tortillas, you need to make sure the oil is hot enough for frying. To see if the oil is hot enough, dip the edge of a corn tortilla into it. If the oil immediately starts sizzling, it’s hot enough.

I know it’s tempting, but don’t overstuff the homemade enchiladas with chicken. If you stuff them with too much chicken they won’t roll up well and will fall apart when you try to take them out of the pan.

More Easy Mexican Recipes:

Looking some more of my favorite favorite Mexican recipes? Check out some of these recipes, or browse the recipe index archives for even more great recipe ideas:

Try a fun summer take on tacos with this recipe for Chicken Tacos with Grilled Corn Tomato Salsa. Chicken is flavored with a tasty Chipotle Lime Marinade and then grilled. Instead of traditional salsa, fresh, sweet summer corn is grilled until charred and combined with tomatoes, jalapeño, onion, and cilantro.

Kale, purple cabbage, carrot, and red bell pepper are tossed with a jalapeño lime vinaigrette for a healthy Mexican inspired Cilantro Lime Kale Slaw.

Shredded Beef, Black Bean and Quinoa Stuffed Poblanos are a healthier take on Chile Rellenos.

Besides this recipe for homemade enchiladas, my other favorite enchilada recipe is this recipe for Chicken, Black Bean, and Spinach Enchiladas. Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing  recipe.

In this Mango Salsa with Grilled Corn and Blistered Red Pepper, juicy mango pairs well with grilled corn and blistered red bell peppers for a sweet and savory summertime salsa.

This Crock-Pot Queso con Carne can be enjoyed as an appetizer, or it can be drizzled over tacos, burrito bowls, nachos, and more. It’s a crowd favorite every time I make it!

What meal brings back fond childhood memories for you?

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