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:
- Make the homemade chili gravy sauce. (It’s ready in under 20 minutes).
- Fry the corn tortillas for about 10 seconds on either side. You’re looking for them to be crispy, but still malleable.
- Fill the homemade chicken enchiladas and place seam-side down in a baking dish.
- Once the homemade enchiladas have been rolled and placed in the dish, top with the chili gravy and sprinkle with cheese.
- 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:
- Line your baking pan with parchment paper, then assemble the enchiladas all the way up to the baking step.
- Instead of baking, place the pan in the freezer. Freeze the enchiladas until solid.
- Then, lift the frozen enchiladas out of the pan and wrap in plastic wrap.
- Place the wrapped enchiladas in either a freezer-safe storage container or a large freezer quality zip top bag.
- To bake after freezing: unwrap the enchiladas, place them in your baking pan, and thaw.
- 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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Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce
Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce is a classic Tex-Mex dish from my childhood. Corn tortillas are stuffed with shredded chicken and smothered in a rich, chile gravy sauce before baked up to perfection with a gooey cheese topping.
Ingredients
For the Chile Gravy Enchilada Sauce:
- 1 1/2 tablespoons Canola Oil
- 1 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 2 tablespoon Ancho Chile Powder
- 1 1/4 tsp Ground Cumin
- 1/4 teaspoon Smoked Paprika
- 1/2 tsp Garlic Powder
- 1 teaspoon dried Mexican Oregano
- 1/4 teaspoon Black Pepper
- pinch Allspice
- 1 1/4 cup chicken broth
- 3/4 cup Beef Broth
- 1 tablespoon Tomato Paste
- 1/2 - 3/4 tsp salt
For the Chicken Enchiladas:
- Canola Oil
- 12 Corn Tortillas
- 1 1/2 pounds Crock Pot Mexican Chicken
- 1 1/2 ounces shredded Oaxaca Cheese*
- 1 1/2 ounces shredded Queso Quesadilla Cheese
Toppings
- 5 Minute Basic Guacamole
- Cilantro
- Pico de Gallo
- Sour Cream
Instructions
Prepare the Crock Pot Mexican Chicken as directed in the recipe. Set aside.
For the Chile Gravy Enchilada Sauce:
- Add the oil to a medium sized saucepan over medium heat. Add the flour and whisk in to form a roux, cooking for about a minute to eliminate the raw flour taste.
- Then, stir in the chile powder, cumin, smoked paprika, garlic powder, oregano, black pepper, and allspice. Let cook for a minute or two until fragrant.
- Then, slowly add the chicken broth making sure to whisk as you pour so as to eliminate any lumps. Do the same with the beef broth.
- Add the tomato paste and whisk in to the sauce. Reduce the heat to low and simmer for 15 minutes.
- If the sauce begins to thicken too much, additional broth may be added. It should be the consistency of gravy.
- Taste, then season with salt according to your preferences.
To Fry the Tortillas:
- Add approximately 3/4 - 1 inch deep of canola oil in a well-seasoned cast iron pan.
- Turn the heat to medium-high or high heat (I find that high works best on my gas stove).
- Heat the oil until it is ready to fry the tortillas. When the oil is ready, the edge of a tortilla will sizzle when dipped into the oil.
- Add the tortillas one at a time and fry for about 10-15 seconds on each side, turning using kitchen tongs. Drain the tortillas on a paper towel lined cooling rack.
- They should be slightly crispy but malleable enough that they are easy to roll without breaking.
To Assemble the Enchiladas:
- Spread 1/4 cup of enchilada sauce on the bottom of your preferred baking pan.
- Divide the chicken evenly between the 12 tortillas, placing a small amount of shredded chicken in the center of each fried tortilla, being careful not to overstuff.
- Roll the tortilla up and place it seam side down the prepared baking pan.
- You can use a 9x9 baking pan and assemble 2 rows of 6 enchiladas or a 9x13 inch pan and assemble one row of 12 running down the middle of the pan.
- Once you have rolled all of the tortillas, pour the remaining sauce on top. Top the sauce with shredded cheese.
- If desired you may add cilantro leaves before or after baking for a garnish.
- Cover the pan with foil (see: How to Make Non-Stick Foil at Home - this helps the cheese not stick to the foil) and bake at 425 degrees F for about 15-20 minutes, or until the cheese is melted and bubble and the enchiladas are heated through.
- Serve with your choice toppings, such as: cilantro, pico de gallo, 5 Minute Basic Guacamole, and/or sour cream.
Recipe Updates:
- Originally I used 2 tablespoons butter and 2 tablespoon oil in the sauce. I cut back to 3 tablespoons total to eliminate a few calories. I think it still tastes great!
- The only other update is that I used to use all chicken broth. I was low once and subbed part beef broth and decided I liked the combo of the two better. Feel free to use what you like best.
Notes
Freezing Instructions
This recipe freezes well.
- Line your baking pan with parchment paper, then assemble the enchiladas all the way up to the baking step.
- Instead of baking, place the pan in the freezer. Freeze the enchiladas until solid. Then, lift the frozen enchiladas out of the pan and wrap in plastic wrap. Then place wrapped enchiladas in either a freezer safe storage container or a large freezer quality zip top bag.
- To bake after freezing: unwrap the enchiladas, place them in your baking pan, and thaw. Then once thawed, proceed with the recipe as directed for baking.
Recipe adapted from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 39mgSodium: 908mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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Favorite Taco Tuesday Recipes
Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Enchilada Sauce
Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.
Shredded Tex-Mex Crock-Pot Chicken
Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!
Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce
Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce is a classic Tex-Mex dish from my childhood. Corn tortillas are stuffed with shredded chicken and smothered in a rich, chile gravy sauce before baked up to perfection with a gooey cheese topping.
Cilantro Lime Broccoli Slaw
This Cilantro Lime Broccoli Slaw is a tasty side dish to accompany any Mexican inspired meal. Pre-packaged shredded broccoli, carrots, red cabbage are tossed with jalapeño, lime, red onion, and red bell pepper for a refreshing side salad.
Cilantro Lime Kale Slaw
Kale, purple cabbage, carrot, and red bell pepper are tossed with a jalapeño lime vinaigrette for a healthy Mexican inspired Cilantro Lime Kale Slaw.
Barabara says
Author Robb Walsh found the authentic first recipe for the quintessential chile gravy. It is in his book, “The Tex-Mex Cookbook”, but you can also find it at a site called Homesick Texan. Your recipe is similar, but your readers might also like to try “the real enchilada”(the real thing, in Texas lingo.) I keep a pint jar of it ready-made in the refrigerator at all times; now that I’ve found it, I never want to let it go. I have Tex-Mex withdrawal attacks if I don’t, LOL!You can leave out the salt if like us, you’re on a salt-restricted diet, or just cutting back. I buy small containers (10/$1) at the dollar store, make the mix minus the flour and oil, and give them away to family and friends. They are thrilled to find the authentic flavor they’ve searched a lifetime for, just like I was.
Katie says
The recipe is credited in the post as: sauce recipe adapted from The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh (via Amber of Bluebonnets and Brownies). I just made a couple of minor tweaks to his recipe.
Jenn Papale says
I am a HUGE enchilada fan. I’ve tried numerous recipes from food blogs, cookbooks and restaurants and I can say that I LOVE THESE THE MOST! Seriously, this is the only enchilada recipe I will use going forward. I love the layers of flavor with the slow cooker chicken. I’m planning to make it in big batches ( just the chicken) and freeze it for future enchiladas/tacos…sure it would make fabulous tacos as well! And the gravy is unbelieveable! I used Cacique Enchilado cheese because it was what my local international market had (and it said “Enchilado”, so…) and it was delicious!
Thanks for a fantastic recipe! What else can I try on your blog?…hmm…..
Nancy says
I am so thrilled that I came across this recipe! My husband and I currently live in the Mississippi Delta, having moved from Houston 2 years ago. We desperately miss Pappasito’s enchiladas (actually, anything on their menu)! My husband especially loves the chili gravy! His birthday is tomorrow and I would love to surprise him with these enchiladas! Going to make them tonight because all Texans know that enchiladas are always better the next day! Gracias!
Erin M. says
I made these tonight, and they were wonderful. I don’t care for the white sauce that typically comes on chicken enchilada’s. These were great with the gravy, just what I was looking for. And the tex-mex chicken added so much flavor. Thanks for the great recipe!
an ordinary mom says
Yum! I make my own enchilada sauce too, but have never used smoked paprika… sounds delish!
Stacey says
I made these for my husband Friday night. He loved them so much, he kept saying over that he couldn’t believe that I made them. I finally asked if he thought that everything else I make isn’t good, LOL. Anyways, they where a huge hit, cant wait to make it again
Katie says
Hi Stacey – So glad they were a hit with you guys. 🙂
Beth in OH says
Oh hey, I’m going to post your recipe (well, the link to your recipe) on CafeMom in a sec. I love sharing your recipes, because they always sound so delicious! : )
Beth in OH says
Thanks Katie, I will check Spices Inc. out!
TidyMom says
Thanks for linking up Katie! I featured your post in my wrap up http://tidymom.net/2011/never-forget/
Have a great rest of the weekend.
Beth in OH says
Can this sauce be labeled MILD? I love enchiladas, but cannot handle anything more than MILD (i.e. jarred salsa in mild, medium & hot).
Katie says
This sauce is more of a smokey flavor to me than a burn your mouth hot. I do not like super hot foods either. The chile powder variety you use could make a difference in that. I used Ancho Chile Powder from Spices Inc. They have info about the heat index on their site for all of their chile powders so I would recommend checking that out. They gave it a 3-4/10 on their heat scale.
Sailu says
Our family is a huge fan of enchiladas and I keep trying different variation of sauces. Yours looks and sounds absolutely delicious. Bookmarking it!
Btw, you have a beautiful space. 🙂
Nicole Feliciano says
Found you from the Tidy Mom linky. Your colorful photos drew me in–and we do love Mexican food around here. I just got back from Italy and did a post all about the food there. I think you’ll like it, and I’d love for you to link up this delish recipe on Momtrends’ Friday Food. Ciao!
http://www.momtrends.com/2011/09/lake-como-food-highlights/
Jen at The Three Little Piglets says
I feel the same way about the little ice cream stand back home. My dad goes all summer long and always posts it on Facebook, telling us all what kind of ice cream he had. While I’ll certainly eat other ice creams, none quite compare to that one. So glad that you finally found a recipe that brings you close to that special memory!
Shelly says
Loved your story about the enchiladas and trying to replicate the “brown sauce”. There was a restaurant near me that used to have a turkey enchilada with pineapple salsa on their menu (with a brown enchilada sauce). I have been trying to duplicate it. Next time I will try your sauce. Thanks.
Bev Weidner says
That is so pretty I can barely see it through my TEARS.
Natalie says
YUM!! I’ve made enchiladas once before but they didnt turn out that great. I will be trying out this recipe asap!
Thanks