Ancho Chicken Enchiladas Recipe

Ancho Chicken Enchiladas Recipe

How To Make Ancho Chicken Enchiladas

Satisfy your cravings for Mexican food with this chicken enchiladas recipe that is filled with chicken and beans topped with a cheesy sauce.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



For Enchilada:

  • 2tbspavocado oilor vegetable oil, or any other neutral oil
  • 1white onionsmall, peeled and diced
  • ½lbschicken breastsboneless skinless, diced
  • salt and pepper
  • 4ozgreen chilesdiced
  • 15ozpinto beansrinsed and drained
  • 8large flour tortillas
  • 3cupsMexican-blend shredded cheese
  • 1batchAncho Enchilada Sauce
  • cilantrochopped fresh, for topping

Ancho Enchilada Sauce Recipe:

  • 2tbspavocado oilor vegetable oil, or any other neutral oil
  • 2tbspall-purposeor gluten-free flour
  • 4tbspancho chili powder
  • ½tspgarlic powder
  • ½tspsalt
  • ½tspground cumin
  • ¼tspdried oregano
  • 2cupschickenor vegetable stock


To Make The Enchiladas:

  1. Preheat oven to 350 degrees F. Prepare your enchilada sauce.

  2. In a large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper.

  3. Saute for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

  4. To assemble the enchiladas, set up an assembly line including tortillas, enchilada sauce, beans, chicken mixture, and cheese. Layout a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.

  5. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.

  6. Roll up tortilla and place in a greased 9×13-inch baking dish. Repeat with the remaining ingredients.

  7. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

  8. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

To Make The Ancho Enchilada Sauce:

  1. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings.

  2. Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10 to 15 minutes until slightly thickened.

  3. Use immediately or refrigerate in an air-tight container for up to 3 days.


  • Calories: 1512.56kcal
  • Fat: 75.28g
  • Saturated Fat: 23.68g
  • Trans Fat: 1.02g
  • Monounsaturated Fat: 30.95g
  • Polyunsaturated Fat: 13.65g
  • Carbohydrates: 75.34g
  • Fiber: 13.69g
  • Sugar: 4.78g
  • Protein: 130.15g
  • Cholesterol: 359.77mg
  • Sodium: 1636.22mg
  • Calcium: 572.58mg
  • Potassium: 2270.07mg
  • Iron: 11.86mg
  • Vitamin A: 350.43µg
  • Vitamin C: 41.62mg
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