These Chicken Enchiladas with Tomato Salsa bring the vibrant flavors of Mexico straight to your dinner table, combining tender shredded chicken with warm spices, wrapped in soft corn tortillas and smothered in a rich, homemade tomato-based enchilada sauce. Unlike many restaurant versions that can be heavy and overly cheesy, these enchiladas strike the perfect balance between comforting and fresh. The chicken is seasoned with cumin, chili powder, and garlic, then combined with onions and cheese before being rolled in corn tortillas. The star of the dish is the homemade tomato salsa sauce that’s simmered with dried chilies, creating a deep, complex flavor that’s both mild enough for families and authentic enough to satisfy serious Mexican food lovers. Topped with melted cheese and served with fresh accompaniments, these enchiladas make a complete meal that’s both satisfying and bursting with flavor. This recipe serves 6 people generously with 2 enchiladas each, making it perfect for family dinners or casual entertaining.
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Serves: 6 people (makes 12 enchiladas)
What You’ll Need
For the Chicken Filling:
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded Mexican cheese blend
- Salt and pepper to taste
For the Tomato Salsa Sauce:
- 6 large tomatoes, roughly chopped
- 2 dried ancho chilies, stems and seeds removed
- 1 dried guajillo chili, stem and seeds removed
- 1 small onion, quartered
- 3 garlic cloves
- 1 cup chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly:
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1/4 cup vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 avocado, sliced
- Lime wedges for serving
Preparing the Perfect Chicken
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from heat and let cool slightly, then shred into bite-sized pieces using two forks. Set aside.
Building the Chicken Filling
In the same skillet, heat the remaining tablespoon of oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant. Add the shredded chicken back to the pan and toss to combine with the spiced onion mixture. Remove from heat and stir in 1 cup of shredded cheese. Season with salt and pepper to taste.
Creating the Tomato Salsa Sauce
For the sauce, start by toasting the dried chilies. Heat a dry skillet over medium heat and toast the ancho and guajillo chilies for 30 seconds on each side until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
Blending the Sauce
In a blender, combine the chopped tomatoes, soaked chilies (drained), quartered onion, and garlic cloves. Add the chicken stock, cumin, oregano, tomato paste, salt, and pepper. Blend until smooth. Pour the mixture through a fine mesh strainer into a large saucepan to remove any remaining chili skin pieces.
Simmering to Perfection
Bring the sauce to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. The sauce should coat the back of a spoon but still be pourable. Taste and adjust seasoning as needed.
Preparing the Tortillas
Heat your oven to 375°F. To make the tortillas pliable for rolling, you can either warm them in the microwave wrapped in damp paper towels for 30 seconds, or brush them lightly with oil and warm them in a dry skillet for 30 seconds per side.
Assembling the Enchiladas
Spread 1/2 cup of the tomato salsa sauce in the bottom of a 9×13 inch baking dish. Place about 1/3 cup of the chicken filling in the center of each warm tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas, arranging them snugly in the dish.
The Final Layer
Pour the remaining tomato salsa sauce over the enchiladas, making sure they’re well covered. Sprinkle the remaining 2 cups of shredded cheese evenly over the top. The sauce should come up the sides of the enchiladas but not completely cover them.
Baking to Bubbly Perfection
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the edges are lightly golden.
Serving with Style
Let the enchiladas rest for 5 minutes before serving to allow the sauce to set slightly. Serve 2 enchiladas per person, spooning any extra sauce from the dish over the top. Garnish with fresh chopped cilantro, dollops of sour cream, and sliced avocado. Provide lime wedges on the side for squeezing over the top.
Perfect Accompaniments
These enchiladas pair beautifully with Mexican rice, refried beans, or a simple salad of mixed greens with lime vinaigrette. For drinks, try horchata, Mexican beer, or a refreshing agua fresca.
Make-Ahead Magic
The enchiladas can be assembled completely and refrigerated for up to 24 hours before baking. The chicken filling and sauce can also be made up to 2 days ahead and stored separately. Just add an extra 10 minutes to the baking time if starting from cold.
Customization Options
Try adding diced jalapeños to the chicken filling for extra heat, or substitute some of the chicken with black beans for a heartier texture. Different cheese combinations like Oaxaca, Monterey Jack, or sharp cheddar all work beautifully.
Storage Tips
Leftover enchiladas keep in the refrigerator for up to 4 days and reheat well in the oven at 350°F for 15-20 minutes, covered with foil to prevent drying out.
