What's the best chicken for chicken enchiladas?

For chicken enchiladas that taste like a restaurant, I always use marinated, grilled pollo asado thighs, diced small. The thigh meat stays juicy, and the citrus and achiote marinade gives the filling phenomenal flavor. Any cooked chicken works, but it won't taste the same as marinating it properly first, then grilling the chicken in a grill pan on the stovetop, or even over charcoal.

How do you cook chicken for enchiladas?

If you want a truly restaurant-quality chicken for enchiladas, marinate boneless, skinless chicken thighs (or chicken breasts) in pollo asado marinade, then grill them about 5 to 8 minutes per side until they reach 165°F. Let the chicken rest and cool, then dice or shred it small. Alternatively, you can marinate whole bone-in chicken (or pieces) and roast or grill the meat. We prefer chicken thighs because they stay tender, cook quickly, and are delicious.

Can I use rotisserie chicken for enchiladas?

Yes. Rotisserie or leftover chicken makes a super fast weeknight version. Toss about 1 1/2 cups diced or shredded chicken with 1 to 2 tablespoons of pollo asado marinade that never touched raw chicken, or your favorite Mexican spice blend (cumin, smoked paprika, sweet paprika, onion powder, garlic powder, epazote, Mexican oregano). Just know that the flavor won't match marinated, grilled pollo asado.

Should the chicken be diced or shredded?

I dice pollo asado thigh meat small so every bite gets chicken and the enchiladas roll neatly in 5-inch tortillas. For shredded chicken, cook the pollo asado using a whole chicken or other chicken pieces and pull the meat instead of chopping it.

Can you bake chicken enchiladas from frozen?

Yes, and you should. Bake them unthawed at 350°F for about 20 minutes, then add the sauce and cheese topping and bake 15 minutes more, until hot and bubbling in the center.

Are chicken enchiladas gluten-free?

Corn tortillas are typically gluten-free (always check the label though), but my homemade enchilada sauce is thickened with an all-purpose flour roux with the option to use gluten-free flour. So, to make these gluten-free enchiladas, swap the flour in the sauce for rice flour or a 1:1 gluten-free flour blend.

How many chicken enchiladas per person?

This recipe makes 12 five-inch enchiladas, which serves 4 to 6, or about 2 to 3 enchiladas per person depending on the sides (like cilantro-lime rice, refried beans, guacamole, salsa, and chips) you'll be serving them with.

Chicken Enchilada Recipe (Easy Pollo Asado with Red Sauce)

Name: Red Chicken Enchiladas (Restaurant-Style Recipe)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups of sauce from one recipe red enchilada sauce (453g) *add up to 1/2 cup more if desired; 12 (5-inch) corn tortillas; 8 ounces cooked pollo asado chicken, diced (227g); 4 ounces Monterey Jack cheese, shredded (115g) *some reserved for topping; 4 ounces cheddar cheese, shredded (115g) *some reserved for topping; 1 small white onion, finely minced; vegetable oil, enough for warming the tortillas; onions, finely minced; fresh cilantro leaves; fresh sliced jalapeños or cayenne peppers; guacamole; shredded lettuce; tomatoes, finely diced

Description

Genuinely restaurant-style chicken enchiladas made with diced pollo asado thigh meat, melty Monterey Jack and cheddar, and an easy homemade ancho chile enchilada sauce. Make the chicken and sauce ahead, and these are ready in 45 minutes or less for a fraction of the restaurant price!

Ingredients

Units

2 cups of sauce from one recipe red enchilada sauce (453g) *add up to 1/2 cup more if desired
12 (5-inch) corn tortillas
8 ounces cooked pollo asado chicken, diced (227g)
4 ounces Monterey Jack cheese, shredded (115g) *some reserved for topping
4 ounces cheddar cheese, shredded (115g) *some reserved for topping
1 small white onion, finely minced
vegetable oil, enough for warming the tortillas

Optional Garnishes:

onions, finely minced
fresh cilantro leaves
fresh sliced jalapeños or cayenne peppers
guacamole
shredded lettuce
tomatoes, finely diced

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Instructions

Make the enchilada sauce. Make the sauce recipe linked in the ingredients above and set aside.
Make the pollo asado. Marinate and cook the pollo asado using the recipe linked in the ingredients above. Once cooled completely, dice the chicken into small pieces (or shred if you like) and set aside.
Prep the cheese and onions. Grate the cheese and finely mince the onions.
Soften the tortillas. Heat a well-seasoned griddle or cast iron skillet with a little oil set over medium-high heat. Warm each tortilla about 30 seconds per side, brushing lightly with oil as needed, until bendable and the corn flavor comes out. *Don't worry if they tear!
Assemble the enchiladas. Preheat oven to 350°F/175°C and lightly brush a 9x13 baking dish with oil (bottom and sides). Working with one tortilla at a time, spread one tablespoon of sauce across each tortilla. Add 2 tablespoons of chicken, forming a line down the middle, leaving a 1-inch clearance on either end. Add 1 tablespoon of each cheese and a little onion, then roll them up. Place them seam-side down in the baking dish. Repeat with the remaining enchiladas. Cover with enchilada sauce, leaving some of the edges uncovered so they crisp up. Add the last of the cheese and sprinkle with onions.
Bake the enchiladas. Bake uncovered for 25 to 30 minutes, or until the cheese is melted, the enchiladas are heated through, and the tortilla edges are crispy. Enjoy!

Notes

Timing: The 45-minute total time assumes the enchilada sauce and pollo asado are already made.

Reheating meal-prepped sauce: If reheating previously refrigerated or frozen enchilada sauce, do so gently over low heat, adding a splash or two of chicken stock or water to thin it out if needed.

More sauce: If you love your enchiladas swimming in sauce, use up to 4 cups of enchilada sauce (like my cheese enchiladas recipe uses). For these chicken enchiladas, 2 cups is perfect (which includes the 12 tablespoons total spread on the inside of the enchiladas).

Cheese: Use equal parts Monterey Jack and cheddar. The cheddar adds a little chew and rich flavor while the Monterey Jack ensures perfect meltability. Colby Jack works in place of the Monterey Jack, and a Mexican blend, Longhorn, or pepper jack all work well too.

Onions: I usually use a little over 1/4 cup of finely minced onions for the insides of the enchiladas, but use more or less as desired, or omit them.

Make-ahead and freezing: See the post for refrigerated make-ahead and bake-from-frozen instructions.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Mexican + Tex-Mex
Method: Baked
Cuisine: Mexican, Mexican + Tex-Mex

Nutrition

Serving Size: 2 enchiladas
Calories: 462
Sugar: 0.9g
Sodium: 725mg
Fat: 27g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3.2g
Protein: 22g
Cholesterol: 75mg