Enchiladas with Homemade Sauce
From Cinco de Mayo parties to a simple Sunday supper, these enchiladas are a huge hit! It begins and ends with our luscious homemade sauce, which takes only a few extra minutes to throw together, yet tastes like you’ve been slow cooking it all day. The ingredients are simple, the method is speedy and the taste is simply out of this world! You can double or even triple the batch and freeze for later or share with family and friends. They make the perfect potluck dish to share. Everyone loves these from scratch enchiladas, and we know you will too!
Enchilada Sauce from Scratch
These are not your run of the mill enchiladas, not with this divinely rich and flavorful enchilada sauce! The spices blend together perfectly to create layer upon layer of flavor that will positively make these the best enchiladas you’ve ever tasted! Now don’t be intimidated by sauce from scratch; it’s easier to put together than you think! All you need are simple pantry ingredients like tomato sauce, chili powder, cumin, some beef broth, oregano and some salt and pepper. Check out how easy it is to make in the recipe card below. This beautiful red sauce comes together in just a few minutes, simmering on the stove while you assemble the other enchilada ingredients, and tastes like it’s been cooking all day. Plus your house smells spicy and fragrant!
Flour or Corn Tortillas?
This recipe calls for flour tortillas, which are usually a little bit bigger and can hold more glorious filling, but you can easily swap them out for white corn or yellow corn tortillas. It’s just a matter of personal preference and taste. My husband is partial to corn, so I usually make a pan of those and a pan of flour. I love using the raw flour tortillas from Costco, then fry them up myself. They taste homemade and much fresher than the flour tortillas you purchase in a bag at the grocery store. To make the flour or corn tortillas a little more pliable, wrap a few at a time in a damp paper towel and microwave for a few seconds until they’re soft. It’ll make rolling the enchiladas so much easier.
What Kind of Filling to Use for Enchiladas
- For this recipe, I love using shredded chicken breasts but you could make them with ground beef, sliced steak, veggies or just cheese.
- We love spreading a layer of refried beans as the base of our enchiladas; it helps all the other filling ingredients stick together.
- Add some rice cooked with cilantro and lime. It gives the enchiladas yet another layer of fabulous flavor!
- My favorite ingredient is crisp corn niblets. I love the sweet crunch it adds to this recipe. Fresh from the cob, frozen or canned corn works just fine.
- Use cheddar, Monterrey Jack, Pepper Jack, mozzarella or just about any cheese you like.
- Top enchiladas with cool sour cream, guacamole, extra cheese, shredded lettuce, tomatoes or diced green onions.
What to Serve with Homemade Enchiladas
Serve these piping hot enchiladas with a huge green salad, plenty of chips, salsa and the BEST guacamole ever. Or round our your menu of these easy Mexican recipes:
- Easy Restaurant Style Mexican Rice
- Mexican Baked Strawberry Empanadas
- Pork Chile Verde
- Steak Fajita Bowls
- Grilled Carne Asada Burritos
How to Make Enchiladas with Homemade Enchilada Sauce
- ENCHILADA SAUCE:
- 3 Tbsp oil
- 2 Tbsp flour
- ¼ c. chili powder yes, you really use that much
- 1 Tbsp. cumin
- 2 c. beef broth
- 2. c. tomato sauce
- ½ tsp. oregano
- 1 clove minced garlic
- salt to taste
- raw flour tortillas from Costco
- 2 chicken breasts cooked and shredded ahead of time
- refried beans
- white rice we cooked it with some lime and cilantro
- canned white corn drained and rinsed
- shredded cheddar cheese
- FOR THE SAUCE: Stir oil, flour, chili powder and cumin in a saucepan on low heat until bubbly. Add beef broth, tomato sauce, oregano, garlic and salt. Simmer for 15 min over low heat stirring occasionally.
- FOR THE ENCHILADAS: While sauce is simmering cook the flour tortillas in a large pan.
- Stir in some of the enchilada sauce to the chicken. Take a tortilla and layer it with beans, chicken, corn, and rice. Spray the bottom of a 9x13 pan and add the rolled up enchiladas. (You can fit about 8 to 10 enchiladas in the pan). Cover the enchiladas with the sauce then top with cheddar cheese. Bake at 325 for 1 hour.
- Serve with sour cream, tomatoes, and shredded lettuce on top.