Enchiladas with Homemade Enchilada Sauce

5 from 3 votes

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Enchiladas with Homemade Enchilada Sauce is a creamy, cheese, spicy dish that takes center stage at any Mexican feast. You’ll never reach for canned enchilada sauce again!

When we are looking to switch up our dinner rotation, we always try to incorporate recipes from other countries! We love to make dishes from all over the globe! This recipe hails from Mexico, but some of our other favorites are ItalianThaiAsian, and Greek.

Two enchiladas on a plate topped with sour cream, tomatoes, and cilantro.

Chicken Enchiladas with Homemade Sauce

This chicken enchilada recipe is always a huge hit with my family! They begin and end with our flavorful 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!

Homemade Enchilada Sauce

Of course you can use canned enchilada sauce, but homemade is just so much tastier! 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, ground 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!

A tortilla with rice, beans, chicken, and corn.


  • For the Enchilada Sauce: This sauce uses simple ingredients you might already have in your pantry. First, mix together olive oil, flour, chili powder (a LOT of chili powder), and cumin. Then, add beef broth, tomato sauce, oregano, garlic, salt, and pepper.
  • Tortillas: An enchilada is only as good as it’s wrapping. See below for our thoughts on flour vs corn tortillas.
  • Shredded Chicken: We normally just boil a couple of chicken breasts and shred them. However, if you are running short on time, grab a rotisserie chicken and use that for your filling. You can also make these with ground beef, sliced steak, veggies or just cheese.
  • Refried Beans: We love spreading a layer of refried beans as the base of our enchiladas; it helps all the other filling ingredients stick together. Feel free to substitute for pinto beans or black beans.
  • Corn: My favorite ingredient is the crisp corn. I love the sweet crunch it adds to this recipe. Fresh from the cob, frozen or canned corn works just fine.
  • White Rice: For even more flavor, add cilantro and lime to your rice.
  • Shredded Cheese: Use cheddar, Monterey Jack Cheese, Pepper Jack, mozzarella or just about any cheese you like.
  • Toppings for Serving: Top enchiladas with cool sour cream, guacamole, extra cheese, shredded lettuce, tomatoes, diced avocado, or diced green onions.

Flour or Corn Tortillas?

This recipe calls for flour tortillas, which are usually a little bit bigger and can hold more 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 buying the raw flour tortillas from Costco, then frying them up in a skillet. 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.

Two enchiladas on a plate topped with sour cream, tomatoes, and cilantro.

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 RiceOur easy Restaurant-Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
  • Mexican Baked Strawberry EmpanadasThese Mexican Baked Strawberry Empanadas are a the perfect dessert with any Mexican dish. Sweet, delicious and so easy to make, your whole family will love them!
  • Pork Chile VerdePork Chile Verde combines authentic Mexican flavors with tender pork in a spicy green sauce that will knock your socks off!
  • Steak Fajita BowlsSteak Fajita Bowls have all the flavors of your favorite fajitas in a tasty rice bowl. Tender marinated steak and sauteed veggies over a bed of Spanish rice makes an easy and delicious dinner!
  • Grilled Carne Asada BurritosThis Grilled Carne Asada is one of my favorite Mexican dishes! I love it in burritos, tacos, breakfast burritos, enchiladas, quesadillas, and simply over rice. The possibilities are endless!

How to Make Enchiladas with Homemade Enchilada Sauce

Two enchiladas on a plate topped with sour cream, tomatoes, and cilantro.

Enchiladas with Homemade Enchilada Sauce

5 from 3 votes
Enchiladas with Homemade Enchilada Sauce is a creamy, cheesy, spicy dish that takes center stage at any Mexican feast. You'll never reach for canned enchilada sauce again!

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 8


  • Conventional Oven
  • 9 X 13 inch Pan


Enchilada Sauce



Enchilada 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.
    Chili powder and oil mixed in a pot
  • Simmer for 15 min over low heat stirring occasionally.
    Homemade enchilada sauce in a bowl


  • Pour some of the enchilada sauce over the chicken and stir. Layer beans, chicken, corn, and rice in the center of each tortilla.
    A tortilla with rice, beans, chicken, and corn.
  • Spray the bottom of a 9×13 pan with cooking spray and add the rolled up enchiladas, seam side down. (You can fit about 8 to 10 enchiladas in the pan). Cover the enchiladas with the sauce then top with cheddar cheese.
    A pan of enchiladas before they are cooked
  • Bake in the oven at 325 for 1 hour.
    A baked pan of enchiladas
  • Serve with sour cream, tomatoes, and shredded lettuce on top.
    Two enchiladas on a plate topped with sour cream, tomatoes, and cilantro.


Nutrition Information

Calories: 403kcalCarbohydrates: 56gProtein: 21gFat: 11gSaturated Fat: 2gCholesterol: 36mgSodium: 1107mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 2515IUVitamin C: 5.1mgCalcium: 112mgIron: 5.2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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