Savor the Flavor: Easy Homemade Salsa Chicken Enchiladas Your Family Will Love

Forget the takeout and the restaurant wait times! You can easily whip up these incredibly delicious and satisfying Salsa Chicken Enchiladas right in your own kitchen. This recipe doesn’t just save you a trip out; it delivers a burst of homemade flavor, featuring a special twist on the traditional enchilada sauce that will have everyone asking for seconds.

Lately, a craving for chicken enchiladas has been constant. While Mexican cuisine wasn’t always my top choice – I often gravitated towards Asian, Indian, or Middle Eastern flavors – there’s something about a warm, cheesy enchilada that just hits the spot. Perhaps it’s a nostalgic echo of high school Spanish class field trips to local Mexican restaurants, or perhaps it’s simply the undeniable comfort these dishes offer. Regardless, the desire to create that authentic, satisfying experience at home became a mission.

In an effort to manage food spending without sacrificing flavor or enjoyment, I’ve found immense satisfaction in replicating restaurant favorites in my own kitchen. These Salsa Chicken Enchiladas quickly moved to the top of my list, especially with festivities like Cinco de Mayo often inspiring a taste for vibrant Mexican dishes. The result? A fantastic meal that not only costs less but also offers the fresh taste and customizability that only homemade food can provide. It’s a culinary journey from craving to creation, delivering pure comfort in every bite.

Why Choose Homemade Salsa Chicken Enchiladas?

Making enchiladas from scratch might sound daunting, but it’s surprisingly straightforward and incredibly rewarding. Beyond the cost savings, preparing these Salsa Chicken Enchiladas at home gives you complete control over the ingredients, allowing you to tailor them exactly to your family’s preferences. You can adjust the spice level, choose your favorite salsa, and even sneak in extra veggies. There’s a profound satisfaction that comes from pulling a bubbling casserole dish of golden, cheesy enchiladas from the oven, knowing every component was crafted with care in your kitchen.

Furthermore, cooking at home ensures peak freshness. You select the ripest corn, the most flavorful black beans, and the perfect blend of cheeses. The aroma that fills your home as these enchiladas bake is an added bonus, setting the stage for a truly delightful meal. It transforms a simple weeknight dinner into an experience, proving that gourmet flavors don’t always require a reservation.

The Irresistible Filling: Chicken, Black Beans, and Corn

While chicken enchiladas are a classic for a reason, I wanted to ensure this homemade version was truly satisfying and hearty. Our filling goes beyond just chicken, incorporating ingredients that add texture, flavor, and make each enchilada a complete meal.

Tender Chicken for Every Bite

Chicken serves as the primary protein, offering a lean and versatile base. You can use freshly cooked chicken breast, shred leftover rotisserie chicken for an even quicker prep, or even opt for cooked chicken thighs for richer flavor. Diced into small, manageable pieces, it blends perfectly with the other components, ensuring that every bite is packed with delicious chicken goodness.

The Dynamic Duo: Black Beans and Corn

To bulk up the enchiladas and add essential nutrients, black beans and corn are absolute must-haves. Not only are they budget-friendly staples, but they also bring a wonderful earthy sweetness and contrasting textures to the filling. The black beans contribute a creamy richness and fiber, while the corn kernels burst with natural sweetness, adding a delightful pop. Together, they transform the chicken into a robust, well-rounded meal, ensuring you feel perfectly satisfied long after the last bite.

Cheesy Perfection

No enchilada is complete without a generous amount of cheese! We use shredded cheddar cheese, both inside the tortillas and melted gloriously on top. The cheese not only binds the filling together but also creates that signature gooey, golden crust that makes enchiladas so comforting and appealing. Feel free to experiment with a Mexican blend, Monterey Jack, or even a hint of pepper jack for a subtle kick.

Freshness from Green Onions

Chopped green onions are folded into the filling and reserved for garnish, adding a fresh, mild oniony bite that brightens the entire dish. Their vibrant color also adds visual appeal, making your homemade enchiladas look as good as they taste.

The Secret Weapon: Homemade Salsa Enchilada Sauce

While many homemade enchilada sauces traditionally rely on tomato sauce, our recipe introduces a brilliant, flavorful twist: salsa. This simple substitution elevates the sauce to a whole new level, infusing it with complex flavors and a pleasant texture that sets these enchiladas apart.

Why Salsa is a Game Changer

Incorporating your favorite salsa directly into the homemade enchilada sauce not only adds incredible depth and authentic Mexican flavor but also simplifies the process. Salsas often contain a medley of tomatoes, onions, peppers, and spices, which means you’re building a rich flavor base without having to chop and sauté multiple ingredients from scratch. It’s a clever shortcut that doesn’t compromise on taste.

Choosing Your Salsa

The beauty of this technique is its versatility. I prefer a homestyle salsa for a classic, robust flavor, but the possibilities are endless. Imagine the nuanced taste of roasted garlic salsa, the fresh brightness of pico de gallo, or the subtle heat of a chipotle salsa. You can even use a homemade option like my fresh garden salsa recipe for an extra personal touch. Each choice will impart a unique character to your enchiladas, allowing you to customize them to your preferred flavor profile.

Crafting the Perfect Sauce

Our homemade enchilada sauce starts with a simple roux – a mixture of flour and olive oil – which provides the necessary body and thickness. Then, a blend of chili powder, cumin, salt, oregano, garlic powder, and onion powder creates that classic enchilada spice profile. Finally, chicken broth and your chosen salsa are whisked in, simmered until thickened, creating a velvety, aromatic sauce that perfectly coats every enchilada. This ensures a rich, flavorful experience that truly makes these Salsa Chicken Enchiladas unforgettable.

Assembling and Baking Your Easy Enchiladas

The final steps to creating these delicious enchiladas are incredibly simple. Once your chicken is cooked and your salsa-infused enchilada sauce is ready, it’s time for assembly. Spread a thin layer of sauce in the bottom of your baking dish to prevent sticking and add flavor. Then, fill each fajita-sized flour tortilla with a generous scoop of the black bean mixture, cooked chicken, a sprinkle of cheese, and some fresh green onions. Roll them up snugly and arrange them seam-side down in your prepared pan.

To finish, pour the remaining homemade enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated. A final blanket of shredded cheddar cheese goes on top, ready to melt into golden perfection. Into a preheated oven they go for about 20 minutes, or until the cheese is bubbling, golden, and irresistible. The aroma that fills your kitchen during this baking process is simply divine, promising a feast for the senses.

Perfect Pairings and Serving Suggestions

These Salsa Chicken Enchiladas are a complete meal on their own, but they also pair wonderfully with a variety of sides to create an even more elaborate spread. For a truly authentic Mexican dinner, serve them alongside a generous helping of Homemade Spanish Rice. Or, kick off your meal with crispy nachos drizzled with a rich Nacho Cheese Dip as an appetizer.

To further enhance the experience, consider these fresh toppings:

• Sour Cream or Greek Yogurt: A dollop adds a cooling contrast to the rich flavors.
• Fresh Guacamole or Sliced Avocado: Creamy and healthy, providing a lovely texture.
• Chopped Fresh Cilantro: A vibrant herb that brightens the entire dish.
• Lime Wedges: A squeeze of fresh lime juice just before serving can awaken all the flavors.
• Diced Tomatoes or Pico de Gallo: For an extra burst of freshness.

Whether you’re celebrating Cinco de Mayo or simply enjoying a weeknight dinner, these enchiladas provide a versatile and delicious foundation for a memorable meal.

Tips for Enchilada Success

To ensure your Salsa Chicken Enchiladas turn out perfectly every time, consider these helpful tips:

• Don’t Overfill: While tempting, overfilling tortillas can make them difficult to roll and more likely to burst. Aim for a moderate amount of filling.
• Warm Tortillas: Briefly warming your flour tortillas in the microwave or a dry skillet makes them more pliable and less likely to crack when rolled.
• Make Ahead: You can prepare the chicken filling and the enchilada sauce a day or two in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake when ready to serve.
• Freezing Instructions: Enchiladas freeze beautifully! Assemble the enchiladas (without baking), cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. To bake from frozen, add an extra 20-30 minutes to the baking time, or thaw overnight in the refrigerator before baking as usual.
• Adjust Spice Levels: If you love heat, choose a spicier salsa or add a pinch of cayenne pepper to your enchilada sauce. For a milder dish, opt for a mild salsa and reduce the chili powder slightly.
• Customization is Key: Don’t be afraid to add other ingredients like sautéed bell peppers and onions to the chicken filling, or substitute some of the cheddar cheese for Monterey Jack or a Mexican blend.

Ready to Cook? Try Our Salsa Chicken Enchiladas Recipe!

Whether you’re new to Mexican cooking or a seasoned enthusiast, these Salsa Chicken Enchiladas offer a delightful way to bring the vibrant flavors of the cuisine into your home. They are simple enough for a weeknight yet impressive enough for entertaining. So, gather your ingredients and get ready to create a meal that’s full of flavor, warmth, and homemade goodness. And if you’re looking for other ways to enjoy chicken in Mexican-inspired dishes, don’t miss my Chicken Fajita Pasta or Air Fryer Chicken Fajitas.

Salsa Chicken Enchiladas

Yield:
4-6 servings

Prep Time:
1 hour

Cook Time:
20 minutes

Total Time:
1 hour 20 minutes

No need to run out to a Mexican restaurant when you can make these easy Salsa Chicken Enchiladas at home!

Ingredients

Enchilada Sauce

• 2 tablespoons all-purpose flour
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil
• 3/4 cup chicken broth
• 3/4 cup favorite salsa

Enchiladas

• 1 tablespoon vegetable oil
• 1 large boneless skinless chicken breast, patted dry and cut into 1/2-inch pieces
• One 15-ounce can black beans, rinsed and drained
• 1/2 cup corn kernels, thawed if frozen
• 6 fajita-sized flour tortillas (roughly 7 inches in diameter)
• 1 1/2 cups shredded cheddar cheese, divided
• 2 green onions, chopped (reserve some of the green part for garnish)

Instructions

1. For the enchilada sauce: In a medium bowl, whisk together the flour, chili powder, cumin, salt, oregano, garlic powder, and onion powder. In a large saucepan over medium heat, heat the oil. Once hot, whisk in the flour mixture. Slowly whisk in the broth. Whisk in the salsa then bring to a boil. Cook until thickened, about 3-5 minutes. Remove from the heat.
2. Preheat oven to 350F. Have a 13×9 pan or similar casserole dish ready.
3. In a large skillet over medium heat, heat the oil. Once hot, add the chicken. Cook for 3 minutes then flip and cook for another 3-5 minutes or until the chicken is cooked through and no longer pink in the middle.
4. Reserve 1/2 cup enchilada sauce and 1/2 cup cheese for the top. Stir the black beans and corn into the rest of the sauce.
5. Add roughly 2 tablespoons of the black bean mixture on top of 1 tortilla. Top with some of the cooked chicken, cheese, and green onion. Fold up the enchilada and place into the pan. Repeat with the remaining ingredients.
6. Top the enchiladas in the pan with the reserved sauce and cheese. Bake for 20 minutes or until the cheese has melted. Garnish with green onion. Serve immediately.

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More Enchilada Recipes to Explore

• Crockpot Beef Enchiladas – For those times you’re craving beef instead of chicken, this slow cooker recipe is perfect.
• Chicken Enchilada Dip – All the flavors of chicken enchiladas in a creamy, scoopable dip, no rolling required!
• Meaty Enchilada Chili Dip from Foxes Love Lemons. A hearty beef dip option for a satisfying appetizer or snack.