Chicken Taco-Enchiladas
Friends! It’s been way too long. I’m sorry. I can’t believe I haven’t posted here since early July – I haven’t gone so long without posting in over ten years! – and some of you have been emailing to ask what’s up. I appreciate it so much. Really, it’s just been summer, and work, and catching up, and finally organizing the basement storage room that you’ve only been able to step through gingerly, navigating boxes and paint cans and cobwebs, for approximately the past 12 (!!) years. And is it just me, or is time a runaway train these days?
But! Enchiladas. I’m often lured to buy a package of locally-made corn tortillas, which come wrapped in thick paper in a far larger stack than I ever manage to get through before tucking the rest away in the freezer. And so because we had a string of spatchcocked chickens on the barbecue that provided leftovers to work with, I decided to make enchiladas, which can be rare in these parts. Because Las Tortillas makes slightly thicker corn tortillas, which aren’t quite as pliable as other varieties, I kept them open like tacos, shunting them up against each other in the pan, and poured the enchilada sauce overtop to soften them as they baked. The result was like tacos meets lasagna meets chilaquiles meets enchiladas. It was a delicious mess, and I kept the last of the tortilla stack out of the freezer so I can make another batch tomorrow.
The key is the enchilada sauce, which you can buy in a can, but I’m not at all familiar with any brands out there – fortunately it’s also spectacularly simple to make at home, with ingredients you most likely already have. Chili powder (the quantity seems high, but chili powder isn’t as spicy as many people imagine), flour, chicken stock and tomato sauce. I always imagined that if/when I made my own enchilada sauce it would require a trip to the market for an assortment of brick red dried chilies to soak and soften or blend in my spice grinder, but even this version made with a couple spoonfuls of chili powder is deep and rich and softens the tortillas just right while mingling with melted cheese. (If you don’t want to make your own, feel free to pick up a can.)
Beef (shredded, chopped, ground) would swap in well for the chicken, or some roasted veg and crumbled queso fresco. And yes, you can totally swap small flour tortillas for the corn.
Chicken Taco-Enchiladas
AuthorJuliePreheat the oven to 350F. To make the sauce, whisk the oil and flour in a medium saucepan set over medium-high heat. Whisk in the chili powder, cumin, garlic, salt and pepper.
Whisk in the chicken stock (I free-poured, feel free to do the same) and tomato sauce and whisk until the sauce bubbles and thickens. Let it simmer for at least a minute, and add a little more stock if you'd like to thin it out - it should have the consistency of thin gravy.
To assemble the taco-enchiladas, spread a spoonful of the sauce in a line on the bottom of each corn tortilla and top with a spoonful of black beans, spreading it in a line over the sauce, and then the shredded chicken and a sprinkle of cheese. Roll them up (without tucking in the ends like you might with a burrito) or just fold them in half, like a taco, and line them up right beside each other in a 9x13-inch baking dish. Pour the remaining sauce overtop (I held some back - but add as much as you like) and sprinkle the top with green onions and the remaining cheese. Bake for 20 minutes, or until bubbly and golden. Serves 4-6.
Ingredients
These look amazing Julie! I often make something similar with all my Thanksgiving turkey leftovers.
I found out the hard way that North American chili powder is A LOT different than chili powder in other parts of the world because here it’s a blend. I usually use around 5 tbsp for chili con carne… Which translated into a whole lot of (pain) inedible chili when I made it for the family during our time in Australia. I had to ask my sister to send us some good old Canadian chili powder ?
oh no! was it cayenne?
I was going to ask about the chili powder as I am so used to cooking curry that what I call chili powder is a little different!
Add it to your taste! This sauce is deep red, intense but not really spicy at all.
I’ve shied away from buying “real” corn tortillas because of the vast quantity you have to buy. I’m glad to know you can freeze them. Is it tricky to thaw only a portion of them?
Not at all – they freeze beautifully!
this is a lovely dish, Julie. I used ground chicken and it worked well.
So great to hear it!
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Chicken taco-enchiladas are a delicious fusion of two classic dishes! They combine the flavors of chicken tacos with the comforting, cheesy goodness of enchiladas. Simply fill tortillas with seasoned chicken, roll them up, and smother with enchilada sauce and cheese. Bake until bubbly and golden. Enjoy this delightful culinary twist! DMV NY login
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Roll them up (without tucking in the ends like you might with a burrito) or just fold them in half, like a taco, and line them up right beside each other in a 9×13-inch baking dish. Pour the remaining sauce overtop (I held some back – but add as much as you like) and sprinkle the top with green onions and the remaining cheese. Bake for 20 minutes, or until bubbly and golden. Serves 4-6. Play game block blast puzzle free.
Welcome back! It’s great to hear from you after a long break filled with summer, work, and finally tackling that 12-year basement project. Your open-faced enchilada creation, born from thicker tortillas and leftover barbecue chicken, sounds like a delicious fusion of tacos, lasagna, chilaquiles, and enchiladas. The homemade enchilada sauce recipe, surprisingly simple with chili powder, flour, chicken stock, and tomato sauce, is a fantastic and accessible alternative to store-bought versions. Thanks for sharing this inventive and flavorful dish! Official Website
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These chicken taco-enchiladas sound amazing! I love how you used leftover spatchcocked chicken and local corn tortillas. It’s a great way to reduce waste and enjoy a tasty meal. Can’t wait to try making them myself!
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these look absolutely delicious! i love that you use leftover chicken for enchiladas – such a great way to reinvent leftovers into something totally new and yummy.
What a creative way to use up leftover tortillas and chicken! The idea of keeping them open like tacos and letting the sauce soften them as they bake sounds both practical and delicious—definitely a “happy accident” kind of recipe. I’ve often struggled with thicker corn tortillas cracking when rolled, so this is a great workaround. Your description of the result as a cross between tacos, lasagna, and chilaquiles has me craving a pan of my own. And I completely agree about homemade enchilada sauce; it’s so simple and far more flavorful than most canned versions. By the way, if you’re ever looking for more kitchen inspiration, I found some handy tools and ideas over at Tomodachi Life Island Tools that might help with meal prep. Thanks for sharing this gem—can’t wait to try it!
Welcome back, Julie! So glad to see a new post—your taco-enchilada hybrid sounds like pure comfort food genius. I love the idea of using thicker corn tortillas and letting the sauce soften them in the pan; that must create such a satisfying texture. And homemade enchilada sauce is truly a game-changer—once you realize how simple it is with pantry staples, it’s hard to go back to canned. I also totally relate to the runaway train feeling of time, and the epic basement organization project! For anyone looking to explore more creative ways to use leftover chicken or tortillas, I recently came across some clever ideas at RoboLibrary. Looking forward to your next batch—happy cooking!
Love this idea! I always end up with a stack of leftover corn tortillas in the freezer, and the taco-enchilada hybrid sounds like the perfect way to use them up. Making your own enchilada sauce is a game-changer—so much better than anything from a can. I’ve been meaning to try a similar approach with thicker tortillas, so thanks for the tip about shunting them together. Also, your mention of finally organizing the basement after 12 years really hit home; sometimes it takes a runaway train of a summer to tackle those projects. On a completely different note, if you ever need a satisfying little distraction from the chaos, I stumbled across a surprisingly engrossing site about lockpicking mechanics—it’s oddly meditative: gothic remake lockpicking. Can’t wait to try this recipe again with the last of my tortillas!