Tex Mex Chicken Enchiladas
Prep time
Cook time
Total time
Delicious chicken enchiladas made from scratch.
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 1½ pounds shredded chicken
  • 1 pasilla chile, destemmed, deveined, deseeded and dry roasted
  • Kosher salt and black pepper to taste
  • 4 cups Ancho chile gravy (see above)
  • 12 corn tortillas
  • Vegetable oil
  • Colby cheddar cheese, grated
  1. Preheat oven to 325 degrees F.
  2. Warm gravy on low heat and add stock/water if needed to thin.
  3. Reheat shredded chicken if necessary.
  4. Pour ½ inch of oil in a heavy skillet over medium high heat to about 300 degrees F.
  5. Place each tortilla in the oil and fry for a few seconds in order to soften, then drain on paper towels.
  6. Spread 1 T gravy onto each tortilla, followed by 2 T shredded chicken, roll and place into casserole dish.
  7. Cover all of the rolled enchiladas with gravy and cheese, then bake for 15-20 minutes or until cheese has melted.
Recipe reprinted with permission from authors of Enchiladas: Aztec to Tex-Mex.
Recipe by Girl Gone Mom at https://girlgonemom.com/tex-mex-chicken-enchiladas/