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Great recipe and easy to follow instructions. Thank you for this!
I just made the original version from 2006. I like this one, but we like the first one better. could you provide a link to the original recipes, when you update (for all the recipes)? I know you say to use the wayback search, but I am not very good at finding things on that. I had got used to just looking for the recipe and would not realize it had changed. Then I would wonder why we didn’t like it anymore. I have started printing what we like, but that doesn’t help if it was one before I started doing that. We really don’t care about all the new “healthy” changes. We prefer the old original recipes.
Try this link, and remember to print it out for posterity! Thanks for being a faithful reader :)
Why oh why are you using dried chili powder when making it with real, dried chilis is soooo easy and taste so much better?
Hi J, good question! I’m using dried chili powder because it is much more accessible, practically every major grocery store in the country carries is. You can of course use whole dried chilis if you want. Here’s our recipe for a red chili sauce using dried ancho or pasilla chilies: https://www.simplyrecipes.com/recipes/mexican_red_chili_sauce/. I have found though that sometimes the chili sauce made from straight dried chilies can be a bit bitter. Dried chili powder in the market has more variety of chilies in it, and other seasonings in it as well, and is a milder, more consistent product.
This is my “go to” enchilada recipe. (much like many of the recipes on your site!) It’s super simple and so delicious! I make this with your Mom’s spanish rice. So good! Thank you!!
Can you stack them on top of each other if you want to make bigger batch? Can you use a aluminum pan?
Hi Nelson, yes you can stack them, though you may need to keep them in the oven longer. I haven’t tried using an aluminum pan for these. Generally I don’t use aluminum pans when you are dealing with a sauce that has an acidic element, like tomato, because the aluminum in the pan can leach into the sauce and affect the taste. That said, lots of people use aluminum pans for lasagna without an issue, so sure, why not?
Just made this for dinner tonight and it is really delicious! Will be using that marinade recipe again and again! Great flavor and just so delicious! Thanks for sharing!
Hi, I’m new to the site. Everything looks wonderful. Regarding the enchilada sauce, I have to make it from scratch as I’m in Switzerland and the ready made sauces are really terrible. I looked at your recipe but it says 5 spoonfuls of chili powder. We must be using different types because 5 teaspoons will be way too hot (and we like pretty spicy foods). Can you help guide me? I was swooning over the pictures and the comments about your mom’s chicken enchiladas….HELP!!! (and thanks)
Hi Byron, we have a product here in the states that is called Chili Powder, that is essentially ground up Mexican pasilla chiles. And maybe some other varieties of Mexican chiles. It’s pretty mild, especially compared to something like cayenne, which is also a powdered chili, but very hot. To make a Mexican chili sauce for enchiladas, you really need the Mexican chiles (chili powder) or else you won’t have the right flavor. That said, if you have a chili powder you like and you want to try to make the sauce with it anyway, just start with a small amount, and add more to the point that you like it.
Thanks! There are a lot of spices here called chili powder, but, in most cases, 5 Tbsp would be hotter than Tabasco sauce. I did try what you mentioned, just a bit at a time…but it still didn’t taste right. I’ll keep trying and, once again, thanks for your input.
Byron. I know what you mean about the Chili powder you buy in Europe. The Mexican/American chili powder you get in the US, especially in the Southwest USA, is often bought by the pound. It is often made from dried Anaheim green chilis which is mild and very flavorful. One I use is Santa Cruz Mild Chili Powder. You can order it through Amazon.com. The company is a small company located in Tumacocri, AZ south of where I live in Tucson, AZ.
Elise, I have watched your blog for years and really enjoyed your food. I’ve made several of the dishes to rave reviews. I used to pull up this recipe for enchiladas and make them often. A few years ago, I noticed the recipe changed. I tried it, but we didn’t like it nearly as much as the original – canned fire-roasted tomatoes, sugar, water, etc. I have tried to make the old version, but my memory of it has gotten fuzzy. Do you still have the old recipe somewhere on here?
Hi Crystie, you can find an earlier version of the recipe (or any recipe) at the Internet Archive Wayback Machine. Here’s what I think you are looking for: https://web.archive.org/web/20140401205718/http://www.simplyrecipes.com/recipes/moms_chicken_enchiladas/
Very nice job presenting and explaining your family’s process for making chicken enchiladas.
These enchiladas were easy to make and exceptionally delicious. Hubby and I are definitely going to make these again. Thank you for the easy to follow directions.
Thanks MJ, I’m so glad you liked them!
Thank you so very much dear. I searched and searched for a real chicken enchilada recipe with corn tortillas! You did a fabulous job of giving us pics of the process and everything! Kudos my friend. You made my family have a great enchilada experience! And God Bless your mother for passing on her sacred tex mex recipe. I pray u pass it on and keep the Chicano culture alive and thriving! The world needs to know that Chicano culture is real. Thanks again
You are very welcome Vanessa, I’m so glad you like it!!
Thank you for this! I was married to a Mexican, but never took the time to watch her make these. Been looking for an easier way to soften them, this worked great!
You made that look SO EASY! LOL, and it looked so clean and tidy as you did it. Right now my kitchen looks like a tomato monster exploded and I ripped my tortillas all to shreds and I’m pretty sure I ended up making some sort of enchilada casserole, but my, is it tasty! Thanks for the recipe :0)
FIRST BITE IT WAS AMAZING!I LOVE IT!!!! SO GOOOOD! THANK YOU
Since stumbling on your site and making these, it’s now a weekly staple. I recently served them to guests and someone proclaimed that they tasted JUST like enchiladas from their favorite Mexican restaurant (that no longer exists). So I’ve passed on the recipe. I use whole wheat tortillas instead of corn (that are just rolled with no prep required which makes it a super quick recipe) but would imagine an even more authentic flavor with the corn. Very fresh, healthy, delicious dish and your pictures also very helpful. Thank you for sharing!
I made these last night. They were soooo good! Instead of using chili powder, I blended up a couple chipotle peppers (from a can) with the tomatoes. Oh and I did the dunking tortillas in sauce method, but instead of frying, I stacked them all on a plate after dunking and microwaved them for 30 seconds. It worked really well.
Just wanted to say thank you. I love your site, the recipes always work out great :)
OMG! LOVE IT. I will make this over and over again, but had no idea how to even go about making enchiladas without your well laid out plan. And of course, keeping it fresh. Thanks again. Always Deb.
this recipe was just what i was looking for! i have chicken and corn tortillas and wanted to make enchiladas without having to go to the grocery store for enchilada sauce. even the food.com version had “canned enchilada sauce.” i’m hoping it’s a hit for the whole family! thanks for helping us make the recipe with ‘whole foods’
Fantastic recipe- utterly delicious. Thanks!
Oh my heck never made enchiladas in my life and it’s been years since my mom has made them. This recipe is sooooo good! To who ever is reading this recipe… you have to try it. Thank you!!!