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Salsa Chicken Enchiladas

No need to run out to a Mexican restaurant when you can make these easy Salsa Chicken Enchiladas at home! Recipe for a homemade enchilada sauce with a special ingredient also included.


Salsa Chicken Enchiladas with a homemade enchilada sauce

Lately I’ve been craving chicken enchiladas, which is a little unusual for me because Mexican cuisine is probably one of my least favorites.

That’s not to say I hate it because I don’t; I would rather eat Asian, Indian, and Middle Eastern food before I choose Mexican, probably because I rarely had those cuisines growing up where as I had Mexican a lot. My mom loved going out to Mexican restaurants for her birthday.

Then when I took Spanish class in high school, we would often have evening field trips to a local Mexican restaurant and even had a nice Spanish dinner on a boat cruising one of the three rivers in Pittsburgh.

Now I can’t remember the last time I went out for a nice Mexican dinner (unless you count the local Pittsburgh taco truck). Sounds like I’m due for some excellent Mexican food!

Since I’m trying to cut back on my food spending budget, when I have the urge to go out for a specific meal, I make an effort to replicate it at home. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with you.

The best part is they cost less and take less time to make than going out to eat. I took some flour tortillas and stuffed them with chicken, black beans, corn, lots of cheese, and a homemade enchilada sauce spiced with homemade fajita seasoning. Pop them all in the oven for about 20 minutes, and now dinner is ready.


Salsa Chicken Enchiladas stuffed with black beans and corn

I knew I wanted chicken to be my starring protein for the enchiladas, but I also needed the filling to be more satisfying. Not only are black beans and corn relatively inexpensive, they also help bulk up the enchiladas so you aren’t still hungry after eating.

You can also serve your enchiladas with a side of Homemade Spanish Rice or nachos served with Nacho Cheese Dip for an appetizer.


Salsa Chicken Enchiladas with a homemade enchilada sauce

Traditionally, homemade enchilada sauce is made with tomato sauce. However, I got the brilliant idea to substitute in some salsa to bring another level of flavor to the sauce. I used a homestyle salsa, but you can pretty much use any flavor you want, including roasted garlic and pico de gallo.
Salsa Chicken Enchiladas

Salsa Chicken Enchiladas

Yield: 4-6
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Menu planning tip: You can make the enchilada sauce up to 3 days ahead of time.

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 Sabra salsa, any flavor

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

  2. 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.
  3. Preheat oven to 350F. Have a 13x9 pan or similar casserole dish ready.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
© Carla Cardello (www.chocolatemoosey.com)

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Comments

  5. Again, we are very similar. Mexican is my least favorite food but if the rest of the people want to go for Mexican I can always have tacos or quesideas. Middle Eastern is definitely my favorite with Italian being close behind and Indian. I do like salsa ttho and I will try Sabra because they help to sponsor you.

    Reply

    • Ironically I’m not a huge Italian fan even though I’m half Italian! I think it’s because I make it all the time. I hope you do get to try Sabra. My favorites are the Mango Peach and Pico de Gallo, so if it’s your first time trying it, look for those flavors (I like all of them but those ones stand out).

      Reply

    • What’s great with this recipe is that you can control the amount of heat with the salsa you use. The Sabra mild ones are not spicy at all, so those may be a great start.

      Reply

  10. I grew up eating a lot of Mexican food, too, and the only thing I still really crave once in awhile in enchiladas. Unfortunately, there aren’t any good Mexican restaurants near where i love now :( I’ve actually never made homemade enchilada sauce (just been disappointed with the can stuff from time to time), so I’m definitely bookmarking this!

    Reply

    • Pittsburgh doesn’t have great Mexican places either. The ones we do have aren’t really near me if I want to go out for Mexican right now. Enchilada sauce is so easy and hope you give it a try!

      Reply

  11. But Sabra just had a recall didn’t they? Peach mango sounds like I would love it. If I can find I will try it.

    Reply

    • They had a recall on their classic hummus, but it was out of precaution and nobody ended up in the hospital. I’ve been working with them closely on this, and everything is ok now. Their salsas were never affected. I hope you can find the mango peach salsa!

      Reply

  14. Carla,
    I LOVE your site and have made many of your delish recipes. Made the fajita seasoning mix and went on your site to find a good chicken enchilada recipe to use. BINGO!! Am going to make it right now. Thanks for your hard work and for sharing about yourself, Loved the nachos/cheese after the Steelers game walking in the snow!!
    Bon Appetit!
    Reenie

    Reply

  15. Sorry to inform you. traditional Enchilada sauce has no tomato sauce or tomato products in it at all. Mexican food though, is more of a feeling than a regional cuisine. Dont get me wrong, I am very sure that every “region” probably feels the same way, lol. We have our own takes on our ancestors recipes which for the most part, in our family at least, have been passed down through the years/generations. Enchiladas can be made any way with pretty much any sauce and or fillings. I sometimes even add the kitchen sink…. Your recipe sounds good and I’ll have to try it out.

    Restaurant Owner
    Cook
    Life long Mexican
    “The way to a womans heart is my cooking”

    Reply

  16. Looks Great! ready to try it. I do grow my own tomatoes and jalapenos to make my own salsa. I assume it will work as well as any other salsa?
    Really wanting another version than “green” salsas lol

    Reply

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