Homemade Gringo Chicken Enchiladas with From-Scratch Tortillas
Today I’m sharing how I make my family’s favorite chicken enchiladas — complete with homemade tortillas and a simple, flavorful enchilada sauce.
I’ll say up front: this isn’t an authentic Mexican recipe. I’m not Mexican and I don’t claim to be, but I do love Mexican food. If you’re an enchilada expert, please feel free to share your tips in the comments — I’d love your input!
Why Chicken Enchiladas Tonight?
Normally I prefer beef or chorizo enchiladas, but I’m making soup later this week and had leftover chicken on hand. This recipe is a great way to stretch a whole chicken into another meal.
Cooking the Chicken
I like to cook a whole chicken in my Instant Pot for about 20–25 minutes on pressure cook.
I use organic chicken whenever possible.
I cover it halfway with water to create a flavorful broth.
After cooking, I pick off the meat and put the bones back in with veggie scraps to make overnight bone broth.
Because I’ll also be using this chicken in soup later, I keep the seasonings simple when cooking.
Making Homemade Tortillas
Store-bought tortillas just can’t compare to homemade ones. Once you get the hang of it, making them is quick and totally worth it.
Here’s my basic process:
Mix flour, butter (or lard/oil), salt, and water until you have a soft, non-sticky dough.
Let the dough rest for a few minutes if you can.
Roll out small portions very thin — almost see-through.
Cook on a hot cast iron pan for about a minute per side.
I often eyeball my ingredients instead of measuring. For me, bread and doughs are about feel and look more than exact amounts.
Enchilada Sauce from Scratch
While the chicken cooks, I start the sauce:
2 large cans of crushed tomatoes (or tomato sauce)
1 ancho chili (remove after 10–15 minutes so it doesn’t get too spicy)
About 2 cups of chicken broth from the Instant Pot
¼ cup avocado oil
Garlic powder (or fresh garlic if you have time)
A pinch of chipotle chili pepper (go easy if kids are eating)
1½ tablespoons smoked paprika
Salt and a little cumin and coriander, freshly ground if possible
Simmer for at least 10 minutes so the flavors meld. Taste and adjust seasonings.
Assembling the Enchiladas
With everything ready:
Preheat the oven to 350°F (175°C).
Mix some enchilada sauce into the shredded chicken for extra flavor.
Spoon chicken (or just cheese) onto each tortilla, roll, and place seam-side down in a cast iron or baking dish.
Pour sauce over the top — a bit more than you think you need to keep them from drying out.
Sprinkle generously with Chihuahua cheese (melts beautifully and isn’t too sharp).
Bake until the cheese is melty and gooey — about 15 minutes since everything is already cooked.
Serving
Serve hot, maybe with rice and beans on the side. These enchiladas are hearty, cheesy, and kid-friendly.
Final Thoughts
This “homestead” version of enchiladas is flexible and forgiving. Make it with whatever protein you have, adjust the spice for your family, and don’t stress about perfect tortillas.
If you try this recipe, leave a comment with your tweaks or tips. And if you liked this post, please share it with a friend or subscribe for more weekly from-scratch recipes!