Simple Chicken Enchiladas with Tomato Sauce

Enchiladas are a beloved Mexican classic — tortillas filled with chicken, rolled up, and baked under a blanket of rich sauce and melted cheese. Traditionally, the sauce is chili-based, but my home-cook version leans on a simple tomato sauce that’s easier to make with everyday pantry staples. It may not be fully traditional, but it’s comforting, flexible, and still carries the spirit of enchiladas.

And because I cook with a Mediterranean heart, I swap cilantro (which is more common in Mexico) with fresh parsley for the garnish. It’s a small twist, but it makes the dish feel closer to home for me, while still honoring the flavors that inspired it.

Ingredients

• 2 cups shredded cooked chicken (boiled, leftover roast, or rotisserie)

• 150g shredded cheddar cheese (or a Mexican blend), divided (100g for filling, 50g for topping)

• 8 small flour or corn tortillas

For the enchilada sauce

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (400 g) crushed tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon chili powder (or more to taste)

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 cup chicken broth or water (use reserved cooking water if you boiled chicken)

Instructions

Start with the sauce. Heat olive oil in a pan over medium heat, then sauté the onion until soft. Add garlic and cook for another minute. Stir in tomato paste, crushed tomatoes, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Pour in the broth and let it simmer uncovered for 10–15 minutes, stirring occasionally, until it slightly thickens. Taste and adjust the seasoning.

Let the sauce cool for about 5 minutes before mixing it with the chicken — this way the tortillas won’t soften too much and the cheese won’t melt prematurely.

Preheat your oven to 180°C (350°F). In a bowl, combine the shredded chicken with 100 g of cheese and half of the cooled enchilada sauce.

(Optional) Warm the tortillas slightly to make them more pliable, especially if you’re using corn tortillas. Spoon the filling into each tortilla, roll them tightly, and place seam-side down in a greased baking dish.

Pour the remaining sauce over the tortillas, spreading it evenly, then sprinkle with the remaining 50 g of cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.

Serve hot, garnished with fresh herbs. Traditionally, enchiladas are topped with cilantro, but for Mediterraneans like me, a sprinkle of parsley does the job beautifully. Add avocado slices, sour cream, or lime wedges on the side if you like.