Enchiladas are a classic Mexican dish featuring rolled tortillas filled with savory ingredients, smothered in rich sauce and melted cheese. Perfect for feeding a large group, this enchiladas recipe for 20 people balances bold flavors with simple steps, making it ideal for parties, family gatherings, or meal prep.
Ingredients
- 40 corn tortillas (6-inch size)
- 5 lbs cooked shredded chicken (rotisserie or poached)
- 4 cups red enchilada sauce (store-bought or homemade)
- 2 cups diced onions
- 4 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
- 2 cups sour cream (optional, for topping)
- 1 cup chopped fresh cilantro (divided)
- 2 tbsp vegetable oil or neutral oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional garnishes: sliced avocado, lime wedges, sliced jalapeños, chopped green onions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease two large 9×13-inch baking dishes or equivalent.
- Prepare the filling: In a large skillet, heat the vegetable oil over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in minced garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for another minute until fragrant.
- Add the shredded chicken: Mix it into the spiced onion mixture, stirring well to coat. Cook for 3-4 minutes until heated through. Remove from heat and stir in 1/2 cup chopped cilantro. Set aside.
- Warm the tortillas: To prevent cracking, warm tortillas wrapped in a damp kitchen towel in the microwave for 30 seconds or heat briefly on a dry skillet until pliable.
- Assemble the enchiladas: Spread about 1/2 cup of enchilada sauce evenly on the bottom of each baking dish. Place about 20 tortillas on a flat surface. Spoon approximately 1/4 cup of the chicken filling onto each tortilla, sprinkle with a little cheese, then roll tightly.
- Place rolled enchiladas seam-side down: Arrange them snugly in the prepared baking dishes. Once all are filled and in place, pour the remaining enchilada sauce evenly over the top of each dish. Sprinkle the remaining shredded cheese evenly over the sauce.
- Bake uncovered: Place the dishes in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Garnish and serve: Remove from oven and let cool for 5 minutes. Sprinkle with remaining fresh cilantro. Serve warm with sour cream, avocado slices, lime wedges, jalapeños, and green onions as desired.
Tips
- Substitutions: Swap chicken for ground beef, shredded pork, or sautéed vegetables for vegetarian options. Use flour tortillas if preferred, but corn tortillas provide authentic flavor.
- Enchilada sauce options: Homemade sauce offers fresher flavor, but good-quality store-bought sauce works well and saves time for large batches.
- Prevent soggy tortillas: Lightly warming tortillas before filling makes them pliable and less likely to break or become soggy during baking.
- Cheese choice: Use a Mexican cheese blend for authentic taste, or experiment with mozzarella or pepper jack for different textures and spice levels.
Serving Suggestions
Enchiladas pair wonderfully with simple sides like Mexican rice, refried beans, or black beans. A fresh green salad with a citrusy dressing complements the richness of the dish. For extra freshness, serve with sliced radishes, pickled jalapeños, or a crisp corn and tomato salad. Don’t forget warm tortillas on the side if you want to scoop up extra sauce.
Variations
This recipe is versatile and can be adapted to suit different tastes. For a vegetarian version, substitute the chicken with roasted vegetables such as zucchini, bell peppers, mushrooms, and corn. For a dairy-free option, omit cheese or use a vegan cheese alternative, and replace sour cream with coconut yogurt or avocado crema. Add heat by mixing diced jalapeños or chipotle peppers into the filling or sauce. For a milder version, use a green enchilada sauce made from tomatillos instead of red sauce.
Storage and Reheating
Leftover enchiladas should be cooled to room temperature, then stored in airtight containers in the refrigerator for up to 4 days. To freeze, wrap individual portions tightly in foil or plastic wrap and place in freezer-safe bags or containers; they keep well for up to 3 months.
To reheat refrigerated enchiladas, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. For frozen enchiladas, thaw overnight in the refrigerator before reheating. Alternatively, microwave individual portions covered with a damp paper towel for 2-3 minutes, checking for even heating.
Frequently Asked Questions
Can I prepare enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Cover them tightly with plastic wrap and refrigerate. Bake them fresh on the day of serving to retain the best texture and flavor.
How do I make homemade enchilada sauce?
A simple homemade enchilada sauce combines chili powder, cumin, garlic powder, onion powder, tomato sauce or broth, and a bit of flour or cornstarch to thicken. Simmer the ingredients until flavorful and slightly thickened. This provides a fresher, customizable alternative to store-bought sauce.
What’s the best way to shred chicken quickly?
Use two forks to pull cooked chicken apart, or place warm cooked chicken in a stand mixer with the paddle attachment and mix on low speed for 30 seconds to shred efficiently.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used and are often easier to roll without cracking. However, corn tortillas provide a traditional flavor and texture that many prefer for enchiladas.
How spicy are enchiladas usually?
Enchiladas can vary widely in heat depending on the sauce and filling. Adjust chili powder and peppers to suit your taste. Mild versions use less chili and more tomato flavor, while spicy versions include chipotle or fresh jalapeños.
Can I freeze assembled enchiladas before baking?
Yes, you can freeze assembled enchiladas before baking. Wrap the baking dish tightly with foil and plastic wrap. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding extra time if still slightly frozen.
Enchiladas are a crowd-pleaser that scale well for large groups without sacrificing flavor or ease of preparation. With these quantities and tips, your next big meal will be both delicious and stress-free.
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