Homemade Chicken Enchiladas with Chili Gravy Sauce
These Homemade Chicken Enchiladas with Chili Gravy are my go-to when I’m craving Tex-Mex comfort food. They’re made with tender shredded chicken, soft corn tortillas, and a bold, from-scratch chili gravy that’s rich, savory, and full of warm spice. Topped with melty cheese and baked until bubbly, this dish brings serious flavor and a whole lot of nostalgia.
Why You’ll Love this Recipe
✔ Tex-Mex Flavor From Scratch – No canned sauce here. The homemade chili gravy is bold and totally addictive.
✔ Perfect for Freezer Prep – You can make both the chicken and sauce ahead of time for fast, flavor-packed dinners.
✔ Just the Right Amount of Heat – Warm spices without overwhelming spice. Kid-friendly but still interesting for adults.
✔ Freezer-Friendly & Crowd-Pleaser Approved – Great for make-ahead meals, dinner parties, or feeding a hungry family.
About this Chicken Enchilada Recipe
This post was originally published in 2012. It has been updated from the archives with new photos, recipe tips, and frequently asked questions.
Years ago, I was on the hunt for a recipe for homemade Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce. Growing up, our birthday dinners were often at Pappasito’s, our family’s favorite Tex-Mex place in Houston.
I moved away for college and never moved back, and along the way my parents left the state too, so Pappasito’s dinners became few and far between for all of us.
Dad loves what he calls the “brown enchilada sauce” that Pappasito’s uses on their chicken enchiladas. He still talks about those birthday dinners with fondness.
He’s even called me while on business trips because he “has a dilemma,” which usually means he wants to know if he should go to Pappasito’s for dinner, or he needs help deciding what to order.
Funny as it is, it’s also a little infuriating (in a sweet way) that he gets to eat at one of my favorite childhood restaurants while I don’t. One time, he even mailed me a Pappasito’s take-out menu as a souvenir.
Tex-Mex style Chicken Enchiladas with Homemade Sauce bring back all of that. Birthday dinners, comfort food, and inside jokes with Dad.
If you typically buy canned enchilada sauce, you’re going to want to stop that right now. This sauce is what makes the dish. It’s so rich with flavor. You could easily make a double or triple batch and freeze it in individual recipe-sized portions.
I’ve made a lot of enchilada recipes over the years, and this Homemade Chile Gravy Enchilada Sauce is the closest I’ve found to replicating one of our favorite restaurant treats.
In fact, with a batch of this Easy Crock Pot Tex-Mex Chicken and some chile gravy stashed away in the freezer, these enchiladas come together in hardly any time at all.
Don’t skip frying the tortillas, either. These homemade chicken enchiladas are comfort food, not diet food. Every time I make this recipe and bite into a forkful, it’s bliss.
★★★★★
Reader Review
“Katie – Thank you for this recipe!! I am Tex-Mex and live in Houston! My family makes their sauce “fresh” from the chile pads. This is way too time consuming for me! I rarely make enchiladas because I hated to buy the can sauces.
My daughter recently asked me for enchiladas and I began the hunt for enchiladas and found your website. Your enchilada sauce is AUTHENTIC and very, very easy to make!!! Also, the shredded chicken – super moist and delicious and VERY easy to make!!! Thank you, thank you!!”
–Margie
Chicken Enchilada Ingredient Notes
These enchiladas use a mix of pantry staples and Tex-Mex must-haves. Before you start, take a quick peek through your fridge and pantry. For the full measurements and instructions, scroll to the printable recipe card at the bottom of the post.
For the Chile Gravy Enchilada Sauce
- Canola oil – Used to make the roux for the gravy and to fry the tortillas.
- Unsalted butter – Adds richness to the chile gravy.
- All-purpose flour – Thickens the enchilada sauce into a smooth, pourable gravy.
- Ancho chile powder – Deep, earthy spice that gives the sauce its signature flavor.
- Ground cumin – Classic Tex-Mex seasoning.
- Smoked paprika – Adds warmth and a hint of smokiness.
- Garlic powder – For background flavor.
- Dried Mexican oregano – More citrusy and robust than regular oregano.
- Black pepper & allspice – Just a pinch to round out the flavor.
- Chicken broth – Use the kind from a carton instead of bullion cubes. It has better flavor!
- Tomato paste – Adds body and a hint of sweetness to the gravy.
For the Chicken Enchiladas
- Corn tortillas – Frying them briefly makes them pliable and prevents sogginess.
- Cooked shredded chicken – I usually use this Easy Crock Pot Tex-Mex Chicken, but rotisserie chicken works too.
- Oaxaca cheese + Queso Quesadilla – Mild and melty. You can sub a mix of Monterey Jack and Colby Jack if needed.
How to Make Chicken Enchiladas with Chili Gravy
This homemade chicken enchilada recipe has a few parts, but once you’ve made it once, it’s easy to repeat. Especially if you’ve got the chicken and sauce prepped ahead of time. Here’s a quick look at how the recipe comes together:
- Make the Chile Gravy Enchilada Sauce: Toast the spices, then whisk everything into a smooth, rich gravy. It only takes about 15–20 minutes and freezes well.
- Fry the tortillas: A quick dip in hot oil makes them pliable and prevents sogginess when baked.
- Fill and roll: Add the shredded chicken to each tortilla, roll them up, and place seam-side down in your baking dish.
- Sauce and cheese: Pour the chile gravy over the rolled enchiladas and sprinkle with cheese.
- Bake until bubbly: Cover with foil and bake until hot and melty. Let rest before serving for cleaner slices.
The above is simply a quick summary of this homemade chicken enchilada recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Recipe
- Use ancho chile powder, not generic chili powder. Ancho chile powder is made from dried poblano peppers and gives the sauce its deep, earthy flavor. Regular chili powder is usually a blend and won’t create the same richness.
- Toast the spices briefly to wake them up. The secret to great enchilada gravy is to let the spices toast and the roux cook just long enough to build real flavor. It helps bring out their full aroma and depth. You’ll smell the difference.
- Let the roux cook for a full minute. This gets rid of the raw flour taste and helps the enchilada gravy thicken evenly without tasting starchy.
- Before frying the tortillas, test the oil. Dip the edge of a tortilla into the oil. If it sizzles right away, it’s ready. If not, give it another minute or two. Too-cool oil leads to greasy tortillas that soak up more fat than you want.
- Don’t crowd the pan when frying tortillas. If the oil temp drops too much, the tortillas will absorb more oil and turn greasy instead of lightly crisp and pliable.
- Shred the chicken while it’s warm. Warm chicken is much easier to shred, and the texture stays softer. Cold shredded chicken can clump and be harder to distribute evenly in the tortillas. Check out my tutorial on How to Shred Chicken (there are a few different methods).
- Grate your cheese fresh if you can. Pre-shredded cheese has anti-caking agents that can affect melting. Freshly grated cheese melts smoother and gives better coverage.
Make-Ahead & Freezer Tips
- The enchilada gravy recipe freezes well. Let it cool completely, then portion into recipe-sized containers or freezer bags. Lay the bags flat to save space. Thaw in the fridge overnight or gently on the stovetop.
- The chicken can be made ahead, too. I often use my Crock Pot Tex-Mex Chicken and freeze it in 1 to 1½ pound portions. It makes weeknight assembly so much faster.
- Want to freeze the fully assembled enchiladas? No problem. You can assemble a whole pan in advance and freeze it unbaked. I walk through the full method in this step-by-step tutorial on how to freeze enchiladas. This post will walk you through how to freeze enchiladas and the best methods for reheating them.
- To bake after freezing: Unwrap and place back in the baking dish. Thaw overnight in the fridge, then bake as directed. Add a few extra minutes to the bake time if they’re still a bit cold in the center.
- Skip freezing the toppings. Fresh ingredients like pico, guac, or sour cream are best added after baking. Keep those separate.
Recipe FAQs
Got questions about how to make how to make chicken enchiladas with chili gravy? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can You freeze Chicken enchiladas after baking?
Yes, but they hold up best when frozen before baking. If you’ve already baked them, let them cool completely, then wrap tightly and freeze. Reheat covered at 350°F until warmed through.
For best texture, I recommend freezing enchiladas before baking when possible. Here’s how to do it step-by-step.
What’s the difference between chile gravy and enchilada sauce?
Chile gravy is a style of enchilada sauce common in Tex-Mex cooking. It’s roux-based (like gravy), thickened with flour, and flavored with dried chile powder and warm spices. It’s richer and more savory than tomato-based red sauces.
Can I use Flour tortillas?
Yes, but it isn’t what is traditional with this recipe and they’ll have a different texture. You’ll need to slightly warm them or steam them before filling so they roll well. You won’t fry the flour tortillas.
What’s the best cheese for chicken enchiladas?
I like a combo of Oaxaca and queso quesadilla for their mild flavor and great meltability. Monterey Jack works just fine if that’s what you have.
Can I make these gluten-free?
Yes, but you’ll need to use cornstarch instead of flour to thicken the brown enchilada sauce.
Skip the roux step and whisk together about 1½ tablespoons of cornstarch with a few tablespoons of cold broth to make a slurry. Add the slurry at the end of the sauce cooking time, simmering just until thickened.
Also be sure to use certified gluten-free corn tortillas (some brands use flour blends) and double-check that your broth is labeled gluten-free.
What to Serve with Chicken Enchiladas
If you’re turning these enchiladas into a full Tex-Mex dinner, here are a few easy sides and drinks that pair really well:
- Chips, salsa, and guac: It’s hard to go wrong here. I usually make a batch of my 5-Minute Basic Guacamole and serve it with Restaurant-Style Salsa and tortilla chips while the enchiladas bake.
- Something fresh and crunchy: A slaw is a great way to balance out the richness of the cheese and chile gravy. Try my Cilantro Lime Broccoli Slaw or Cilantro Lime Kale Slaw—both are quick to toss together and hold up well if made ahead.
- Margaritas, obviously. Depending on the season (or your mood), try one of these: Lemon Margarita, Cranberry Margarita, Pineapple Margarita, Strawberry Basil Margarita, or Passion Fruit Margarita
More Mexican Recipes to Try
Tex-Mex food is one of my comfort foods, so you’ll find plenty of recipes to choose from. Browse all of my Mexican-inspired recipes here, or head to the full Recipe Index to explore everything from soups and salads to margaritas and make-ahead meals.
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Homemade Chicken Enchiladas Recipe
These homemade chicken enchiladas are filled with shredded chicken, smothered in a bold chili gravy, and baked with cheese. A Tex-Mex comfort food favorite!
Ingredients
For the Chile Gravy Enchilada Sauce:
- 1 ½ tablespoons canola oil
- 1 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoons ancho chile powder
- 1 ¼ teaspoons ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon black pepper
- Pinch of allspice
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½–¾ teaspoon kosher salt, to taste
For the Chicken Enchiladas:
- Canola oil (for frying)
- 12 corn tortillas
- 1 ½ pounds Crock Pot Mexican Chicken (or cooked shredded chicken)
- 3–4 ounces total shredded Oaxaca cheese and Queso Quesadilla cheese (or see note below)
Toppings:
- 5 Minute Basic Guacamole
- Cilantro
- Pico de Gallo
- Sour Cream
Instructions
Prepare the Chicken
- Prepare the Crock Pot Mexican Chicken as directed in the recipe. Once cooked and shredded, set it aside until ready to assemble.
Make the Chile Gravy Enchilada Sauce
Make Ahead Tip: The chile gravy can be made 2–3 days in advance and stored refrigerated.
- In a medium saucepan, add the canola oil and warm over medium heat.
- Sprinkle in the chile powder and stir for about 30 seconds to toast it.
- Add the butter and whisk in the flour to make a roux. Cook for about 1 minute, whisking constantly, to eliminate the raw flour taste.
- Stir in the cumin, smoked paprika, garlic powder, oregano, black pepper, and allspice. Cook for another minute or two, just until fragrant.
- Slowly pour in half of the chicken broth while whisking to prevent lumps. Repeat with the other half of the broth.
- Whisk in the tomato paste and reduce the heat to low. Let the sauce simmer gently for about 15 minutes, stirring occasionally.
- It should thicken slightly and take on a rich gravy-like consistency. If it gets too thick, add a splash of broth to thin it back out.
- Taste and season with salt. Start with ½ teaspoon and adjust as needed.
Fry the Tortillas:
- Pour about ¾ to 1 inch of canola oil into a well-seasoned cast iron pan.
- Turn the heat to medium-high (or high if using a gas stove. Depends on your burner strength).
- To test if the oil is ready, dip the edge of a tortilla in the oil—it should sizzle right away.
- Fry each tortilla one at a time for about 10–15 seconds per side, just until lightly golden but still flexible.
- Transfer to a paper towel-lined cooling rack. They should feel slightly crisp at the edges but still soft enough to roll without breaking.
Assemble the Enchiladas:
- Preheat the oven to 425°F.
- Spread ¼ cup of the enchilada sauce over the bottom of your baking pan (a 9x9-inch or 9x13-inch dish both work—see layout note below).
- Divide the shredded chicken evenly between the tortillas. Add a small scoop of chicken to the center of each tortilla and roll it up tightly, being careful not to overfill.
- Place each rolled tortilla seam-side down in the prepared pan.
- In a 9x13-inch pan, they’ll fit in one row down the middle; in a 9x9-inch pan, arrange them in two rows of six.
- Pour the remaining enchilada sauce evenly over the top, making sure to coat each tortilla.
- Sprinkle the shredded cheese over the sauced enchiladas.
- Cover the pan loosely with foil (spray or oil the underside first so the cheese doesn’t stick), and bake for 15–20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serving
- Once baked, let the pan rest for 5–10 minutes before serving. This gives the sauce a chance to settle and makes the enchiladas easier to serve without tearing.
- Use a fish spatula or offset spatula to lift them out cleanly from the pan.
- Top with your favorite garnishes. We like pico de gallo, chopped cilantro, guacamole, and sour cream. A few lime wedges on the side also go great!
Notes
Recipe Updates
Originally I used 2 tablespoons butter and 2 tablespoon oil in the sauce. I cut back to 3 tablespoons total to eliminate a few calories. I think it still tastes great!
Ingredient Substitutes
Cheese: If you can’t find Oaxaca or Queso Quesadilla cheese, substitute Monterey Jack or a mild white cheddar.
Scaling the Recipe
For a crowd: Recipe scales easily. Just double and use a second pan.
Freezing Instructions
This recipe freezes well.
- Line your baking pan with parchment paper, then assemble the enchiladas all the way up to the baking step.
- Instead of baking, place the pan in the freezer. Freeze the enchiladas until solid. Then, lift the frozen enchiladas out of the pan and wrap in plastic wrap. Then place wrapped enchiladas in either a freezer safe storage container or a large freezer quality zip top bag.
- To bake after freezing: unwrap the enchiladas, place them in your baking pan, and thaw. Then once thawed, proceed with the recipe as directed for baking.
Recipe adapted from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 39mgSodium: 908mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Diana says
I made this tonight with the “crockpot mexican chicken”. It was amazing.
I only make enchiladas every couple months. It takes me that long to forget what a pain they are to make. This recipe was totally worth it. Thank you.
Katie says
So glad you liked the recipe! I agree, enchiladas can be so time consuming! I love to make extras and freeze enchiladas to stash away for later. It feels like less work to make extra when I’m already making the mess than it is to make them another day.
Dianne Ellis says
We miss Pappasito’s!! It was a regular spot for our family, but we moved to E. Tn. ten yrs ago. They had the best seafood enchiladas. 🙂
Lorraine says
When you make your roux, how dark do you get it? I was wondering if this is what gives gravy the dark color. Thanks. I love Pappasitos chili gravy sauce too.
Katie Goodman says
I don’t make it dark at all. It gets the color from the chili powder. I use ancho chili powder which is a darker brownish red.
Maria says
Just wanted to stop by and say that I made the Chile Gravy Enchilada Sauce tonight to go into my pork enchiladas and WOW! The flavors are warm, earthy and slightly spicy & I love it!!! This will now be my “go to” enchilada sauce.
Thank you & happy cooking.
Margie says
Katie – Thank you for this recipe!! I am Tex-Mex and live in Houston! My family makes their sauce “fresh” from the chile pads. This is way too time consuming for me! I rarely make enchiladas because I hated to buy the can sauces. My daughter recently asked me for enchiladas and I began the hunt for enchiladas and found your website. Your enchilada sauce is AUTHENTIC and very, very easy to make!!! Also, the shredded chicken – super moist and delicious and VERY easy to make!!! Thank you, thank you!! Buen Provecho!
Scott Mayes says
Going to try this recipe this weekend when my kids come home.oldest graduates college and I’m looking for new things to make since he’ll be home for summer. My wife is on this HUGE! Guac kick also.Thanks for the good stuff! One question though,is that enchilada sauce same thing as mole?
Katie says
Enjoy! I believe mole has chocolate in it.
Katie says
Enjoy! I believe mole has chocolate in it.