old el paso chicken enchilada recipe
The Best old el paso chicken enchilada recipe
Oh, this Old El Paso Chicken Enchilada recipe is one of those dishes that just feels like home—simple, hearty, and packed with flavor that makes everything else taste good. I started making it years ago when my kids were little, and honestly, it became their favorite comfort food. The way the chicken gets tender in the sauce, the way the cheese melts just right, and the way the tortillas stay soft but hold up well—it’s the kind of dish that feels like a hug in a bowl. My family loves it so much that we’ve made it for every holiday, every game day, and even just as a weeknight dinner when we’re all tired but still want something satisfying. The kids will beg for seconds, and honestly, I don’t blame them—it’s that good.
What makes this recipe special isn’t just the taste, though. It’s how easy it is to customize. You can swap in different proteins—maybe chicken, but also shrimp or even beef if you’re feeling fancy—and adjust the toppings to fit what’s in the fridge. The Old El Paso sauce is already packed with spices, so you don’t have to overcomplicate things, but you can still add a little extra garlic or cumin if you like. And the health benefits? Well, it’s got protein from the chicken, fiber from the tortillas (if you use whole wheat), and vitamins from the veggies you can toss in—like onions or peppers. It’s not some fancy gourmet dish, but it’s balanced enough to feel like a real meal without being too heavy. Plus, it’s something you can make ahead and freeze, so you’re always got a backup for busy days or when you just don’t feel like cooking from scratch. My kids and I eat it often, and it never gets old.
Classic Old El Paso Chicken Enchiladas
A hearty and flavorful dish featuring tender chicken in a rich red enchilada sauce, rolled in soft tortillas, and topped with melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 large flour tortillas (8-inch)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 2 cans (28 oz each) crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt to taste
- ½ cup chicken broth
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup chopped green onions
- 1 jalapeño, sliced (optional)
- 1 avocado, sliced (optional)
- Fresh cilantro, chopped (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chicken pieces and cook until no longer pink (~6-8 mins). Season with cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Remove from skillet, set aside.
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2 In the same skillet, sauté chopped onions and garlic until soft (~3 mins). Pour in crushed tomatoes, tomato sauce, tomato paste, oregano, cumin, chili powder, garlic powder, salt, and chicken broth. Simmer for 10 mins. Stir in cooked chicken, then set aside.
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3 Roll tortillas with a spoonful of cheese inside, then place seam-side down on a baking sheet. Pour half the enchilada sauce over each tortilla. Top with remaining cheese.
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4 Bake for 15 mins. Remove from oven, top with remaining sauce and cheese, then return to oven for 5-7 mins until bubbly and golden.
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5 Let rest for 5 mins, then garnish with green onions, jalapeños, avocado, and cilantro if using.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Baking sheet
- Knife and cutting board
- Mixing spoon
- Tortilla warmer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old El Paso Chicken Enchiladas Works
This old-school El Paso Chicken Enchilada recipe is a lifesaver for any gathering—whether it’s a casual weeknight dinner or a big family meal. The smoky, spicy flavors stick together perfectly, making it easy to serve and eat, and the cheesy, melted goodness never disappoints, especially when everyone’s hungry. It’s the kind of dish that feels like home, keeps well for leftovers, and never goes out of style.
❓ Frequently Asked Questions About Old El Paso Chicken Enchiladas
What is the traditional recipe for the classic El Paso Chicken Enchiladas?
The classic El Paso Chicken Enchiladas recipe typically includes tender shredded chicken, corn tortillas, and a rich red enchilada sauce made from tomatoes, onions, garlic, and spices like cumin, chili powder, and oregano. The dish is often topped with shredded cheese (like Monterey Jack or cheddar), and sometimes sour cream or avocado. The sauce is usually thickened with a cornstarch slurry or blended with a bit of tomato paste.
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How do you prepare the enchilada sauce for El Paso Chicken Enchiladas?
The sauce is usually made by sautéing onions and garlic in oil, then adding diced tomatoes, tomato paste, and a blend of spices (cumin, chili powder, oregano, and a pinch of sugar or salt). For extra depth, some recipes include a splash of red wine or chicken broth. After simmering, blend it until smooth, then thicken with cornstarch or a roux (butter and flour mixture). The sauce should be rich and slightly tangy—avoid making it too watery.
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What type of chicken is best for El Paso Chicken Enchiladas?
The most common choice is shredded rotisserie chicken or poached chicken (like chicken thighs or breasts), as it provides tender, flavorful meat. Some traditionalists prefer bone-in, skin-on chicken thighs for a richer taste. If using ground chicken, it should be cooked until fully done and mixed with seasonings before stuffing the tortillas.
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How do you assemble the enchiladas correctly?
First, warm the corn tortillas slightly to prevent them from becoming soggy. Fill each tortilla with a generous portion of shredded chicken mixed with a little enchilada sauce, cheese, and optional toppings like diced onions or jalapeños. Roll tightly, placing the seam-side down in a greased baking dish. Pour the remaining sauce over the top, then sprinkle extra cheese on top before baking.
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What are some common variations or tips for making the best El Paso Chicken Enchiladas?
– Extra Cheese: Some add a layer of melted cheese between the tortillas and sauce for a gooey texture. – Spice Level: Adjust chili powder or cayenne for heat preferences—El Paso-style is usually mild but can be spicier. – Crispy Bottoms: For a crunchy base, some bake the enchiladas on a sheet pan with a layer of crushed tortillas or cornmeal before adding the filling. – Make-Ahead: Prep the filling and sauce ahead, then assemble and refrigerate before baking to keep the tortillas firm. – Toppings: Common additions include sour cream, guacamole, pico de gallo, or a sprinkle of chopped cilantro.
