Easy Kosher Chicken Enchiladas Recipe – Comfort Food Made Simple

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I never thought I’d be making enchiladas in my kosher kitchen until a friend shared her family’s recipe and challenged me to adapt it. The traditional version relies heavily on cheese and dairy-based sauces, but after some experimenting, I discovered that chicken enchiladas can be absolutely delicious without any dairy at all.

Making Enchiladas Work in a Kosher Kitchen

The key is building layers of flavor in other ways. I start with perfectly seasoned shredded chicken that’s been simmered with onions, garlic, and a blend of cumin and chili powder. The sauce is where things get interesting – instead of a cream-based enchilada sauce, I make a rich tomato and chile sauce that’s actually more authentic to many Mexican regions. It has depth and warmth without being too spicy for the kids.

The Secret to Perfect Chicken Enchilada Texture

What makes this recipe work so well is the technique of lightly frying the tortillas before filling them. This extra step prevents them from getting soggy and gives the enchiladas a wonderful texture. I use corn tortillas because they hold up better than flour ones, and they’re naturally more flavorful. The whole dish comes together in about an hour, with most of that being hands-off baking time.

These enchiladas are perfect for Shabbat dinner or when you’re feeding a crowd. I often make them ahead and refrigerate them before the final baking step. Serve them with Mexican rice, refried beans (made with vegetable oil instead of lard), and a simple salad with avocado. The leftovers reheat beautifully too.

Easy Kosher Chicken Enchiladas Recipe - Comfort Food Made Simple - Mexican recipe
I never thought I'd be making enchiladas in my kosher kitchen until a friend shared her family's recipe and challenged me to adapt it. The traditional version relies heavily on cheese and dairy-based sauces, but after some experimenting, I discovered that chicken enchiladas can be absolutely delicious without any dairy at all. The key is building layers of flavor in other ways. I start with perfectly seasoned shredded chicken that's been simmered with onions, garlic, and a blend of cumin and chili powder. The sauce is where things get interesting - instead of a cream-based enchilada sauce, I make a rich tomato and chile sauce that's actually more authentic to many Mexican regions. It has depth and warmth without being too spicy for the kids. What makes this recipe work so well is the technique of lightly frying the tortillas before filling them. This extra step prevents them from getting soggy and gives the enchiladas a wonderful texture. I use corn tortillas because they hold up better than flour ones, and they're naturally more flavorful. The whole dish comes together in about an hour, with most of that being hands-off baking time. These enchiladas are perfect for Shabbat dinner or when you're feeding a crowd. I often make them ahead and refrigerate them before the final baking step. Serve them with Mexican rice, refried beans (made with vegetable oil instead of lard), and a simple salad with avocado. The leftovers reheat beautifully too.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
For the Enchilada Sauce
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp smoked paprika
  • 2 cups chicken broth kosher
  • 1 can tomato sauce 8 oz
  • 1 tsp kosher salt
For Assembly
  • 12 corn tortillas 6-inch
  • 1/4 cup vegetable oil for frying tortillas
  • 1/4 cup green onions sliced, for garnish

Method
 

Prepare the Chicken
  1. Preheat oven to 375°F. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  2. Season chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Cook chicken 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Remove chicken and let cool slightly. In the same skillet, sauté diced onion until softened, about 5 minutes.
  4. Add minced garlic, cumin, and chili powder. Cook 1 minute until fragrant.
  5. Shred the cooled chicken using two forks. Mix with the onion mixture and set aside.
Make the Enchilada Sauce
  1. In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat.
  2. Whisk in flour and cook 1 minute, stirring constantly.
  3. Add chili powder, cumin, garlic powder, oregano, and smoked paprika. Cook 30 seconds until fragrant.
  4. Gradually whisk in chicken broth, then add tomato sauce and salt.
  5. Bring to a boil, then reduce heat and simmer 10 minutes until thickened. Remove from heat.
Assemble the Enchiladas
  1. Heat 1/4 cup vegetable oil in a small skillet over medium heat. Quickly fry each tortilla for 10-15 seconds per side until just softened. Drain on paper towels.
  2. Spread 1/2 cup enchilada sauce in the bottom of a 9x13 inch baking dish.
  3. Place about 1/3 cup chicken filling in the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
  4. Pour remaining enchilada sauce over the rolled tortillas, making sure they're well covered.
  5. Bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through.
  6. Garnish with sliced green onions before serving.

Notes

These enchiladas can be assembled up to 24 hours ahead and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold. For a spicier version, add 1 diced jalapeño to the chicken mixture. Leftover enchiladas keep well in the refrigerator for 3-4 days and reheat nicely in the microwave.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 920mg 40%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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