Better than Costco Baked Enchiladas

Love Costco Baked Enchiladas? They are quick, taste good and are a family favorite. Our Better than Costco Baked Enchiladas are simple to prepare, taste great and leave out all of those ingredients you cant pronounce that we want to remove from our diet!

Love Costco’s Baked Enchiladas? We get it. They’re a quick, tasty, and family-friendly fix. But what if you could have that same convenience and deliciousness without the long list of unpronounceable ingredients included with the mass produced dish? Get ready, because our “Better Than Costco” Chicken Enchilada recipe is here to revolutionize your weeknight dinners! If you love the store bought version, you will adore our Costco copycat baked enchilada recipe!

Why You’ll Crave These Enchiladas:

• Simply Delicious: Tender rotisserie chicken, savory black beans, and melty cheese, all smothered in a vibrant, homemade red enchilada sauce.
• Healthier Choice: We skip the preservatives and mystery ingredients found in many store-bought meals.
• Customizable Heat: You control the spice! From mild and zesty to fiery hot, it’s up to you.
• Perfect for Any Night: Ideal for a satisfying family dinner or adding some flair to your Taco Tuesday (or any night!) fiesta.
• Easier Than You Think: If you think enchiladas are too complicated, think again! This recipe will make them a new staple in your dinner rotation.

What Exactly Are Enchiladas? (A Quick Bite of History)

Before we dive into the delicious details of our baked enchilada recipe, let’s talk about what makes an enchilada. ”Enchiladas” are defined as a rolled maize tortilla stuffed with meat and served in a chili sauce. The word “enchilada” literally means “to season with chili.” At its core, it’s a corn tortilla rolled around a filling (like poultry, beef, beans, or cheese) and covered with a savory chili sauce. A solid and succinct summary of enchiladas and how they vary regionally can be found on wikipedia.

Variations abound across Mexico and Central America, with different fillings, sauces (red, green, mole), and regional twists. Fillings vary from poultry, beef, refried beans or cheese. While Costco’s baked version has become a convenient favorite, our recipe takes that beloved concept and elevates it with fresh ingredients and even better taste.

Crafting Your “Better Than Costco” Baked Enchiladas: Key Ingredients

The magic of these enchiladas lies in the quality of the components. Here’s what makes our version special:

• The Star: Rotisserie Chicken: We love using rotisserie chicken for its convenience and flavor. It saves tons of prep time! (More on making this choice even healthier below). You can also use leftover cooked chicken or quickly poach and shred some chicken breasts. Ground beef or poultry will also work in this recipe.
• The Sauce (Salsa Roja): This is where the flavor explosion happens! Our homemade red enchilada sauce is a simple yet vibrant blend of tomato sauce, your favorite salsa, chili powder, cumin, oregano, sautéed onions, garlic, and fresh cilantro. You can easily adjust the heat.
• The Filling Flavor Base (Sofrito & Beans): We build flavor with a quick sofrito of sautéed onions, garlic, and peppers. Black beans add great texture and a nutritional boost.
  • Pepper Power: Your choice of peppers dictates the heat. For mild, use bell peppers and ensure jalapeños are seeded. For a kick, try serrano or even a touch of habanero (use with caution!).
• Tortillas: Corn or Flour? Traditional enchiladas use corn tortillas. We love their authentic taste and texture. However, flour tortillas work well too if that’s your preference.
• Cheese, Glorious Cheese: To closely mimic the Costco version, a Mexican cheese blend is perfect. We personally love sharp cheddar for its punch. Other great options include Monterey Jack, Cotija, Queso Blanco, Oaxaca, or Manchego. Use your favorite!

Seasoning & Prepping Your Chicken (The Flavor Secret!)

Even though we’re using pre-cooked rotisserie chicken, we don’t skip on flavor!

• Seasoning: Classic Tex-Mex seasonings are key: chili powder, cumin, oregano, and fresh cilantro.
• “Marinating” the Cooked Chicken: This isn’t a traditional marinade for raw meat, but rather a way to infuse the cooked rotisserie chicken with incredible flavor. Simply shred or dice your rotisserie chicken and toss it in a bowl with the seasonings, a bit of salsa and a squeeze of lime juice. Let it sit for at least 30 minutes while you prep other ingredients, or even a few hours in the fridge for a deeper flavor. To save preparation time, you can shred the meat and marinade the evening before and refrigerate until the next day when you are ready to make the recipe.

Are These “Better Than Costco” Enchiladas Actually Healthy?

Yes! Take a peek at the ingredient list on a store-bought tray of enchiladas – it’s often a novel of things only a food chemist could love. Our recipe focuses on recognizable, wholesome ingredients.

• Tortillas: Corn tortillas are generally a healthier choice than flour, offering more fiber and fewer carbs. Low-carb flour tortillas are also an option.
• Rotisserie Chicken: We adore rotisserie chickens for their convenience. However, they can be higher in sodium, sugar, and additives than home-cooked chicken. If you’re closely monitoring these, consider poaching and shredding your own chicken breasts. For most of us, the convenience of a rotisserie chicken on a busy weeknight is a worthy trade-off.
• Cheese: you will notice from the above nutritional chart that the recipe is a bit heavy with saturated fat. This can be reduced by cutting the amount of cheese when making the recipe. You can reduce the fat substantially by cutting the shredded cheese to 2 or 3 cups. The portion size is also rather large, so this can be adjusted to reduce the fat content.
• Toppings: Go easy on high-fat toppings like excessive sour cream if you’re watching calories. A dollop of Greek yogurt can be a great substitute!

Overall, this homemade version is undoubtedly a fresher, healthier, and tastier alternative to the Costco meal! It is also loaded with protein vitamins and minerals.

How to Make Our “Better Than Costco” Baked Enchiladas

This recipe is surprisingly simple. Here’s the game plan:

1. Prep the Meat: Shred or dice your rotisserie chicken. In a large bowl, combine it with the Tex-Mex seasonings (chili powder, cumin, oregano, cilantro), salsa and lime juice. Mix well and set aside to “marinate.” Pro-tip: Do this the night before to save time! In addition to saving time, the longer marinating time will improve the flavor of the chicken.
2. Make the Red Enchilada Sauce (Salsa Roja):
   • In a small saucepan, sauté a chopped onion until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
   • Stir in tomato sauce, your favorite salsa and chili powder. Bring to a simmer and cook until it begins to bubble. Taste and adjust seasonings. Quick tip: To save 5 minutes, you can skip sautéing the onion and just mix the sauce ingredients, but sautéing adds depth!
3. Prepare the Filling Base (Sofrito & Beans):
   • In a separate skillet, sauté your choice of chopped peppers and onions until tender-crisp. Add minced garlic and chopped cilantro, cooking for another minute.
   • Stir in a can of rinsed and drained black beans and Sazon. Cook until heated through.
   • Optional Homemade Sazon: Want to skip store-bought Sazon packets with artificial colors and flavors? Make your own! Mix 1 tbs ground cumin, 3 tbs granulated garlic, 2 tbsp granulated onion, 1 tbs dried oregano, 1 tsp black pepper and 1/4 cup ground annatto. Ground annatto can be hard to find, so use the link we provided to purchase. Make extra and store extra in a jar for next time. Add about a tablespoon to your sofrito and beans
4. Combine Filling: Add the cooked sofrito and bean mixture to the bowl with the marinated chicken. Mix everything together thoroughly.
5. Assemble the Enchiladas:
   • Preheat your oven to 375°F (190°C). Lightly oil or spray a 9×13 inch baking dish. Coat the bottom with a think layer of the enchilada sauce.
   • Warm your tortillas slightly. This makes them more pliable – you can microwave them for a few seconds or quickly warm them in a dry skillet or over a flame on a gas stove. The skillet or open flame creates a tastier tortilla.
   • Place some cheese in the tortilla, then spoon a portion of the chicken and bean filling down the center of each tortilla. Sprinkle with your desired cheese.
   • Roll up the tortillas snugly and place them seam-side down in the prepared baking dish.
6. Sauce & Bake:
   • Pour the red enchilada sauce evenly over the rolled tortillas in the baking dish.
   • Sprinkle generously with more cheese.
   • Bake for 30-35 minutes, or until the sauce is bubbly and the cheese is melted and golden. Let them rest for 5 minutes before serving – this helps them set up.

Can I Freeze Leftover Enchiladas?

The simple answer, yes you can absolutely freeze leftover enchiladas! When we make this dish we make a large tray and can only finish half. The other half is placed into a freezer safe storage container for a future meal that can be ready in 10 minutes!

Sensational Serving Suggestions

Wondering what to serve with your amazing homemade enchiladas?

• Classic Combo: Spanish rice and refried beans (or whole black beans) are always a winner for an authentic Mexican meal experience.
• Complementary Dishes: These enchiladas also pair beautifully with most Mexican dishes. This can include tacos, burritos, quesadillas, or even stuffed poblanos.
• Delicious Sides: Consider a fresh corn salad, a simple green salad with a lime vinaigrette, cornbread, soup or even a spicy onion quiche for something different.

Enjoy your delicious, homemade, “Better Than Costco” Chicken Enchiladas! We’re confident they’ll become a new family favorite.

We’d love to hear from you! Did you try this recipe? What did you think? Do you have any favorite customizations? Let us know in the comments below! And if you snap a photo, don’t forget to tag us on Instagram @thefiftiesfightclub !

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