Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
If you’re craving a classic Tex-Mex favorite, look no further than this Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe. It’s a beautifully balanced dish that brings together tender, shredded chicken wrapped in soft corn tortillas, all drenched in a vibrant, homemade red enchilada sauce that’s full of smoky and savory flavors. Every bite bursts with layers of warmth from spices and creamy melted cheese, making it a perfect meal to share with family or friends. This recipe is not only comforting but also surprisingly straightforward, inviting you to enjoy authentic enchiladas without the need for any pre-made sauces or complicated shortcuts.
Ingredients You’ll Need
Getting your ingredients right makes all the difference with this dish. Each one is simple yet essential, working together to create that signature enchilada flavor and texture that feels both hearty and fresh.
- 3 tablespoons vegetable oil: Helps create the base for the roux that thickens your sauce.
- 3 tablespoons all-purpose flour: Works with the oil to make a smooth roux, giving your sauce the perfect consistency.
- ¼ cup chili powder: Gives the sauce its bold, smoky heat and that unmistakable enchilada character.
- 1 teaspoon garlic powder: Adds a warm, aromatic depth that complements the chili powder perfectly.
- 1 teaspoon ground cumin: Introduces an earthy, slightly nutty flavor that rounds out the spice profile.
- ½ teaspoon dried oregano: Offers a subtle herbal note essential to Mexican cuisine.
- 2 cups chicken broth: The liquid that binds and enriches the sauce with savory goodness.
- 1 teaspoon salt (or to taste): Elevates all the flavors without overpowering them.
- ¼ teaspoon black pepper: Adds a subtle kick and depth to the sauce seasoning.
- 2 cups cooked, shredded chicken breast: The hearty filling that’s tender and versatile.
- 1 cup shredded cheddar cheese: Sharp and melty, it adds richness inside and on top of the enchiladas.
- 1 cup shredded Monterey Jack cheese: Creamy and smooth, balancing out the sharpness of cheddar.
- 8-10 corn tortillas: Softened to wrap the filling tenderly, they’re the perfect traditional vessel.
- ½ cup diced onions: Provides a slight crunch and sweetness amidst the melty textures.
- ¼ cup chopped fresh cilantro (optional): Fresh herbaceous brightness that’s a lovely finishing touch.
- Cooking spray or additional oil for softening tortillas: Ensures your tortillas are pliable and not brittle during rolling.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Step 1: Prepare the Red Enchilada Sauce
Start by heating your vegetable oil in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for about one minute to create a light roux, which is crucial for thickening the sauce. Add chili powder, garlic powder, ground cumin, and dried oregano, and continue cooking for another minute to toast the spices and really coax out their flavors. Slowly pour in the chicken broth while whisking constantly – this prevents lumps and results in a smooth sauce. Let it simmer gently for 10 to 15 minutes until it thickens to the perfect consistency. Finally, season with salt and pepper to taste, then set the sauce aside; your homemade enchilada sauce is now ready to shine.
Step 2: Assemble the Enchiladas
Preheat your oven to 350°F (175°C) to get it ready for baking those enchiladas to perfection. In a large mixing bowl, combine the shredded chicken, half of the shredded cheddar and Monterey Jack cheeses, diced onions, and cilantro if you’re using it. Next, soften your corn tortillas so they bend easily without cracking—light frying in oil or a quick microwave wrap in a damp towel both work wonderfully. Spread a thin layer of your homemade red enchilada sauce in the bottom of a 9×13-inch baking dish; this keeps the enchiladas from sticking and adds a first layer of flavor. Fill each tortilla with the chicken and cheese mixture, then roll them tightly and place them seam-side down in the dish.
Step 3: Bake to Perfection
Pour the remaining red enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the shredded cheeses on top for that beautiful melty finish. Cover the dish with foil and bake for 20 minutes to heat everything through and meld the flavors. After that, remove the foil and bake for another 10 minutes to create a bubbly, golden cheese crust that’s irresistible. Let your enchiladas rest a few minutes after baking to allow the sauce to set slightly, making serving easier and more elegant.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Garnishes
To elevate your serving, consider topping your enchiladas with fresh garnishes like dollops of sour cream or Mexican crema, slices of ripe avocado, or a sprinkle of fresh chopped cilantro. A few rings of pickled jalapeños can bring a delightful tang and heat contrast. These little extras not only add vibrant color but also new textures to each bite, making the meal feel special and thoughtfully prepared.
Side Dishes
This recipe shines alongside classic Tex-Mex sides. Think fluffy Mexican rice to soak up any leftover sauce, refried beans for a creamy counterpoint, or a crisp green salad dressed with lime vinaigrette for freshness. Roasted or grilled vegetables with a touch of smoky chipotle seasoning also make excellent companions to balance the richness of the enchiladas.
Creative Ways to Present
If you’re serving guests or want to impress, try individual portions by rolling your enchiladas more tightly and placing them in smaller ramekins or oven-proof dishes. You can also experiment with layering the ingredients like a casserole for a deconstructed take while keeping all the flavors intact. Wrapping each enchilada with foil and presenting them family-style adds a fun, cozy vibe to the meal and keeps them warm longer.
Make Ahead and Storage
Storing Leftovers
Leftover chicken enchiladas with homemade red enchilada sauce stay delicious when stored properly. Place any uneaten portions in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making leftovers just as delightful as freshly baked.
Freezing
For longer storage, this recipe freezes exceptionally well. Arrange the assembled but unbaked enchiladas in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as usual for a taste that feels freshly made.
Reheating
Reheat leftover or thawed enchiladas in a 350°F oven covered with foil for about 15-20 minutes until warmed through and the cheese is melty again. You can also microwave individual portions, but the oven method keeps the texture closer to freshly baked perfection.
FAQs
Can I make the red enchilada sauce ahead of time?
Absolutely! Making the red enchilada sauce a day or two ahead can actually enhance the flavors as they meld. Just store it in an airtight container in the fridge and gently reheat it before assembling your enchiladas.
What type of cheese works best for chicken enchiladas?
Using a blend of cheddar and Monterey Jack cheeses offers a perfect balance. Cheddar gives a sharp, slightly tangy flavor while Monterey Jack melts beautifully and adds creaminess. Feel free to experiment with mozzarella or queso fresco for different twists.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional and provide a lovely texture, flour tortillas can be used if that’s what you prefer or have on hand. Just be aware that the flavor profile and texture will be a bit different, and you might want to soften them well to roll easily.
Is this recipe spicy?
The Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe has a mild to moderate heat level, mainly from the chili powder. If you love it spicier, you can add cayenne pepper or chopped jalapeños, or keep it mild by reducing the chili powder slightly.
How do I soften the corn tortillas properly?
Softening tortillas ensures they don’t crack when rolled. You can lightly fry them in a bit of oil for about 10-15 seconds per side or wrap a stack in a damp paper towel and microwave for 30 seconds. Both methods work beautifully to keep the tortillas pliable.
Final Thoughts
This Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe is a true crowd-pleaser that will quickly become a staple in your kitchen. It’s approachable enough for a weeknight feast but special enough to impress at gatherings. From that richly spiced homemade sauce to the melty cheese and tender chicken filling, every forkful feels like a warm hug. I can’t wait for you to try it and make it your own family favorite!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This recipe for Chicken Enchiladas features tender shredded chicken wrapped in corn tortillas, smothered in a flavorful homemade red enchilada sauce and topped with melted cheddar and Monterey Jack cheeses. Perfectly baked to a bubbly finish, this classic Mexican-inspired dish is great for a satisfying family dinner.
Ingredients
Red Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Enchiladas
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8–10 corn tortillas
- ½ cup diced onions
- ¼ cup chopped fresh cilantro (optional)
- Cooking spray or additional oil for softening tortillas
Instructions
- Prepare the Red Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the all-purpose flour to form a roux and cook for 1 minute to eliminate the raw flour taste. Add chili powder, garlic powder, cumin, and oregano, stirring and cooking for another minute to release their aromas.
- Simmer the Sauce: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes until the sauce thickens to a smooth consistency. Season with salt and black pepper to taste. Remove from heat and set aside.
- Preheat the Oven: Set the oven to 350°F (175°C) to prepare for baking the enchiladas.
- Mix the Filling: In a large bowl, combine the shredded chicken, half of the cheddar and Monterey Jack cheeses, diced onions, and chopped cilantro if using. Mix well to evenly distribute all ingredients.
- Soften the Tortillas: Lightly fry each corn tortilla in a small amount of oil or microwave them briefly until pliable. This step prevents cracking when rolling.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each softened tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Repeat until all tortillas are filled and arranged snugly.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses on top to create a cheesy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Rest and Serve: Allow the enchiladas to rest for a few minutes after baking to set before serving. This helps them hold their shape when plated.
Notes
- Softening the tortillas before rolling is essential to prevent them from breaking.
- Adjust the salt in the enchilada sauce to your taste or dietary needs.
- Cilantro is optional but adds a fresh herbal note to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- For extra heat, add a pinch of cayenne pepper or use a hotter chili powder in the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
