Chicken Enchiladas with Red Sauce Recipe
If you’re craving a meal that’s comforting, vibrant, and packed with bold flavors, look no further than this Chicken Enchiladas with Red Sauce Recipe. Imagine tender chicken, melty cheese, and a homemade red enchilada sauce all wrapped up in warm corn tortillas, then baked until bubbly and golden. This dish is the kind of crowd-pleaser that brings everyone to the table with excitement—whether it’s a weeknight family dinner or a festive gathering with friends. The best part? It’s simple enough for any home cook, yet special enough to feel like a treat!
Ingredients You’ll Need
This Chicken Enchiladas with Red Sauce Recipe shines because of its straightforward, flavorful ingredients. Each component plays a unique role, from the succulent chicken to the rich, aromatic sauce—making every bite a delightful experience.
- Cooked shredded chicken: Rotisserie or poached chicken makes this dish both easy and satisfying, soaking up all the saucy goodness.
- Shredded cheddar cheese: Adds sharp, creamy depth that melts beautifully throughout the enchiladas.
- Shredded Monterey Jack cheese: Brings a mild, buttery richness that pairs perfectly with the cheddar.
- Corn tortillas: Traditional and naturally gluten-free, these hold everything together and provide authentic texture.
- Finely chopped onion: Sautéed for sweetness and subtle crunch, it’s the unsung hero of the filling.
- Chopped fresh cilantro (optional): Sprinkled on top, it adds a pop of color and garden-fresh flavor.
- Olive oil: Used for sautéing the onions and prepping the filling, giving a smooth finish.
- Vegetable oil: The secret to a silky, rich base for the homemade red enchilada sauce.
- All-purpose flour: Whisked into the oil to create a simple roux that thickens the sauce.
- Chili powder: Essential for that signature smoky, spicy warmth in the sauce.
- Garlic powder: Adds savory depth and a touch of pungency to the sauce.
- Onion powder: Boosts the overall flavor, rounding out the sauce’s aromatic profile.
- Cumin: Brings an earthy, slightly nutty undertone that’s classic in Mexican dishes.
- Oregano: A pinch of this herb gives a subtle Mediterranean note to balance the spice.
- Salt: Brings out all the other flavors, making sure nothing falls flat.
- Chicken broth: The liquid gold that ties the sauce together, infusing it with savory richness.
- Tomato paste: Adds body, color, and a touch of sweetness to the red sauce.
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Sauté the Onions and Chicken
Start by warming a splash of olive oil in a skillet over medium heat. Add the finely chopped onions and sauté them for 3 to 4 minutes, until they’re translucent and fragrant. Next, toss in the shredded chicken, mixing well to combine the flavors. This step sets the stage for a delicious, savory filling and makes your kitchen smell irresistible right from the beginning!
Step 2: Prepare the Red Enchilada Sauce
For the homemade sauce that’s the heart of this Chicken Enchiladas with Red Sauce Recipe, heat vegetable oil in a saucepan and whisk in the flour to form a smooth roux. Add the chili powder, garlic powder, onion powder, cumin, oregano, and salt, stirring until fragrant. Slowly whisk in chicken broth and tomato paste, keeping everything lump-free. Let it simmer gently for 5 to 7 minutes, until the sauce thickens slightly and turns a gorgeous deep red.
Step 3: Assemble the Enchiladas
Spread half a cup of the red enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and infuse even more flavor. Warm your corn tortillas just enough to make them pliable—this helps prevent breakage. Spoon a bit of the chicken-onion mixture and a mix of both cheeses into each tortilla, then roll them up tightly. Place each one seam-side down in the baking dish, building a snug, cheese-filled row.
Step 4: Add Sauce and Cheese
Pour the rest of your luscious red enchilada sauce over the rolled tortillas, making sure every inch gets coated. Sprinkle the remaining cheddar and Monterey Jack cheeses generously on top. This layering ensures gooey, golden perfection after baking—no dry bites here!
Step 5: Bake to Perfection
Cover the dish loosely with foil and bake at 375°F for 20 minutes. Then, remove the foil and continue baking for another 5 to 10 minutes, until the cheese is bubbly and just starting to turn golden. The aroma at this point is absolutely mouthwatering. Let the enchiladas rest for a couple of minutes before serving so they hold together beautifully.
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
For a final burst of freshness and flair, sprinkle chopped cilantro over the hot enchiladas. If you love a creamy finish, add dollops of sour cream. Creamy avocado slices or a squeeze of lime can also brighten each serving, making every plate as inviting to the eye as it is to the palate.
Side Dishes
Pairing your Chicken Enchiladas with Red Sauce Recipe with classic sides takes your meal to the next level. Consider serving with fluffy Mexican rice, smoky black beans, or a crisp green salad tossed with lime vinaigrette. These sides add color, texture, and a bit of freshness to round out the meal beautifully.
Creative Ways to Present
Want to make your enchiladas stand out? Arrange them in individual baking dishes for a personalized touch, or top each serving with colorful extras like pickled red onions, sliced radishes, or a sprinkle of crumbled queso fresco. A drizzle of Mexican crema or a zigzag of hot sauce can also add visual flair and an extra kick.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in for a treat. Store cooled enchiladas in an airtight container in the refrigerator for up to three days. The flavors meld and deepen overnight, making them just as delicious—if not more—the next day.
Freezing
This Chicken Enchiladas with Red Sauce Recipe freezes like a dream. Assemble the enchiladas (with sauce and cheese), but hold off on baking. Wrap tightly with foil and freeze for up to two months. When you’re ready, bake straight from the freezer, adding an extra 10–15 minutes to the baking time.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven until they’re heated through and the cheese is melty, about 20 minutes. For a quicker option, individual portions can be microwaved until hot, though oven reheating helps keep the tortillas from getting soggy.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas work well if you prefer their softer texture—just keep in mind they may absorb more sauce and can get a bit softer, so watch the baking time and reduce it slightly.
What’s the best way to make this recipe gluten-free?
Swap in certified gluten-free corn tortillas and use a gluten-free flour blend for the roux in your red sauce. Every other ingredient in this Chicken Enchiladas with Red Sauce Recipe is naturally gluten-free!
Can I make the red enchilada sauce ahead of time?
You sure can! Prepare the sauce up to five days ahead and store it in the refrigerator. It thickens slightly as it sits, but a quick stir or a splash of broth will bring it back to the perfect consistency.
What kind of chicken is best for this recipe?
Both rotisserie and poached chicken work beautifully. Rotisserie chicken adds extra flavor and saves time, while poached chicken is great if you like to control the seasoning and moisture level yourself.
Can I add extra vegetables to the filling?
Definitely! Sautéed bell peppers, corn, or even chopped spinach are great additions. Just make sure to cook off any excess moisture so your enchiladas don’t get soggy.
Final Thoughts
If you’re looking to impress your family or simply treat yourself to a homemade classic, give this Chicken Enchiladas with Red Sauce Recipe a try. It’s the kind of dish that brings comfort, flavor, and just a little bit of celebration to the dinner table. Once you taste the rich sauce and gooey cheese, you’ll want to add this to your regular rotation!
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Chicken Enchiladas with Red Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchiladas with Red Sauce recipe features tender shredded chicken wrapped in corn tortillas, smothered with a homemade red enchilada sauce, and topped with melted cheddar and Monterey Jack cheeses. Perfectly baked until bubbly and golden, these enchiladas bring the authentic flavors of Mexican cuisine to your table in a comforting and easy-to-make dish.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup finely chopped onion
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- 8–10 corn tortillas
Red Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 tablespoon tomato paste
Instructions
- Prepare the Chicken Filling: Preheat the oven to 375°F (190°C). In a skillet over medium heat, warm 1 tablespoon olive oil and sauté the chopped onions until soft, about 3–4 minutes. Add the shredded chicken and mix well. Remove from heat and set aside.
- Make the Red Enchilada Sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Stir in chili powder, garlic powder, onion powder, cumin, oregano, and salt. Gradually whisk in chicken broth and tomato paste until smooth. Simmer for 5–7 minutes until slightly thickened.
- Assemble the Enchiladas: Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas slightly to make them pliable. Fill each tortilla with a scoop of the chicken mixture and a sprinkle of both cheeses. Roll tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheddar and Monterey Jack cheese over the top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Garnish with chopped cilantro if desired. Serve hot with optional sides like sour cream, avocado slices, or lime wedges.
Notes
- You can prepare the enchiladas ahead of time and refrigerate before baking for convenience.
- If using flour tortillas, reduce baking time slightly to avoid overcooking.
- The red enchilada sauce can be made in advance and stored in the refrigerator for up to 5 days.
- For a gluten-free version, use certified gluten-free tortillas and flour substitutes in the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 470
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg
