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
Scale
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
