Chicken Enchiladas with Red Sauce Recipe

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If you’re craving something cozy, bursting with flavor, and undeniably satisfying, this Chicken Enchiladas with Red Sauce Recipe is going to be your new go-to comfort meal. Tender shredded chicken wrapped in soft tortillas, smothered with a rich, homemade red sauce that perfectly balances a smoky chili kick and savory tomato, complemented by melty cheese and fresh herbs. It’s a dish that brings warmth to the table and smiles to every face, no matter the occasion.

Ingredients You’ll Need

One of the best things about this Chicken Enchiladas with Red Sauce Recipe is how simple the ingredients are, yet how each one plays a crucial role in building those classic, bold flavors. From the spices that create the vibrant sauce to the fresh cilantro that adds a burst of brightness, every component is essential for that perfect harmony.

• 2 tablespoons oil (vegetable, corn, or avocado): Provides the base for cooking and helps develop the sauce’s depth.
• 2 tablespoons all-purpose flour: Thickens the sauce to a luscious, coating consistency.
• 2 tablespoons chili powder: Adds smoky, mild heat for authentic enchilada flavor.
• 1 teaspoon ground cumin: Brings an earthy warmth that complements the chili powder.
• 1 (14-ounce) can chicken broth: Creates the sauce’s savory liquid foundation.
• 1 (8-ounce) can tomato sauce: Gives the sauce its signature rich red color and tang.
• 1 teaspoon sea salt: Enhances all the flavors and balances the sauce.
• 1/4 teaspoon garlic powder: Adds subtle garlicky depth without overpowering.
• 2 cups shredded cooked chicken: The hearty, protein-packed filling star.
• 1/4 cup green onions, chopped: Injects fresh, mild onion flavor and crunch.
• 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar): Melts beautifully to create gooey, irresistible layers.
• 1/4 cup sour cream: Brings creaminess and tang to the filling mixture.
• 2-ounce can green chilies: Adds a subtle kick and brightness inside the chicken filling.
• 1/4 cup cilantro, chopped, plus extra for garnish: Freshens every bite with herbal vibrance.
• 6 (8-10 inch) tortillas (flour or corn): Soft blankets for all the delicious filling and sauce.

How to Make Chicken Enchiladas with Red Sauce Recipe

Step 1: Preheat and Prepare the Sauce

Start by preheating your oven to 350 degrees F (175 degrees C) so it’s ready to bake your enchiladas to bubbly perfection. Next, it’s time to make the star of the show — the red sauce. In a saucepan, heat your chosen oil and stir in the flour and chili powder, cooking for about a minute to toast the spices and form a flavorful roux. Slowly whisk in the chicken broth and tomato sauce, then add cumin, salt, and garlic powder. Simmer gently for 10 minutes, stirring occasionally until the sauce thickens and the spices are beautifully melded together.

Step 2: Make the Filling

While the sauce simmers, mix together shredded cooked chicken, chopped green onions, one cup of shredded cheese, sour cream, green chilies, and chopped cilantro. Pour in half a cup of the warm enchilada sauce and stir until everything is well combined and ready to be rolled into tortillas. The sour cream gives the filling a creamy texture while the green chilies add a subtle but vibrant heat.

Step 3: Assemble the Enchiladas

Spray a 9×13 inch baking dish with cooking spray to prevent sticking, then spread a little of the red sauce across the bottom to keep those tortillas from drying out. Fill each tortilla with a generous scoop of the chicken mixture, roll it up snugly, and place seam-side down in the dish. Pour the remaining sauce all over the top of the rolled enchiladas, making sure every inch is covered in that gorgeous red sauce.

Step 4: Bake and Melt

Sprinkle the rest of the shredded cheese on top, then pop the dish into your preheated oven. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden in spots. The biggest reward is pulling that pan from the oven to reveal steaming, saucy, cheesy perfection ready to satisfy cravings instantly.

Step 5: Serve and Enjoy

Once out of the oven, let the enchiladas rest just a minute for easier slicing. Garnish with extra chopped cilantro for freshness, and serve hot with your favorite accompaniments. This Chicken Enchiladas with Red Sauce Recipe is a crowd-pleaser every time!

How to Serve Chicken Enchiladas with Red Sauce Recipe

Garnishes

Garnishes elevate your enchiladas to the next level. Fresh cilantro adds a pop of color and herbaceous brightness that cuts through the richness, while a dollop of sour cream brings delightful creaminess and cool contrast to the warm, spicy sauce. Feel free to add slices of avocado or a sprinkle of diced red onions for extra texture and flavor dimension.

Side Dishes

No enchilada meal is complete without perfect sides. Mexican rice or cilantro lime rice complements the red sauce with gentle zest, while refried or black beans add hearty, comforting depth. A crisp Mexican street corn salad or fresh pico de gallo also provide refreshing, crunchy elements that balance the meal beautifully.

Creative Ways to Present

If you want to impress, consider layering these enchiladas in a casserole-style bake or serving them as open-faced enchilada “boats” on a sturdy platter with toppings on the side. For a party, make mini versions using smaller tortillas as bite-sized appetizers. Bright plates, colorful napkins, and a sprinkle of fresh cilantro make this dish as joyful to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchiladas with Red Sauce Recipe are just as delicious the next day. Transfer them to an airtight container and keep refrigerated for up to 3 days. The flavors actually deepen overnight, making the second serving even more satisfying.

Freezing

For longer storage, these enchiladas freeze wonderfully. Assemble them in a freezer-safe dish without baking, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, thaw overnight in the fridge and then bake as directed.

Reheating

To reheat, cover the enchiladas with foil to keep moisture in and warm in a 350 degrees F oven until heated through, about 15-20 minutes. You can also microwave individual portions, though the oven method preserves that fresh-baked texture best.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and tender meat without extra effort, making your enchilada prep even quicker.

What if I want a spicier red sauce?

Simply add a pinch of cayenne pepper or some chipotle powder to the sauce while it simmers. You can also use a hotter chili powder blend for more kick.

Can I make this recipe vegetarian?

Yes! Swap the chicken for black beans, sautéed mushrooms, or roasted vegetables and use vegetable broth instead of chicken broth to keep all the rich flavor without meat.

Are corn or flour tortillas better for enchiladas?

Both work well; flour tortillas tend to be softer and more pliable for rolling, while corn tortillas have a classic flavor and a bit more texture. Choose based on your personal preference.

Can I prepare the enchiladas ahead of time and bake later?

Definitely! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. This makes weeknight dinners or entertaining much easier.

Final Thoughts

This Chicken Enchiladas with Red Sauce Recipe is one of those unforgettable dishes that feels like a warm hug on a plate. Its balance of smoky, tangy sauce, creamy filling, and melty cheese makes it a dish you’ll want to return to again and again. Sharing it with friends and family only makes it taste better, so don’t hesitate to dive in and bring this flavorful fiesta into your kitchen!

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Chicken Enchiladas with Red Sauce Recipe

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3.9 from 68 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

These Chicken Enchiladas with Red Sauce are a flavorful and comforting Mexican-inspired dish featuring shredded chicken, a rich homemade chili tomato sauce, and melted cheese baked to perfection. Perfect for a family dinner, this recipe combines simple ingredients and easy steps to create a delicious meal bursting with traditional spices and creamy textures.

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Ingredients

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Sauce Ingredients

• 2 tablespoons oil (vegetable, corn, or avocado)
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14-ounce) can chicken broth
• 1 (8-ounce) can tomato sauce
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder

Filling Ingredients

• 2 cups shredded cooked chicken
• 1/4 cup green onions, chopped
• 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar), divided
• 1/4 cup sour cream
• 2-ounce can green chilies
• 1/4 cup cilantro, chopped, plus extra for garnish
• 6 (8-10 inch) tortillas (flour or corn)

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Instructions

1. Preheat oven: Preheat oven to 350 degrees F (175 degrees C) to prepare for baking the enchiladas.
2. Make sauce: Heat oil in a saucepan over medium heat. Stir in the flour and chili powder; cook and stir for 1 minute to form a roux and deepen the chili flavor.
3. Add spices and liquids: Add ground cumin, chicken broth, tomato sauce, sea salt, and garlic powder to the saucepan. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally until the sauce thickens slightly.
4. Prepare filling: In a large bowl, combine shredded cooked chicken, chopped green onions, 1 cup of shredded cheese, sour cream, green chilies, and chopped cilantro. Mix in 1/2 cup of the prepared enchilada sauce to moisten the filling.
5. Assemble enchiladas: Lightly spray a 9×13 inch baking dish with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish to prevent sticking.
6. Fill tortillas: Place a generous amount of the chicken filling in the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
7. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded cheese over the top to cover.
8. Bake: Bake the assembled enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Garnish and serve: Remove from the oven and garnish with extra chopped cilantro. Serve warm with sides such as sour cream, guacamole, rice, and beans if desired.

Notes

• You can use either flour or corn tortillas based on preference or dietary needs.
• Leftover sauce can be refrigerated for up to 3 days or frozen for future use.
• Shredded cooked chicken can be prepared ahead or substituted with rotisserie chicken for convenience.
• Adjust chili powder amount to control the spice level to your taste.
• For a lighter version, use reduced-fat cheese and skip the sour cream or substitute with Greek yogurt.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Entree
• Method: Baking
• Cuisine: Mexican