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.
Ingredients
Scale
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)
Instructions
- Preheat oven: Preheat oven to 350 degrees F (175 degrees C) to prepare for baking the enchiladas.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the assembled enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- 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
