If you’re craving a dish that brings comforting warmth, vibrant flavor, and a little fiesta to your dinner table, look no further than this Chicken Enchiladas with Red Sauce Recipe. Tender shredded chicken enveloped in soft tortillas, bathed in a rich, smoky red sauce, and topped with gooey melted cheese—this classic Mexican-inspired meal hits all the right notes. It’s a fantastic way to impress family or friends without spending hours in the kitchen, making it a true weeknight hero that tastes like a special occasion.
Ingredients You’ll Need
These ingredients are straightforward yet packed with flavor, each playing a vital role in creating the signature taste and texture of your enchiladas. From the bold chili powder in the sauce to the fresh cilantro that brightens the filling, every component is essential.
- 2 tablespoons oil (vegetable, corn, or avocado): This helps to cook the sauce base and develops a nice depth of flavor.
- 2 tablespoons all-purpose flour: Used to thicken the red sauce into a luscious, smooth consistency.
- 2 tablespoons chili powder: Adds smoky, spicy warmth that defines the red sauce.
- 1 teaspoon ground cumin: Brings earthy, slightly nutty undertones to the sauce.
- 1 (14-ounce) can chicken broth: Adds savory depth and enhances the sauce’s richness.
- 1 (8-ounce) can tomato sauce: Provides the vibrant base for the classic red enchilada sauce.
- 1 teaspoon sea salt: Enhances and balances all the flavors.
- 1/4 teaspoon garlic powder: Gives subtle aromatic layers without overpowering.
- 2 cups shredded cooked chicken: The hearty protein star making the enchiladas soul-satisfying.
- 1/4 cup green onions, chopped: Adds a fresh bite and mild sharpness to the filling.
- 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar): Melts beautifully for that irresistible gooey texture.
- 1/4 cup sour cream: Brings creaminess and subtle tang to the filling mixture.
- 2-ounce can green chilies: Offers a gentle kick and complexity.
- 1/4 cup cilantro, chopped, plus extra for garnish: Provides a bright, herbaceous finish that lifts the entire dish.
- 6 (8-10 inch) tortillas (flour or corn): The soft vessels that wrap everything together perfectly.
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Prepare the Oven and Sauce Base
Start by preheating your oven to 350 degrees F (175 degrees C), which sets the stage for baking those enchiladas to perfection. Next, heat the oil in a saucepan—a small step that’s crucial for developing a rich sauce flavor. Stir in the flour and chili powder, cooking for about a minute to toast the spices just enough to release their vibrant aromas. Then, add the cumin, chicken broth, tomato sauce, sea salt, and garlic powder. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes while you stir occasionally. This process allows the sauce to thicken and flavors to meld beautifully.
Step 2: Mix the Filling
In a large bowl, combine the shredded cooked chicken with green onions, one cup of the shredded cheese, sour cream, canned green chilies, and chopped cilantro. Don’t forget to stir in half a cup of your homemade red sauce—that moistens the mixture and imparts that quintessential enchilada flavor. This filling is creamy, tangy, and just the right amount of spicy, promising every bite will be a delightful mouthful.
Step 3: Assemble the Enchiladas
Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and spread a thin layer of the red sauce on the bottom—this keeps the enchiladas moist and adds extra flavor. Next, take each tortilla and spoon a generous portion of the chicken filling into the center. Roll the tortillas up tightly and arrange them seam-side down in the baking dish. This keeps everything neatly together while baking. Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle the leftover shredded cheese on top. The cheese will melt into a bubbly, golden topping that invites you in.
Step 4: Bake Until Bubbly and Melted
Slide the assembled enchiladas into your preheated oven and bake for 15 to 20 minutes. The goal here is to achieve melted, bubbling cheese that blankets the enchiladas perfectly, while warming the filling through. The lovely aroma wafting from the oven will surely have your kitchen buzzing with anticipation. Once baked, they’re ready to take center stage at your table.
Step 5: Garnish and Serve
Once out of the oven, sprinkle some extra fresh cilantro over the top for that vibrant herbal pop of color and flavor. This finishing touch not only makes the dish look stunning but adds a fresh lift that balances the richness.
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
Garnishing doesn’t have to be complicated to be effective. A handful of freshly chopped cilantro, a dollop of creamy sour cream, or some cool guacamole brings beautiful contrast to the warm, spicy enchiladas. You could also sprinkle diced red onions or a squeeze of fresh lime to brighten the entire plate. These simple touches elevate the dish, making every bite burst with fresh, complementary flavors.
Side Dishes
Chicken enchiladas pair wonderfully with classic Mexican sides like fluffy cilantro-lime rice or savory refried beans. A crisp green salad tossed in a tangy vinaigrette cuts through the richness and adds refreshing crunch. If you’re feeling adventurous, roasted corn or a zesty black bean salad will round out the meal with different textures and flavors, turning your plate into a delicious, well-balanced celebration.
Creative Ways to Present
If you want to impress your guests visually, consider serving these enchiladas in cast iron skillets for rustic charm or arranging them individually on colorful plates to highlight the vibrant sauce and melted cheese. Adding a sprinkle of Cotija cheese on top or lining the dish with sliced avocado fanned out can turn a simple dinner into a festive experience. Presentation becomes just another way to express the warmth and love baked right into this Chicken Enchiladas with Red Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
These enchiladas store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your leftovers even more delicious. Just cover well to keep the sauce moist and prevent the tortillas from drying out.
Freezing
You can freeze the assembled but unbaked enchiladas by wrapping the dish tightly with plastic wrap and aluminum foil. They will keep for up to 2 months. When you’re ready, thaw them in the refrigerator overnight before baking as usual. This is a fantastic way to prep meals ahead for busy nights!
Reheating
Reheat leftovers in the oven at 350 degrees F until warmed through and the cheese is bubbling again, usually about 15 minutes. For quicker reheating, cover the enchiladas with a damp paper towel and microwave in 1-2 minute intervals. Adding a little extra sauce or sour cream can freshen things up, making each bite taste just as good as when freshly baked.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a time-saver and adds extra flavor, making your Chicken Enchiladas with Red Sauce Recipe both quick and delicious without sacrificing any taste.
Are flour or corn tortillas better for enchiladas?
Both work wonderfully, but flour tortillas are easier to roll and tend to be softer after baking, while corn tortillas provide a more authentic texture and flavor. It’s all about your personal preference!
Can I make the sauce spicier?
Yes, you can! Increase the chili powder slightly or add a pinch of cayenne pepper to the sauce to dial up the heat according to your taste buds.
Is there a vegetarian alternative?
For a vegetarian twist, substitute the chicken with sautéed mushrooms, beans, or roasted vegetables. The red sauce and cheese will still shine, making for a satisfying meatless option.
What cheese is best for enchiladas?
A Mexican blend or a combination of Monterey Jack and cheddar works best because they melt beautifully and complement the bold flavors of the red sauce and filling.
Final Thoughts
There’s something truly magical about homemade Chicken Enchiladas with Red Sauce Recipe—they bring comfort, vibrant flavor, and a touch of celebration all in one dish. Whether you’re making them for a family dinner or a casual get-together, these enchiladas promise to become an instant favorite. Give this recipe a try, and you might just find yourself making it again and again, sharing the joy and warmth it brings to your table.
Print
Chicken Enchiladas with Red Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Red Sauce are a flavorful and comforting Mexican-inspired dish featuring shredded cooked chicken mixed with cheese, green chilies, and spices, all rolled in tortillas, smothered in a rich homemade red sauce, baked to bubbly perfection, and garnished with fresh cilantro.
Ingredients
Red Sauce
- 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
Enchilada Filling
- 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
Others
- 6 (8-10 inch) tortillas (flour or corn)
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the enchiladas.
- Make the Red Sauce: Heat oil in a saucepan over medium heat. Stir in flour and chili powder and cook for 1 minute to form a roux. Add ground cumin, chicken broth, tomato sauce, sea salt, and garlic powder. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally until slightly thickened.
- Prepare the Filling: In a medium bowl, combine shredded cooked chicken, chopped green onions, 1 cup of the shredded cheese, sour cream, green chilies, and chopped cilantro. Mix well. Stir in 1/2 cup of the prepared enchilada sauce to moisten the filling.
- Assemble the Enchiladas: Lightly spray a 9×13 inch baking dish with cooking spray. Spread a small amount of the red sauce on the bottom of the dish. Fill each tortilla with a generous amount of the chicken mixture, then roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining red sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Garnish enchiladas with additional chopped cilantro. Serve hot with sour cream, guacamole, and sides such as rice and beans if desired.
Notes
- You can use either flour or corn tortillas, depending on your preference.
- For spicier enchiladas, add diced jalapenos or increase the chili powder in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make ahead, assemble the enchiladas and refrigerate before baking; bake when ready to serve.
- If you want to make this gluten-free, use gluten-free flour or cornstarch for the roux and ensure tortillas are gluten-free.
