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
Scale
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.
