If you are looking for a comforting, flavorful meal that brings a touch of Mexican tradition to your dinner table, the Chicken Enchiladas with Red Sauce Recipe is an absolute winner. This dish offers tender shredded chicken wrapped in warm tortillas, smothered in a vibrant, homemade red sauce that’s rich with spices and tomato goodness. Every bite delivers a perfect harmony of creamy cheese, zesty greens, and a hint of smoky chili, making it a beloved classic for friends and family alike. Once you try this recipe, it’s guaranteed to become one of your go-to meals for weeknights or special gatherings.
Ingredients You’ll Need
Creating the best Chicken Enchiladas with Red Sauce Recipe starts with a handful of simple, everyday ingredients that come together to create a dish bursting with flavor and delightful textures. Each component plays a vital role, from the spices that build the sauce’s depth to the fresh herbs that add brightness and the cheeses that melt beautifully over the top.
- 2 tablespoons oil (vegetable, corn, or avocado): Helps to cook the sauce base and adds a subtle richness.
- 2 tablespoons all-purpose flour: Thickens the sauce to that perfect enchilada consistency.
- 2 tablespoons chili powder: Provides the signature smoky, spicy backbone of the red sauce.
- 1 teaspoon ground cumin: Adds an earthy warmth that complements the chili powder beautifully.
- 1 (14-ounce) can chicken broth: Creates the liquid base that blends all flavors seamlessly.
- 1 (8-ounce) can tomato sauce: Gives the sauce its rich red color and tangy tomato flavor.
- 1 teaspoon sea salt: Enhances all the flavors and balances the spice.
- 1/4 teaspoon garlic powder: Lends a savory depth without overpowering the dish.
- 2 cups shredded cooked chicken: The hearty protein filling that makes these enchiladas satisfying and comforting.
- 1/4 cup green onions, chopped: Adds a mild onion flavor and a vibrant pop of green color.
- 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar): Melts wonderfully for gooey, flavorful coverage.
- 1/4 cup sour cream: Gives the filling a creamy texture and subtle tanginess.
- 2-ounce can green chilies: Offers a gentle heat and adds complexity to the filling.
- 1/4 cup cilantro, chopped, plus extra for garnish: Brings fresh herbaceous notes to brighten the dish.
- 6 (8-10 inch) tortillas (flour or corn): The vessels for the delicious filling, warm and pliable for easy rolling.
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Preheat Your Oven for Perfect Baking
First things first, set your oven to 350 degrees F (175 degrees C). Preheating ensures that when your enchiladas go into the oven, they’ll bake evenly, melting the cheese and melding the flavors just right.
Step 2: Create the Rich Red Sauce
In a saucepan, heat your chosen oil over medium heat. Stir in the all-purpose flour and chili powder, cooking for about 1 minute to release those wonderful spices. Then whisk in cumin, chicken broth, tomato sauce, sea salt, and garlic powder. Bring the mixture to a boil, then reduce to a simmer and let it cook gently for 10 minutes, stirring now and then. This sauce will be the heart and soul of your enchiladas.
Step 3: Prepare the Flavor-Packed Chicken Filling
In a large bowl, combine the shredded cooked chicken with chopped green onions, 1 cup of shredded cheese, sour cream, canned green chilies, and chopped cilantro. Pour in half a cup of your freshly made red sauce and stir everything together thoroughly. This filling strikes the perfect balance of creamy, tangy, and savory flavors.
Step 4: Assemble Your Enchiladas with Care
Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking. Spread a small amount of the red sauce evenly on the bottom of the dish. Take each tortilla and spoon a generous portion of the chicken mixture down the center. Roll up the tortilla tightly and place it seam-side down in the dish. Repeat with all the tortillas.
Step 5: Top Off and Bake
Once all your enchiladas are snugly arranged, pour the remaining sauce over them, ensuring each one is completely covered. Sprinkle the remaining half cup of cheese evenly on top. Bake for 15 to 20 minutes until the cheese has melted and is bubbly, and the enchiladas are heated through.
Step 6: Final Touches Before Serving
After baking, let the enchiladas rest for a few minutes. This little waiting period allows the sauce to thicken slightly and the flavors to settle, making every bite even more delicious.
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
A sprinkle of fresh cilantro on top adds a beautiful burst of color and fresh herbal brightness. Serve each plate with a dollop of sour cream to cool and balance the zestiness of the red sauce.
Side Dishes
This dish pairs wonderfully with classic sides like Spanish rice or refried beans. The creamy textures and earthy flavors of these sides complement the spiced enchiladas perfectly, creating a well-rounded and satisfying meal.
Creative Ways to Present
For a delightful twist, try serving these enchiladas in individual oven-safe ramekins for personal portions. You can also add sliced avocado or a drizzle of tangy lime crema on top for an extra flavor pop and an elegant presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store any leftover Chicken Enchiladas with Red Sauce Recipe in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making them perfect for next-day lunches or quick dinners.
Freezing
If you want to prepare this meal ahead of time, assemble the enchiladas but don’t bake them yet. Wrap the baking dish tightly with plastic wrap and aluminum foil and freeze for up to 2 months. When ready, bake directly from frozen, adding extra baking time to ensure they heat through properly.
Reheating
To reheat, cover your enchiladas with foil and warm in a 350 degree F oven for about 15-20 minutes or until heated through. Alternatively, use the microwave for convenience, although the oven method keeps the texture fresher and the cheese melty just like freshly baked.
FAQs
Can I use store-bought enchilada sauce instead of making the red sauce?
Absolutely! Store-bought enchilada sauce can save time and works well in a pinch. However, making your own red sauce as in this Chicken Enchiladas with Red Sauce Recipe adds a fresher, more customized flavor that elevates the dish.
What type of tortillas work best for enchiladas?
Both flour and corn tortillas work beautifully. Flour tortillas tend to be softer and more pliable, making rolling easier, while corn tortillas offer a more traditional flavor and texture for authentic Mexican enchiladas.
Can I make this recipe vegetarian?
Yes! Simply substitute the shredded chicken with cooked beans, sautéed vegetables, or a plant-based protein for a vegetarian-friendly version that still captures the spirit of the Chicken Enchiladas with Red Sauce Recipe.
How spicy is the red sauce in this recipe?
The sauce has a mild to moderate spiciness coming primarily from the chili powder and green chilies. You can easily adjust the heat level by modifying the amount of chili powder or adding a pinch of cayenne if you prefer it spicier.
Is this dish suitable for meal prepping?
Definitely! The Chicken Enchiladas with Red Sauce Recipe is fantastic for meal prepping since it stores and reheats well. Prepare a batch ahead of time for an easy grab-and-go dinner throughout the week.
Final Thoughts
Nothing beats the cozy, satisfying flavors of Chicken Enchiladas with Red Sauce Recipe, especially when made from scratch with love and fresh ingredients. This recipe is straightforward yet endlessly delicious, perfect for sharing with family or impressing friends. I hope you enjoy making and savoring every bite as much as I do!
Print
Chicken Enchiladas with Red Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchiladas with Red Sauce recipe features tender shredded chicken wrapped in soft tortillas, smothered in a flavorful homemade chili sauce, and baked with melted cheese. It’s a comforting Mexican-inspired dish perfect for family dinners, offering a perfect balance of spices, creamy textures, and cheesy goodness.
Ingredients
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
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
- 6 (8-10 inch) tortillas (flour or corn)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the perfect baking temperature while you prepare the enchiladas.
- Make the Sauce: Heat oil in a saucepan over medium heat. Stir in all-purpose flour and chili powder, cooking for 1 minute to remove the raw flour taste and toast the spices. Add ground cumin, chicken broth, tomato sauce, sea salt, and garlic powder. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally to thicken and blend flavors.
- Prepare the Filling: In a large bowl, combine shredded cooked chicken, chopped green onions, 1 cup of the shredded cheese, sour cream, green chilies, and chopped cilantro. Pour in 1/2 cup of the prepared enchilada sauce and mix everything thoroughly to evenly coat the filling ingredients.
- Assemble the Enchiladas: Spray a 9×13 inch baking dish with cooking spray to prevent sticking. Spread a thin layer of the remaining enchilada sauce on the bottom of the dish. Take each tortilla and spoon a generous amount of the chicken mixture onto it. Roll 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 in the baking dish. Sprinkle the remaining 1/2 cup of shredded cheese on top to create a delicious, melting cheese layer.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Serve: Remove from the oven and garnish with extra chopped cilantro for freshness. Serve hot with additional sour cream, guacamole, rice, and beans if desired to complete a satisfying meal.
Notes
- You can use either flour or corn tortillas depending on your preference or dietary needs.
- Shredded rotisserie chicken works great as a time-saving option for the filling.
- Adjust chili powder according to your heat preference to make it milder or spicier.
- Leftovers store well and can be reheated in the oven or microwave.
- To make this recipe gluten-free, be sure to use gluten-free flour or a cornstarch substitute for the sauce.
