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
Scale
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.
