Chicken Enchiladas with Red Sauce Recipe

If you are craving something warm, comforting, and bursting with flavor, this Chicken Enchiladas with Red Sauce Recipe is an absolute must-try. These enchiladas combine tender shredded chicken and a perfectly spiced red sauce that clings to every bite, layered inside soft tortillas and topped with gooey melted cheese. It’s like a fiesta of taste and texture that feels like a hug on a plate and will surely become one of your go-to dinners for family or friends. Whether you’re a seasoned chef or just beginning to explore Mexican-inspired cooking, this dish is straightforward to prepare and incredibly satisfying to eat.

Ingredients You’ll Need

The beauty of this Chicken Enchiladas with Red Sauce Recipe lies in its simple yet essential ingredients. Each component plays a vital role, whether bringing depth with spices, creaminess with cheese, or freshness with herbs, ensuring a perfect balance in every enchilada.

• 2 tablespoons oil (vegetable, corn, or avocado): The base for your sauce, helping to blend the flavors smoothly.
• 2 tablespoons all-purpose flour: Creates the slightly thickened texture that holds the sauce together perfectly.
• 2 tablespoons chili powder: Adds the signature smoky heat that defines the red sauce’s vibrant taste.
• 1 teaspoon ground cumin: Brings in an earthy warmth that enriches the sauce’s complexity.
• 1 (14-ounce) can chicken broth: Forms the savory liquid foundation for the sauce.
• 1 (8-ounce) can tomato sauce: Gives the sauce its beautiful red color and tangy base.
• 1 teaspoon sea salt: Enhances all the flavors, making every ingredient shine.
• 1/4 teaspoon garlic powder: Adds subtle aromatic depth without overpowering.
• 2 cups shredded cooked chicken: The hearty, protein-rich filling that keeps the enchiladas satisfying.
• 1/4 cup green onions, chopped: Provides a fresh, mild onion flavor and a nice pop of green.
• 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar): Melts beautifully to bind the filling and top the dish with luscious cheesiness.
• 1/4 cup sour cream: Adds creaminess and a slight tang, balancing the spice.
• 2-ounce can green chilies: Offers a gentle kick and vibrant texture inside the filling.
• 1/4 cup cilantro, chopped, plus extra for garnish: Brings a fresh, herby brightness that lifts the entire dish.
• 6 (8-10 inch) tortillas (flour or corn): The soft, warm vessels that hold all the deliciousness together.

How to Make Chicken Enchiladas with Red Sauce Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 350 degrees F (175 degrees C). This gives the oven plenty of time to heat up so your enchiladas will bake evenly and develop that irresistible golden, bubbly cheese topping.

Step 2: Make the Sauce

In a saucepan, heat your chosen oil and stir in the flour and chili powder, cooking for about a minute to toast those spices and eliminate any raw flour taste. Then add the cumin, chicken broth, tomato sauce, sea salt, and garlic powder. Bring the mixture to a boil, then turn the heat down and let it simmer gently for 10 minutes, stirring occasionally. This step lets the flavors combine and the sauce thicken to a luscious consistency that will cling to every bite of your enchiladas.

Step 3: Prepare the Filling

While the sauce is simmering, combine the shredded chicken, chopped green onions, 1 cup of cheese, sour cream, green chilies, and cilantro in a large bowl. Pour in half a cup of your freshly made enchilada sauce and mix everything together until well coated and flavorful. This filling is packed with savory, creamy, and slightly spicy notes—exactly what you want inside every tortilla.

Step 4: Assemble the Enchiladas

Spray a 9×13 inch baking dish with cooking spray to prevent sticking. Spread a little bit of the red sauce across the bottom to keep the tortillas soft and add more flavor. Place a generous scoop of the chicken mixture on each tortilla, roll them up tightly, and lay them seam-side down in the dish. This method keeps everything neatly inside while baking.

Step 5: Top and Bake

Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle the rest of your shredded cheese on top. Pop the dish into your preheated oven and bake for 15-20 minutes. When done, the cheese should be perfectly melted, golden, and bubbly—signaling your Chicken Enchiladas with Red Sauce Recipe is ready to be devoured!

Step 6: Serve and Enjoy

Once out of the oven, your enchiladas will be steaming and packed with vibrant flavors, ready to be garnished and shared. They make for a wonderful family dinner or an impressive dish for guests.

How to Serve Chicken Enchiladas with Red Sauce Recipe

Garnishes

Fresh cilantro sprinkled on top adds a bright, herbal note that contrasts beautifully with the rich sauce and melted cheese. A dollop of sour cream gives a cool, creamy counterbalance to the spices, turning every bite into a perfect harmony of flavors.

Side Dishes

Classic sides like Mexican rice and refried beans or black beans round out the meal with hearty texture and subtle earthiness. For a fresh touch, serve alongside a crisp green salad or a tangy avocado guacamole, which refreshes the palate and adds creaminess.

Creative Ways to Present

For parties or special occasions, consider cutting the enchiladas into individual portions and serving on decorative plates with colorful garnishes—lime wedges, sliced radishes, or pickled jalapeños for extra flair. You could even make smaller, appetizer-sized enchiladas for casual gatherings, turning this beloved recipe into a crowd-pleasing finger food.

Make Ahead and Storage

Storing Leftovers

After enjoying your Chicken Enchiladas with Red Sauce Recipe, cool the leftovers to room temperature, then store them airtight in the refrigerator. They will stay fresh for up to three days, making them perfect for quick lunches or easy dinners the next day.

Freezing

These enchiladas freeze wonderfully. Assemble them in a freezer-safe dish but skip the final baking. Cover tightly with foil and freeze up to three months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed for heating through.

Reheating

Reheat leftovers in the oven at 350 degrees F (175 degrees C) until warmed through and cheese is melty again. This helps keep the texture just right—soft tortillas and rich sauce—much better than microwaving, which can sometimes dry out the dish.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut and adds wonderful flavor. Just shred it and mix as instructed for a faster prep.

What type of cheese works best in Chicken Enchiladas with Red Sauce Recipe?

A Mexican blend or a mix of Monterey Jack and cheddar gives you the best melt and flavor. They create that gooey, stretchy cheese topping we all love.

Can I make the sauce spicier?

Definitely! Add a pinch of cayenne pepper or some chopped jalapeños into the sauce or filling to turn up the heat according to your taste.

Are flour or corn tortillas better for enchiladas?

Either works well for this recipe. Corn tortillas give a more traditional texture and flavor but can be less pliable. Flour tortillas are softer and easier to roll, especially if you prefer a milder taste.

Can this recipe be made vegetarian?

Yes! Replace the chicken with sautéed vegetables like mushrooms, zucchini, or beans, and use vegetable broth for the sauce to keep it meat-free while still delicious.

Final Thoughts

This Chicken Enchiladas with Red Sauce Recipe is truly a celebration of bold flavors, satisfying textures, and home-cooked comfort. It’s easy enough to whip up on a weeknight yet hearty and special enough for guests. Once you try it, you’ll find yourself reaching for this recipe again and again because it feels like a warm, tasty hug from the inside out. So go ahead, gather the ingredients, and let the cooking fun begin—you’re in for a delicious ride!

Chicken Enchiladas with Red Sauce Recipe

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• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Chicken Enchiladas with Red Sauce recipe features tender shredded chicken wrapped in tortillas, smothered in a flavorful, homemade chili and tomato-based sauce, topped with melted cheese, and baked to bubbling perfection. Perfect for a comforting Mexican-inspired dinner, these enchiladas bring together savory spices and creamy textures for a crowd-pleasing meal.

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Ingredients

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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)

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s properly heated for baking the enchiladas later.
2. Make the Sauce: Heat the oil in a saucepan over medium heat. Stir in the flour and chili powder, cooking for about 1 minute to develop flavor and remove the raw taste of the flour.
3. Add Sauce Ingredients: Add the cumin, chicken broth, tomato sauce, sea salt, and garlic powder to the pan. Stir well, bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally until the sauce thickens slightly.
4. Prepare the Filling: In a mixing bowl, combine the shredded cooked chicken, chopped green onions, 1 cup of shredded cheese, sour cream, green chilies, chopped cilantro, and half a cup of the prepared enchilada sauce. Mix thoroughly to blend all flavors evenly.
5. Assemble the Enchiladas: Lightly spray a 9×13 inch baking dish with cooking spray. Spread a small amount of enchilada sauce on the bottom of the dish to prevent sticking. Take each tortilla, fill it with the chicken mixture, roll it tightly, and place it seam-side down in the prepared baking dish.
6. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded cheese on top to create a cheesy layer that will melt and brown in the oven.
7. Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top.
8. Garnish and Serve: Remove the enchiladas from the oven. Garnish with additional chopped cilantro. Serve warm with optional sides like sour cream, guacamole, Mexican rice, or beans as desired.

Notes

• For a spicier sauce, add extra chili powder or a pinch of cayenne pepper when making the sauce.
• You can substitute shredded rotisserie chicken for convenience.
• Use corn tortillas for a gluten-free option, or flour tortillas for softer, pliable enchiladas.
• Make sure to spray the baking dish to prevent sticking and make serving easier.
• Let the enchiladas rest for 5 minutes after baking to set before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican