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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s properly heated for baking the enchiladas later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
