Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
If you’re searching for the ultimate comfort food that satisfies every craving, look no further than Chicken Enchiladas with Homemade Red Enchilada Sauce. This dish is everything you want in a weeknight dinner—tender chicken, gooey cheese, and tortillas smothered in a deeply flavorful, made-from-scratch sauce. It’s the kind of meal that feels like a warm hug, perfect for sharing with friends and family, or simply treating yourself to something special. With just the right balance of spice and richness, these enchiladas will quickly become a staple in your kitchen repertoire.
Ingredients You’ll Need
The beauty of Chicken Enchiladas with Homemade Red Enchilada Sauce lies in its straightforward ingredients. Each one brings something wonderful to the table, whether it’s creaminess, savoriness, or a pop of color. Here’s what you’ll need and why each element matters:
- Cooked, shredded chicken breast: A lean protein that soaks up all the delicious flavors of the sauce.
- Flour or corn tortillas: Choose your favorite for the perfect soft or slightly chewy base.
- Shredded Monterey Jack cheese: Melts beautifully, adding a mild, creamy note.
- Shredded cheddar cheese: Brings sharpness and a gorgeous golden color to your enchiladas.
- Chopped onion: Sautéed for sweetness and depth in the filling.
- Olive oil: Used to sauté the onions, lending a subtle richness.
- Chopped fresh cilantro (optional): Perfect for a fresh, herby finish.
- Vegetable oil: Essential for starting your homemade red enchilada sauce.
- All-purpose flour: Helps thicken the sauce just right.
- Chili powder: The heart of the sauce, providing warmth and color.
- Garlic powder: Adds a savory backbone to the sauce.
- Onion powder: Rounds out the flavor profile, making the sauce irresistible.
- Ground cumin: Infuses the sauce with a touch of earthiness.
- Dried oregano: Lends a subtle herbal note that brightens everything up.
- Salt: Brings all the flavors together perfectly.
- Tomato paste: Deepens the color and gives the sauce a rich, tangy kick.
- Chicken broth: The liquid base that makes your sauce silky and flavorful.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce
Step 1: Cook the Homemade Red Enchilada Sauce
Start by heating the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and let it cook for about a minute—this gives your sauce body and a subtle, toasty flavor. Sprinkle in the chili powder, garlic powder, onion powder, cumin, oregano, and salt, whisking for another 30 seconds to awaken all those spices. Stir in the tomato paste, then slowly pour in the chicken broth while whisking constantly to prevent lumps. Let the sauce simmer for 5–7 minutes until it’s just thick enough to coat a spoon. Set it aside, and take a moment to bask in its gorgeous aroma!
Step 2: Sauté the Onions
In a skillet, heat olive oil over medium heat and toss in your chopped onions. Sauté for 3–4 minutes, stirring occasionally, until they’re soft and slightly translucent. This simple step brings out their natural sweetness, which plays beautifully against the savory chicken and tangy sauce.
Step 3: Prepare the Chicken Filling
In a large bowl, combine the sautéed onions with your cooked, shredded chicken and half a cup of that luscious red enchilada sauce. Mix well so every bite is packed with flavor and moisture. This filling is the heart of your Chicken Enchiladas with Homemade Red Enchilada Sauce, keeping everything juicy and delicious.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a few spoonfuls of enchilada sauce in the bottom of a 9×13-inch baking dish to prevent sticking and add extra flavor. Fill each tortilla generously with the chicken mixture and a sprinkle of cheese, then roll them up and nestle seam-side down in the dish. It’s a little assembly line that comes together in minutes!
Step 5: Top and Bake
Pour the rest of the enchilada sauce over the rolled tortillas, making sure every inch is covered. Sprinkle the remaining cheese over the top for that irresistible, bubbly finish. Bake for 20–25 minutes, until the cheese is melted and the sauce is bubbling happily around the edges. Let them cool for a few minutes before garnishing with chopped cilantro, if you like, and serve warm.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce
Garnishes
To elevate your Chicken Enchiladas with Homemade Red Enchilada Sauce, scatter fresh chopped cilantro over the top for a pop of color and freshness. If you love a creamy touch, add dollops of sour cream or slices of ripe avocado. A sprinkle of thinly sliced green onions never hurts either!
Side Dishes
These enchiladas are a meal on their own, but pairing them with sides makes for a true Mexican feast. Try serving them with fluffy Mexican rice, warm refried beans, or a simple corn and tomato salad for brightness. Don’t forget the lime wedges—just a squeeze can really wake up the flavors on your plate.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual baking dishes for each guest, or slice them into smaller portions for party appetizers. You can also top each serving with a fried or poached egg for a hearty brunch version of Chicken Enchiladas with Homemade Red Enchilada Sauce. Get creative and let your presentation match the festive mood!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Homemade Red Enchilada Sauce store beautifully. Simply cover the baking dish tightly with foil or transfer individual portions to airtight containers. They’ll keep in the fridge for up to three days and taste just as wonderful reheated.
Freezing
If you want to make dinner even easier next time, these enchiladas are freezer-friendly. Assemble them completely but hold off on baking. Wrap the dish tightly, label it, and freeze for up to two months. When you’re ready, bake straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, simply cover your enchiladas with foil and bake at 350°F (175°C) until hot and bubbly, about 20 minutes. For single servings, the microwave works well too—just heat in 30-second bursts until warmed through. Either way, the flavors remain bold and comforting.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut—just shred the meat and you’re ready to go. It keeps the process quick and still delivers incredible flavor and tenderness in your Chicken Enchiladas with Homemade Red Enchilada Sauce.
How spicy is the homemade red enchilada sauce?
The sauce has a gentle, warming heat that’s family-friendly, but you can adjust the chili powder to suit your taste. Love it spicy? Add a pinch of cayenne or a dash of hot sauce to turn up the heat.
Are corn or flour tortillas better for enchiladas?
Both work beautifully! Corn tortillas give you a classic, slightly chewy texture and are naturally gluten-free, while flour tortillas are softer and a bit more neutral. Choose the one you love most, or even try a mix for variety.
Can I make Chicken Enchiladas with Homemade Red Enchilada Sauce ahead of time?
Definitely. Assemble everything up to a day in advance, cover, and refrigerate. When you’re ready to eat, just bake as directed. It’s a lifesaver for busy nights or when you’re hosting.
What can I use instead of chicken?
If you’re looking for a vegetarian option, swap in black beans, sautéed mushrooms, or a mix of roasted veggies. The homemade red enchilada sauce pairs well with all kinds of fillings, so let your creativity shine!
Final Thoughts
If you’re ready to bring a little fiesta to your table, Chicken Enchiladas with Homemade Red Enchilada Sauce are the way to go. Every bite is packed with flavor, comfort, and vibrant color. Don’t wait for a special occasion—make this dish soon and watch it become a fast favorite in your home!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings (2 enchiladas per serving) 1x
- Diet: Non-Vegetarian
Description
This recipe for Chicken Enchiladas with Homemade Red Enchilada Sauce offers a deliciously authentic Mexican main course made easy with tender shredded chicken wrapped in tortillas, smothered in a rich, flavorful homemade red sauce, and baked with melted cheese. Perfect for a comforting dinner or meal prep that can be frozen and reheated.
Ingredients
For the enchiladas:
- 2 cups cooked, shredded chicken breast
- 8 small flour or corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- Chopped fresh cilantro for garnish (optional)
For the homemade red enchilada sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1 1/2 cups chicken broth
Instructions
- Make the enchilada sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt, whisking constantly for 30 seconds to toast the spices. Stir in the tomato paste, then slowly pour in chicken broth while whisking continuously to avoid lumps. Simmer the sauce for 5 to 7 minutes until slightly thickened, then remove from heat.
- Prepare the filling: Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté chopped onion for 3 to 4 minutes until soft and translucent. In a large bowl, combine the sautéed onions, shredded chicken, and 1/2 cup of the prepared red enchilada sauce, mixing well to coat.
- Assemble the enchiladas: Spread a few spoonfuls of the enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the top with the remaining shredded Monterey Jack and cheddar cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the enchiladas are hot, bubbly, and the cheese is melted and golden on top.
- Serve: Let the enchiladas cool for a few minutes after baking. Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- Use rotisserie chicken to save time on cooking and shredding chicken breast.
- These enchiladas freeze well — assemble completely, cover tightly with foil or plastic wrap, and bake straight from the freezer, adding a few extra minutes to baking time.
- Adjust the amount of chili powder to control the spiciness according to your preference.
- For a gluten-free version, use corn tortillas and substitute all-purpose flour with gluten-free flour or cornstarch in the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
