If you’re on the hunt for pure dinner bliss, Chicken Enchiladas with Homemade Red Enchilada Sauce are a must-try. Each tortilla wraps around juicy, flavorful chicken, all smothered in a bold, deeply spiced red sauce that you make from scratch—no cans required! Melted cheese bubbles over the top while savory green chiles and bright cilantro bring everything to life. Whether you’re prepping for a cozy family night or planning to impress friends, this dish is a comfort food hero that still feels festive and fresh. Let’s dig in and turn your kitchen into the happiest cantina on the block!
Ingredients You’ll Need
This recipe keeps things refreshingly straightforward, using familiar staples with a few key twists that make all the difference. Thoughtful, quality ingredients turn everyday chicken enchiladas into something memorable—each element brings color, creaminess, or a punch of smoky, zesty flavor that ties the entire meal together.
- Cooked shredded chicken: The main attraction—use rotisserie for convenience or leftover roast chicken for an extra layer of flavor.
- Shredded cheddar or Monterey Jack cheese: Choose one or a blend for that signature, stretchy cheese pull and balanced creaminess.
- Diced green chiles: Add just the right amount of mild heat and tang that makes each bite pop.
- Sour cream: Keeps the filling silky and rich, giving it a luscious, melt-in-your-mouth texture.
- Flour or corn tortillas: Use gluten-free if needed—these are the vessels that hold all the goodness together while soaking up the sauce.
- Chopped cilantro and sliced green onions for garnish: Offer fresh color and herby, peppery brightness to finish the dish beautifully.
- Vegetable oil: The start of a simple roux, giving body to your homemade enchilada sauce.
- All-purpose flour: Helps thicken the sauce so it clings deliciously to every bite.
- Chili powder: The heart of the sauce—don’t skimp! It brings warmth and deep, earthy flavor.
- Garlic powder and onion powder: These pantry staples layer in savory, aromatic notes.
- Ground cumin and dried oregano: Add subtle smokiness and that unmistakable Mexican flair.
- Salt and black pepper: Essential for balance—taste and adjust for the perfect savory profile.
- Tomato paste: Makes the sauce velvety and bold, with a lovely reddish hue.
- Chicken broth: Brings everything together, creating a perfectly pourable, deeply flavorful sauce.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce
Step 1: Make the Red Enchilada Sauce from Scratch
Start with a medium saucepan over medium heat and whisk the vegetable oil with the flour to create a smooth roux. After a minute, toss in the chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Once your kitchen smells amazing, whisk in the tomato paste until it’s fully incorporated. Slowly pour in the chicken broth, whisking constantly until the sauce is silky and begins to thicken—this should take about 5–7 minutes. Pull the pan off the heat and let your homemade red enchilada sauce hang out while you tackle the filling.
Step 2: Mix the Creamy Chicken Filling
Grab a large bowl and combine the shredded chicken, one cup of cheese, diced green chiles, and sour cream. Stir it up until you have a rich, even mixture. The secret is to make sure all the chicken is coated—this is what keeps the inside of your enchiladas moist and full of flavor.
Step 3: Prepare Your Baking Dish
While your oven preheats to 375°F, spread half a cup of that gorgeous red sauce across the bottom of your 9×13-inch baking dish. This little step keeps everything from sticking and ensures every enchilada comes out saucy from top to bottom.
Step 4: Fill and Roll the Tortillas
Spoon a generous portion of the creamy chicken mixture down the center of each tortilla, then roll them up tightly. Arrange your enchiladas seam-side down in the sauced baking dish—you should be able to snuggle eight in there, side by side, for maximum melty coverage.
Step 5: Layer, Bake, and Get Golden
Pour the remaining homemade red enchilada sauce over the top, making sure every tortilla is blanketed. Sprinkle on the remaining cheese, then cover the whole dish with foil. Bake for 20 minutes, then remove the foil and bake another 5 to 10 minutes until the cheese is bubbling and golden brown. Your kitchen will smell incredible—resist the urge to dive in right away, but do top with fresh cilantro and green onions for a last hit of freshness before serving.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce
Garnishes
Add a finishing flourish to your Chicken Enchiladas with Homemade Red Enchilada Sauce by scattering chopped cilantro and sliced green onions on top. If you love a little extra zest, add a few slices of jalapeño or a squeeze of lime. A dollop of extra sour cream or a sprinkle of crumbly queso fresco never hurt anyone either!
Side Dishes
Round out your meal with Mexican rice, charro beans, or a crunchy corn salad. A crisp green salad with lime vinaigrette will balance out the rich, cheesy flavors, while warm tortilla chips and guacamole bring that festive Tex-Mex energy to the table.
Creative Ways to Present
Try serving Chicken Enchiladas with Homemade Red Enchilada Sauce family-style in a big, colorful baking dish—let everyone dig in! For a party spread, cut enchiladas into halves or thirds for bite-sized portions. You can even individualize with toppings served in little bowls so each guest customizes their plate.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are a next-day treat! Store any extras tightly covered in the refrigerator for up to 3 days. The flavors meld beautifully, and sometimes they taste even better the second time around. Make sure your dish is well-sealed to keep everything moist and fresh.
Freezing
Chicken Enchiladas with Homemade Red Enchilada Sauce make an excellent freezer meal. Assemble the enchiladas (but pause before baking), wrap tightly in foil and plastic wrap, and freeze for up to 2 months. When you’re ready, bake straight from frozen—just add about 10–15 extra minutes to the bake time and keep covered until bubbly and hot.
Reheating
Pop leftovers in a 350°F oven, covered, until warmed through (usually 20–25 minutes). For a quick meal, you can microwave individual portions—cover them with a damp paper towel to retain moisture and heat in short bursts until piping hot.
FAQs
Can I use store-bought enchilada sauce instead of making it from scratch?
Absolutely, although making your own takes the flavor to a whole new level. Store-bought works in a pinch, but the homemade version captures that fresh, robust taste that truly defines Chicken Enchiladas with Homemade Red Enchilada Sauce.
Can I make this recipe gluten free?
Yes! Just swap in your favorite gluten-free flour for the sauce and use certified gluten-free tortillas. The rest of the ingredients are naturally gluten-friendly, so you can enjoy every bite worry-free.
How spicy is this dish?
The enchiladas are flavorful rather than fiery. The chili powder gives them warmth and depth, but they aren’t overly hot. For a spicier touch, mix some diced jalapeños into the filling or drizzle with your favorite hot sauce before serving.
What’s the best way to shred chicken quickly?
To save time, use two forks to pull apart cooked chicken while it’s still warm. A rotisserie chicken from the store is a speedy, delicious shortcut for this recipe and adds extra juiciness.
Can I add other fillings?
Of course! Feel free to toss in black beans, roasted corn, sautéed spinach, or bell peppers to suit your tastes. The base recipe for Chicken Enchiladas with Homemade Red Enchilada Sauce is super flexible—you can make it your signature dish!
Final Thoughts
If you try just one new dinner comfort classic this week, let it be Chicken Enchiladas with Homemade Red Enchilada Sauce. There’s something magical about the bold sauce, gooey cheese, and tender chicken coming together in each bite. Gather your friends, set the table, and get ready for big smiles—this dish just might become a new family tradition!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Total Time: 50 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with these Chicken Enchiladas featuring a homemade red enchilada sauce. Cheesy, flavorful, and satisfying, this dish is a crowd-pleaser for any occasion.
Ingredients
For the enchiladas:
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded cheddar or Monterey Jack cheese (divided)
- 1 (4 oz) can diced green chiles
- 1/2 cup sour cream
- 8 flour or corn tortillas
- Chopped cilantro and sliced green onions for garnish
For the sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups chicken broth
Instructions
- To make the sauce: In a saucepan over medium heat, whisk together the oil and flour to form a roux. Cook for 1 minute, then whisk in the chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Stir in the tomato paste until smooth. Gradually add the chicken broth, whisking constantly until the sauce thickens, about 5–7 minutes. Remove from heat and set aside.
- To make the enchiladas: Preheat the oven to 375°F. In a large bowl, mix the shredded chicken, 1 cup of cheese, diced green chiles, and sour cream until well combined. Spread 1/2 cup of enchilada sauce over the bottom of a 9×13-inch baking dish. Spoon the chicken mixture evenly down the center of each tortilla. Roll them up and place seam-side down in the prepared dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro and green onions before serving.
Notes
- You can prepare the sauce up to 3 days ahead.
- Add black beans or corn to the filling for more texture.
- Use rotisserie chicken for quicker prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
