If you love bold flavors and comforting meals, these Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe will become your new go-to dinner. The rich, smoky sauce made from scratch perfectly complements tender shredded chicken wrapped in soft corn tortillas, all topped with a melty blend of cheddar and Monterey Jack cheeses. This dish delivers authentic Mexican-inspired taste in a way that’s both approachable and utterly satisfying. Once you try this recipe, you’ll see why it’s such a beloved classic that brings warmth and excitement to any weeknight table.
Ingredients You’ll Need
The magic of this Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe lies in its simple, straightforward ingredients. Each one plays a key role in building layers of flavor, from the smoky spices in the sauce to the creamy cheeses that add richness and texture to every bite.
- Vegetable oil: Essential for making the roux that forms the base of the enchilada sauce, giving it that silky texture.
- All-purpose flour: Helps thicken the sauce so it clings perfectly to the tortillas and filling.
- Chili powder: Packs a smoky, mildly spicy punch that defines the seductive red sauce.
- Garlic powder: Adds depth and a subtle aromatic warmth to the sauce.
- Ground cumin: Brings earthiness and a classic Mexican flavor that complements the chili powder beautifully.
- Dried oregano: Offers a fragrant herbal note that rounds out the sauce’s flavor profile.
- Chicken broth: The liquid base that melds all the spices, creating a rich, savory sauce.
- Salt and black pepper: Simple but crucial seasonings to balance and enhance the sauce and filling.
- Cooked, shredded chicken breast: The tender protein at the heart of the enchiladas, keeping them hearty and satisfying.
- Shredded cheddar cheese: Adds sharpness and a gooey melt that everybody loves.
- Shredded Monterey Jack cheese: Contributes creaminess and mild flavor for perfect cheesiness.
- Corn tortillas: Traditional choice for authentic texture and taste – warmed or lightly fried to stay soft and pliable.
- Diced onions: Bring a subtle crunch and sweetness that balances the richness.
- Chopped fresh cilantro (optional): A burst of fresh herbaceous brightness to finish the filling.
- Cooking spray or additional oil: Used to soften the tortillas, making them easy to roll without cracking.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Step 1: Prepare the Red Enchilada Sauce
Start by heating vegetable oil in a medium saucepan, then whisk in flour to create a roux. This step is key because it builds the sauce’s silky foundation. After cooking the roux for a minute, stir in chili powder, garlic powder, cumin, and oregano—all the spices that give the sauce its signature deep, smoky flavor. Cooking them briefly releases their aroma and intensifies the taste. Slowly blend in chicken broth, whisking constantly to avoid lumps, and let the sauce simmer until it thickens beautifully. Finally, season with salt and pepper, then set this vibrant, velvety sauce aside.
Step 2: Assemble the Enchiladas
Preheat your oven to 350°F (175°C) while you mix the shredded chicken with half of the cheddar and Monterey Jack cheeses, diced onions, and chopped cilantro in a large bowl. To prevent breakage, soften the corn tortillas by lightly frying them or microwaving—make them supple and easy to roll. Coat the bottom of a baking dish with a thin layer of the homemade red sauce to keep the tortillas from sticking. Then fill each tortilla with the chicken mixture, roll tightly, and position them seam-side down in the dish, snugly but without overcrowding.
Step 3: Bake the Enchiladas
Pour the remaining red sauce over the rolled tortillas, making sure every inch is smothered in flavor. Sprinkle the rest of the cheeses evenly on top to create that irresistible golden, bubbly crust. Cover the dish with foil and bake for 20 minutes to allow the ingredients to meld together. Remove the foil and continue baking for another 10 minutes so the cheese can brown slightly and become deliciously gooey. Let your enchiladas rest for a few minutes before serving—that way the flavors settle and every bite is perfectly luscious.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Garnishes
Adding fresh garnishes really elevates the experience. Try a dollop of cool sour cream to contrast with the warm, spicy sauce, or sprinkle chopped green onions and extra cilantro to bring a lively herbal brightness. A few slices of fresh avocado or a squeeze of lime juice can add richness and tang that complement the bold flavors beautifully.
Side Dishes
Traditional Mexican sides pair wonderfully with these enchiladas. Mexican rice or cilantro-lime rice adds heartiness, while refried or black beans bring creamy texture and protein. A simple fresh salad with crisp lettuce, tomatoes, and avocado balances the richness of the cheese and sauce, making the meal feel complete and refreshing.
Creative Ways to Present
For a fun twist, serve the enchiladas piled on colorful dinnerware to match the vibrant dish, or place individual enchiladas in small ramekins for a cute, personal presentation. You can even turn this recipe into a layered casserole for easier serving at family gatherings—each scoop a delicious mix of sauce, cheese, and chicken-packed tortillas.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for next-day meals or quick lunches that don’t skimp on flavor.
Freezing
These enchiladas freeze beautifully. Layer them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for a no-fuss, satisfying dinner.
Reheating
For the best texture and flavor, reheat enchiladas in the oven at 350°F (175°C) covered with foil until warmed through, about 15-20 minutes. This way, the cheese melts back perfectly and the edges stay soft—not soggy or chewy like in a microwave.
FAQs
Can I use chicken thighs instead of chicken breast for this recipe?
Absolutely! Chicken thighs are juicier and add extra flavor, making the enchiladas even more moist and delicious. Just be sure to shred them after cooking.
Is it possible to make the red enchilada sauce spicier?
Yes! You can increase the chili powder slightly or add a pinch of cayenne pepper for extra heat. Adjust to your taste, but this recipe offers a balanced mild spice as is.
Can these enchiladas be made gluten-free?
Definitely. Use gluten-free flour or cornstarch to thicken the sauce instead of all-purpose flour. Just be sure to check that all your spices and broth are gluten-free as well.
What if I don’t have fresh cilantro on hand?
No worries! Fresh cilantro adds brightness but is optional. You can skip it or replace it with a sprinkle of green onions or even parsley for a different yet fresh flavor.
How can I make these enchiladas ahead of time for a crowd?
Assemble the enchiladas up to a day in advance and keep them covered in the refrigerator. When ready to serve, bake as directed. This makes entertaining stress-free and allows flavors to meld beautifully overnight.
Final Thoughts
There’s something truly special about Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe that feels like a warm hug on a plate. The time and love you put into making your own sauce and assembling these enchiladas shine through in every bite. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a cherished favorite. Give it a try—you won’t regret it!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Homemade Red Enchilada Sauce feature tender shredded chicken wrapped in soft corn tortillas, smothered in a rich and flavorful homemade red sauce, and topped with a blend of melted cheddar and Monterey Jack cheeses. This classic Mexican-inspired dish is baked to perfection, making for a comforting and satisfying meal perfect for any night of the week.
Ingredients
Red Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups chicken broth
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Enchiladas
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8–10 corn tortillas
- ½ cup diced onions
- ¼ cup chopped fresh cilantro (optional)
- Cooking spray or additional oil for softening tortillas
Instructions
- Prepare the Red Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour to form a roux and cook for about 1 minute while stirring constantly. Add chili powder, garlic powder, ground cumin, and dried oregano to the roux; cook for another minute to release the spices’ aroma.
- Simmer the Sauce: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste. Remove from heat and set aside.
- Preheat Oven and Prepare Filling: Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded chicken, half of the shredded cheddar cheese, half of the Monterey Jack cheese, diced onions, and chopped cilantro (if using). Mix well to combine.
- Soften Tortillas: Lightly fry the corn tortillas in a bit of oil on a skillet or microwave them briefly to soften. This makes them pliable and easier to roll without cracking.
- Assemble the Enchiladas: Spread a thin layer of the prepared enchilada sauce on the bottom of a 9×13-inch baking dish. Place a softened tortilla on a flat surface, spoon some of the chicken mixture onto it, then roll it up tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the filled tortillas in the dish. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and beginning to brown slightly.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for a few minutes before serving. This helps the sauce settle and makes serving easier.
Notes
- For spicier enchiladas, add a pinch of cayenne pepper or use a hotter chili powder in the sauce.
- You can prepare the enchilada sauce a day ahead and refrigerate to save time on the day of baking.
- If corn tortillas are not available, flour tortillas can be used but will have a different texture.
- To make this recipe vegetarian, substitute the chicken with cooked beans or sautéed vegetables.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
