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
Scale
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.
