If you’re craving the ultimate cozy dinner that delivers layers of flavor in every cheesy, saucy bite, you’ll fall head over heels for Chicken Enchiladas with Homemade Red Enchilada Sauce. This comforting classic wraps succulent shredded chicken in soft tortillas, smothers them in a rich, robust sauce, and showers them with melted cheese for a meal that feels like a celebration any night of the week. With every forkful, you’ll taste the magic of a homemade red enchilada sauce that’s leagues above anything from a can. Get ready to make these enchiladas your new household favorite!
Ingredients You’ll Need
Don’t let the impressive results fool you—Chicken Enchiladas with Homemade Red Enchilada Sauce rely on a handful of everyday staples, each one crucial for building authentic flavor and irresistible texture. Here’s what goes into making this showstopping meal:
- Cooked and shredded chicken breast: The star protein; using pre-cooked or rotisserie chicken makes things easy and juicy.
- Monterey Jack cheese: Melts smoothly and adds unbeatable creaminess.
- Cheddar cheese: Offers a sharp, bold flavor that stands up to the zesty sauce.
- Flour or corn tortillas: Choose your favorite for either a soft or slightly chewy bite; warming helps prevent cracking.
- Olive oil: Used twice—for sautéing the onion and as the foundation for the sauce’s roux.
- Small onion, finely chopped: Sautéed for sweetness and depth in the filling.
- Chopped cilantro (optional): A fresh, herbaceous sprinkle on the finished dish.
- All-purpose flour: Helps thicken the sauce for that luscious, cling-to-every-tortilla consistency.
- Chili powder: Delivers warmth, mild heat, and classic enchilada color.
- Garlic powder: A dash kicks up the savory notes in the sauce.
- Onion powder: Ensures every bite is packed with flavor, alongside the fresh onion.
- Ground cumin: Adds earthy undertones to the sauce for that unmistakable Mexican flair.
- Dried oregano: A slightly floral, peppery spice that rounds out the sauce beautifully.
- Chicken broth: Brings everything together into a silky, flavor-packed sauce.
- Salt: To finish, bringing out and balancing all the goodness in every layer.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce
Step 1: Make the Homemade Red Enchilada Sauce
Start by heating olive oil in a medium saucepan over medium heat. Whisk in the all-purpose flour and stir constantly for about a minute to form a light roux—this is the backbone of your homemade red enchilada sauce. Next, add the chili powder, garlic powder, onion powder, ground cumin, and dried oregano, stirring for just a few seconds until everything’s fragrant. Gradually whisk in the chicken broth until you have a smooth, velvety sauce. Let the mixture come to a simmer, then cook for 10 to 15 minutes, stirring often, until it thickens slightly and takes on a beautiful deep red hue. Taste and season with salt as needed.
Step 2: Prepare the Savory Chicken Filling
Heat a tablespoon of olive oil in a skillet over medium heat, and add the chopped onion. Sauté for 3 to 4 minutes until it’s softened and lightly golden, which will add mellow sweetness to your enchiladas. In a big mixing bowl, combine the shredded chicken, sautéed onions, half of the Monterey Jack cheese, half of the cheddar cheese, and about 1/2 cup of your homemade red enchilada sauce. Mix well until all the ingredients are thoroughly coated and irresistible.
Step 3: Assemble the Enchiladas
To make rolling easier and prevent the tortillas from cracking, wrap them in a damp cloth or paper towel and microwave for 20 to 30 seconds to warm. Spread 1/2 cup of red enchilada sauce across the bottom of a greased 9×13-inch baking dish. Take one warmed tortilla at a time and spoon a generous line of the chicken filling down the center, then roll it up snugly. Place each filled tortilla seam-side down in the baking dish, nestling them close together.
Step 4: Top, Bake, and Melt
Pour the remaining red enchilada sauce evenly over the rolled tortillas, making sure every bit is well coated. Sprinkle the rest of the Monterey Jack and cheddar cheeses over the top, ensuring every nook is covered for an epic cheesy crust. Slide the pan into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes. You’re looking for bubbling sauce along the sides and a golden, gooey top that’s utterly tempting. Let the enchiladas sit for a few minutes so they set before you dig in.
Step 5: Garnish and Serve
Once your Chicken Enchiladas with Homemade Red Enchilada Sauce emerge from the oven, shower them with freshly chopped cilantro if you like, for a pop of color and freshness. Bring them to the table while they’re piping hot and bubbly—get ready for praise from everyone lucky enough to have a plate!
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce
Garnishes
Nothing sets off the vibrant flavors of Chicken Enchiladas with Homemade Red Enchilada Sauce like fresh, colorful garnishes. Try a generous sprinkle of freshly chopped cilantro, a handful of diced green onions, or a few sliced avocados. If you love creamy contrast, a dollop of sour cream or a scattering of crumbled queso fresco never disappoints. For a zesty twist, thinly slice some fresh jalapeños or add a wedge of lime on the side.
Side Dishes
Round out your meal with classic sides that love to soak up that luscious homemade red enchilada sauce. Fluffy Spanish rice or cilantro-lime rice are natural partners, while a side of simmered black beans or pinto beans amps up the comfort. If you’re after something lighter, a crunchy Mexican slaw or fresh corn salad provides a refreshing counterpoint.
Creative Ways to Present
Turn dinner into a festive spread by serving your Chicken Enchiladas with Homemade Red Enchilada Sauce family-style in the baking dish, letting guests help themselves at the table. For a fun twist, cut enchiladas in halves or thirds and arrange them on a serving platter, topped with all your favorite garnishes—perfect for parties. Or go individual with mini casserole dishes; it’s ultra-cute and keeps everyone’s portion perfectly sauced and cheesy.
Make Ahead and Storage
Storing Leftovers
Chicken Enchiladas with Homemade Red Enchilada Sauce taste just as magical the next day! Let leftovers cool, then wrap the baking dish tightly or transfer individual portions to airtight containers. Store in the refrigerator for up to 3 days, making sure to cover them well so the tortillas don’t dry out and the cheese stays melty.
Freezing
These enchiladas freeze beautifully, whether you’re meal prepping or stashing away a future dinner rescue. After assembling, but before baking, wrap tightly in foil and freeze for up to 2 months. You can also freeze baked (and cooled) enchiladas—just separate with parchment and pop into a freezer-safe container.
Reheating
For oven reheating, cover the enchiladas with foil and warm at 350°F for 15 to 20 minutes, or until heated through. If reheating a single serving, the microwave works great—just cover with a microwave-safe lid and zap in 60-second bursts until hot. Add a splash of chicken broth before reheating if the sauce has thickened, to keep everything delightfully saucy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is my favorite time-saver for Chicken Enchiladas with Homemade Red Enchilada Sauce. It’s flavorful and never dry, making assembly super quick and easy.
Is there a way to make the enchilada sauce less spicy?
Of course! Simply use a mild chili powder and reduce the amount slightly to suit your spice preference. You can also add a splash more chicken broth to mellow out the heat without sacrificing flavor.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour in the sauce for a gluten-free 1:1 flour blend, and make sure to use corn tortillas instead of flour tortillas. Double-check your chili powder and chicken broth labels to ensure they’re gluten-free, too.
What can I add to the filling for more variety?
Feel free to get creative: add a can of drained black beans, sautéed bell peppers, sweet corn, or even chopped spinach. These extras blend beautifully with the chicken and cheese in every bite.
Do I bake enchiladas covered or uncovered?
Bake them uncovered so the cheese can get nice and bubbly on top! If you notice browning too quickly, loosely cover with foil for the last 5 minutes or so to ensure gooey, cheesy perfection.
Final Thoughts
There’s a real joy in dishing up Chicken Enchiladas with Homemade Red Enchilada Sauce, knowing each step is packed with homemade flavor and warmth. Once you try this from-scratch version, those shortcut sauces just won’t compare. Gather your ingredients, invite your favorite people to the table, and make this cozy, crowd-pleasing meal a new regular in your dinner rotation!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Delight your taste buds with these Chicken Enchiladas featuring a homemade red enchilada sauce. Cheesy, flavorful, and satisfying, this Mexican-American dish is perfect for a cozy dinner.
Ingredients
For the enchiladas:
- 2 cups cooked and shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour or corn tortillas
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1/4 cup chopped cilantro (optional)
For the red enchilada sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- Salt to taste
Instructions
- To make the sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add chili powder, garlic powder, onion powder, cumin, and oregano. Gradually whisk in chicken broth. Simmer for 10–15 minutes, stirring often. Season with salt.
- Preheat the oven to 375°F (190°C). Sauté onion in olive oil until soft. In a bowl, mix chicken, onion, half of cheeses, and 1/2 cup sauce. Spread 1/2 cup sauce in a baking dish. Fill and roll tortillas with chicken mixture. Place in dish, top with sauce and cheeses.
- Bake for 20–25 minutes. Garnish with cilantro. Serve hot.
Notes
- This dish can be made ahead and refrigerated before baking.
- Add black beans or sautéed peppers for variety.
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