If you have been searching for a comforting, flavorful meal that brings a little fiesta right to your dinner table, look no further than this Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe. This dish perfectly balances tender shredded chicken wrapped in soft corn tortillas, all drenched in a rich, smoky red sauce made entirely from scratch. The vibrant layers of spices in the homemade sauce combined with gooey melted cheese and fresh onions create a harmonious blend that will satisfy your cravings and impress anyone lucky enough to share your meal.
Ingredients You’ll Need
Don’t be intimidated by this Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe — the ingredients are straightforward but play a crucial role in delivering authentic flavor, texture, and color to your enchiladas. Each one works together to bring depth and warmth to the dish.
- Vegetable oil: Essential for creating the base roux that thickens and flavors the sauce perfectly.
- All-purpose flour: Helps form the roux, giving the sauce a luscious, smooth texture.
- Chili powder: The heart of the red sauce’s smoky, spicy kick.
- Garlic powder: Adds a subtle pungency that enhances the sauce without overpowering it.
- Ground cumin: Introduces an earthy note that balances out the chili’s heat beautifully.
- Dried oregano: Brings a subtle herbaceous touch that rounds out the sauce’s complexity.
- Chicken broth: The liquid base that blends all the spices into a rich sauce full of body and flavor.
- Salt and black pepper: Seasoning staples that bring out every nuance of the sauce and filling.
- Cooked, shredded chicken breast: The star protein that makes these enchiladas hearty and nourishing.
- Shredded cheddar cheese: Melts into a sharp, creamy texture that complements the sauce.
- Shredded Monterey Jack cheese: Offers smooth creaminess and mild, buttery flavor.
- Corn tortillas: Softened to perfection, they cradle the savory chicken filling.
- Diced onions: Add crunch and a touch of sweetness inside the enchiladas.
- Chopped fresh cilantro (optional): A fresh, bright finish if you love a herbaceous punch.
- Cooking spray or additional oil: For softening the tortillas without tearing them.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Step 1: Prepare the Red Enchilada Sauce
First things first — the homemade sauce is where this recipe truly shines. In a medium saucepan, heat your vegetable oil over medium heat. Whisk in the all-purpose flour to create a roux and cook it for about one minute until it’s slightly golden. This base is crucial as it thickens the sauce, giving it that desirable luscious texture. Next, add the chili powder, garlic powder, cumin, and dried oregano, and cook for another minute to toast the spices and unleash their aromatic flavors.
Slowly whisk in the chicken broth, making sure to stir constantly to keep the sauce smooth and lump-free. Let it simmer gently for 10 to 15 minutes until it thickens to a velvety consistency. Season with salt and black pepper to taste. At this point, your homemade red enchilada sauce is ready to bring delicious warmth and depth to your enchiladas.
Step 2: Assemble the Enchiladas
While your sauce simmers or once it’s ready, preheat your oven to 350°F (175°C). In a large bowl, combine the shredded cooked chicken, half of the shredded cheddar and Monterey Jack cheeses, diced onions, and fresh cilantro if using. This mixture packs each enchilada with rich flavor and a wonderful texture contrast.
To prevent the corn tortillas from cracking when rolling, soften them quickly by lightly frying them in a bit of oil or microwaving them wrapped in a damp towel. This simple step makes rolling your enchiladas a breeze and keeps their texture tender inside the finished dish.
Spread a thin layer of the red enchilada sauce in the bottom of a 9×13-inch baking dish to keep them from sticking and add even more flavor from the start. Take each softened tortilla, fill it generously with the chicken mixture, roll it tightly, and place it seam-side down in the dish. Once all the rolled tortillas are nestled in the baking dish, ladle the remaining sauce evenly over the top and sprinkle the rest of the cheese to finish.
Step 3: Bake to Perfection
Cover the enchiladas with foil and bake for 20 minutes to allow flavors to meld and cheese to melt evenly. After that, remove the foil and bake for another 10 minutes until the cheese on top bubbles and browns lightly—a surefire sign that your enchiladas are ready to be enjoyed. Let them rest a few minutes before serving to make slicing and plating easier while allowing all the flavors to settle perfectly.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Garnishes
This dish already bursts with wonderful flavors, but a few simple garnishes can elevate it even more. Fresh cilantro adds a lively herbal contrast, while a dollop of sour cream provides a cooling complement to the rich, spicy sauce. For a little extra zing, sliced avocado or a sprinkle of chopped green onions are fantastic finishing touches.
Side Dishes
Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe pairs wonderfully with sides that can balance its richness. Traditional Mexican rice or cilantro lime rice provides a fragrant base, while refried beans or black beans offer creaminess and depth. For a fresher touch, serve a crisp green salad or a simple avocado and tomato salad alongside.
Creative Ways to Present
If you want to impress your guests or just spice up a family dinner, try serving the enchiladas in shallow individual baking dishes for a personal portion presentation. Alternatively, you can cut the enchiladas into smaller rounds, arranging them like bite-size appetizers on a platter topped with sauce and cheese for a party-ready option. No matter how you present them, these enchiladas are sure to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making your next meal just as delightful.
Freezing
If you want to save enchiladas for longer, freeze them before baking by assembling in a freezer-safe dish, covering tightly with foil and plastic wrap. They’ll keep well for up to three months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat your enchiladas covered with foil in a 350°F oven until warmed through, usually about 20 minutes. This helps keep the tortillas from drying out and keeps the cheese melty and inviting. For a quicker option, microwave covered on medium heat but watch closely to avoid rubbery tortillas.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas offer a softer, chewier texture and are easier to roll without cracking, especially if you’re new to making enchiladas. However, corn tortillas provide that authentic flavor and slight corn sweetness that many crave in this dish.
Is the homemade red enchilada sauce spicy?
The sauce carries a warm, smoky heat from the chili powder, but it’s generally mild and flavorful without overwhelming spiciness. You can adjust the spice level by choosing milder or hotter chili powders to suit your taste.
Can I make this recipe vegetarian?
Yes, you can substitute cooked beans, sautéed vegetables, or a plant-based protein for the chicken. Simply keep the homemade red enchilada sauce and cheese, or try vegan cheese options if you want to keep it fully plant-based.
What if I don’t have chicken broth?
You can use vegetable broth or even water in a pinch, but chicken broth provides richer flavor that complements the sauce beautifully. Bouillon cubes dissolved in water also work as a convenient alternative.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and leave a visible layer when you run your finger through it. If it’s too thin, continue simmering for a few more minutes while stirring until it reaches that luscious consistency.
Final Thoughts
This Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe has become one of my absolute favorite go-to meals for sharing with family and friends. The comforting mix of warm spices, tender chicken, and melty cheese wrapped in soft tortillas is nothing short of magic. I encourage you to give it a try—you’ll find the homemade sauce is surprisingly easy to make and brings every bite bursting with authentic flavor. Once you taste these enchiladas, I bet they’ll become a beloved staple in your kitchen, too!
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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 Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious homemade Chicken Enchiladas featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a flavorful homemade red enchilada sauce, and baked until bubbly with melted cheddar and Monterey Jack cheeses. This comforting Mexican-inspired dish is perfect for a family dinner and serves four.
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 all-purpose flour to create a roux and cook for about 1 minute to remove the raw flour taste. Add chili powder, garlic powder, ground cumin, and dried oregano; stir and cook for another minute until fragrant. Gradually whisk in the chicken broth, making sure to prevent lumps. Bring the sauce to a simmer and cook for 10-15 minutes until it thickens. Season with salt and black pepper to taste. Remove from heat and set aside.
- Preheat the Oven and Assemble the Filling: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded cooked chicken, half of the shredded cheddar and Monterey Jack cheeses, diced onions, and chopped fresh cilantro if using. Mix well to evenly distribute ingredients.
- Soften the Tortillas: Lightly fry each corn tortilla in a small amount of oil or microwave them briefly to make them pliable and easier to roll without cracking. This step helps create soft, tender enchiladas after baking.
- Assemble the Enchiladas: Spread a thin layer of the prepared red enchilada sauce over the bottom of a 9×13-inch baking dish. Place a small amount of the chicken and cheese filling in the center of each tortilla, then roll it up tightly. Arrange the rolled tortillas seam-side down in the baking dish, packing them snugly together. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses on top to cover.
- Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
- Rest and Serve: Once baked, let the enchiladas rest for a few minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Notes
- You can customize the filling by adding black beans or corn for extra texture and flavor.
- If you prefer spicier enchiladas, add cayenne pepper or chopped jalapeños to the sauce or filling.
- Cilantro is optional but adds a fresh, herbal note that complements the flavors.
- Softening the tortillas properly is key to prevent cracking when rolling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
