Easy Chicken Enchiladas with Red Sauce Recipe

Introduction

These easy chicken enchiladas with red sauce are a comforting and flavorful meal perfect for any night of the week. Tender shredded chicken is wrapped in soft corn tortillas, smothered in a homemade red enchilada sauce, and topped with melted cheese for a delicious, crowd-pleasing dish.

Ingredients

• 4 cups shredded chicken (see notes)
• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended, see notes)
• 8 oz shredded Mexican cheese blend
• Chopped cilantro for garnish (optional)
• 3 Tablespoons vegetable oil
• 2 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
• 3 Tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 cup tomato paste
• 2 cups chicken broth

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish or two smaller dishes with nonstick spray and set aside.
2. Step 2: In a small bowl, combine chili powder, oregano, onion powder, salt, garlic powder, and cumin. Stir to blend and set aside.
3. Step 3: Heat vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to cook it.
4. Step 4: Add the spice mixture to the pan and whisk for about 30 seconds until fragrant. Then switch to a spatula and stir in the tomato paste, mashing it together with the spices to form a thick paste.
5. Step 5: Slowly whisk in the chicken broth, raising the heat to medium-high. Bring the sauce to a simmer, stirring gently and constantly with a spatula.
6. Step 6: Once simmering, reduce heat to medium and let the sauce simmer for 1-2 minutes until slightly thickened. Remove from heat and let it cool a bit.
7. Step 7: Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish.
8. Step 8: Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to warm and soften them. This helps prevent cracking during rolling.
9. Step 9: Lay a warm tortilla flat, place about 2 tablespoons of shredded chicken in the center, and top with 1 tablespoon of shredded cheese. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, warming the second batch of tortillas as needed.
10. Step 10: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered to prevent drying out.
11. Step 11: Sprinkle the reserved shredded cheese on top. Cover the dish with foil sprayed with nonstick spray, and bake for 30 minutes until the cheese is melted and bubbling.
12. Step 12: Let the enchiladas cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• Use leftover rotisserie chicken for quick preparation and great flavor.
• Try adding black beans or sautéed peppers to the filling for extra texture and nutrition.
• If corn tortillas are unavailable, flour tortillas can be used but may produce a different texture.
• For a spicier sauce, add a pinch of cayenne pepper or a splash of hot sauce to the red sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the enchilada sauce ahead of time?

Yes, the red enchilada sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before pouring over the tortillas.

What can I use instead of chicken broth?

If you don’t have chicken broth, vegetable broth or water with a pinch of salt will work in this recipe, though it may slightly alter the flavor.

Easy Chicken Enchiladas with Red Sauce Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This Easy Chicken Enchiladas recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in a rich and flavorful homemade red enchilada sauce, and topped with melted Mexican cheese. Perfect for a comforting weeknight dinner, these enchiladas are baked to perfection with a deliciously thick sauce that keeps every bite moist and satisfying.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Tortillas

• 4 cups shredded chicken
• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended)
• 8 oz shredded Mexican cheese blend
• Chopped cilantro for garnish (optional)

Red Enchilada Sauce

• 3 Tablespoons vegetable oil
• 2 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
• 3 Tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 cup tomato paste
• 2 cups chicken broth

Instructions

1. Prepare Baking Dishes: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish, or two smaller dishes, with nonstick spray and set aside to get ready for assembly.
2. Measure Spices: In a small bowl, combine the chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir to mix well and set aside for use in the sauce.
3. Cook Flour: Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to cook out the raw flour taste and form a roux base.
4. Toast Spices and Add Tomato Paste: Add the spice mixture to the roux and whisk continuously until the spices become fragrant, about 30 seconds. Switch to a spatula and stir in the tomato paste, mashing it into the spices to form a thick paste.
5. Add Broth and Simmer Sauce: Return to whisking and slowly pour in the chicken broth while stirring to create a smooth sauce. Increase heat to medium-high and bring to a simmer while stirring slowly and constantly with a spatula. Once simmering, reduce to medium and cook for 1-2 more minutes until the sauce thickens slightly. Let it cool briefly before assembly.
6. Coat Baking Dish with Sauce: Pour 1/2 cup of the enchilada sauce evenly into the bottom of the prepared baking dish to prevent sticking and add flavor.
7. Warm Tortillas: Wrap half of the tortillas in a damp paper towel and microwave for 30 seconds to soften them, making them easier to roll without cracking.
8. Stuff Tortillas: On a clean surface, lay a warm tortilla flat. Spread about 2 tablespoons of shredded chicken down the center, then top with about 1 tablespoon of shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and ingredients, warming more tortillas as needed. Reserve any leftover cheese.
9. Spread Sauce Over Tortillas: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered to keep them moist and tender during baking.
10. Bake Enchiladas: Sprinkle the reserved shredded cheese evenly on top. Cover the baking dish with foil sprayed with nonstick spray to prevent sticking and bake for 30 minutes, until the cheese is melted and the sauce is bubbling.
11. Rest and Serve: Allow the enchiladas to cool for 10 minutes after baking to set before serving. Optionally, garnish with chopped cilantro for added freshness and color.

Notes

• Shredded chicken can be cooked ahead of time by boiling or slow cooking chicken breasts or thighs and then shredding.
• Warming the tortillas before rolling helps prevent them from cracking during assembly.
• Use gluten free flour to make the enchiladas gluten free.
• If the sauce thickens too much as it cools, stir in a little more chicken broth before spreading on the tortillas.
• The enchiladas are best served warm but can be refrigerated and reheated within 3 days.

Keywords: chicken enchiladas, red enchilada sauce, baked enchiladas, Mexican dinner, easy enchiladas