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Easy Chicken Enchiladas with Red Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/easy-chicken-enchiladas-with-red-sauce-recipe/