Savor the authentic flavors of Mexican cuisine with these Chicken Enchiladas with Homemade Red Enchilada Sauce. Tender, juicy shredded chicken is wrapped in soft corn tortillas, smothered in a rich, flavorful red enchilada sauce, and topped with melted cheese. This dish is perfect for a family dinner or a festive gathering, bringing comfort and bold flavors to your table.
Ingredients:
For the 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
For the 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
Directions:
Prepare the Red Enchilada Sauce:
Make the Roux: In a medium saucepan over medium heat, warm the vegetable oil. Whisk in the flour, stirring constantly for about 1 minute until it forms a roux.
Add the Spices: Stir in the chili powder, garlic powder, cumin, and oregano, whisking for another minute until fragrant.
Combine with Broth: Gradually add the chicken broth while continuing to whisk to prevent lumps.
Simmer: Bring the sauce to a simmer, reduce the heat to low, and cook for 10-15 minutes, stirring occasionally, until it thickens. Season with salt and black pepper to taste. Remove from heat and set aside.
Assemble the Enchiladas:
Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, half of each cheese, diced onions, and chopped cilantro (if using). Mix well.
Soften the Tortillas: Lightly fry each tortilla in a skillet with a small amount of oil for a few seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
Layer the Baking Dish: Spread a thin layer of the red enchilada sauce on the bottom of a 9×13-inch baking dish.
Fill and Roll: Place a portion of the chicken mixture on each tortilla, roll it tightly, and place it seam-side down in the baking dish.
Top with Sauce and Cheese: Pour the remaining red enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheeses on top.
Bake:
Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven at 350°F (175°C) for 20 minutes.
Uncover and Finish: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the enchiladas rest for a few minutes before serving.
Serving Tips:
Toppings: Enhance your enchiladas by offering a variety of toppings like sour cream, sliced jalapeños, fresh avocado slices, chopped cilantro, or a squeeze of lime. These will add a burst of freshness and flavor to every bite.
Side Dishes: Pair your enchiladas with classic Mexican sides such as Mexican rice, refried beans, or a tangy Mexican street corn salad for a complete meal.
Garnishes: A sprinkle of fresh chopped cilantro or a few crumbles of queso fresco can elevate the presentation and add an extra touch of authenticity.
Serve with Drinks: Serve your enchiladas with a refreshing beverage like homemade margaritas, ice-cold beer, or even a chilled glass of iced tea to balance out the richness of the dish.
Storage Tips:
Refrigeration: Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days. Make sure the enchiladas are fully cooled before storing to prevent condensation, which can make the tortillas soggy.
Freezing: To store your enchiladas for a longer period, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable bag. They can be frozen for up to 3 months. When ready to eat, thaw them in the refrigerator overnight before reheating.
Reheating: To reheat enchiladas, place them in a baking dish, cover with aluminum foil, and heat in a preheated oven at 350°F (175°C) for about 15-20 minutes. If reheating from frozen, add an extra 10-15 minutes to the cooking time, or microwave individual servings for a quicker option.
Keep the Sauce Separate: If you plan to store leftover sauce separately, keep it in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. This makes it easy to serve on top of other dishes or for a quick enchilada meal later on.
Related Recipes:
- Beef Enchilada Casserole with Corn Tortillas
- Beef Enchilada Casserole with Rice
- Cream Cheese Enchiladas
FAQs:
Can I use store-bought enchilada sauce instead of making my own?
Yes, you can use store-bought enchilada sauce if you’re short on time. However, making your own red enchilada sauce adds a rich, homemade flavor that elevates the dish. If you decide to use pre-made sauce, opt for a high-quality brand for the best taste.
Can I use flour tortillas instead of corn tortillas for this recipe?
While corn tortillas are traditional for enchiladas and add authentic flavor, you can substitute them with flour tortillas if preferred. Keep in mind that flour tortillas are larger and softer, which may affect the texture and baking time slightly.
Can I make the chicken enchiladas ahead of time?
Yes! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking. If freezing, wrap the enchiladas tightly and store them in the freezer for up to 3 months. Bake from frozen or after thawing for a quick meal.
Can I make the enchilada sauce in advance?
Absolutely! You can prepare the homemade red enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the sauce for up to 3 months and reheat when ready to use.
Conclusion:
These Chicken Enchiladas with Homemade Red Enchilada Sauce are a flavorful, satisfying meal that brings authentic Mexican flavors to your table. With tender chicken, rich sauce, and melted cheese, they’re perfect for any occasion. Easy to make ahead and freezer-friendly, this dish is a family favorite that everyone will love.
📖 Recipe:
Print
Chicken Enchiladas with Homemade Red Enchilada Sauce
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
Savor the bold and rich flavors of Chicken Enchiladas with Homemade Red Enchilada Sauce. This delicious Mexican-inspired dish features tender shredded chicken wrapped in soft corn tortillas, smothered in a homemade red enchilada sauce, and topped with melted cheese. Perfect for family dinners, meal prepping, or festive gatherings, these enchiladas are sure to impress!
Ingredients
For the 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
For the 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 vegetable oil. Whisk in flour to form a roux, cook for 1 minute. Add chili powder, garlic powder, cumin, and oregano; cook for another minute. Gradually pour in chicken broth, whisking to prevent lumps. Simmer for 10-15 minutes until thickened. Season with salt and pepper. Set aside.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). In a large bowl, mix shredded chicken, half of each cheese, onions, and cilantro. Lightly fry tortillas or microwave to soften. Spread a thin layer of enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll, and place seam-side down in the dish. Pour remaining sauce over tortillas and top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly. Let rest before serving.
Notes
Make Ahead: Assemble the enchiladas and refrigerate for up to 24 hours before baking. You can also freeze them for up to 3 months.
Chicken: You can use rotisserie chicken for convenience or leftover chicken from another meal.
Tortillas: If you prefer flour tortillas, feel free to substitute, though corn tortillas provide an authentic flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 350 kcal per serving
