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