If you’re looking for a comforting, crowd-pleasing meal that brings a little fiesta to your dinner table, you simply cannot go wrong with Chicken Enchiladas with Homemade Red Enchilada Sauce. This dish wraps tender chicken, gooey cheese, and a punchy, from-scratch sauce inside perfectly soft tortillas, creating layers of flavor and texture in every bite. Whether you’re feeding the family or hosting friends, these enchiladas have a magical way of disappearing fast. With a balance of bold spices and the kind of melty cheese pull that just begs for another forkful, Chicken Enchiladas with Homemade Red Enchilada Sauce is bound to become a staple in your kitchen repertoire.
Ingredients You’ll Need
You’ll be surprised at how simple ingredients can create such a standout meal. Each one plays its part—whether adding creaminess, spiciness, or crunch—making Chicken Enchiladas with Homemade Red Enchilada Sauce something really special.
- Shredded Chicken Breast: Tender and juicy, it soaks up all the lovely flavors of the homemade sauce (pro tip: rotisserie chicken is a fast shortcut!)
- Flour or Corn Tortillas: The foundational blanket that brings everything together—choose your favorite style for extra authenticity.
- Shredded Mexican Blend Cheese: Melty and flavorful, this blend gets deliciously bubbly and golden in the oven.
- Diced Onion: Adds a subtle bite and a little crunch, brightening every mouthful.
- Olive Oil: A touch for sautéeing that gives your filling a glossy, savory finish.
- Chopped Fresh Cilantro (Optional): Bright and fragrant, it delivers a zesty finish to your plate.
- Vegetable Oil (for sauce): This is the base for your roux, helping to thicken the dreamy enchilada sauce.
- All-Purpose Flour (for sauce): Works with the oil to give your sauce that velvety texture.
- Chili Powder (for sauce): The superstar spice that infuses your sauce with beautiful warmth and color.
- Chicken Broth (for sauce): Brings savoriness and body, enriching the red enchilada sauce.
- Tomato Sauce (for sauce): Adds tang and depth, tying everything together with a luscious, red hue.
- Garlic Powder (for sauce): Provides a savory backbone, ensuring your sauce is never boring.
- Onion Powder (for sauce): Layers in gentle sweetness and complexity.
- Ground Cumin (for sauce): Delivers a subtle earthy warmth—essential for classic enchilada flavor.
- Dried Oregano (for sauce): Lends a fragrant, herbal note that rounds out the sauce beautifully.
- Salt (for sauce): Because every great sauce needs seasoning—taste and adjust as you go!
- Black Pepper (for sauce): A finishing hit of spice and aroma to balance the flavors.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce
Step 1: Make the Homemade Red Enchilada Sauce
Start by heating the vegetable oil in a medium saucepan over medium heat—this is the flavor foundation! Whisk in the flour until it bubbles for about a minute, then quickly stir in your chili powder to bloom its flavor. Gradually whisk in chicken broth and tomato sauce until everything is smooth and lump-free. Next, add all your spices (garlic powder, onion powder, cumin, oregano, salt, and pepper). Let the mixture simmer gently for 8 to 10 minutes, stirring now and then until it thickens and makes your kitchen smell incredible. Once finished, remove from heat and set aside—your sauce is ready!
Step 2: Prepare the Chicken Filling
Place the shredded chicken in a large mixing bowl. Pour in half a cup of your freshly made enchilada sauce and the diced onion, then toss everything together until the chicken is evenly coated and the onion is distributed. This filling will be moist, flavorful, and vibrant—a perfect start for assembling your enchiladas.
Step 3: Get Ready to Assemble
Lightly grease a 9×13-inch baking dish and spread half a cup of enchilada sauce on the bottom. This step helps prevent sticking and guarantees saucy bottoms for every enchilada. Set up your workstation with tortillas, filling, cheese, and the dish so you can work assembly-line style.
Step 4: Roll Up the Enchiladas
Lay a tortilla flat, spoon a generous line of the chicken filling down the center, and sprinkle with a little cheese. Roll up the tortilla snugly and place it seam-side down into the prepared dish. Repeat until all the tortillas are filled and nestled side by side—this part is oddly satisfying!
Step 5: Top and Bake
Pour the remaining enchilada sauce all over the tortillas, ensuring every inch gets coated. Sprinkle on the rest of the shredded cheese. Cover the dish with foil and bake at 375°F for 20 minutes. Then, remove the foil and bake for another 5–10 minutes until the cheese is melted, bubbly, and golden brown—a true sign your Chicken Enchiladas with Homemade Red Enchilada Sauce are ready.
Step 6: Garnish and Serve
Remove from the oven and let the enchiladas cool briefly. If you love fresh herbs, shower the top with chopped cilantro. Serve piping hot and watch everyone dive in!
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce
Garnishes
Great garnishes add that perfect finishing touch! Sprinkle fresh chopped cilantro, sliced green onions, or a little extra shredded cheese on top of your piping hot enchiladas. For an extra pop, add avocado slices or a dollop of tangy sour cream. These little touches elevate Chicken Enchiladas with Homemade Red Enchilada Sauce from delicious to unforgettable.
Side Dishes
Round out your meal with classic sides. Fluffy cilantro-lime rice, smoky refried beans, or a crisp green salad all pair beautifully. Fresh guacamole and tortilla chips never go amiss, either—your plate will be full of color, flavor, and irresistible textures!
Creative Ways to Present
If you’re entertaining, consider assembling mini enchiladas in a cast-iron skillet or individual ramekins for a fun, personalized touch. Drizzle with sauce in a zigzag for a playful look, or serve your Chicken Enchiladas with Homemade Red Enchilada Sauce family-style for everyone to dig in together—guaranteed to bring smiles all around.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Homemade Red Enchilada Sauce keep beautifully in the fridge. Transfer cooled enchiladas to an airtight container or cover your baking dish tightly with foil; they’ll stay fresh for up to 3 days. The flavors get even cozier as they chill!
Freezing
You can absolutely freeze these enchiladas for future dinners. Assemble everything up to the baking step, cover well with plastic wrap and foil, and freeze for up to 2 months. Bake straight from frozen, adding 10–15 extra minutes to the bake time, or thaw overnight in the fridge before baking as usual.
Reheating
To reheat, place leftover enchiladas in an oven-safe dish, cover with foil, and warm at 350°F until hot and bubbly (about 20 minutes). If in a hurry, a few minutes in the microwave will also work—just add a splash of extra sauce to prevent drying out.
FAQs
Can I use store-bought enchilada sauce instead of homemade?
You certainly can if you’re short on time, but the homemade red enchilada sauce truly sets this recipe apart. It takes just a few more minutes to make and brings incredible depth and freshness. If you do use store-bought, try jazzing it up with extra spices!
What tortillas work best for Chicken Enchiladas with Homemade Red Enchilada Sauce?
Both flour and corn tortillas are delicious and will work nicely, depending on your taste preference. Flour tortillas offer a softer bite, while corn tortillas give more authentic flavor and texture. Lightly warming your tortillas before filling helps prevent cracking.
Can I add vegetables or beans to the filling?
Absolutely! Black beans, corn, diced bell peppers, or sautéed spinach are all fantastic add-ins to the chicken filling. They add color, flavor, and a little twist while still keeping the spirit of Chicken Enchiladas with Homemade Red Enchilada Sauce.
How spicy is the homemade red enchilada sauce?
The sauce has a moderate warmth, thanks to the chili powder, but it isn’t overpowering. You can increase or decrease the amount of chili powder to suit your taste, or use a mild chili powder for a gentler heat.
Can I prepare Chicken Enchiladas with Homemade Red Enchilada Sauce in advance?
Yes! You can assemble the enchiladas up to a day ahead and refrigerate before baking. This makes them perfect for busy weeknights or entertaining. Just pop them in the oven when you’re ready for fresh, bubbling enchiladas.
Final Thoughts
Bold, comforting, and always the first to vanish at the table, Chicken Enchiladas with Homemade Red Enchilada Sauce brings a sense of celebration to any night of the week. Don’t be surprised if this recipe quickly becomes a new favorite at your house—give it a try, and enjoy every cheesy, saucy bite!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Total Time: 55 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas with Homemade Red Enchilada Sauce are a flavorful and comforting Mexican dish that is perfect for a family dinner or entertaining guests. The tender shredded chicken wrapped in tortillas, smothered in a homemade red sauce, and baked to cheesy perfection make these enchiladas a crowd-pleaser.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken breast
- 8 small flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/2 cup diced onion
- 1 tablespoon olive oil
- Chopped fresh cilantro for garnish (optional)
For the Homemade Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 2 cups chicken broth
- 1 can (8 ounces) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven and prepare the baking dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Make the Enchilada Sauce: Heat oil in a saucepan, whisk in flour, add chili powder, broth, tomato sauce, and seasonings. Simmer until thickened.
- Prepare the Enchiladas: Mix chicken with sauce and onion. Fill tortillas, roll up, place in the baking dish, cover with sauce and cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Serve: Garnish with cilantro and serve hot.
Notes
- Use rotisserie chicken for a convenient shortcut.
- Enhance the filling with black beans or corn for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 330
- Sugar: 4g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
