If you’re craving a warm, comforting dish that bursts with flavor, you’re going to love this Chicken Enchiladas with Red Sauce Recipe. It’s a perfect harmony of tender shredded chicken, a rich and mildly spicy red sauce, and gooey melted cheese all wrapped up in soft tortillas. Whether it’s a family dinner or a casual get-together with friends, these enchiladas deliver that satisfying, home-cooked feeling with each delicious bite. The bright cilantro and tangy sour cream round everything out, making this recipe a true crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential — each one plays a vital role in creating the perfect balance of taste, texture, and vibrant color in your Chicken Enchiladas with Red Sauce Recipe.
- 2 tablespoons oil (vegetable, corn, or avocado): This helps create a smooth sauce with a beautiful richness.
- 2 tablespoons all-purpose flour: Acts as a thickening agent to give your sauce that perfect consistency.
- 2 tablespoons chili powder: Adds warmth and a subtle kick to the red sauce that defines the dish.
- 1 teaspoon ground cumin: Brings a smoky earthiness, deepening the flavor profile.
- 1 (14-ounce) can chicken broth: Enhances flavor and adds moisture to the sauce.
- 1 (8-ounce) can tomato sauce: Creates the rich, tangy base for the enchilada sauce.
- 1 teaspoon sea salt: Balances and brightens all the flavors in the sauce and filling.
- 1/4 teaspoon garlic powder: Infuses a subtle depth without overpowering the dish.
- 2 cups shredded cooked chicken: The hearty star of the filling, tender and ready to soak up all that saucy goodness.
- 1/4 cup green onions, chopped: Adds a light crunch and fresh vibrancy.
- 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar): Melts beautifully, delivering creamy, gooey goodness.
- 1/4 cup sour cream: Brings a smooth, tangy richness that complements the spice.
- 2-ounce can green chilies: Offers a gentle heat and brightness to the filling.
- 1/4 cup cilantro, chopped, plus extra for garnish: Adds a fresh herbal note that livens up every bite.
- 6 (8-10 inch) tortillas (flour or corn): Soft wraps that hold everything together perfectly, choose your favorite!
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees F (175 degrees C). Getting the oven ready early helps everything cook evenly and smoothly once your enchiladas are assembled.
Step 2: Make the Red Sauce
Heat 2 tablespoons of your chosen oil in a saucepan over medium heat. Stir in the flour and chili powder, cooking for about 1 minute to toast the spices and create a flavorful base. Then add cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring it all to a boil, then reduce the heat and let it simmer gently for 10 minutes. This simmering melds all the flavors and thickens the sauce, making it glossy and luscious.
Step 3: Prepare the Filling
While the sauce simmers, mix together shredded cooked chicken, chopped green onions, 1 cup of shredded cheese, sour cream, green chilies, and chopped cilantro in a bowl. Pour in 1/2 cup of the red sauce and stir gently to combine everything so every bite will be flavorful and moist.
Step 4: Assemble the Enchiladas
Lightly spray a 9×13 inch baking dish with cooking spray. Spread a small amount of the red sauce on the bottom to prevent sticking. Lay out your tortillas, fill each with a generous scoop of the chicken mixture, then roll them up tightly and place seam-side down in the baking dish. Once all are assembled, pour the remaining red sauce over the top and sprinkle with the remaining 1/2 cup of shredded cheese. This layer of cheese melts into a golden, bubbly topping.
Step 5: Bake to Perfection
Pop your baking dish in the preheated oven and bake for 15 to 20 minutes. You want the cheese to be fully melted and bubbling, and the edges of the tortillas just starting to crisp slightly. This step melds all those wonderful flavors and textures into a warm, cohesive dish.
Step 6: Serve and Enjoy
Once baked, your Chicken Enchiladas with Red Sauce Recipe is ready to be served! Garnish with extra fresh cilantro and offer sides like sour cream or guacamole for dipping. Get ready for delicious smiles all around.
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
The bright green of fresh cilantro adds a pop of color and fresh herbal flavor that cuts through the richness of the cheese and sauce. A dollop of sour cream on the side offers a creamy, tangy counterpoint that guests will love to mix in as they please.
Side Dishes
Pair your enchiladas with classic sides like Mexican rice and refried beans for a complete, hearty meal. Alternatively, a crisp salad with a simple lime vinaigrette can balance the richness and keep things light and refreshing.
Creative Ways to Present
Serve enchiladas straight from the baking dish to keep them cozy warm, and let everyone help themselves. For a festive twist, sprinkle a bit of diced avocado or a squeeze of fresh lime juice on top just before serving. You can also offer sliced jalapeños for those who want an extra kick.
Make Ahead and Storage
Storing Leftovers
Chicken Enchiladas with Red Sauce Recipe leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. As flavors meld overnight, they often taste even better the next day!
Freezing
If you want to freeze for longer storage, assemble the enchiladas but skip baking. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready, bake from frozen, adding extra baking time to ensure they’re heated through.
Reheating
To reheat, cover the enchiladas with foil to keep moisture in and bake in a 350-degree oven until warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option, but be sure to cover to prevent drying out.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the shredded chicken for sautéed vegetables like bell peppers, zucchini, and mushrooms, then proceed with the sauce and cheese as usual. The red sauce and cheese will still deliver fantastic flavor.
What kind of cheese works best?
Mexican blend cheese is ideal because it melts well and offers a balanced flavor. Monterey Jack combined with sharp cheddar is also a tasty option, providing creamy texture and a bit of tang.
Can I use store-bought enchilada sauce?
Sure! While this recipe’s homemade red sauce is wonderfully fresh and flavorful, using a quality store-bought sauce is a great shortcut when you’re short on time.
How spicy is this Chicken Enchiladas with Red Sauce Recipe?
The spice level is mild to moderate thanks to the chili powder and green chilies. If you prefer more heat, you can always add chopped jalapeños or a pinch of cayenne pepper to the sauce.
Can I prepare this recipe in advance?
Yes! You can assemble the enchiladas a day ahead and refrigerate until ready to bake. This makes it a perfect dish for busy weeknights or entertaining when you want to minimize last-minute prep.
Final Thoughts
There’s something truly special about this Chicken Enchiladas with Red Sauce Recipe — it’s both comforting and vibrant, filled with layers of flavor that make every bite a delight. It’s easy enough for a weeknight supper but impressive enough for sharing with friends and family. So why not gather your ingredients and treat yourself to a warm, cheesy, saucy meal? You’ll be so glad you did!
Print
Chicken Enchiladas with Red Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Red Sauce are a delicious Mexican-inspired dish featuring shredded chicken, a rich chili-spiced tomato sauce, and melted cheese wrapped in soft tortillas. Perfectly baked until bubbly and golden, they make a flavorful and comforting meal for any occasion.
Ingredients
Sauce
- 2 tablespoons oil (vegetable, corn, or avocado)
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14-ounce) can chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
Filling
- 2 cups shredded cooked chicken
- 1/4 cup green onions, chopped
- 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar), divided
- 1/4 cup sour cream
- 2-ounce can green chilies
- 1/4 cup cilantro, chopped, plus extra for garnish
Assembly
- 6 (8-10 inch) tortillas (flour or corn)
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the enchiladas.
- Make Sauce: Heat oil in a saucepan over medium heat. Stir in the flour and chili powder and cook for 1 minute to form a roux and develop flavors.
- Simmer Sauce: Add the ground cumin, chicken broth, tomato sauce, sea salt, and garlic powder to the saucepan. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally to prevent burning. This creates a rich enchilada sauce.
- Prepare Filling: In a large bowl, combine shredded cooked chicken, chopped green onions, 1 cup of shredded cheese, sour cream, green chilies, and chopped cilantro. Mix in 1/2 cup of the prepared enchilada sauce until well incorporated.
- Assemble Enchiladas: Spray a 9×13 inch baking dish with cooking spray. Spread a small amount of the enchilada sauce on the bottom of the dish to prevent sticking. Fill each tortilla with the chicken mixture, then roll tightly and place seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the remaining 1/2 cup of shredded cheese on top of the sauce-covered enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top.
- Serve: Remove from oven and garnish with extra chopped cilantro. Serve warm with sour cream, guacamole, rice, and beans if desired for a complete meal.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the filling or sauce.
- You can prepare the sauce and filling a day in advance for easier assembly on baking day.
- Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
- Leftover enchiladas keep well refrigerated and can be reheated in the oven or microwave.
- Shredded rotisserie chicken is a convenient shortcut to save time.
