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
Scale
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.
