Chicken Enchiladas with Red Sauce Recipe: Savory and Satisfying!

Delicious chicken enchiladas smothered in a flavorful red enchilada sauce, topped with melted cheese, and baked to perfection. This Chicken Enchiladas with Red Sauce recipe uses a homemade enchilada sauce and tortillas stuffed with tasty chicken and cheese! These easy red chicken enchiladas are simple to make and delicious.

Corn tortillas are filled with shredded chicken and green chiles, then covered with a delicious homemade red enchilada sauce and Mexican cheese. These cheesy chicken enchiladas will quickly become a favorite in your meal rotation!

You can make the red enchilada sauce ahead of time (or even use a store-bought brand to make it easier). If you want to assemble the whole dish ahead of time, it keeps great in the fridge. Chicken enchiladas keep well in the fridge for about two days. You can make these enchiladas ahead of time by assembling everything, covering it, and leaving it in the refrigerator until you’re ready to bake them. Easy!

Overview: How To Make Chicken Enchiladas?

Step 1: Make the Sauce

1. In a medium-sized saucepot, melt 3 tbsp of unsalted butter over medium-low heat.
2. Add 2 tbsp of chili powder, 1 tsp of garlic powder, 1 tsp of onion powder, and 1 tsp of ground cumin. Whisk to combine and cook until fragrant, about 30 seconds to a minute.
3. Whisk in 3 tbsp of cornstarch and cook for an additional minute.
4. Slowly pour in 2 cups of chicken stock while whisking constantly until combined.
5. Whisk in ½ cup of tomato sauce, 2 tsp of granulated sugar, and ½ tsp of kosher salt.
6. Bring to a simmer, whisking occasionally until thickened. Set aside.

Step 2: Make the Filling

1. In a large bowl, combine 1 pound of shredded cooked chicken, 1 cup of shredded cheddar cheese, ½ cup of sour cream, ¼ cup of roughly chopped fresh cilantro, and ¼ cup of the prepared sauce. Stir to combine and set aside.

Step 3: Prepare the Oven and Baking Dish

1. Preheat your oven to 350°F (175°C).
2. Pour 1 cup of the sauce into the bottom of a 9×13 baking dish, covering the bottom evenly.

Step 4: Assemble the Enchiladas

1. Lay out 10 6-inch tortillas on a clean surface.
2. Evenly distribute the filling among the tortillas, using about ¼ cup of filling per tortilla.
3. Roll each tortilla around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 5: Add Sauce and Cheese

1. Pour the remaining sauce over the rolled tortillas, making sure all tortillas are covered.
2. Top with the remaining 2 cups of shredded cheddar cheese.

Step 6: Bake the Enchiladas

1. Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dish is bubbly.
2. Let the enchiladas cool for about 10 minutes.

Step 7: Serve

1. Serve with your favorite toppings, such as sour cream, diced tomatoes, chopped cilantro, guacamole, and sliced jalapeños.
2. Enjoy your delicious homemade cheesy chicken enchiladas!

Why I Love This Recipe?

• Delicious Sauce: The homemade enchilada sauce is rich and well-seasoned, adding a tasty kick to each bite.
• Cheesy: With three cups of cheddar cheese, the top layer is wonderfully gooey and melted.
• Simple to Make: The recipe uses easy steps and basic ingredients, making it quick to prepare.
• Customizable: Add your favorite toppings like guacamole or smoked jalapeños for extra flavor.
• Comforting: Warm, cheesy, and satisfying—ideal for a cozy meal.
• Pre-Make: You can prepare it in advance and bake it when you’re ready to enjoy.

Chicken Enchiladas with Red Sauce Recipe

These Chicken Enchiladas with Red Sauce are a fiesta of flavors! Made with homemade enchilada sauce, these tortillas are stuffed with delicious chicken and cheese, then baked to perfection. They’re naturally gluten-free and perfect for any meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 5

Calories 615 kcal

Ingredients

  

For the enchilada sauce:

• 3 tbsp Unsalted butter
• 2 tbsp Chili powder
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground cumin
• 3 tbsp Cornstarch
• 2 cups Chicken stock
• ½ cup Tomato sauce
• 2 tsp Granulated sugar
• ½ tsp Kosher salt

For the filling:

• 1 pound shredded Cooked chicken
• 3 cups shredded Cheddar cheese divided use
• ½ cup Sour cream
• ¼ cup fresh Cilantro roughly chopped
• 10 6-inch Flour or corn tortillas (fajita size)
• Toppings of your choice: Sour cream diced tomatoes, chopped cilantro, guacamole, sliced jalapeños

Instructions

 

Make the sauce:

• In a medium-sized saucepot, melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin, whisking to combine. Cook until fragrant, 30 seconds to a minute.
• Whisk in the cornstarch and cook for an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
• Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened. Set aside.

Make the filling:

• In a large bowl, combine the shredded chicken, 1 cup of cheddar, sour cream, cilantro, and ¼ cup of the sauce. Stir to combine and set aside.
• Preheat the oven to 350°F. Pour 1 cup of the sauce into the bottom of a 9×13 baking dish, covering the bottom.
• Layout the tortillas and evenly distribute the filling among them, using about ¼ cup of filling per tortilla.
• Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
• Pour the remaining sauce on top, making sure all tortillas are covered. Top with the remaining cheese.
• Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let cool for about 10 minutes and serve with your favorite toppings.

Notes

1. Use Rotisserie Chicken: Save time by using rotisserie chicken for the filling. It’s flavorful and makes the preparation quicker.
2. Warm Tortillas: Warm tortillas in the microwave for a few seconds to make them more pliable and easier to roll.
3. Make Ahead: Prepare the enchiladas ahead of time and refrigerate. Just bake them when you’re ready to serve for an easy and convenient meal.

 

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Nutrition Facts

Tips that Are Worth Mentioning!

1. Tempering the Sauce: To ensure your enchilada sauce has a smooth texture without lumps, make sure to whisk the cornstarch into the spices thoroughly before adding the chicken stock. This helps to avoid any clumping.
2. Chill the Filling: If you find the filling mixture too warm, chill it in the fridge for about 10 minutes before assembling the enchiladas. This makes it easier to handle and prevents the tortillas from becoming too soggy.
3. Preheat the Baking Dish: For an even bake and a better texture, preheat your baking dish in the oven while it warms up. This step helps in getting a nicely crisp bottom layer on your enchiladas.
4. Don’t Overfill Tortillas: Use about ¼ cup of filling per tortilla. Overfilling can cause them to tear or make the dish too heavy, resulting in uneven cooking.
5. Double-Cheese Tip: For an extra cheesy top layer, mix a small amount of shredded cheese into the filling along with the top layer. This adds a gooey cheese layer inside and helps with better melt.
6. Sauce Layers: Ensure that the tortillas are completely covered with sauce to prevent them from drying out. If the sauce is too thick, thin it out slightly with a bit of chicken stock or water.
7. Rest Before Serving: Let the enchiladas rest for 10 minutes after baking. This allows the flavors to meld and makes it easier to cut and serve without everything falling apart.
8. Customize Your Toppings: Experiment with different toppings like pickled onions, black olives, or sliced radishes for a unique twist that complements the richness of the enchiladas.

These tips will help elevate your enchiladas, giving them a restaurant-quality touch right from your kitchen. Enjoy the delicious results!

What to Serve with Chicken Enchiladas?

• Spicy Guacamole
• Mexican Street Corn
• Black Eyed Peas
• Easy Charro Beans
• Taco Salad Dip

Frequently Asked Questions (FAQs)