If you’re craving the perfect blend of hearty, comforting flavors with a little spicy kick, you’re going to fall head over heels for this Chicken Enchiladas with Red Sauce Recipe. Tender shredded chicken wrapped in warm tortillas drenched in a rich, vibrant red sauce, then baked to bubbly, cheesy perfection—this dish is a celebration of Mexican-inspired goodness that’s easy enough for weeknights but special enough for anytime you want to impress. Whether you’re a seasoned cook or just love a flavorful meal, these enchiladas deliver a cozy, satisfying experience every single time.
Ingredients You’ll Need
The magic of this Chicken Enchiladas with Red Sauce Recipe lies in its simple yet essential ingredients. Each item plays a key role—contributing to the tantalizing sauce, creamy filling, or that irresistible cheesy topping, giving this dish its authentic, home-cooked charm.
- 2 tablespoons oil (vegetable, corn, or avocado): For sautéing and creating a luscious base for the sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce for a rich, velvety texture.
- 2 tablespoons chili powder: Brings classic Mexican spice and depth to the sauce.
- 1 teaspoon ground cumin: Adds warm earthy notes that perfectly complement the chili powder.
- 1 (14-ounce) can chicken broth: Gives the sauce a savory, flavorful foundation.
- 1 (8-ounce) can tomato sauce: Provides the vibrant red color and tangy base for the sauce.
- 1 teaspoon sea salt: Enhances all the flavors in the sauce and filling.
- 1/4 teaspoon garlic powder: Offers a subtle, aromatic punch to the sauce.
- 2 cups shredded cooked chicken: The hearty, tender protein star of the enchiladas.
- 1/4 cup green onions, chopped: Adds a fresh, mild onion crunch to the filling.
- 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar): Melts beautifully to create that classic gooey topping.
- 1/4 cup sour cream: Brings creaminess and tang to the chicken filling.
- 2-ounce can green chilies: Adds a little mild heat and extra flavor inside the filling.
- 1/4 cup cilantro, chopped, plus extra for garnish: Freshens the dish with herbal brightness.
- 6 (8-10 inch) tortillas (flour or corn): Flexible wraps that hold all the delicious filling and sauce without falling apart.
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 350 degrees F (175 degrees C). This ensures it’s ready and hot when your enchiladas are assembled and ready to bake. Preheating is an easy step that guarantees even cooking and that perfectly melted cheese topping.
Step 2: Make the Red Sauce
In a saucepan, heat your choice of oil. Stir in the flour and chili powder, cooking it for about one minute to toast the spices and cook off any raw flour taste. Then add the cumin, chicken broth, tomato sauce, sea salt, and garlic powder. Bring the mixture to a boil, reduce to a simmer, and let it cook for 10 minutes while stirring occasionally. This simmering allows the flavors to meld together into a deeply flavorful and vibrant red sauce that’s the heart of this Chicken Enchiladas with Red Sauce Recipe.
Step 3: Prepare the Filling
In a bowl, combine the shredded chicken, chopped green onions, one cup of your shredded cheese, sour cream, green chilies, and chopped cilantro. Stir in half a cup of the warm enchilada sauce to bind the ingredients together with moisture and flavor. This filling is creamy, spicy, and just bursting with freshness from the herbs and onions.
Step 4: Assemble the Enchiladas
Spray a 9×13 inch baking dish lightly with cooking spray. Spread a spoonful of the red sauce at the bottom of the dish to keep the enchiladas from sticking and to infuse every bite with saucy goodness. Lay out the tortillas one by one, spoon the chicken filling down the center, and roll them up tightly with the seam side down. Arrange all the rolled enchiladas snugly in the baking dish. Pour the remaining red sauce generously over the top, making sure every tortilla is covered in that gorgeous, tangy sauce. Scatter the remaining cheese evenly on top.
Step 5: Bake to Perfection
Bake for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden. The smell that fills your kitchen will be pure invitation to gather everyone around the table. This step melds everything together and gives you that iconic enchilada finish.
Step 6: Serve and Enjoy
Once out of the oven, it’s time to garnish, serve, and dig in. Don’t be shy with the fresh cilantro or a dollop of sour cream on top to balance the heat and add creaminess.
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
Simple garnishes like freshly chopped cilantro, a dollop of cool sour cream, or even a sprinkle of diced avocado add layers of freshness and creaminess. Lime wedges on the side give a zesty brightness that brings the entire dish alive, cutting through the rich cheese and sauce perfectly.
Side Dishes
Pair your enchiladas with classic sides like Mexican rice, refried beans, or a fresh green salad to round out the meal. A side of crunchy tortilla chips and guacamole always adds some delightful texture contrast and color to your plate.
Creative Ways to Present
If you’re entertaining or just want to jazz it up, serve these enchiladas in individual small casserole dishes or ramekins. You can also add toppings like pickled jalapeños, diced red onions, or a drizzle of crema for a restaurant-style presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool completely before sealing to preserve freshness and prevent sogginess.
Freezing
You can freeze assembled enchiladas before baking. Wrap the dish tightly with plastic wrap and aluminum foil to protect from freezer burn, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat your enchiladas covered in the oven at 350°F until warmed through, typically 15–20 minutes. Microwaving works in a pinch, but the oven will keep the tortillas tender and the cheese perfectly gooey.
FAQs
Can I make the red sauce ahead of time?
Absolutely! The red sauce can be prepared a day or two in advance and refrigerated. It actually tastes even better after the flavors have a chance to meld overnight.
What type of chicken works best for the filling?
Leftover roasted chicken or shredded rotisserie chicken works perfectly here. You can also poach chicken breasts and shred them yourself for a fresh approach.
Are flour or corn tortillas better for this recipe?
Both work well, but flour tortillas tend to be more pliable and less likely to tear when rolling, especially for beginners. Corn tortillas offer that traditional flavor and texture if you prefer.
How spicy is this Chicken Enchiladas with Red Sauce Recipe?
The heat level is mild to moderate due to the chili powder and green chilies but can always be adjusted by adding more spices or using hotter chilies according to your taste.
Can I make this recipe vegetarian?
Yes! Swap the chicken for seasoned beans, sautéed vegetables, or a plant-based chicken alternative. Just be sure to adjust the broth and seasoning accordingly for flavor balance.
Final Thoughts
This Chicken Enchiladas with Red Sauce Recipe is one of those beloved dishes that never fails to bring comfort and joy to the table. It’s approachable, versatile, and packed with classic flavors that make every bite warm and satisfying. Perfect for a cozy family dinner or a casual get-together, I encourage you to give this recipe a try—you’ll soon find it becoming a delicious staple that everyone asks for again and again.
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
Delicious and comforting Chicken Enchiladas with a flavorful red sauce, filled with shredded chicken, cheese, sour cream, and green chilies, baked to perfection with melted cheese on top. This classic Mexican-inspired dish is perfect for a family dinner and serves six.
Ingredients
Red 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
Enchilada Filling
- 2 cups shredded cooked chicken
- 1/4 cup green onions, chopped
- 1 cup shredded cheese (Mexican blend or Monterey Jack and cheddar)
- 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)
- Remaining 1/2 cup enchilada sauce (from red sauce preparation)
- Remaining 1/2 cup shredded cheese (from the total 1 1/2 cups)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking the enchiladas.
- Make Sauce: Heat oil in a saucepan over medium heat. Stir in flour and chili powder, cooking and stirring constantly for 1 minute to blend and toast the spices.
- Simmer Sauce: Add 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 thicken and deepen the flavors.
- 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 well, then stir in 1/2 cup of the freshly made enchilada sauce to coat the filling.
- Assemble Enchiladas: Lightly spray a 9×13 inch baking dish with cooking spray. Spread a thin layer of the remaining enchilada sauce on the dish’s bottom. Take each tortilla and spoon an even amount of the chicken filling onto it, then roll the tortilla tightly and place it seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish, then sprinkle with the remaining 1/2 cup of shredded cheese on top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is fully melted, bubbly, and starting to brown slightly.
- Serve: Garnish the enchiladas with extra chopped cilantro. Serve hot with additional sour cream, guacamole, rice, and beans as desired for a complete Mexican meal.
Notes
- You can use either flour or corn tortillas depending on your preference.
- For a spicier dish, add extra green chilies or a pinch of cayenne pepper to the sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure not to overfill the tortillas to prevent them from tearing during rolling.
- For a gluten-free option, use corn tortillas and gluten-free flour for the sauce roux.
