Chicken enchiladas with red sauce are a timeless favorite in Mexican cuisine, delivering layers of savory flavors, tender shredded chicken, and a rich, spicy red sauce. These enchiladas are perfect for family gatherings or a cozy dinner, bringing a burst of flavor to the table with minimal effort. Below, you’ll find a step-by-step recipe to make your own delicious chicken enchiladas with red sauce at home.
Ingredients:
For the enchiladas:
2 cups cooked, shredded chicken (rotisserie chicken works great)
12 corn tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 small onion, finely chopped (optional)
1 tbsp vegetable oil (for softening the tortillas)
Fresh cilantro, for garnish
Sour cream, for serving
For the red enchilada sauce:
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder (adjust to taste)
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp oregano
2 cups chicken broth
6 oz (one small can) tomato paste
Salt and pepper, to taste
Instructions:
Step 1: Prepare the Red Sauce
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Whisk in the flour, stirring constantly to make a roux. Cook for 1-2 minutes until lightly golden.
Gradually whisk in the chili powder, cumin, garlic powder, onion powder, and oregano. Stir for another minute to let the spices bloom.
Slowly add the chicken broth while whisking to prevent lumps.
Add the tomato paste and stir to combine. Allow the sauce to simmer for 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Once the sauce reaches a smooth, rich consistency, remove it from heat and set aside.
Step 2: Soften the Tortillas
Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
One at a time, dip each tortilla into the oil for about 10-15 seconds on each side until they soften. This will prevent the tortillas from cracking when you roll them.
Remove from heat and set the tortillas aside on a plate lined with paper towels to drain any excess oil.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C).
Pour about 1/2 cup of the red enchilada sauce into the bottom of a 9x13-inch baking dish to coat it lightly.
Take each softened tortilla and spoon 2-3 tablespoons of shredded chicken into the center.
Optionally, add a sprinkle of finely chopped onions for extra flavor.
Roll up the tortilla tightly and place it seam-side down in the baking dish.
Repeat until all tortillas are filled and placed snugly in the dish.
Step 4: Top with Sauce and Cheese
Pour the remaining red sauce evenly over the rolled enchiladas, making sure to cover them completely.
Generously sprinkle shredded cheese on top of the sauce-covered enchiladas.
Step 5: Bake and Serve
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly before serving.
Garnish with fresh cilantro and serve with sour cream on the side.
Tips for Perfect Enchiladas:
Make ahead:
You can prepare the enchiladas and sauce in advance. Simply assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
Tortilla choice:
While corn tortillas are traditional, you can use flour tortillas if preferred.
Extra toppings:
Enhance your enchiladas by adding avocado slices, sliced jalapeños, or pickled onions as toppings.
Conclusion
Chicken enchiladas with red sauce are a crowd-pleaser, combining tender chicken with a tangy, slightly spicy homemade enchilada sauce. Serve them up with sides like rice and beans, or enjoy them as a standalone meal. With just a few basic ingredients, this recipe brings authentic Mexican flavors to your home with ease. Enjoy!
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