Delicious Homemade Red Sauce Enchiladas Chicken

Chicken Enchiladas with Red Sauce is a beloved Mexican dish that offers a perfect blend of tender shredded chicken, a rich and flavorful red enchilada sauce, and melted cheese, all rolled up in soft corn tortillas. Baked until bubbly and golden, this dish is a comforting and satisfying meal that’s great for family dinners, potlucks, or any occasion that calls for a flavorful, heartwarming dish. With the right balance of spices, heat, and creaminess, these chicken enchiladas are sure to be a hit with everyone at the table.

 

Why You’ll Love Chicken Enchiladas with Red Sauce

  • Flavorful: The homemade red sauce brings depth and warmth to the dish.
  • Comforting: Cheesy, saucy, and packed with tender chicken, it’s the ultimate comfort food.
  • Customizable: Easily adjust the spice levels and fillings according to your preferences.
  • Great for Sharing: Perfect for feeding a crowd or enjoying leftovers the next day.

Ingredients Notes

  • Chicken: Use cooked, shredded chicken breast or thigh meat. Rotisserie chicken works well for a shortcut.
  • Tortillas: Corn tortillas are traditional, but you can use flour tortillas if preferred.
  • Red Enchilada Sauce: Homemade or store-bought, the sauce should be rich and flavorful. For homemade sauce, you’ll need chili powder, tomato sauce, garlic, cumin, and chicken broth.
  • Cheese: A blend of shredded Monterey Jack and cheddar cheese provides creaminess and flavor.
  • Onions: Adds sweetness and texture to the filling.
  • Optional Add-ins: Consider including black beans, corn, or diced green chiles in the filling for extra flavor and texture.

Recipe Steps

  1. Preheat Oven: Start by preheating your oven and greasing a baking dish.
  2. Prepare the Red Sauce: If making homemade, sauté garlic in a saucepan, add chili powder, cumin, tomato sauce, and chicken broth. Simmer until thickened. Adjust seasoning to taste.
  3. Prepare the Filling: Mix shredded chicken with some of the red sauce, onions, and part of the cheese. Add any optional add-ins as desired.
  4. Assemble Enchiladas: Dip each tortilla in the red sauce to coat. Place a portion of the chicken mixture in the center of each tortilla, roll up, and place seam side down in the baking dish.
  5. Bake: Pour the remaining red sauce over the rolled enchiladas and sprinkle with the remaining cheese. Bake until the cheese is melted and the sauce is bubbly.
  6. Serve: Garnish with fresh cilantro, diced tomatoes, or sour cream before serving.

Storage and Reheating

  • Refrigerate: Store leftover enchiladas in an airtight container for up to 3 days.
  • Freeze: Freeze enchiladas in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
  • Reheat: Warm in the oven covered with foil until heated through.

 

 

 

Delicious Homemade Red Sauce Enchiladas Chicken

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Author: Maria

Ingredients

For the Chicken Filling:

  • Chicken breasts: 2 large cooked and shredded (about 3 cups)
  • Onion: 1 medium diced
  • Garlic: 2 cloves minced
  • Olive oil: 1 tablespoon
  • Cumin: 1 teaspoon
  • Salt and pepper: to taste
  • Cheddar cheese: 1 cup shredded (for filling)
  • Monterey Jack cheese: 1 cup shredded (for topping)

For the Red Sauce:

  • Tomato sauce: 1 can 15 oz
  • Chicken broth: 1 cup
  • Chili powder: 2 tablespoons
  • Cumin: 1 teaspoon
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Salt: to taste
  • Olive oil: 1 tablespoon
  • All-purpose flour: 1 tablespoon

Additional Ingredients:

  • Corn tortillas: 8 to 10
  • Fresh cilantro: chopped for garnish
  • Sour cream: for serving

Instructions

Prepare the Red Sauce:

  • Make a Roux: In a saucepan over medium heat, heat 1 tablespoon of olive oil. Whisk in the flour until it forms a paste.
  • Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, and salt. Cook for about 1 minute until fragrant.
  • Combine: Gradually whisk in the tomato sauce and chicken broth, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Set aside.

Prepare the Chicken Filling:

  • Sauté Vegetables: In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
  • Combine with Chicken: Add the shredded chicken to the skillet, along with the cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat and let it cool slightly before mixing in 1 cup of cheddar cheese.

Assemble the Enchiladas:

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • Soften Tortillas: Briefly heat the corn tortillas on a skillet or in the microwave to make them more pliable.
  • Assemble: Dip each tortilla in the red sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  • Top with Sauce and Cheese: Pour the remaining red sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese.

Bake:

  • Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.

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