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
- Preheat Oven: Start by preheating your oven and greasing a baking dish.
- 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.
- 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.
- 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.
- 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.
- 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
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.
