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.




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Delicious Homemade Red Sauce Enchiladas Chicken


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


Prepare the Red Sauce:

  1. Make a Roux: In a saucepan over medium heat, heat 1 tablespoon of olive oil. Whisk in the flour until it forms a paste.
  2. Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, and salt. Cook for about 1 minute until fragrant.
  3. 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:

  1. 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.
  2. 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:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Soften Tortillas: Briefly heat the corn tortillas on a skillet or in the microwave to make them more pliable.
  3. 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.
  4. Top with Sauce and Cheese: Pour the remaining red sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese.


  1. 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.
  2. Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.
  • Author: Maria

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