If you’ve been searching for a weeknight hero that’s bursting with spice, comfort, and authentic flair, you’ve just found it with these Chicken Enchiladas with Homemade Red Enchilada Sauce. This dish strikes the perfect harmony between juicy, tender chicken and a luscious, from-scratch enchilada sauce that puts any store-bought version to shame. Every bite wraps you in the deep smoky flavors of Mexican spices, melty cheese, and the irresistible tang of a freshly whipped-up sauce. Whether you’re planning a cozy family dinner or looking to impress a crowd, this is the recipe your table has been craving.
Ingredients You’ll Need
Every ingredient here pulls its weight, contributing something special—be it richness, heat, color, or that unmistakable “made from scratch” flavor. Don’t be intimidated by the list! They’re all simple pantry staples but together, they work pure magic for Chicken Enchiladas with Homemade Red Enchilada Sauce.
- Cooked and shredded chicken breast (2 cups): Use leftover or rotisserie chicken for tender, flavor-packed filling in no time.
- Olive oil (1 tablespoon): Gives your aromatics a silky sauté and a hint of fruity flavor.
- Small yellow onion, diced: Builds a sweet, savory base and pairs perfectly with spices.
- Garlic, minced (2 cloves): Brings deep, aromatic flavor essential to the filling.
- Ground cumin (1 teaspoon): Adds earthy warmth and authentic Mexican flair.
- Chili powder (1 teaspoon): Gives a gentle kick and beautiful color to your filling.
- Smoked paprika (½ teaspoon): Delivers a subtle smokiness that truly elevates the dish.
- Salt and pepper to taste: Balances and brings out all the vibrant flavors.
- Small flour or corn tortillas (8): Go traditional with corn, or keep things softer with flour—choose your favorite.
- Shredded Mexican cheese blend (2 cups): For that gooey melt and irresistible golden top.
- Chopped fresh cilantro (2 tablespoons, optional): Adds a burst of freshness and a bright finish.
- Vegetable oil (2 tablespoons, for sauce): Forms the base of your roux for a luscious, velvety enchilada sauce.
- All-purpose flour (2 tablespoons, for sauce): Thickens the homemade sauce to just the right consistency.
- Chili powder (4 tablespoons, for sauce): Packs bold flavor and intense red color into your sauce.
- Garlic powder (½ teaspoon, for sauce): Adds an extra punch of garlicky depth.
- Onion powder (½ teaspoon, for sauce): Brings a sweet-savory undertone, boosting overall flavor complexity.
- Ground cumin (½ teaspoon, for sauce): Binds all the Mexican spices together in harmony.
- Dried oregano (¼ teaspoon, for sauce): A hint of herbal, earthy note finishing the sauce.
- Chicken broth (2 cups, for sauce): Provides a savory backdrop and perfect pourable consistency.
- Salt (½ teaspoon or to taste, for sauce): Rounds out the flavors just right—taste and adjust!
- Tomato paste (1 tablespoon, for sauce): Adds depth, body, and a hint of sweetness to the sauce.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce
Step 1: Prepare the Red Enchilada Sauce
Start things off by making your homemade red enchilada sauce. Heat vegetable oil in a saucepan, then whisk in flour to form a roux—it only takes a minute! Next, sprinkle in your chili powder, garlic powder, onion powder, cumin, and oregano. Gradually pour in the chicken broth and tomato paste, whisking constantly until the mixture is smooth. Simmer for about 8 to 10 minutes, stirring occasionally, until the sauce is slightly thickened and your kitchen smells absolutely heavenly. Season with salt to taste, then set aside.
Step 2: Make the Chicken Filling
In a large skillet, heat a little olive oil over medium heat. Toss in your diced onion and let it soften, which should take about 3 to 4 minutes. Add the minced garlic, ground cumin, chili powder, smoked paprika, and a pinch each of salt and pepper. Stir the spices until they’re blooming and fragrant. Then, fold in your shredded chicken with a generous ½ cup of the homemade enchilada sauce you just made. Give everything a good stir so the filling is well coated and heated through—you’ll be tempted to eat it straight out of the pan!
Step 3: Fill and Roll the Enchiladas
Lightly grease a 9×13-inch baking dish and spread ¼ cup of the red enchilada sauce on the bottom to keep things from sticking (and to add a sneaky layer of saucy flavor). Spoon the chicken filling down the center of each tortilla, sprinkle with a little cheese, then roll them up snugly. Line them up, seam-side down, in your prepared baking dish for maximum saucy coverage.
Step 4: Assemble and Top
Pour the remaining enchilada sauce generously over the snuggled tortillas so every bit gets sauced. Scatter the rest of your cheese all over the top—no need to be shy here! This is where your Chicken Enchiladas with Homemade Red Enchilada Sauce gets that gooey, bubbly topping that nobody can resist.
Step 5: Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Then, uncover and bake for another 10 minutes until the cheese is bubbling and golden. Let the dish sit for a few minutes after baking, so the flavors have time to settle in and slicing is a breeze. Garnish with chopped cilantro for a fresh, vibrant finish.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce
Garnishes
For that extra wow factor, don’t skip the garnishes! A sprinkle of fresh cilantro adds brightness, while sliced green onions or a few dollops of sour cream can cool things off and add creamy contrast. Try thinly sliced radishes and a wedge of lime on the side if you’re feeling fancy.
Side Dishes
Chicken Enchiladas with Homemade Red Enchilada Sauce pairs exceptionally well with traditional sides like Mexican rice and refried beans. For lighter fare, a simple avocado salad or charred corn elote brings both color and crunch. If you love dipping, serve with a side of guacamole and crispy tortilla chips.
Creative Ways to Present
Turn this dish into a festive centerpiece by serving enchiladas family-style, straight from the oven dish, surrounded with bowls of toppings for everyone to personalize. Alternatively, plate two enchiladas per person, drizzle with extra sauce, and finish with microgreens or edible flowers for an elevated dinner-party vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Homemade Red Enchilada Sauce are a joy! Store any extras in an airtight container in the fridge for up to 3 or 4 days. The flavors mellow and intensify, making your next-day meal even more delicious.
Freezing
You can absolutely freeze these enchiladas. Assemble them up through the saucing and cheese stage, then cover tightly and freeze before baking. When you’re ready, thaw in the fridge overnight and bake as normal. For best texture, add a little extra sauce on top before baking from frozen.
Reheating
Reheat in the oven at 350°F (175°C) until heated through for melty, bubbly cheese. You can also microwave individual servings for a quick lunch—just cover to keep the enchiladas moist as they reheat.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a huge time-saver and works perfectly for Chicken Enchiladas with Homemade Red Enchilada Sauce. Just shred and season as directed for juicy, flavorful filling every time.
How spicy is the homemade red enchilada sauce?
The sauce has a gentle warmth from chili powder and smoked paprika, but you control the heat. If you like things fiery, feel free to add a pinch of cayenne or stir in some chopped green chiles to the filling.
Can I make this gluten-free?
Yes, you can make Chicken Enchiladas with Homemade Red Enchilada Sauce 100% gluten-free by using corn tortillas and substituting the flour in the sauce with a gluten-free blend. Double-check labels, and you’re set!
What’s the best way to keep enchiladas from getting soggy?
Lightly frying tortillas or heating them before assembling helps them stay sturdy. Avoid over-saucing inside the tortillas—keep most of the sauce for pouring on top before baking for the best structure.
Can I prepare these enchiladas ahead of time?
Definitely! You can assemble the enchiladas (up to the cheese) a day in advance and refrigerate. Just add a few extra minutes to the baking time if starting from cold.
Final Thoughts
If you crave a meal that’s comforting, crowd-pleasing, and full of homemade flavor, try these Chicken Enchiladas with Homemade Red Enchilada Sauce. You’ll love the joy of making your own sauce and the satisfaction of seeing every plate wiped clean. Go ahead—bring some south-of-the-border magic to your table tonight!
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Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas with Homemade Red Enchilada Sauce are a delicious and satisfying Mexican dish that is perfect for a family dinner or a gathering with friends. The flavorful red enchilada sauce takes this dish to the next level, and the combination of tender chicken, gooey cheese, and warm tortillas will have everyone coming back for seconds.
Ingredients
For the Enchiladas:
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro (optional for garnish)
For the Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 cups chicken broth
- ½ teaspoon salt (or to taste)
- 1 tablespoon tomato paste
Instructions
- Make the Enchilada Sauce: In a medium saucepan, heat vegetable oil and whisk in flour. Add chili powder, garlic powder, onion powder, cumin, and oregano. Gradually whisk in chicken broth and tomato paste. Simmer until thickened.
- Preheat and Prepare: Preheat oven. Sauté onion and garlic in olive oil, then add spices, chicken, and enchilada sauce.
- Assemble and Bake: Fill tortillas with chicken mixture, roll up, and place in a baking dish. Pour remaining sauce over enchiladas, top with cheese, and bake covered. Garnish before serving.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier dish, add diced green chiles or cayenne.
- Corn tortillas are traditional, but flour tortillas work well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
