I can’t tell you how satisfying it was to whip up these chicken enchiladas with homemade red enchilada sauce recipe. Every bite was bursting with flavor—from the tender chicken to the rich, slightly spicy sauce.
Preparing it was much easier than I expected, and the best part? It’s highly versatile. If you enjoy recipes like smothered baked chicken burritos, this dish is an absolute must-try. It’s the kind of recipe that might just become your weeknight favorite.
Ingredients You’ll Need
Gathering fresh and high-quality ingredients will take the flavors in this recipe to the next level. Here’s everything you need:
- 2 chicken breasts, uncooked
Tip: Cook them in spiced broth for extra flavor. - 2 cups chicken broth
Provides depth to the sauce and keeps the chicken moist. - 1 teaspoon garlic powder
Enhances the savory profile of the dish. - 1 can (10 ounces) diced tomatoes
Adds a mild tanginess to the chicken filling. - 1 medium onion, diced
Use fresh onion for natural sweetness. - 12 corn tortillas
Tip: Warm them slightly before rolling to prevent breaking. - 2 cups grated Cheddar cheese
Grate fresh! It melts better compared to pre-shredded. - 2 cups grated Monterey Jack cheese
This adds a creamy texture.
For the Homemade Red Enchilada Sauce:
- 2 tablespoons vegetable oil
The base to cook the flour for the roux. - 2 tablespoons flour
Thickens the sauce beautifully. - 4 tablespoons chili powder
Brings the iconic enchilada spice. - ½ teaspoon garlic powder
Adds depth to the sauce flavor. - ½ teaspoon salt
Balances the spices. - ½ teaspoon cumin
Provides earthy undertones. - ¼ teaspoon onion powder
Complements the aromatics. - ¼ teaspoon cayenne pepper
For a slight heat kick. - 2 cups chicken broth
Makes the sauce smooth and rich.
Note: This recipe serves approximately 12 enchiladas.
Variations to Try
Put your spin on this classic dish with these substitutions and add-ins:
- Make It Vegetarian: Swap the chicken for black beans or roasted vegetables.
- Dairy-Free Option: Use dairy-free cheese alternatives or skip the cheese altogether for a lighter option.
- Spice It Up: Add chopped jalapeños or a splash of hot sauce to the sauce for an extra kick of heat.
- Flavor Twists: Experiment with smoked paprika or ancho chili powder for a smoky flavor.
- Low-Carb Alternative: Replace corn tortillas with low-carb tortillas or lettuce wraps.
Cooking Time
You can get this dish on the table fairly quickly! Here’s how long you’ll need:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
Having the right tools on hand can make the process much smoother:
- Large saucepan for cooking the chicken and enchilada sauce.
- Whisk to ensure a lump-free sauce.
- 13×9-inch baking pan to bake your enchiladas evenly.
- Sharp knife for chopping vegetables and shredding the chicken.
- Mixing bowls to organize your ingredients during prep.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce
Making these enchiladas is easy, even for beginners! Follow these steps for a flavorful meal.
Step 1: Prepare the Chicken Filling
Start by cooking the chicken breasts in a large saucepan with diced onions, tomatoes, chicken broth, and garlic powder. Simmer for 30 minutes until the chicken is tender enough to shred. Allow it to cool slightly before shredding, then discard the cooking liquid. The blend of broth and aromatics infuses the chicken with incredible flavor.
Step 2: Make the Red Enchilada Sauce
Heat vegetable oil over medium heat in a saucepan and whisk in the flour to make a roux. Cook until it begins to bubble, then stir in the chili powder, cumin, onion powder, garlic powder, salt, and cayenne pepper. Whisk in the chicken broth slowly and simmer for about 10 minutes until thickened. Think of it as creating a Mexican-inspired gravy.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce at the bottom of your baking pan. Spoon some sauce into the center of each tortilla, add shredded chicken and a sprinkle of both cheeses, then roll tightly. Arrange them seam-side down in the baking pan.
Step 4: Add the Final Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re evenly coated. Top generously with the grated Monterey Jack and Cheddar cheese blend.
Step 5: Bake and Serve
Bake the enchiladas in a 400°F oven for about 20 minutes or until the cheese is bubbly and golden. Once out of the oven, allow them to cool slightly, and they’re ready to serve.
Additional Tips for Making This Recipe Better
From experience, I’ve learned these small adjustments can elevate the dish:
- Warm the Tortillas: Microwaving or heating them on a skillet makes them easier to roll and prevents tearing.
- Save Time with Rotisserie Chicken: If you’re short on time, shredded store-bought rotisserie chicken works beautifully.
- Don’t Skip Homemade Sauce: It makes a world of difference compared to store-bought versions.
- Mix Cheeses for Balance: Using a combination of Monterey Jack and Cheddar keeps the flavors and textures interesting.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce
These enchiladas can shine as the star of your table. For a vibrant presentation, garnish with chopped cilantro and a dollop of sour cream. Want a complete meal? Serve them with easy boiled potatoes on the side or a crisp green salad to balance the flavors.
Nutritional Information
This dish is indulgent yet balanced. Here’s a quick breakdown per serving:
| Nutrient | Amount per Serving |
| Calories | 350 |
| Protein | 18g |
| Carbohydrates | 24g |
| Fat | 20g |
How to Store Chicken Enchiladas with Homemade Red Enchilada Sauce
If you have leftovers, here’s how to handle them:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in foil or a freezer-safe container for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave until hot.
If you’re looking for more dinner inspiration, don’t miss the dinner recipes collection.
Why You’ll Love This Recipe
You’ll absolutely enjoy this recipe for so many reasons:
- Rich Flavor: Layers of spice, creaminess, and savory goodness in every bite.
- Simple and Homemade: Easy to follow with straightforward ingredients.
- Customizable: Fits multiple dietary needs and preferences.
- Great for Leftovers: Tastes just as good the next day.
- Family Favorite: A hit with kids and adults alike.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes! Flour tortillas work but may yield a slightly softer texture.
Can I make the sauce in advance?
Absolutely. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze enchiladas before baking?
Yes! Assemble them in the baking dish, cover with plastic wrap and foil, then freeze. Bake directly from frozen, adjusting the baking time as needed.
Are canned enchilada sauces a good alternative?
While convenient, homemade enchilada sauce is much more flavorful and doesn’t contain preservatives or unnecessary sodium.
Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Ingredients
Method
- Start by cooking the chicken breasts in a large saucepan with diced onions, tomatoes, chicken broth, and garlic powder. Simmer for 30 minutes until the chicken is tender enough to shred. Allow it to cool slightly before shredding, then discard the cooking liquid. The blend of broth and aromatics infuses the chicken with incredible flavor.
- Heat vegetable oil over medium heat in a saucepan and whisk in the flour to make a roux. Cook until it begins to bubble, then stir in the chili powder, cumin, onion powder, garlic powder, salt, and cayenne pepper. Whisk in the chicken broth slowly and simmer for about 10 minutes until thickened. Think of it as creating a Mexican-inspired gravy.
- Spread a thin layer of enchilada sauce at the bottom of your baking pan. Spoon some sauce into the center of each tortilla, add shredded chicken and a sprinkle of both cheeses, then roll tightly. Arrange them seam-side down in the baking pan.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re evenly coated. Top generously with the grated Monterey Jack and Cheddar cheese blend.
- Bake the enchiladas in a 400°F oven for about 20 minutes or until the cheese is bubbly and golden. Once out of the oven, allow them to cool slightly, and they’re ready to serve.
Notes
- Warm the Tortillas: Microwaving or heating them on a skillet makes them easier to roll and prevents tearing.
- Save Time with Rotisserie Chicken: If you’re short on time, shredded store-bought rotisserie chicken works beautifully.
- Don’t Skip Homemade Sauce: It makes a world of difference compared to store-bought versions.
- Mix Cheeses for Balance: Using a combination of Monterey Jack and Cheddar keeps the flavors and textures interesting.