Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe

I can’t tell you how satisfying it was to whip up these chicken enchiladas with homemade red enchilada sauce. Every bite was bursting with flavor—from the tender chicken to the rich, slightly spicy sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12

Course: Dinner

Calories: 350

Ingredients Method Notes

Ingredients

2 chicken breasts uncooked: 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: 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.
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.

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.