Chicken Enchiladas with Red Sauce Recipe

These Chicken Enchiladas with Red Sauce are a delicious and satisfying dish that’s perfect for a quick weeknight dinner or a fun family gathering. Tender tortillas are filled with a savory chicken mixture, smothered in a rich red sauce, and topped with melted cheese. They’re easy to make, ready in just 25 minutes, and sure to be a crowd-pleaser!

Why You’ll Love This Recipe

• Flavorful: The combination of seasoned chicken, a zesty red sauce, and melted cheese creates a delicious and satisfying flavor profile.
• Easy to make: This recipe is simple to follow and requires minimal prep work.
• Quick: These enchiladas are ready in just 25 minutes, making them perfect for busy weeknights.
• Versatile: You can easily customize the filling and toppings to your liking.

this Recipe

Ingredients for Chicken Enchiladas with Red Sauce

This recipe uses simple, pantry-friendly ingredients to create a flavorful and satisfying dish. Here’s what you’ll need:

• Oil: Use vegetable oil, corn oil, or avocado oil for the roux.
• All-Purpose Flour: Used to make the roux for the red sauce.
• Chili Powder: Adds a spicy kick to the sauce. For extra spicy enchiladas, use a little chipotle chili powder.
• Ground Cumin: Adds a warm and earthy flavor to the sauce.
• Chicken Broth (or Stock): Forms the base of the flavorful red sauce.
• Canned Tomato Sauce: Adds richness and depth to the sauce.
• Sea Salt and Garlic Powder: Season the sauce to perfection.
• Cooked Shredded Chicken: Use rotisserie chicken, leftover chicken, or cook your own chicken breasts.
• Green Onions: Adds a fresh, oniony flavor to the filling.
• Shredded Cheese: Use a Mexican cheese blend or a mix of Monterey Jack and cheddar cheese.
• Sour Cream: Adds a creamy and tangy element to the filling and for serving.
• Canned Green Chilies: Adds a mild chili flavor to the filling.
• Cilantro: Adds a fresh, herbaceous flavor to the filling and for garnish.
• Flour or Corn Tortillas: Use your preferred type of tortilla.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Chicken Enchiladas with Red Sauce

Step 1: Preheat and Make the Sauce

Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a large saucepan. Stir in the flour and chili powder and cook for 1 minute to make the roux. Add the cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring as needed.

Step 2: Prepare the Filling

In a bowl, combine the shredded chicken, chopped green onions, 1 cup of the shredded cheese, sour cream, green chilies, and chopped cilantro. Add 1/2 cup of the prepared enchilada sauce to the filling and mix well.

Step 3: Assemble the Enchiladas

Spray a 9×13 inch baking dish with cooking spray. Spread a little enchilada sauce in the bottom of the dish. Fill each tortilla with the chicken filling, roll them up tightly, and place them seam-down in the prepared baking dish. Pour the remaining enchilada sauce over the enchiladas, ensuring all the tortillas are covered. Sprinkle with the remaining cheese.

Step 4: Bake

Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy!

Remove the enchiladas from the oven and let them sit for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream, guacamole, rice, and beans, if desired.

Tips for Making the Recipe

• Chicken: Slow cook the chicken for tenderness and enhanced flavor.
• Roux: Take your time with the roux for the red sauce to ensure a richer flavor and ideal thickness.
• Rolling: Securely roll your enchiladas and place them seam-down in the dish to prevent them from unraveling during baking.
• Filling: Distribute the chicken filling evenly in each tortilla.
• Cheese: Choose a cheese that melts well and complements the chicken and sauce flavors.

How to Serve Chicken Enchiladas with Red Sauce

• Main course: These enchiladas are perfect for a quick and easy weeknight meal.
• With sides: Serve them with your favorite sides, such as rice, beans, guacamole, and sour cream.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven or microwave until heated through.

FAQs

Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas.

Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas ahead of time and bake them later. Simply cover the baking dish tightly with foil and refrigerate for up to 24 hours before baking.

Can I freeze this recipe?
Yes, you can freeze the assembled enchiladas before baking. Simply cover the baking dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

My enchiladas are dry, what did I do wrong?
If your enchiladas are dry, it could be that you didn’t use enough enchilada sauce or that the filling was too dry. You can try adding more sauce or moistening the filling with a bit of broth or water.

There you have it! A simple and delicious recipe for Chicken Enchiladas with Red Sauce. I hope you enjoy it!

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