Sizzling Chicken Enchiladas With Homemade Red Sauce Recipe

Chicken enchiladas with homemade red enchilada sauce dance with bold, vibrant flavors that instantly transport you to a cozy Mexican kitchen.

Layers of tender, seasoned chicken nestle between soft tortillas, blanketed by a rich, spicy red enchilada sauce that sings with depth and complexity.

Each bite promises a perfect balance of heat, warmth, and comfort.

The homemade sauce elevates this classic dish from ordinary to extraordinary, infusing every morsel with authentic, robust spices.

Fresh ingredients and a simple technique ensure these enchiladas come together effortlessly, making them an ideal weeknight dinner or weekend feast.

Prepare to fall in love with this soul-satisfying meal that will have everyone asking for seconds.

Kitchen Gear For Chicken Enchiladas With Homemade Red Enchilada Sauce

• Saucepan: Medium-sized pot for preparing the rich, homemade enchilada sauce.
• Whisk: Essential for blending flour, spices, and creating smooth sauce without lumps.
• Mixing Bowl: Perfect for combining chicken, cheese, and sour cream filling.
• 9×13-inch Baking Dish: Rectangular pan to hold and bake enchiladas evenly.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Cutting Board: Used for preparing any additional garnishes like cilantro.
• Sharp Knife: Helps chop herbs and slice avocado for toppings.
• Foil: Covers enchiladas during initial baking to prevent burning.

How To Roll Chicken Enchiladas With Homemade Red Enchilada Sauce

• Whip Up the Spicy Crimson Sauce

Create a flavor-packed sauce by heating oil and whisking in flour until golden. Toss in a blend of zesty spices, releasing their aromatic magic. Slowly stream in broth and tomato sauce, stirring constantly until the mixture thickens beautifully. Finish with a splash of tangy vinegar for extra punch.

• Craft the Enchilada Magic

Warm your oven to a toasty temperature. In a mixing bowl, combine tender shredded chicken with creamy cheese and a touch of sour cream. Spread the mixture onto soft tortillas, rolling them into neat little bundles. Nestle these rolls snugly in a baking dish.

• Bake to Cheesy Perfection

Drench the rolled tortillas with your homemade crimson sauce, ensuring every inch gets a flavorful coating. Sprinkle a generous layer of melty cheese on top. Cover and bake until the cheese transforms into a bubbling, golden blanket. Let the dish rest briefly, then garnish with fresh herbs or creamy avocado. Serve immediately and watch everyone’s eyes light up with excitement!

Tips To Perfect Chicken Enchiladas With Homemade Red Enchilada Sauce

• Flavor Boost: Add a pinch of smoked paprika or chipotle powder to the enchilada sauce for a deeper, smokier taste that'll make your dish pop.
• Spice Control: Adjust chili powder quantity to manage heat levels – less for mild, more for fiery flavors that'll excite your taste buds.
• Protein Swap: Replace chicken with black beans, shredded beef, or pulled pork for delicious alternative protein options that keep the dish exciting.
• Dairy-Free Twist: Use dairy-free cheese and coconut yogurt instead of regular cheese and sour cream to create a delectable lactose-free version that everyone can enjoy.

Serve Chicken Enchiladas With Homemade Red Enchilada Sauce Bold And Hot

• Fiesta Feast Companions: Pair these zesty chicken enchiladas with Mexican-style rice for a complete meal bursting with flavor.
• Fresh Flavor Boosters: Sprinkle diced fresh jalapeños, chopped green onions, or crumbled queso fresco on top to add extra texture and bright notes.
• Cool & Creamy Dips: Serve alongside homemade pico de gallo, guacamole, or a tangy sour cream sauce to balance the enchiladas' rich warmth.
• Weekend Party Platter: Create a build-your-own enchilada station with various toppings like sliced radishes, lime wedges, and different hot sauces for guests to customize their plates.

Store Chicken Enchiladas With Homemade Red Enchilada Sauce Right

• Refrigeration Strategy: Store leftover enchiladas in an airtight container within 2 hours of cooking. They maintain delicious quality for 3-4 days when refrigerated at 40°F or below. Wrap individually or keep the entire dish covered to prevent moisture loss.
• Freezing Technique: Wrap cooled enchiladas tightly in plastic wrap, then aluminum foil. Freeze flat for maximum space efficiency. Frozen enchiladas stay tasty for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating Magic: Revive refrigerated enchiladas in the oven at 350°F for 15-20 minutes, covered with foil to prevent drying. Microwave works for quick warming, but may slightly compromise texture. Add fresh cheese on top for extra melty goodness.
• Portion Control Trick: Prepare smaller batches or divide the recipe into individual portions before baking. This allows easier storage, faster reheating, and prevents waste. Use meal prep containers with compartments for organized storage.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 450 kcal

Servings: 5

What You’ll Need For Chicken Enchiladas With Homemade Red Enchilada Sauce

• Olive Oil: Provides rich, smooth foundation for sauce, choose extra virgin for best flavor.
• Flour: Creates silky texture and thickens sauce, all-purpose works perfectly.

• Chili Powder: Delivers warm, slightly smoky heat, look for fresh, vibrant red color.
• Cumin: Adds earthy depth, ensure it's freshly ground for maximum flavor.
• Garlic Powder: Brings subtle aromatic punch, seek high-quality brands without additives.
• Onion Powder: Contributes sweet underlying note, select fine, uniform powder.
• Smoked Paprika: Introduces gentle smokiness, choose Spanish variety for authentic taste.
• Salt: Enhances overall flavor profile, use kosher or sea salt for cleaner taste.
• Black Pepper: Provides subtle kick, freshly ground offers more intense flavor.

• Chicken Broth: Creates savory base, opt for low-sodium to control salt levels.
• Tomato Sauce: Adds rich, tangy undertone, select smooth, vibrant sauce.
• Apple Cider Vinegar: Balances flavors with bright acidity, choose organic if possible.

• Shredded Chicken: Protein-packed core, use rotisserie for convenience.
• Cheese: Melts beautifully, select mild cheddar or monterey jack.
• Sour Cream: Adds creamy richness, full-fat version recommended.

• Tortillas: Soft vessel for delicious filling, corn for authentic feel, flour for softer texture.

• Cilantro: Fresh herbal touch, choose bright green leaves.
• Av.

Mouthwatering Chicken Enchiladas With Homemade Red Enchilada Sauce Recipe

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4.6 from 28 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Mexican chicken enchiladas invite home cooks into a world of savory comfort. Layers of tender chicken, melted cheese, and spicy red sauce create a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken (rotisserie chicken works great!)
• 2 tbsps olive oil
• 2 tbsps all-purpose flour
• 2 tbsps chili powder
• 2 cups chicken broth
• 1 (8 oz / 226 g) can tomato sauce
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 cup shredded cheese (for topping)
• 8 flour or corn tortillas
• 1 tsp cumin
• 1 tsp apple cider vinegar or lime juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika (optional, for smoky depth)
• ½ tsp salt
• ½ cup sour cream (optional, for extra creaminess)
• ¼ tsp black pepper
• Fresh cilantro, avocado, or sour cream for garnish

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Instructions

1. Sauce Creation: Whisk flour into heated olive oil, forming a golden roux that develops complex flavor depth, then infuse with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to release their vibrant essences.
2. Liquid Integration: Gradually pour chicken broth and tomato sauce into the seasoned roux, stirring consistently to achieve a smooth, velvety consistency while allowing the sauce to gently simmer and thicken; incorporate a splash of apple cider vinegar for a tangy brightness.
3. Filling Preparation: Blend shredded chicken with cheese and sour cream, creating a creamy, cohesive mixture that will provide rich, savory substance to the enchiladas.
4. Assembly: Distribute the chicken filling onto soft tortillas, rolling each tightly and positioning seam-side down in a lightly greased 9×13-inch baking dish preheated to 375F (190C).
5. Baking Process: Ladle the homemade red enchilada sauce completely over the rolled tortillas, sprinkle an additional cheese layer, cover with foil, and bake for 20 minutes; remove foil and continue baking for 5 more minutes until cheese becomes bubbly and slightly crisp.
6. Finishing Touch: Allow enchiladas to rest briefly, then garnish with fresh cilantro, avocado slices, or an extra sour cream dollop before serving this authentic Mexican-inspired culinary creation.

Notes

• Optimize Roux Development: Take time to cook the flour and oil mixture, stirring constantly to prevent burning and develop a deep, nutty flavor foundation for the sauce.
• Control Spice Intensity: Adjust chili powder and spice levels to personal preference, tasting and modifying the sauce before final application to ensure balanced heat and complexity.
• Perfect Tortilla Rolling: Warm tortillas slightly before filling to prevent cracking, using just enough filling to create compact, evenly sized enchiladas that cook consistently.
• Customize Dietary Needs: Swap traditional tortillas with gluten-free alternatives, use low-fat cheese, or replace sour cream with Greek yogurt for healthier variations without compromising flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 80 mg