Easy Chicken Enchiladas with Red Sauce Recipe

Introduction

These easy chicken enchiladas with red sauce are a comforting and flavorful meal perfect for any night of the week. Tender shredded chicken wrapped in warm corn tortillas, smothered in a homemade red enchilada sauce, and topped with melted cheese offers a satisfying dish your family will love.

Ingredients

• 4 cups shredded chicken
• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended)
• 8 oz shredded Mexican cheese blend
• Chopped cilantro for garnish (optional)
• 3 tablespoons vegetable oil
• 2 tablespoons gluten free flour (or all-purpose flour if not gluten free)
• 3 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 cup tomato paste
• 2 cups chicken broth

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish, or two smaller dishes, with nonstick spray. Set aside.
2. Step 2: In a small bowl, combine the chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir to mix and set aside.
3. Step 3: Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to cook it.
4. Step 4: Add the mixed spices to the saucepan and whisk for about 30 seconds until fragrant. Switch to a spatula, add the tomato paste, and mash it into the spices to form a thick paste.
5. Step 5: Return to a whisk and gradually whisk in the chicken broth to make a smooth sauce. Increase heat to medium-high and bring to a simmer, stirring slowly and constantly with a spatula.
6. Step 6: Once simmering, reduce heat to medium and cook for 1-2 more minutes until the sauce thickens slightly. Remove from heat and allow it to cool slightly.
7. Step 7: Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
8. Step 8: Wrap half of the tortillas in a damp paper towel and microwave for 30 seconds to warm and soften them, which helps prevent cracking. Repeat with the rest as needed.
9. Step 9: On a flat surface, place a warm tortilla and spoon about 2 tablespoons of shredded chicken in the center. Add about 1 tablespoon of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas, chicken, and cheese.
10. Step 10: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered to prevent drying out during baking.
11. Step 11: Sprinkle the reserved shredded cheese evenly over the top of the sauce-covered enchiladas. Cover the dish with foil sprayed with nonstick spray.
12. Step 12: Bake for 30 minutes, or until the cheese is melted and the sauce is bubbling. Let the enchiladas cool for 10 minutes before serving.

Tips & Variations

• Use leftover rotisserie chicken to save time on shredding and cooking.
• For a spicier sauce, add a pinch of cayenne or chipotle powder to the spice mix.
• Try adding black beans or corn inside the tortillas for extra texture and flavor.
• To make this dish ahead, assemble everything but bake right before serving.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions until hot. To freeze, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used, but corn tortillas provide a more authentic texture and flavor for enchiladas. If using corn tortillas, warming them before rolling helps prevent cracks.

How can I make this recipe gluten free?

Simply use gluten free flour instead of all-purpose flour, and ensure your chicken broth is gluten free as well. The rest of the ingredients are naturally gluten free.

Easy Chicken Enchiladas with Red Sauce Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

These Easy Chicken Enchiladas with Red Sauce feature shredded chicken rolled in warm corn tortillas, smothered with a homemade red enchilada sauce, topped with melted Mexican cheese blend, and baked to perfection. This comforting Mexican-inspired dish is perfect for a weeknight dinner and offers a flavorful, cheesy meal that’s simple to prepare.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Tortillas

• 4 cups shredded chicken
• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended)
• 8 oz shredded Mexican cheese blend
• Chopped cilantro for garnish (optional)

Enchilada Sauce

• 3 Tablespoons vegetable oil
• 2 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
• 3 Tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 cup tomato paste
• 2 cups chicken broth

Instructions

1. Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish, or two smaller baking dishes, with nonstick spray and set aside.
2. Mix Spices: In a small bowl, combine chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir to blend and set aside.
3. Make Roux and Toast Spices: Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute to cook out the raw flour taste. Add the prepared spice mixture and cook, whisking, for 30 seconds until fragrant and toasted.
4. Add Tomato Paste: Using a spatula, mix in the tomato paste with the spices to form a thick, fragrant paste.
5. Add Broth and Simmer: Slowly pour in the chicken broth while whisking to maintain a smooth sauce. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Once simmering, reduce heat to medium and cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and let cool slightly.
6. Coat Baking Dish with Sauce: Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading evenly, then set aside.
7. Warm Tortillas: Wrap half of the tortillas in a damp paper towel and microwave for 30 seconds to soften and prevent cracking.
8. Assemble Enchiladas: Lay a warmed tortilla on a flat surface. Spread about 2 tablespoons of shredded chicken down the center and top with approximately 1 tablespoon of shredded cheese. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, warming the second batch of tortillas as needed. Reserve extra cheese for topping.
9. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered to prevent dryness. Sprinkle the reserved shredded cheese evenly over the top.
10. Bake: Cover the baking dish tightly with foil sprayed with nonstick spray to prevent cheese sticking. Bake in the preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.
11. Rest and Serve: Remove from oven and allow the enchiladas to rest for 10 minutes before serving. Optionally, garnish with chopped cilantro.

Notes

• Use cooked shredded chicken from rotisserie, poached, or leftover chicken for convenience.
• Warming the tortillas before assembling prevents cracking while rolling.
• Use gluten free flour to keep this recipe gluten free, or regular flour if gluten is not a concern.
• Any extra sauce can be saved and refrigerated for up to 3 days or frozen for longer storage.
• Leftover enchiladas reheat well in the oven or microwave.

Keywords: chicken enchiladas, Mexican enchiladas, red enchilada sauce, baked enchiladas, easy chicken dinner