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Easy Chicken Enchiladas with Red Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/easy-chicken-enchiladas-with-red-sauce-recipe/