The Perfect Chicken Enchiladas with Homemade Red Sauce Recipe

Tucked away in my grandmother’s worn recipe notebook, chicken enchiladas with homemade red enchilada sauce became a cherished family secret.

Memories of Sunday dinners flood back with each spicy, comforting bite.

Mexican culinary traditions dance through this simple yet magnificent dish.

Authentic flavors burst from tender chicken wrapped in soft tortillas and blanketed by a robust, vibrant sauce.

Fresh ingredients make all the difference when crafting this classic meal.

We’ll uncover the magic of creating a sauce that elevates every single bite.

Gather your ingredients and let’s transform an ordinary evening into a celebration of bold, delicious flavors.

Why Chicken Enchiladas With Homemade Red Enchilada Sauce Are So Satisfying

• Whip Up Homemade Sauce: The recipe's standout feature is its from-scratch red enchilada sauce, delivering restaurant-quality flavor with simple pantry ingredients and minimal effort.
• Master Quick Weeknight Cooking: Preparation takes under 45 minutes, making it perfect for busy families seeking delicious, satisfying meals without complicated techniques or lengthy cooking times.
• Customize with Ease: Flexible recipe allows simple ingredient swaps like using different proteins, adding extra vegetables, or adjusting spice levels to match personal taste preferences and dietary needs.
• Crowd-Pleasing Comfort Food: These enchiladas offer a crowd-pleasing meal that appeals to both kids and adults, transforming ordinary chicken into a festive, mouth-watering dinner that brings everyone together at the table.

All You Need For Chicken Enchiladas With Homemade Red Enchilada Sauce

Main Ingredients:

• Chicken: The star protein, providing hearty and tender meat for the enchiladas.
• Cheese: Adds creamy richness and melty texture to the dish.

• Olive Oil, Flour: Creates a roux for thickening and developing deep flavor in the sauce.
• Chicken Broth, Tomato Sauce: Provide liquid base and rich, tangy foundation for the enchilada sauce.

• Chili Powder, Cumin, Garlic Powder, Onion Powder: Bring warm, complex Mexican-inspired flavor profile.
• Smoked Paprika, Salt, Black Pepper: Enhance overall depth and seasoning of the dish.
• Apple Cider Vinegar: Adds bright, tangy balance to the sauce.

• Tortillas: Soft corn or flour tortillas serve as the wrap for the enchiladas.
• Sour Cream: Provides creamy texture and subtle tanginess to the chicken filling.
• Cilantro: Fresh herb for bright, aromatic garnish.
• Avocado: Optional creamy topping for extra richness.

How To Make Chicken Enchiladas With Homemade Red Enchilada Sauce

Step 1: Craft Vibrant Red Enchilada Sauce

• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper

Let the spices shimmer and release their aroma. Slowly pour in chicken broth and tomato sauce, whisking with passion. Allow the sauce to bubble gently, thickening into a rich, tantalizing liquid. Splash in a zesty kick of apple cider vinegar, then set aside to cool.

Step 2: Create Chicken Enchilada Magic

• Shredded chicken
• Cheese
• Sour cream

Spread the mixture generously onto soft tortillas, rolling them into neat little packages. Nestle these rolls snugly in the baking dish, seam-side down.

Step 3: Bake to Cheesy Perfection

Drench the enchiladas with your homemade sauce, then shower with an avalanche of cheese. Cover with foil and slide into the oven. After 20 minutes, unveil the dish and let the cheese become gloriously bubbly for another 5 minutes.

Step 4: Serve with Flair

• Fresh cilantro
• Creamy avocado
• Extra sour cream

Bring to the table and watch eyes light up with excitement!

Kitchen Tips For Chicken Enchiladas With Homemade Red Enchilada Sauce

• Customize Sauce Spiciness: Adjust the heat level by increasing or decreasing chili powder. For a milder version, use less chili powder or swap with mild paprika.
• Optimize Chicken Preparation: Shred rotisserie chicken for a quick time-saver, or poach fresh chicken breasts in seasoned broth for extra flavor depth.
• Master Tortilla Technique: Warm tortillas briefly in a skillet to prevent cracking and make rolling easier. Use corn tortillas for authentic texture or flour tortillas for softer enchiladas.
• Boost Meal Prep Potential: Prepare enchilada sauce and chicken filling in advance. Store separately in refrigerator for up to 3 days, assembling just before baking.
• Explore Dietary Variations: Swap chicken with black beans for vegetarian option. Use low-fat cheese and Greek yogurt for lighter version, or gluten-free flour for sauce to accommodate different dietary needs.

How To Store Chicken Enchiladas With Homemade Red Enchilada Sauce

• Refrigerate leftover enchiladas in an airtight container for up to 4 days.
• Seal tightly to prevent moisture and maintain freshness.
• Wrap individually or keep the entire dish covered with plastic wrap or aluminum foil.
• Reheat in the microwave for 1-2 minutes or in a preheated oven at 350°F until warm and cheese melts.
• Freeze prepared enchiladas for maximum 3 months by wrapping securely in freezer-safe containers or heavy-duty aluminum foil.
• Thaw overnight in the refrigerator before reheating.
• Avoid refreezing to preserve texture and flavor.
• When storing, keep sauce-covered enchiladas flat to prevent sogginess and maintain their delicious structure.

Side Dishes That Match Chicken Enchiladas With Homemade Red Enchilada Sauce

• Pair with Zesty Margaritas: Blend the tangy enchilada flavors with a classic lime margarita that cuts through the richness of the cheese and chicken, creating a perfect Mexican-inspired beverage match.
• Complement with Fresh Cilantro Lime Rice: Serve alongside a light, bright rice dish that echoes the enchilada sauce's citrusy notes and provides a refreshing counterpoint to the hearty main course.
• Create a Cool Salsa Side: Prepare a fresh pico de gallo with diced tomatoes, onions, jalapeños, and lime juice to add a crisp, bright element that balances the warm, cheesy enchiladas.
• Match with Mexican Street Corn: Grill corn on the cob with cotija cheese, chili powder, and lime, offering a traditional side that enhances the overall Mexican dining experience and provides a delightful textural contrast.

Creative Takes On Chicken Enchiladas With Homemade Red Enchilada Sauce

• Spicy Southwest Fusion: Replace traditional chicken with pulled pork or shredded beef, adding jalapeños and green chiles for an extra kick of heat and complex flavor profile.
• Vegetarian Green Chile Edition: Swap chicken with roasted sweet potatoes, black beans, and corn, using green enchilada sauce instead of red for a lighter, earthier meal that's packed with plant-based protein.
• Creamy Poblano Chicken Version: Incorporate roasted poblano peppers into the sauce, blend cream cheese into the chicken filling, and top with queso fresco for a richer, more indulgent enchilada experience.
• Mediterranean-Inspired Remix: Mix shredded chicken with feta cheese, spinach, and sun-dried tomatoes, then drizzle with a lighter tomato-oregano sauce for a Mediterranean-style interpretation of the classic enchilada.

Top Questions On Chicken Enchiladas With Homemade Red Enchilada Sauce

• What makes this homemade enchilada sauce special?

This sauce is unique because it’s made from scratch with fresh spices, giving a deeper and more authentic flavor compared to store-bought versions. The combination of chili powder, cumin, and smoked paprika creates a rich, complex taste that elevates the entire dish.

• Can I use different types of meat for the enchiladas?

Absolutely! While the recipe uses chicken, you can easily substitute it with shredded beef, pulled pork, or even black beans for a vegetarian option. Just ensure the meat is well-seasoned and shredded for the best texture.

• Is this recipe spicy?

The recipe has a mild to moderate heat level. If you prefer less spice, reduce the amount of chili powder. For more heat, add a pinch of cayenne pepper or use a spicier chili powder blend. You can always customize the spice to suit your taste preferences.

• How can I make this recipe gluten-free?

To make this gluten-free, use cornstarch instead of flour when thickening the sauce, and choose gluten-free tortillas. Double-check that your chicken broth and other ingredients are certified gluten-free to ensure the entire dish meets dietary requirements.

Chicken Enchiladas With Homemade Red Enchilada Sauce Recipe

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4.9 from 16 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Sizzling chicken enchiladas dance with robust Mexican flavors, blending tender shredded chicken and zesty red sauce into a comforting meal. Melted cheese and fresh cilantro complete this irresistible dish that brings authentic southwestern warmth straight to your dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked shredded chicken (rotisserie chicken works great!)

Main Sauce and Spices:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional, for smoky depth)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups chicken broth
• 1 (8 ounces / 226 grams) can tomato sauce
• 1 teaspoon apple cider vinegar or lime juice

Cheese and Additional Ingredients:

• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• ½ cup sour cream (optional, for extra creaminess)
• 8 flour or corn tortillas
• 1 cup shredded cheese (for topping)
• Fresh cilantro, avocado, or sour cream for garnish

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Instructions

1. Craft the vibrant red enchilada sauce by whisking flour into heated olive oil, creating a golden roux that develops rich flavor complexity.
2. Infuse the roux with an aromatic blend of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper, releasing their intense essences.
3. Gradually incorporate chicken broth and tomato sauce, stirring consistently to create a smooth, velvety sauce that gently simmers and thickens.
4. Enhance the sauce with a splash of apple cider vinegar, adding a subtle tangy brightness before setting it aside to rest.
5. Prepare the baking dish by lightly greasing a 9×13-inch pan and preheating the oven to 375F (190C).
6. Combine shredded chicken with cheese and sour cream, mixing thoroughly to create a creamy, cohesive filling that will bind the enchiladas.
7. Carefully distribute the chicken mixture onto soft tortillas, rolling each one tightly and positioning them seam-side down in the prepared baking dish.
8. Generously ladle the homemade red enchilada sauce over the rolled tortillas, ensuring complete coverage.
9. Sprinkle an additional layer of cheese across the top, creating a melty, golden blanket.
10. Cover with foil and bake for 20 minutes, then remove the foil and continue baking for an additional 5 minutes until the cheese becomes bubbly and slightly crisp.
11. Allow the enchiladas to rest for a few minutes, then garnish with fresh cilantro, creamy avocado slices, or an extra dollop of sour cream.
12. Serve immediately, presenting a dish bursting with authentic Mexican-inspired flavors and textures.

Notes

• Customize Spice Levels by adjusting the amount of chili powder and adding cayenne pepper for extra heat, ensuring each bite matches personal preference.
• Choose Tortilla Varieties like corn for authentic flavor or whole wheat for added nutrition, making the dish adaptable to different dietary needs.
• Prep Ahead by cooking chicken and sauce in advance, then assembling and baking when ready to serve, which saves time during busy weeknights.
• Explore Protein Alternatives such as black beans, shredded beef, or tofu to create vegetarian or alternative protein versions of the enchiladas.

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

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 85 mg