Indulge in the vibrant flavors of Mexico with these incredible Chicken Enchiladas, featuring a scratch-made red sauce that promises to elevate your weeknight dinner into a culinary celebration. These enchiladas are generously filled with tender chicken and melted cheese, all wrapped in soft tortillas and smothered in a rich, homemade red enchilada sauce. Forget the store-bought versions; this recipe is simple, satisfying, and bursting with authentic taste!
Homemade Chicken Enchiladas with Rich Red Sauce: A Classic Recipe Guide
Since sharing our popular White Chicken Enchiladas recipe, we’ve received countless requests for a robust red sauce version. We understood the craving for that authentic, deep red flavor, and we’re thrilled to deliver a recipe that’s not only easy to prepare but also features a homemade enchilada sauce that’s far superior to anything you’ll find in a can. This recipe prioritizes simplicity without compromising on the rich, complex flavors that make red chicken enchiladas a beloved classic.
A perfectly rolled chicken enchilada, ready to be devoured.
“I’ve been making this recipe for several years now and love it! The sauce has a nice rich flavor, much better than a canned sauce and easy to prepare.” – Pam
Why Choose Homemade Red Enchilada Sauce?
The secret to truly outstanding chicken enchiladas lies in the sauce. While store-bought options are convenient, crafting your own red enchilada sauce from scratch offers an unparalleled depth of flavor and freshness. This homemade version allows you to control the ingredients, ensuring a sauce that’s free from unnecessary additives and perfectly seasoned to your preference. The process is surprisingly straightforward and yields a rich, earthy sauce that beautifully complements the chicken and cheese filling. It’s this homemade touch that transforms a good meal into an unforgettable one, making every bite a testament to authentic Mexican cuisine.
Essential Tips for Perfect Chicken Enchiladas with Red Sauce (Enchiladas Rojas)
Crafting the perfect enchiladas requires a few key considerations. Follow these tips to ensure your Enchiladas Rojas are nothing short of spectacular:
Tortilla Choice and Preparation: Traditional enchiladas are typically made with corn tortillas, which impart an authentic flavor and texture. However, corn tortillas can tear easily if not properly prepared. To prevent this, always warm them before rolling. You can achieve this by heating them in the microwave for 15-30 seconds, gently warming them in a lightly oiled pan on the stovetop, or, for an extra layer of flavor and flexibility, dip each tortilla briefly into the warm enchilada sauce before filling. This last method not only softens the tortilla but also infuses it with sauce from the start. Flour tortillas (fajita size) are also an excellent choice, offering a softer bite and being less prone to tearing.
Protein Power: This recipe is incredibly versatile and perfect for utilizing leftover cooked chicken or turkey. For ultimate convenience and flavor, consider using a store-bought rotisserie chicken; simply shred the meat for an instantly delicious filling. The pre-cooked nature of these options saves significant time and adds a rich, savory depth to your enchiladas. Alternatively, for a truly remarkable experience, try filling these enchiladas with our Crock Pot Mexican Shredded Beef – it’s an outstanding combination!
Sauce Matters: While we highly recommend this homemade red enchilada sauce for its superior flavor and freshness, we understand that sometimes convenience is key. If you’re short on time, your favorite high-quality store-bought red enchilada sauce can certainly be used. However, once you taste the difference, we believe you’ll agree that making it from scratch is well worth the minimal extra effort.
Cheese, Please!: Shredded cheddar cheese provides a classic, melt-in-your-mouth experience. For a more complex flavor profile, feel free to substitute a Mexican blend of cheeses (such as Monterey Jack, Oaxaca, or a blend containing queso fresco) in place of or in addition to the cheddar. The variety of cheeses can add an interesting depth to the filling and a beautiful golden crust when baked.
To Cilantro or Not to Cilantro: Fresh cilantro adds a bright, herbaceous note that many find essential to Mexican cuisine. If cilantro isn’t to your liking, simply omit it from the filling and as a garnish. The enchiladas will still be incredibly delicious.
Make Ahead Magic: Enchiladas are a fantastic make-ahead meal. Assemble them completely in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. You might need to add an extra 5-10 minutes to the baking time if baking directly from the refrigerator.
Freezing for Future Feasts: For long-term planning, assemble the enchiladas (without baking), cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking, or bake from frozen (this will significantly increase baking time – typically 45-60 minutes covered, then uncover for the last 15-20 minutes).
Two delectable chicken enchiladas, beautifully garnished and ready to serve.
Ingredients Needed:
Gather these essential ingredients to create your masterpiece. Specific quantities are detailed in the full recipe card below.
For the Homemade Enchilada Sauce:
Unsalted butter: Forms the base of our rich roux.
Chili powder: The star spice, providing earthy and slightly smoky notes.
Garlic powder: Adds a foundational aromatic layer.
Onion powder: Complements the garlic for savory depth.
Ground cumin: Imparts a warm, distinctive Mexican flavor.
Cornstarch: Acts as a thickening agent for a silky-smooth sauce.
Chicken stock: The liquid base, adding savory chicken flavor.
Tomato sauce: Contributes tanginess and rich red color.
Granulated sugar: Balances the acidity of the tomato sauce.
Kosher salt: Enhances all the flavors.
For the Chicken and Cheese Filling:
Shredded cooked chicken: The core of the filling, tender and flavorful.
Shredded cheddar cheese: Melts beautifully and adds a creamy, savory element.
Sour cream: Contributes creaminess and a slight tang to the filling.
Fresh cilantro: Adds a burst of fresh, herbaceous flavor (optional).
Flour or corn tortillas (fajita size): The vessel for our delicious filling.
Optional Toppings for Serving:
Sour cream
Diced tomatoes
Chopped cilantro
Guacamole
Sliced jalapeños
All the fresh ingredients ready for assembly.
How to Make Chicken Enchiladas with Red Sauce: A Step-by-Step Guide
Follow these straightforward steps to create your own batch of irresistible chicken enchiladas:
Step 1: Prepare the Homemade Red Enchilada Sauce
In a medium-sized sauce pot, melt the butter over medium-low heat. Once melted, add the chili powder, garlic powder, onion powder, and ground cumin. Whisk these spices into the butter, allowing them to “fry” for 30 seconds to a minute until they become wonderfully fragrant. This step, often called blooming the spices, significantly enhances their flavor. Next, whisk in the cornstarch and cook for an additional minute, creating a rich roux. Slowly pour in the chicken stock while continuously whisking to ensure a smooth, lump-free consistency. Stir in the tomato sauce, granulated sugar, and salt. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens to your desired consistency. Remove from heat and set aside.
The homemade red enchilada sauce simmering to perfection.
Step 2: Assemble the Chicken and Cheese Filling
In a large mixing bowl, combine the shredded cooked chicken, 1 cup of shredded cheddar cheese, sour cream, and fresh cilantro (if using). Stir in ¼ cup of your freshly prepared red enchilada sauce. Mix all the ingredients thoroughly until well combined. This ensures every bite of your enchilada is packed with flavor. Set this delicious filling aside.
The flavorful chicken and cheese filling, perfectly mixed.
Step 3: Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Pour 1 cup of the red enchilada sauce into the bottom of a 9×13 inch baking dish. Spread the sauce evenly to coat the entire bottom, preventing the tortillas from sticking and adding an extra layer of flavor from below.
Coating the baking dish with a generous layer of red sauce.
Step 4: Fill and Roll the Tortillas
Lay out your flour or corn tortillas on a clean work surface. For each tortilla, spoon approximately ¼ cup of the chicken and cheese filling down the center. Roll the tortilla tightly around the filling, then place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas snugly side-by-side. Repeat this process with the remaining tortillas and filling until your baking dish is full.
Filling a tortilla with the savory chicken and cheese mixture.All the enchiladas neatly arranged in the baking dish.
Step 5: Sauce, Cheese, and Bake!
Pour the remaining homemade red enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring every enchilada is thoroughly coated. This layer of sauce will keep the tortillas moist and infuse them with flavor during baking. Finally, sprinkle the remaining shredded cheddar cheese generously over the top of the sauced enchiladas. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is gently simmering around the edges. The aroma alone will be enough to make your mouth water!
Adding the final layer of rich red sauce.The generous blanket of shredded cheddar cheese.
Step 6: Cool and Serve
Once baked, remove the enchiladas from the oven and let them cool in the dish for about 10 minutes. This resting period allows the flavors to meld and the enchiladas to set, making them easier to serve without falling apart. Garnish with your favorite toppings such as a dollop of sour cream, fresh diced tomatoes, extra chopped cilantro, creamy guacamole, or zesty sliced jalapeños. Serve warm and enjoy your homemade Mexican feast!
Freshly baked enchiladas, golden and bubbly.A delicious serving, ready to be enjoyed.
Variations and Customizations
Spicy Kick: For those who love heat, add a pinch of cayenne pepper or a chopped jalapeño to the enchilada sauce or chicken filling.
Vegetarian Option: Replace the chicken with a mixture of sautéed bell peppers, onions, corn, black beans, and diced zucchini for a delicious vegetarian version.
Different Cheeses: Experiment with different cheese combinations like Monterey Jack, Colby, or a spicy pepper jack for an extra kick.
Ground Beef Enchiladas: Swap out the shredded chicken for seasoned ground beef for another classic take on this dish.
Serving Suggestions
These chicken enchiladas are a complete meal on their own, but they pair wonderfully with various sides to create an even more satisfying spread:
Rice and Beans: Classic Mexican rice and refried beans are the quintessential accompaniments.
Fresh Salad: A crisp green salad with a light vinaigrette can provide a refreshing contrast to the rich enchiladas.
Corn Salad or Salsa: A vibrant corn salad or a fresh pico de gallo adds color and texture.
Guacamole and Chips: Always a crowd-pleaser!
Frequently Asked Questions (FAQs)
Can I use raw chicken for this recipe?
This recipe calls for pre-cooked shredded chicken. If using raw chicken, you’ll need to cook it first (boil, bake, or pan-fry) and then shred it before mixing with the other filling ingredients.
How do I prevent my corn tortillas from breaking?
Always warm corn tortillas before rolling. Briefly dipping them in the hot red sauce or warming them in a lightly oiled pan or microwave will make them pliable and less likely to crack.
Can I make the enchilada sauce in advance?
Absolutely! The homemade red enchilada sauce can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat gently before assembling the enchiladas.
Is this recipe spicy?
The recipe as written provides a mild, family-friendly flavor profile. You can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper to the sauce, or by incorporating diced jalapeños into the filling.
Chicken Enchiladas with Red Sauce
This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!
Rating: 5 out of 5 stars from 11 Reviews
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
5
Author:
Brandie Skibinski
Ingredients
For the enchilada sauce:
3 Tablespoons unsalted butter
2 Tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 Tablespoons cornstarch
2 cups chicken stock
½ cup tomato sauce
2 teaspoon granulated sugar
½ teaspoon kosher salt
For the filling:
1 pound shredded cooked chicken
3 cups shredded cheddar cheese, divided use
½ cup sour cream
¼ cup fresh cilantro, roughly chopped
10 (6-inch) flour or corn tortillas (fajita size)
Toppings of your choice: Sour Cream, Diced Tomatoes, Chopped Cilantro, Guacamole, Sliced Jalapenos
Instructions
In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin. Whisk to combine and “fry” in the butter until fragrant, 30 seconds to a minute.
Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened. Set aside.
In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine. Set aside.
Preheat the oven to 350°F. In the bottom of a 9×13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
Lay out the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Craving More Delicious Recipes?
If you loved these homemade chicken enchiladas, be sure to explore more of our fantastic Mexican-inspired and comfort food recipes:
Ground Beef Enchiladas
Air Fryer Chicken Enchiladas
Bisquick Chicken Enchilada Bake
Buffalo Chicken Enchiladas
Chicken Enchilada Casserole
Shrimp Enchiladas
Mexican Lasagna
Slow Cooker Refried Beans
Chicken Chimichangas
White Chicken Enchiladas (For Two)
Taco Bell Chili Cheese Burrito
Taco Bell Enchiritos
Taco Bell Mexican Pizza
Taco Bell Mexican Pizza Casserole
Conclusion
These homemade Chicken Enchiladas with Red Sauce are more than just a meal; they’re a comforting, flavorful experience that brings the taste of authentic Mexican cuisine right to your kitchen. With a rich, savory red sauce made from scratch and a hearty chicken and cheese filling, this recipe is designed to be both simple to follow and incredibly rewarding. Whether you’re a seasoned chef or a kitchen novice, you’ll find joy in preparing this classic dish that’s perfect for family dinners, gatherings, or simply satisfying that craving for something truly delicious. So roll up your sleeves, gather your ingredients, and get ready to enjoy the best chicken enchiladas you’ve ever tasted!
