Chicken Enchiladas with Red Sauce

Oh boy, if you love cheesy, saucy, and downright comforting meals, you’re in for a treat! My chicken enchiladas with red sauce are packed with flavor and smothered in the most delicious, homemade red sauce. This is one of those recipes that makes the whole house smell amazing.

I’ve been making these for years, and let me tell you—they never last long. The tortillas get all soft and gooey, the chicken is juicy, and the sauce? Oh, it’s the star of the show. And don’t worry, I’ll walk you through every step, so it turns out perfect every time.

If you’ve ever had a craving for restaurant-style enchiladas but didn’t want to leave the house, this is for you. It’s simple, it’s homemade, and best of all, it’s way better than takeout. Once you try it, you’ll want to make it again and again.

So, what are we waiting for? Grab your ingredients, preheat that oven, and let’s make the best chicken enchiladas with red sauce you’ve ever had. Trust me, your taste buds will thank you!

Why You’ll Love This Recipe

• Bold, Authentic Flavors: Smoky, mildly spicy red sauce coats each bite perfectly.
• Simple and Make-Ahead Friendly: Assemble in advance and bake when ready.
• Crowd-Pleasing Comfort Food: A guaranteed hit for family dinners or gatherings.
• Customizable: Adjust spice levels, add toppings, or swap fillings to suit your taste.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour 5 minutes

Servings

This recipe makes 6-8 enchiladas, serving about 4 people. Need more? Double the batch!

Difficulty

Easy enough for beginners but satisfying for seasoned cooks.

Required Kitchen Tools

Make sure you have these tools on hand for a smooth cooking process:

• Medium Saucepan: For preparing the red enchilada sauce.
• Whisk: Helps to create a smooth sauce with no lumps.
• Large Skillet: To warm the tortillas and sauté ingredients.
• Baking Dish (9×13-inch): Perfect for baking the enchiladas evenly.
• Mixing Bowls: For tossing the chicken, cheese, and filling ingredients together.
• Spatula or Tongs: To handle tortillas and transfer enchiladas easily.

Ingredients for the Red Enchilada Sauce

This homemade sauce is what takes these enchiladas to the next level. It’s rich, slightly smoky, and brings everything together beautifully.

• 2 tablespoons oil (vegetable, corn, or avocado)
• 2 tablespoons all-purpose flour (for thickening)
• 2 tablespoons chili powder (adjust for spice preference)
• 1 teaspoon ground cumin (adds warmth and depth)
• 1 (14-ounce) can chicken broth (or homemade broth for extra flavor)
• 1 (8-ounce) can tomato sauce (for a smooth, rich base)
• 1 teaspoon sea salt (balances flavors)
• 1/4 teaspoon garlic powder (or fresh minced garlic for a stronger taste)

This sauce is made in just 10 minutes, but it delivers the perfect balance of flavor and texture.

Step 1: Make the Red Enchilada Sauce

1. Heat the Oil: In a medium saucepan, heat 2 tablespoons of oil over medium heat.
2. Add the Flour & Spices: Stir in 2 tablespoons of flour, whisking constantly for about 1 minute until lightly golden. Add chili powder and cumin, whisking until fragrant.
3. Incorporate the Liquids: Slowly pour in the chicken broth and tomato sauce, whisking to avoid lumps.
4. Season and Simmer: Add salt and garlic powder. Let the sauce simmer for 8-10 minutes until thickened, stirring occasionally.

The sauce should be smooth and slightly thick, perfect for coating the enchiladas without being too runny.

Step 4: Assemble the Enchiladas

Now it’s time to bring everything together! This step is simple—fill, roll, and layer the enchiladas in a baking dish before covering them in sauce and cheese.

How to Assemble Enchiladas:

1. Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready when the enchiladas are assembled.
2. Coat the Baking Dish: Spread 1/2 cup of the red enchilada sauce across the bottom of a 9×13-inch baking dish to prevent sticking.
3. Fill the Tortillas: Lay one tortilla flat, add 2-3 tablespoons of chicken filling to the center, then roll it tightly.
4. Place in the Dish: Arrange the filled tortillas seam-side down in the baking dish. Repeat until all enchiladas are packed snugly together.
5. Pour the Sauce: Evenly pour the remaining enchilada sauce over the top, ensuring every tortilla is well coated.
6. Add Cheese: Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas for a golden, bubbly topping.

Step 5: Bake the Enchiladas

Baking Instructions:

• Cover the dish with foil and bake for 20 minutes to let the flavors meld.
• Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
• Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

The result? Perfectly cheesy, saucy enchiladas with a soft-yet-slightly-crispy texture.

How to Serve Chicken Enchiladas

These enchiladas are flavorful on their own, but adding toppings and side dishes makes them even better.

Topping Ideas:

• Fresh Cilantro: A sprinkle of chopped cilantro adds freshness.
• Sour Cream or Mexican Crema: Balances the spice with a cool, creamy finish.
• Diced Avocado: Adds richness and a buttery texture.
• Jalapeño Slices: For an extra kick of heat.
• Squeeze of Lime: Enhances the flavors with a bright citrusy touch.

Best Side Dishes to Pair With Enchiladas:

• Mexican Rice – A classic, flavorful side.
• Refried Beans or Black Beans – Adds protein and creaminess.
• Corn Salad – A refreshing contrast to the warm, cheesy enchiladas.
• Guacamole and Chips – A must-have for any Mexican meal.

How to Store and Reheat Enchiladas

Storing Leftovers:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a covered baking dish for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Instructions:

• Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes.
• Microwave: Heat individual servings for 1-2 minutes until hot.

Tips and Tricks for Success

• Don’t Overfill the Tortillas: Adding too much filling makes them harder to roll and may cause them to burst while baking.
• Use Warm Tortillas: This prevents cracking when rolling.
• Let the Enchiladas Rest: Allowing them to sit for a few minutes after baking helps the sauce thicken and flavors meld.
• Make It Spicier: Add extra chili powder, hot sauce, or diced jalapeños for a kick.
• For Crispier Edges: Bake uncovered for the last few minutes to let the tortillas brown slightly.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat
1 Enchilada	~320	22g	29g	12g

Note: Nutrition values are estimates and may vary based on ingredients used.

Chicken Enchiladas FAQs

Can I Make These Ahead of Time?

Yes! Assemble the enchiladas, cover them, and store in the fridge for up to 24 hours before baking.

How Can I Make Them Spicier?

Use hot chili powder, add diced jalapeños, or mix in a splash of hot sauce.

Can I Use Store-Bought Enchilada Sauce?

Absolutely. Homemade sauce has more depth, but store-bought works in a pinch.

What’s the Best Cheese for Enchiladas?

A blend of Monterey Jack, cheddar, and queso fresco melts beautifully.

Can I Use Corn Tortillas Instead of Flour?

Yes! Just warm them first to prevent cracking.

Conclusion

These homemade Chicken Enchiladas with Red Sauce are a must-try for any Mexican food lover. They’re cheesy, saucy, and bursting with bold flavors, yet easy enough for a weeknight dinner. Whether you enjoy them fresh out of the oven or as leftovers the next day, they’re a guaranteed crowd-pleaser.