Easy Chicken Enchiladas with Red Sauce Recipe

Introduction

These easy chicken enchiladas with red sauce combine shredded chicken, warm corn tortillas, and a flavorful homemade enchilada sauce for a comforting meal. Perfect for a weeknight dinner, they come together quickly and bake to cheesy, saucy perfection.

Ingredients

• 4 cups shredded chicken (see notes)
• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended, see notes)
• 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″ 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 the flour.
4. Step 4: Add the spice mixture to the pan and whisk for about 30 seconds until fragrant. Use a spatula to mix in the tomato paste, mashing it into the spices to form a thick paste.
5. Step 5: Switch back to the whisk and gradually pour in the chicken broth while whisking to create a smooth sauce. Increase heat to medium-high and bring to a simmer, stirring constantly.
6. Step 6: Once simmering, reduce heat to medium and let the sauce thicken for 1–2 minutes. Remove from heat and allow to cool slightly.
7. Step 7: Spread half a cup of the sauce evenly on the bottom of the prepared baking dish.
8. Step 8: Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to warm and soften them. This helps prevent cracking.
9. Step 9: Lay each warm tortilla on a clean, dry surface. Spoon about 2 tablespoons of shredded chicken onto the center of the tortilla, then top with about 1 tablespoon of shredded cheese. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas and filling, warming the second batch as needed. Reserve extra cheese.
10. Step 10: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered to prevent drying out during baking.
11. Step 11: Sprinkle the reserved shredded cheese on top. Cover the baking dish with foil sprayed with nonstick spray and bake for 30 minutes, until the cheese is melted and the sauce is bubbling.
12. Step 12: Let the enchiladas cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• Use leftover rotisserie chicken to save time on shredding.
• For extra heat, add a pinch of cayenne pepper to the spice mix.
• Swap corn tortillas for flour tortillas if preferred; warm them well to avoid cracking.
• Make the enchilada sauce ahead and refrigerate for up to 3 days or freeze for longer storage.
• Top with sliced avocado or sour cream for added creaminess.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for 15–20 minutes or until warmed through. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned enchilada sauce instead of making my own?

Yes, you can use canned enchilada sauce for a quicker option. However, making your own sauce allows you to customize the flavors and avoid preservatives.

How do I prevent the tortillas from cracking when rolling?

Warming the tortillas wrapped in a damp paper towel before filling them makes them more pliable and less likely to crack when rolling.

Easy Chicken Enchiladas with Red Sauce Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

This Easy Chicken Enchiladas with Red Sauce recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in a homemade, flavorful red enchilada sauce, and topped with melted Mexican cheese. Perfectly seasoned with chili powder, cumin, and oregano, these enchiladas are baked to bubbly, cheesy perfection and make a comforting, delicious meal that’s easy to prepare.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Enchiladas

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

For the Red 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 dishes: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish or two smaller baking dishes with nonstick spray and set aside.
2. Measure spices: In a small bowl, combine the chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir to combine and set aside.
3. Cook flour: Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly, cooking for 1 minute to form a roux.
4. Toast spices: Add the prepared spice mix to the roux and whisk for about 30 seconds until fragrant. Switch to a spatula and mix in the tomato paste, mashing it with the spices to form a thick paste.
5. Add broth: Using a whisk again, slowly drizzle in the chicken broth while whisking vigorously to create a smooth sauce. Increase heat to medium-high and bring to a simmer, stirring constantly. Reduce heat to medium and simmer for 1-2 minutes until the sauce thickens slightly. Remove from heat and let cool slightly.
6. Coat baking dish: Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish. Set aside.
7. Warm tortillas: Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to soften, preventing cracking during rolling. Repeat for the remaining tortillas as needed.
8. Stuff tortillas: Place a warmed tortilla on a clean surface. Add about 2 tablespoons of shredded chicken in the center, then sprinkle about 1 tablespoon of shredded cheese over the chicken. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat for all tortillas, warming second batch as needed. Reserve extra cheese.
9. Spread sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered to prevent tortillas from becoming tough during baking.
10. Bake: Sprinkle the reserved shredded cheese over the top. Cover the baking dish with foil sprayed with nonstick spray to prevent sticking. Bake in the preheated oven for 30 minutes or until the cheese has melted and the sauce is bubbling. Let the enchiladas cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Notes

• Use leftover shredded chicken or rotisserie chicken for a quick prep.
• Mi Rancho Thincredible Corn Tortillas are recommended for their pliability and authentic flavor.
• If not gluten-free, all-purpose flour can be used instead of gluten-free flour in the sauce.
• Warming the tortillas prevents cracking when rolling.
• Ensure enchiladas are fully covered with sauce to avoid dry and tough edges.
• Allowing the enchiladas to cool slightly after baking helps them set and makes serving easier.

Keywords: Chicken enchiladas, red enchilada sauce, baked enchiladas, Mexican chicken recipe, gluten free enchiladas