Print

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.

Ingredients

Scale

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

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