Easy Chicken Enchiladas with Red Sauce Recipe

Introduction

These easy chicken enchiladas with red sauce are a comforting, flavorful meal perfect for weeknights. Packed with shredded chicken and cheese, enveloped in soft corn tortillas, and covered in a rich homemade red enchilada sauce, they’re sure to become a family favorite.

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). Spray a 9×13″ baking dish, or two smaller baking dishes, with nonstick spray and set aside.
2. Step 2: In a small bowl, combine chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir to mix and set aside.
3. Step 3: Heat vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly while cooking for 1 minute.
4. Step 4: Add the spice mixture to the pan and whisk for 30 seconds until fragrant. Switch to a spatula, add tomato paste, and mash it into the spices to form a thick paste.
5. Step 5: Return to a whisk and slowly pour in chicken broth, whisking constantly to create a smooth sauce. Increase heat to medium-high and bring to a simmer while stirring slowly and continuously. Once simmering, reduce heat to medium and simmer 1-2 minutes until sauce thickens. Let it cool slightly.
6. Step 6: Spread 1/2 cup of the enchilada sauce evenly in the prepared baking dish.
7. Step 7: Wrap half of the tortillas in a damp paper towel and microwave for 30 seconds to warm and soften, which prevents cracking.
8. Step 8: Lay a warm tortilla on a clean surface. Spread about 2 tablespoons of shredded chicken in the center and top with about 1 tablespoon of shredded cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat for all tortillas, warming the second batch as needed. Reserve extra cheese.
9. Step 9: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered to avoid tough spots after baking.
10. Step 10: Sprinkle reserved cheese over the top. Cover the dish with foil sprayed with nonstick spray and bake for 30 minutes, until the cheese is melted and sauce is bubbling.
11. Step 11: Let the enchiladas cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut to shredded chicken.
• For extra spice, add a pinch of cayenne pepper to the sauce spices.
• Swap corn tortillas for flour tortillas if preferred, but warming them helps prevent cracking either way.
• Add sautéed onions or peppers to the chicken filling for more texture and flavor.

Storage

Store any leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes. Avoid microwaving to maintain the tortillas’ texture. You can also freeze baked enchiladas for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the enchilada sauce ahead of time?

Yes, the red enchilada sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently before assembling the enchiladas.

What if I don’t have gluten free flour?

You can use regular all-purpose flour instead of gluten free flour. It works just as well to thicken the sauce.

Easy Chicken Enchiladas with Red Sauce Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Easy Chicken Enchiladas recipe features tender shredded chicken rolled in warm corn tortillas, smothered in a flavorful homemade red enchilada sauce, and topped with melted Mexican cheese. Perfect for a comforting weeknight dinner, these enchiladas are baked to bubbly perfection and garnished with fresh cilantro for an extra touch of freshness.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Filling

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

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 dish: Preheat the oven to 350°F (175°C). 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 for 1 minute to cook out the raw flavor.
4. Toast spices and add tomato paste: Add the prepared spice mixture to the saucepan. Whisk or stir until the spices are fragrant and toasted, about 30 seconds. Then add the tomato paste and mash it into the spices to form a thick paste.
5. Add chicken broth: Slowly whisk in the chicken broth to create a smooth sauce. Increase heat to medium-high and bring to a simmer, stirring slowly and constantly. Once simmering, reduce heat to medium and continue to simmer for 1-2 minutes until thickened. Remove from heat and let cool slightly.
6. Coat baking dish with sauce: Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
7. Warm tortillas: Wrap half of the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and prevent cracking.
8. Stuff tortillas: Lay a warm tortilla on a clean surface. Spread approximately 2 tablespoons of shredded chicken onto the center, then about 1 tablespoon of shredded cheese. Roll the tortilla tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling, warming the second batch of tortillas as needed. Reserve extra shredded cheese.
9. Cover with sauce: Pour the remaining enchilada sauce over the filled tortillas, ensuring they are completely covered to prevent tortilla edges from becoming tough.
10. Bake: Sprinkle the reserved cheese over the top. Cover the baking dish with foil sprayed with nonstick spray and bake for 30 minutes, or until the cheese is melted and sauce is bubbling.
11. Rest and serve: Let the enchiladas cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Notes

• For shredded chicken, use cooked chicken breasts or thighs shredded by hand or with forks.
• If not gluten free, you can substitute all-purpose flour for the gluten free flour in the sauce.
• Warming the tortillas before rolling helps prevent them from cracking but some cracking is okay since they will be covered in sauce and cheese.
• Leftover enchiladas can be refrigerated for 3-4 days and reheated covered to prevent drying out.

Keywords: chicken enchiladas, easy enchiladas, Mexican dinner, red enchilada sauce, baked enchiladas, gluten free enchiladas