Easy Chicken Enchiladas with Red Sauce Recipe

Introduction

These easy chicken enchiladas with red sauce are a flavorful and comforting meal perfect for any night of the week. Tender shredded chicken is wrapped in warm corn tortillas, smothered in a homemade red sauce, and topped with melted cheese for a satisfying dish the whole family will love.

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 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 for 1 minute to cook the flour.
4. Step 4: Add the mixed spices to the pan and whisk for 30 seconds until fragrant. Use a spatula to add the tomato paste and mash it into the seasonings, forming a thick paste.
5. Step 5: Switch back to a whisk and gradually add the chicken broth while whisking continuously to create a smooth sauce. Increase heat to medium-high and bring to a simmer while stirring with a spatula. Reduce heat to medium and cook for 1-2 minutes until thickened. Let sauce cool slightly.
6. Step 6: Spread 1/2 cup of the enchilada sauce evenly in the bottom of the prepared baking dish.
7. Step 7: Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to warm and soften them. This prevents cracking when rolling.
8. Step 8: Lay one warm tortilla on a clean surface, spread about 2 tablespoons of shredded chicken down the center, then sprinkle about 1 tablespoon of cheese on top. Roll the tortilla tightly and place seam side down in the baking dish. Repeat with remaining tortillas, warming the second half as needed. Reserve some cheese for topping.
9. Step 9: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are completely covered to avoid any tough spots.
10. Step 10: 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 melts and the sauce bubbles.
11. Step 11: Let the enchiladas rest for 10 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• Use freshly shredded chicken from rotisserie or boiled chicken breasts for best flavor and texture.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or some chopped jalapeños to the sauce.
• For a vegetarian option, substitute the chicken with sautéed vegetables or beans.
• Warming tortillas before rolling helps prevent them from cracking during assembly.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or in the microwave covered with a damp paper towel to keep tortillas moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day in advance. Keep the covered baking dish in the refrigerator and bake just before serving.

What can I use if I don’t have corn tortillas?

Flour tortillas can be used as a substitute, but corn tortillas provide the classic texture and flavor for enchiladas. If using flour, you may want to reduce the oil slightly when warming them.

Easy Chicken Enchiladas with Red Sauce Recipe

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★★★★★

4.9 from 131 reviews

This Easy Chicken Enchiladas with Red Sauce recipe offers a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken wrapped in corn tortillas, smothered in a homemade red enchilada sauce, and baked with melted Mexican cheese. Perfect for a family dinner, these enchiladas combine a rich, spiced tomato-based sauce with gooey cheese and tender chicken to deliver a satisfying meal that’s easy to prepare.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Tortillas

• 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)

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°F. Spray a 9×13″ baking dish or two smaller baking dishes with nonstick spray and set aside.
2. Measure spices: In a small bowl, combine chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir well and set aside.
3. Cook flour: Heat the vegetable oil in a medium saucepan over medium heat. Add the gluten free or all-purpose flour and whisk constantly for 1 minute to cook the flour.
4. Toast spices and tomato paste: Add the prepared spices to the saucepan and whisk for 30 seconds until fragrant. Switch to a spatula and add the tomato paste, mashing and mixing it with the spices to form a thick paste.
5. Add broth and simmer sauce: Return to whisking and slowly stream in the chicken broth while whisking to create a smooth sauce. Increase the heat to medium-high, bring the sauce to a simmer while stirring constantly, then reduce heat to medium and simmer for 1-2 minutes until thickened. Let cool slightly.
6. Coat baking dish: Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
7. Warm tortillas: Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to prevent cracking. Repeat with the remaining tortillas when ready.
8. Stuff tortillas: Lay a warm tortilla on a clean surface, place about 2 tablespoons shredded chicken in the center, top with 1 tablespoon shredded cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat for all tortillas, warming more as needed. Reserve extra cheese.
9. Spread sauce over enchiladas: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are completely covered to avoid tough, dry spots.
10. Bake: Sprinkle the reserved cheese on top. Cover the baking dish with foil sprayed with nonstick spray and bake at 350°F for 30 minutes or until cheese is melted and sauce is bubbling.
11. Cool and serve: Allow the enchiladas to cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Notes

• Shredded chicken can be made ahead from rotisserie chicken or cooked chicken breasts.
• The recommended Mi Rancho Thincredible Corn Tortillas help reduce cracking, but warming them before rolling also helps.
• For a gluten-free version, use gluten-free flour and ensure chicken broth is gluten-free.
• The enchilada sauce can be made in advance and stored in the refrigerator for up to 3 days.
• If you like it spicier, add cayenne pepper or chipotle powder to the spice mix.

Keywords: Chicken Enchiladas, Red Sauce, Mexican Recipe, Baked Enchiladas, Gluten Free, Easy Dinner