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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.

Ingredients

Scale

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

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