These Easy Chicken Enchiladas with Red Sauce are a family favorite, perfect for a satisfying dinner with bold flavors. The homemade red enchilada sauce is the key to achieving that authentic restaurant-quality taste, made with simple pantry ingredients and ready in under 10 minutes. With tender shredded chicken, melted cheese, and soft corn tortillas, these enchiladas are baked to golden perfection. Ideal for busy weeknights or meal prep, they’re quick to assemble and provide leftovers for the week!

Full Recipe: 

Ingredients

For the Red Enchilada Sauce:

• 3 tablespoons vegetable oil

• 2 tablespoons gluten-free flour (or all-purpose flour)

• 3 tablespoons chili powder

• ½ teaspoon dried oregano

• ½ teaspoon onion powder

• ¼ teaspoon garlic powder

• ¼ teaspoon cumin

• ¼ cup tomato paste

• 2 cups chicken broth

• Salt to taste

For the Chicken Enchiladas:

• 4 cups shredded chicken (cooked and shredded)

• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended)

• 8 oz shredded Mexican cheese blend

• Fresh cilantro for garnish (optional)

Directions

1. Make the Red Enchilada Sauce:
   In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Add the chili powder, oregano, onion powder, garlic powder, and cumin, and continue whisking until fragrant, about 30 seconds. Add tomato paste and stir until combined. Gradually add chicken broth while whisking to smooth the sauce. Bring to a simmer and cook for 1-2 minutes until slightly thickened. Let it cool slightly.

2. Assemble the Enchiladas:
   Preheat your oven to 350°F. Spread ½ cup of enchilada sauce on the bottom of a 9×13″ baking dish. Warm the tortillas by wrapping them in a damp paper towel and microwaving them for 30 seconds. Place a warm tortilla on a flat surface, add 2 tablespoons of shredded chicken, and sprinkle with cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with remaining tortillas.

3. Bake the Enchiladas:
   Pour the remaining enchilada sauce over the tortillas, making sure they are fully covered. Sprinkle additional cheese on top. Cover the baking dish with foil and bake for 30 minutes, or until the cheese is melted and bubbly. Remove foil and bake for an additional 5 minutes to brown the cheese.

4. Serve:
   Let the enchiladas cool for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, or any other toppings of your choice.

Nutrients

• Calories: 537 kcal per serving

• Fat: 27g

  • Saturated Fat: 10g

• Carbohydrates: 38g

  • Fiber: 7g

  • Sugar: 3g

• Protein: 38g

• Cholesterol: 107mg

• Sodium: 967mg

• Potassium: 584mg

• Calcium: 343mg

• Iron: 3mg

The Role of Homemade Red Enchilada Sauce

The homemade red enchilada sauce is truly the star of this recipe, providing the depth of flavor that makes these enchiladas stand out. It’s easy to make, yet it has the perfect balance of spices, tang, and richness that makes it taste just like the kind you would get at a restaurant. By using ingredients you likely already have in your pantry, you can make this sauce in under 10 minutes, which saves you time while ensuring a fresher, more authentic taste compared to store-bought versions.

The sauce combines chili powder, oregano, onion powder, garlic powder, cumin, and tomato paste, all simmered together with chicken broth. The combination of these spices creates a savory and slightly smoky flavor that enhances the chicken and complements the cheese. As the sauce simmers, it thickens slightly, making it perfect for coating the tortillas and filling each bite with flavor. The result is a tangy, robust sauce that brings the whole dish together and adds a vibrant kick to the meal.

The Beauty of Shredded Chicken in Enchiladas

Shredded chicken is the perfect filling for these enchiladas. It’s tender, juicy, and easy to prepare ahead of time, making it an ideal choice for weeknight meals or meal prep. The chicken absorbs the flavors of the enchilada sauce, ensuring that each bite is packed with flavor. By using pre-cooked chicken, you also save time, as you can easily use leftovers from a rotisserie chicken or batch-cooked chicken breasts. Shredding the chicken helps it to evenly distribute throughout the enchiladas, making each roll bite-sized and packed with flavor.

The chicken not only contributes protein to the dish but also adds a mild, versatile flavor that complements the spiciness and richness of the enchilada sauce. Whether you use chicken breast, thighs, or even ground chicken, the tender, shredded texture works wonderfully in this recipe, offering a satisfying filling that balances the crispy, cheesy exterior.

The Corn Tortilla: The Perfect Base

The corn tortilla is an essential element of any enchilada dish. In this recipe, corn tortillas are preferred because they hold up better than flour tortillas, absorbing the sauce without becoming too soggy. When warmed slightly, the tortillas become pliable and easy to roll, allowing for the chicken and cheese to be tucked inside. The corn tortillas also provide a slightly earthy, authentic flavor that complements the richness of the red enchilada sauce.

For the best results, it’s important to warm the tortillas before assembling the enchiladas. This can be done quickly by wrapping them in a damp paper towel and microwaving them for about 30 seconds. This step makes the tortillas more flexible and prevents them from cracking or tearing when rolling. Once warmed, they’re ready to be filled with chicken and cheese and then baked to perfection.

Baking for Golden Perfection

Baking is the final step in preparing Easy Chicken Enchiladas with Red Sauce, and it’s what gives the dish its golden, bubbly finish. Once the tortillas are rolled and placed in the baking dish, they’re covered with a generous amount of enchilada sauce and topped with cheese. As the dish bakes, the cheese melts into a gooey, golden layer, while the sauce infuses the tortillas with flavor. The baking process also helps to meld all the ingredients together, creating a satisfying contrast between the crispy, cheesy top layer and the soft, flavorful filling inside.

Covering the enchiladas with foil for the first part of baking ensures that the cheese melts evenly without over-browning, and then removing the foil for the final few minutes allows the top to get that perfect golden-brown finish. The result is a comforting, indulgent dish that’s ready to serve and sure to impress.

The Versatility of Chicken Enchiladas

One of the great things about Easy Chicken Enchiladas with Red Sauce is their versatility. While the recipe as written is already flavorful, there are many ways to personalize it to suit your preferences or to add variety. For example, you can swap out the chicken for shredded beef, ground turkey, or even beans for a vegetarian option. You can also experiment with different types of cheese, such as cheddar, Monterey Jack, or a Mexican blend, to create your perfect cheesy topping.

In addition to the chicken and cheese, you can also add vegetables like sautéed onions, bell peppers, or zucchini to the filling for added flavor and texture. If you like your enchiladas extra spicy, you can add chopped jalapeños or a splash of hot sauce to the sauce or filling. For a more indulgent version, you can add a dollop of sour cream or guacamole on top when serving.

Meal Prep and Leftovers

Easy Chicken Enchiladas with Red Sauce are perfect for meal prep or leftovers. They can be assembled ahead of time, stored in the fridge, and baked when needed, making them an excellent choice for busy weeknights. Simply prepare the enchiladas, cover the baking dish with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake them, just follow the same instructions as the fresh batch, and they’ll be ready in no time.

The leftovers also reheat wonderfully, making them a great option for lunches or second-night dinners. To reheat, simply cover the enchiladas with foil and bake in the oven at 350°F (175°C) for about 15-20 minutes until they’re heated through. You can even freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and foil before freezing. When you’re ready to eat them, bake from frozen or thaw them overnight in the fridge before reheating.

Serving Suggestions

Easy Chicken Enchiladas with Red Sauce are a complete meal on their own, but they can also be served with a variety of side dishes to complement the rich, savory flavors. A fresh salad with crisp lettuce, tomatoes, and a tangy dressing can balance the richness of the enchiladas. Alternatively, a side of Mexican rice or refried beans adds extra heartiness to the meal, making it even more satisfying.

To bring out the freshness of the dish, you can also serve a side of fresh salsa, guacamole, or a creamy dipping sauce. For a cooling effect, a dollop of sour cream on top of the hot enchiladas provides a nice contrast to the warmth and spice of the dish. Whether served on its own or with a variety of sides, Easy Chicken Enchiladas with Red Sauce are sure to be a hit.

Conclusion

Easy Chicken Enchiladas with Red Sauce are a flavorful, satisfying meal that brings the taste of Mexico right to your table. With a rich homemade red sauce, tender shredded chicken, melted cheese, and soft corn tortillas, this dish delivers a delicious balance of flavors and textures. It’s quick to prepare, making it perfect for busy weeknights or meal prep, and it’s versatile enough to suit any taste. Whether you’re feeding your family or impressing guests, these enchiladas are sure to become a staple in your cooking repertoire. With their bold, authentic flavors and satisfying nature, they’re a meal that everyone will love.