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Chicken Enchiladas with Homemade Red Enchilada Sauce

Delicious homemade chicken enchiladas topped with a rich red enchilada sauce and melted cheese, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Ingredients
  

For the Chicken Enchiladas

  • 3 cups cooked and shredded chicken (rotisserie chicken works well)
  • 2 cups shredded cheddar or Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1/2 cup diced onions
  • 1 can (4 oz) diced green chilies (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • to taste Salt and pepper
  • 12 small corn or flour tortillas
  • Chopped fresh cilantro, for garnish (optional)

For the Homemade Red Enchilada Sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups chicken broth
  • 1 teaspoon tomato paste (optional, for richer flavor)
  • to taste Salt and pepper

Instructions
 

Make the Red Enchilada Sauce

  • In a medium saucepan, heat the vegetable oil over medium heat.
  • Add the flour and whisk constantly for 1-2 minutes to create a roux. It should be smooth and slightly browned.
  • Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Cook for an additional 30 seconds to toast the spices.
  • Gradually whisk in the chicken broth, ensuring there are no lumps.
  • Add the tomato paste (if using) and continue to whisk until the sauce thickens, about 5-7 minutes.
  • Season with salt and pepper to taste. Remove from heat and set aside.

Preheat Oven

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Prepare the Filling

  • In a large bowl, combine the shredded chicken, 1 1/2 cups of shredded cheese, sour cream, diced onions, green chilies (if using), ground cumin, garlic powder, chili powder, salt, and pepper.
  • Mix until well combined.

Assemble the Enchiladas

  • Warm the tortillas slightly in the microwave or on a skillet to make them pliable.
  • Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
  • Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  • Repeat with the remaining tortillas and chicken mixture.

Smother with Sauce and Cheese

  • Pour the homemade red enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
  • Sprinkle the remaining 1/2 cup of shredded cheese over the top.

Bake

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve

  • Garnish with chopped fresh cilantro if desired, and serve hot with additional sour cream, guacamole, or salsa.

Notes

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through. If you want to freeze them, wrap tightly in foil or plastic wrap and keep in the freezer for up to 2 months. Use rotisserie chicken for a quick and easy option. Feel free to customize the filling with other ingredients like black beans, corn, or bell peppers. Add more spice by using hot chili powder or jalapeños if you like it spicy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gSodium: 700mgFiber: 2gSugar: 3g
Keyword Chicken Enchiladas, Comfort Food, Easy Dinner, Homemade Enchilada Sauce, Mexican Recipes
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