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Chicken Enchiladas with Homemade Red Enchilada Sauce

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Chicken Enchiladas with Homemade Red Enchilada Sauce are a flavorful, comforting dish packed with tender shredded chicken, melty cheese, and a rich, smoky red sauce. This homemade version is easy to make and far better than store-bought, making it the perfect meal for family dinners or gatherings.

Why You’ll Love This Recipe

  • Authentic & Flavorful – The homemade red enchilada sauce adds depth and richness.
  • Great for Meal Prep – Make ahead and bake when ready.
  • Customizable – Adjust spice levels and add your favorite fillings.
  • Cheesy & Delicious – Loaded with gooey, melted cheese in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Homemade Red Enchilada Sauce:

  • Olive oil
  • All-purpose flour
  • Chili powder
  • Cumin
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Tomato paste
  • Chicken or vegetable broth
  • Salt & black pepper

For the Chicken Enchiladas:

  • Shredded cooked chicken (rotisserie or leftover chicken works great)
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Corn or flour tortillas
  • Onion (diced)
  • Garlic (minced)
  • Green chilies (optional, for heat)
  • Olive oil
  • Fresh cilantro (for garnish)

Directions

Make the Red Enchilada Sauce:

  1. Heat Oil & Flour – In a saucepan over medium heat, heat olive oil and whisk in flour to create a roux. Cook for 1 minute.
  2. Add Spices & Tomato Paste – Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, and tomato paste.
  3. Simmer – Gradually whisk in chicken broth and bring to a simmer. Let cook for 5-7 minutes, stirring occasionally, until thickened. Season with salt and pepper.

Prepare the Enchiladas:

  1. Preheat the Oven – Set to 375°F (190°C) and grease a baking dish.
  2. Sauté Onion & Garlic – In a pan, heat olive oil over medium heat and cook diced onion and garlic until softened.
  3. Mix Filling – In a bowl, combine shredded chicken, sautéed onions, green chilies, and ½ cup of enchilada sauce.
  4. Assemble the Enchiladas – Fill each tortilla with the chicken mixture and shredded cheese. Roll up tightly and place seam-side down in the baking dish.
  5. Add Sauce & Cheese – Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
  6. Bake – Bake for 20-25 minutes, until cheese is bubbly and golden.
  7. Serve & Garnish – Top with fresh cilantro, sliced avocado, or a dollop of sour cream.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Spicy Enchiladas – Add chopped jalapeños or extra chili powder to the sauce.
  • Creamy Chicken Enchiladas – Mix in a little sour cream or cream cheese with the chicken filling.
  • Vegetarian Option – Swap chicken for black beans, mushrooms, or roasted veggies.
  • Gluten-Free – Use corn tortillas and ensure the sauce is made with gluten-free flour.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze unbaked enchiladas (without cheese topping) for up to 3 months. Thaw overnight before baking.
  • Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes.

FAQs

Can I use store-bought enchilada sauce?

Yes, but homemade sauce has a richer, fresher taste!

What’s the best cheese for enchiladas?

Cheddar, Monterey Jack, or a Mexican cheese blend work best.

Can I use rotisserie chicken?

Absolutely! It’s a great time-saver.

How do I prevent soggy enchiladas?

Lightly toast the tortillas before filling to help them hold their shape.

Can I make this ahead of time?

Yes! Assemble and refrigerate, then bake when ready.

What’s the best tortilla to use?

Corn tortillas are traditional, but flour tortillas work for a softer texture.

Can I make this dairy-free?

Yes! Use dairy-free cheese or skip the cheese altogether.

Can I add beans?

Yes! Black beans or pinto beans make a great addition.

What sides go well with enchiladas?

Serve with rice, refried beans, or a fresh avocado salad.

Can I double the recipe?

Yes! Simply use a larger baking dish and double the ingredients.

Conclusion

Chicken Enchiladas with Homemade Red Enchilada Sauce are a comforting, flavorful dish perfect for any occasion. With tender chicken, melted cheese, and a smoky homemade sauce, this recipe is a must-try for enchilada lovers. Serve with your favorite toppings and enjoy a delicious, homemade meal!

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Chicken Enchiladas with Homemade Red Enchilada Sauce

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These cheesy, saucy chicken enchiladas are filled with tender shredded chicken and smothered in a bold, homemade red enchilada sauce. Perfect for a satisfying weeknight dinner!

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican-Inspired

Ingredients

Scale

For the Homemade Red Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika (optional, for smoky depth)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon apple cider vinegar or lime juice

For the Chicken Enchiladas:

  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • ½ cup sour cream (optional, for extra creaminess)
  • 8 flour or corn tortillas
  • 1 cup shredded cheese (for topping)
  • Fresh cilantro, avocado, or sour cream for garnish

Instructions

Step 1: Make the Homemade Red Enchilada Sauce

  1. Heat Oil & Flour: In a medium saucepan over medium heat, warm olive oil, then whisk in flour and cook for 1 minute until golden.
  2. Add Spices: Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
  3. Simmer the Sauce: Gradually whisk in chicken broth and tomato sauce, stirring constantly. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  4. Finish & Set Aside: Stir in apple cider vinegar (or lime juice), then remove from heat and set aside.

Step 2: Assemble the Chicken Enchiladas

  1. Preheat Oven: Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Mix the Filling: In a bowl, combine shredded chicken, 1 cup cheese, and sour cream (if using). Mix well.
  3. Fill & Roll: Spoon 2–3 tablespoons of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.

Step 3: Bake the Enchiladas

  1. Pour & Top: Pour the enchilada sauce evenly over the enchiladas, then sprinkle with 1 cup shredded cheese.
  2. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for 5 more minutes until cheese is bubbly.
  3. Garnish & Serve: Let cool for 5 minutes, then top with cilantro, avocado, or extra sour cream. Serve warm!

Notes

  • Want it spicier? Add ½ teaspoon cayenne pepper or chipotle powder to the sauce.
  • Make it creamy: Mix ½ cup cream cheese into the chicken filling.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

 

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