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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!

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.

 

Find it online: https://ukfinda.com/chicken-enchiladas-with-homemade-red-enchilada-sauce/