Bold, flavorful, and comforting, Chicken Enchiladas with Red Sauce is a classic Mexican-inspired dish that’s perfect for family dinners or festive gatherings. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich, savory red enchilada sauce, and topped with melted cheese for a gooey, satisfying finish.

Each bite delivers a harmonious combination of tender chicken, warm tortillas, tangy sauce, and melty cheese, making it a beloved comfort food. This recipe celebrates homemade, authentic flavors that are easy to recreate at home.

Why I Love This Recipe

I love Chicken Enchiladas with Red Sauce because it perfectly combines comforting flavors with a bold, savory punch.

The tender shredded chicken wrapped in soft tortillas is smothered in a rich, flavorful red sauce that’s both tangy and slightly spicy.

Why This Dish is a Must-Try

Chicken Enchiladas with Red Sauce is a must-try because it transforms simple ingredients into a bold, flavorful, and satisfying meal. Here’s why:

1. Tender, Juicy Chicken – Perfectly seasoned and shredded, it absorbs the rich red sauce beautifully.
2. Savory Red Sauce – Brings depth, tanginess, and a subtle kick of spice to every bite.
3. Melty, Gooey Cheese – Adds richness and indulgence that everyone loves.
4. Easy to Make – Quick to assemble and bake, ideal for weeknight dinners or casual gatherings.
5. Crowd-Pleaser – A classic comfort dish that’s loved by adults and kids alike.

Trying this recipe guarantees a warm, flavorful, and satisfying meal that combines tender chicken, rich sauce, and melty cheese in every delicious bite.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6 (makes about 12 enchiladas)
• Calories: ~350 per enchilada (varies with ingredients used)

Ingredients

For the Filling

• 3 cups cooked shredded chicken (rotisserie or homemade)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup finely chopped onions (optional)
• 1 cup canned black beans, drained and rinsed (optional)
• ½ cup corn kernels (optional)
• ½ cup sour cream (optional, for creamier filling)

For the Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups chicken broth
• 1 (8 oz) can tomato sauce
• Salt, to taste

(Or substitute 2½ cups store-bought enchilada sauce)

For Assembly

• 12 small flour or corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Step-by-Step Preparation Method

Step 1: Prepare the Red Sauce

1. Heat oil in a medium saucepan over medium heat.
2. Whisk in flour and cook for 1 minute to form a roux.
3. Stir in chili powder, cumin, garlic powder, and onion powder; cook for 30 seconds until fragrant.
4. Gradually whisk in chicken broth and tomato sauce.
5. Simmer for 10 minutes until slightly thickened. Season with salt.

Step 2: Prepare the Filling

1. In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, onions, black beans, corn, and sour cream (if using).
2. Mix well until combined.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup of red sauce over the bottom of a 9×13-inch baking dish.
3. Warm tortillas slightly so they’re pliable (microwave for 30 seconds covered with a damp towel).
4. Place ¼ cup of the filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

Step 4: Top and Bake

1. Pour remaining sauce evenly over the enchiladas.
2. Sprinkle the remaining cheddar and Monterey Jack cheeses on top.
3. Cover with foil and bake for 20 minutes.
4. Remove foil and bake an additional 5 minutes until cheese is bubbly and golden.

How to Serve

• Garnish with fresh cilantro, diced tomatoes, avocado slices, or a dollop of sour cream.
• Serve hot with Spanish rice, refried beans, or a fresh green salad.

Additional Recipe Tips & Variations

• Make it spicy: Add jalapeños or chipotle peppers to the filling.
• Shortcut version: Use rotisserie chicken and store-bought enchilada sauce.
• Gluten-free option: Use corn tortillas and ensure sauce is gluten-free.
• Vegetarian version: Skip chicken and use more beans, corn, and sautéed peppers.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing (unbaked): Assemble enchiladas without baking, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.
• Freezing (baked): Cool completely, then freeze for up to 2 months. Reheat in oven until warmed through.

Special Equipment Needed

• 9×13-inch baking dish
• Medium saucepan (for sauce)
• Mixing bowls
• Whisk

FAQ

Q: Can I make this ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

Q: Can I use corn tortillas instead of flour?
Yes, but warm them well to avoid cracking during rolling.

Q: How can I make the sauce richer?
Add a little butter or a splash of heavy cream at the end of cooking.

Q: Can I add vegetables to the filling?
Absolutely bell peppers, mushrooms, or spinach work great.

Conclusion

Chicken Enchiladas with Red Sauce are a true celebration of Mexican-inspired flavors smoky, cheesy, and hearty. They’re easy to customize, freezer-friendly, and perfect for feeding a crowd. With just a little prep, you can have a satisfying, family style dinner that will be requested again and again.