There’s something irresistibly comforting about a plate of Chicken Enchiladas with Red Sauce — soft tortillas filled with tender shredded chicken, bathed in a rich, smoky, and mildly spicy red enchilada sauce, and topped with bubbling melted cheese. This beloved Mexican-inspired classic perfectly balances spice, savoriness, and comfort in every bite.

Whether served for family dinners, potlucks, or a cozy weekend meal, chicken enchiladas are hearty, flavorful, and endlessly customizable. The homemade red sauce, made with chili powder, garlic, and tomato paste, brings deep warmth and authenticity to the dish — far surpassing anything store-bought.

Why I Love This Recipe

I love this recipe because it’s the ultimate comfort food with a kick! The tortillas soak up the red sauce while remaining soft and flavorful, the chicken filling stays juicy and tender, and the melted cheese adds that creamy, gooey finish that makes it impossible to resist.

It’s a perfect make-ahead meal — I can prepare it earlier in the day and simply bake it before serving.

Why It’s a Must-Try Dish

This Chicken Enchiladas with Red Sauce recipe is a must-try because it captures the essence of traditional Mexican cuisine in a way that’s approachable for any home cook. It’s:

• Flavor-packed — tangy, smoky, cheesy, and slightly spicy.
• Customizable — you can tweak the spice level, fillings, and toppings.
• Family-approved — everyone loves the classic enchilada flavors.
• Perfect for meal prep — reheats beautifully and can be frozen for later.

If you’re looking for a meal that’s crowd-pleasing, cozy, and deeply flavorful, this dish deserves a spot in your dinner rotation.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings (2 enchiladas per serving)
• Calories: ~410 kcal per serving
• Course: Main Course
• Cuisine: Mexican

Ingredients

For the Chicken Filling:

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup shredded cheddar cheese (or Mexican blend)
• ½ cup diced onion
• 1 cup black beans (optional, drained and rinsed)
• ½ cup corn kernels (optional)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Red Enchilada Sauce:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional for heat)
• 2 tbsp tomato paste
• 2 cups chicken broth
• Salt to taste

For Assembling:

• 8–10 small flour or corn tortillas
• 1½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)
• Lime wedges (for serving)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Make the Red Enchilada Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add flour and whisk for 1 minute to create a roux.
3. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne.
4. Add tomato paste and whisk until smooth.
5. Slowly pour in chicken broth while whisking to prevent lumps.
6. Simmer for 8–10 minutes, until thickened.
7. Taste and adjust seasoning with salt. Set aside.

Step 2: Prepare the Chicken Filling

1. In a mixing bowl, combine shredded chicken, onion, ½ cup cheese, cumin, paprika, salt, and pepper.
2. If using, add black beans and corn.
3. Add a few tablespoons of enchilada sauce to moisten the filling. Mix well.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Spread a thin layer of enchilada sauce on the bottom.
4. Warm the tortillas slightly (microwave for 20 seconds) to make them pliable.
5. Spoon 2–3 tablespoons of chicken filling into each tortilla, roll tightly, and place seam side down in the baking dish.
6. Repeat with remaining tortillas.

Step 4: Add Sauce and Cheese

1. Pour remaining red sauce evenly over the top of the rolled enchiladas.
2. Sprinkle generously with shredded cheese.

Step 5: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake for another 8–10 minutes until the cheese is melted and bubbly.

Step 6: Serve

1. Let cool slightly, then garnish with fresh cilantro.
2. Serve with sour cream and lime wedges for the perfect finishing touch.

How to Serve

Serve these enchiladas hot, straight from the oven, with:

• A side of Mexican rice or cilantro-lime rice
• Refried beans or black bean salad
• A fresh green salad with avocado dressing
• A dollop of sour cream and guacamole

For a festive touch, serve with a chilled margarita or refreshing agua fresca.

Recipe Tips

• Use pre-cooked chicken (like rotisserie) to save time.
• Warm tortillas before rolling to prevent tearing.
• Don’t overfill the tortillas — a few tablespoons of filling is perfect.
• Homemade sauce makes a huge difference in flavor.
• Make it ahead: Assemble up to a day before and bake when ready.

Variations

1. Beef Enchiladas:
   Replace chicken with cooked ground beef seasoned with taco spices.
2. Vegetarian Enchiladas:
   Use sautéed bell peppers, zucchini, mushrooms, and black beans instead of chicken.
3. Green Enchiladas:
   Swap the red sauce for a tangy green tomatillo salsa.
4. Creamy Enchiladas:
   Add a dollop of sour cream or cream cheese to the chicken filling for a richer texture.
5. Spicy Enchiladas:
   Increase chili powder or add chipotle peppers in adobo sauce for smoky heat.
6. Low-Carb Version:
   Use low-carb tortillas or roll the filling in thin slices of zucchini.

Freezing and Storage

Refrigeration:

• Store leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 350°F for 15 minutes or in the microwave for 2 minutes.

Freezing:

• Assemble enchiladas (without baking), cover tightly with foil, and freeze for up to 2 months.
• Bake directly from frozen at 375°F for 40–45 minutes.

Tip: Add extra sauce before freezing to prevent dryness.

Special Equipment Needed

• 9×13-inch baking dish
• Saucepan (for enchilada sauce)
• Mixing bowls
• Whisk
• Tongs or spatula

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought enchilada sauce?
Yes, but homemade sauce gives a richer, fresher flavor. If using store-bought, enhance it with a pinch of cumin and garlic powder.

Q2: Can I make this recipe gluten-free?
Absolutely! Use corn tortillas and gluten-free flour for the sauce.

Q3: Can I use leftover turkey instead of chicken?
Yes — this recipe is perfect for using up Thanksgiving turkey!

Q4: Why are my tortillas cracking when I roll them?
Warm them briefly in the microwave or in a skillet before assembling.

Q5: Can I make this spicy?
Yes — add diced jalapeños, chipotle peppers, or a bit of hot sauce to the filling or sauce.

Conclusion

The Chicken Enchiladas with Red Sauce is more than just a meal — it’s a celebration of flavor and comfort. With its tender chicken, smoky red sauce, melted cheese, and warm tortillas, it delivers everything you crave in a satisfying Mexican-inspired dish.

Perfect for weeknight dinners or festive gatherings, it’s a recipe that brings people together and tastes even better with each bite. Once you make these enchiladas from scratch, you’ll never go back to store-bought versions again.