Cheesy Chicken Enchiladas with Red Sauce
Cheesy, saucy, and bursting with bold flavor these Cheesy Chicken Enchiladas with Red Sauce are the ultimate comfort food favorite! Tender shredded chicken is wrapped in soft tortillas, smothered in rich red enchilada sauce, and topped with plenty of melty cheese, then baked to bubbly perfection.
Ingredients
- For the Filling
- 3 cups cooked chicken, shredded (rotisserie or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 1 can (4 oz) green chilies (optional, for mild heat)
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- For the Red Enchilada Sauce (or use store-bought, 2 cups)
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 tsp apple cider vinegar (for tang)
- Salt, to taste
- For Assembly
- 10 flour or corn tortillas (6–8 inch size)
- 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Sour cream, avocado, or jalapeños (optional toppings)
Instructions
- Step 1: Make the Red Enchilada Sauce: Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Add chili powder, cumin, garlic powder, onion powder, and paprika; stir for 30 seconds. Slowly whisk in chicken broth and tomato sauce. Bring to a simmer and cook for 8–10 minutes, until slightly thickened. Stir in vinegar and salt to taste. Set aside.
- Step 2: Prepare the Filling: In a large bowl, combine shredded chicken, onion, green chilies, seasonings, and half of the cheese. Mix until evenly combined.
- Step 3: Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup of sauce over the bottom of a 9x13-inch baking dish. Warm tortillas slightly (microwave 20 seconds) to prevent tearing. Fill each tortilla with about ⅓ cup of chicken mixture, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
- Step 4: Bake: Pour remaining sauce evenly over the enchiladas. Sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.