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Chicken Enchiladas with Red Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Make the Red Enchilada Sauce:Heat olive oil in a saucepan over medium heat.Add flour and whisk for 1 minute to create a roux.Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne.Add tomato paste and whisk until smooth.Slowly pour in chicken broth while whisking to prevent lumps.Simmer for 8–10 minutes, until thickened.Taste and adjust seasoning with salt. Set aside.
  • Step 2: Prepare the Chicken Filling:In a mixing bowl, combine shredded chicken, onion, ½ cup cheese, cumin, paprika, salt, and pepper.If using, add black beans and corn.Add a few tablespoons of enchilada sauce to moisten the filling. Mix well.
  • Step 3: Assemble the Enchiladas:Preheat oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish.Spread a thin layer of enchilada sauce on the bottom.Warm the tortillas slightly (microwave for 20 seconds) to make them pliable.Spoon 2–3 tablespoons of chicken filling into each tortilla, roll tightly, and place seam side down in the baking dish.Repeat with remaining tortillas.
  • Step 4: Add Sauce and Cheese:Pour remaining red sauce evenly over the top of the rolled enchiladas.Sprinkle generously with shredded cheese.
  • Step 5: Bake:Cover with foil and bake for 20 minutes.:Remove foil and bake for another 8–10 minutes until the cheese is melted and bubbly.
  • Step 6: Serve:Let cool slightly, then garnish with fresh cilantro.Serve with sour cream and lime wedges for the perfect finishing touch.