Chicken Enchiladas with Red Sauce
Enjoy a bold and comforting classic with these Chicken Enchiladas with Red Sauce a cheesy, saucy, and flavor-packed dish perfect for any night of the week! Soft tortillas are filled with tender seasoned chicken, rolled up, and smothered in a rich red enchilada sauce, then baked to bubbly perfection with melted cheese on top.
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)
Instructions
- Step 1: Prepare the Red Sauce : Heat oil in a medium saucepan over medium heat.Whisk in flour and cook for 1 minute to form a roux.Stir in chili powder, cumin, garlic powder, and onion powder; cook for 30 seconds until fragrant.Gradually whisk in chicken broth and tomato sauce.Simmer for 10 minutes until slightly thickened. Season with salt.
- Step 2: Prepare the Filling : In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, onions, black beans, corn, and sour cream (if using). Mix well until combined.
- Step 3: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Spread ½ cup of red sauce over the bottom of a 9×13-inch baking dish.Warm tortillas slightly so they’re pliable (microwave for 30 seconds covered with a damp towel). 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 : Pour remaining sauce evenly over the enchiladas.Sprinkle the remaining cheddar and Monterey Jack cheeses on top.Cover with foil and bake for 20 minutes.Remove foil and bake an additional 5 minutes until cheese is bubbly and golden.