If you’re looking for a truly comforting and crowd-pleasing meal, look no further than this Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe. It’s the perfect blend of tender shredded chicken, melty cheeses, and a vibrant, scratch-made red sauce that dazzles with just the right touch of spices. Every bite tells a story of warmth and flavor, making it a perfect weeknight dinner or a special occasion centerpiece that everyone will rave about. The homemade red sauce is the heart of this dish, elevating these enchiladas from good to unforgettable.
Ingredients You’ll Need
To create this masterpiece, you’ll want to gather a handful of simple but essential ingredients. Each one plays its own role: cheeses for gooey richness, spices for depth and warmth, and fresh chicken for substance. With these on hand, you’re halfway to an incredible dinner that tastes like you spent hours in the kitchen.
- 3 cups cooked, shredded chicken breast: Use rotisserie chicken for a quick shortcut or cook your own for extra freshness.
- 2 cups shredded cheddar cheese: Provides sharp, punchy flavor that melts beautifully.
- 1 cup shredded Monterey Jack cheese: Adds creamy, mild cheesiness that complements cheddar.
- 10 small flour or corn tortillas: Flour tortillas offer softness, while corn tortillas bring authentic texture and gluten-free options.
- 2 tablespoons olive oil: Creates the foundation for the sauce with smooth richness.
- 2 tablespoons all-purpose flour: This thickens the homemade red sauce perfectly.
- 3 tablespoons chili powder: Gives the sauce its warm, smoky spice base.
- 1 teaspoon ground cumin: Adds earthy notes that deepen flavor complexity.
- 1/2 teaspoon garlic powder: Offers subtle garlic aroma without overpowering.
- 1/4 teaspoon onion powder: Enhances the sauce’s savory profile.
- 1/4 teaspoon dried oregano: Brings a hint of herbaceous brightness.
- 1/4 teaspoon salt: Balances the flavors perfectly.
- 1/8 teaspoon ground cinnamon: A surprising twist that adds warmth and a subtle sweetness.
- 2 tablespoons tomato paste: Concentrated tomato flavor that thickens and intensifies the sauce.
- 2 cups chicken broth: Creates a luscious base for the red sauce while adding depth.
- 1 teaspoon apple cider vinegar: Introduces just a touch of acidity to brighten the sauce.
- Fresh chopped cilantro for garnish (optional): A fresh herbaceous finish that elevates presentation and flavor.
How to Make Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Step 1: Prepare the Homemade Red Sauce
Start by heating olive oil in a medium saucepan on medium heat. Whisk in the flour and cook for about one minute to form a roux, which will give your red sauce that smooth, velvety texture. Next, stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon—this spice blend is where all the deep, vibrant flavors come alive. Cook for an additional 30 seconds, letting the spices bloom. Then stir in the tomato paste and mix well. Gradually whisk in the chicken broth until the sauce is completely smooth. Bring it to a gentle simmer and allow it to thicken for around 8 to 10 minutes. Finally, stir in the apple cider vinegar to add brightness, then remove from heat. Your homemade red sauce is now ready to infuse your enchiladas with amazing flavor.
Step 2: Prepare the Chicken and Cheese Filling
In a large bowl, combine the shredded chicken, 1 and 1/2 cups of the cheddar cheese, and 1/2 cup of Monterey Jack cheese. This combination ensures each bite is packed with moist, cheesy goodness. Mix everything thoroughly so the cheese evenly coats the chicken.
Step 3: Warm and Fill the Tortillas
Lightly warming your tortillas makes them pliable and easy to roll without cracking. You can do this by heating them in a dry pan or wrapping them in foil and warming in the oven for a few minutes. Scoop a generous amount of the chicken-cheese mixture into each tortilla, then roll them tightly and place them seam-side down in a 9×13-inch baking dish that’s been spread with half a cup of the homemade red sauce.
Step 4: Assemble and Bake
Pour the remaining red sauce evenly over the rolled enchiladas, making sure they are well coated for moist, flavorful bites. Sprinkle the remaining cheddar and Monterey Jack cheese over the top, covering every inch with gooey goodness. Cover the dish with foil and bake at 375°F for 20 minutes. Then remove the foil and bake for another 10 minutes to achieve bubbly, lightly golden cheese perfection.
How to Serve Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Garnishes
Fresh chopped cilantro is the classic way to add a pop of color and a refreshing herbal note that balances the richness of the cheese and sauce. You can also add a dollop of sour cream or a sprinkle of diced green onions for extra flair and flavor.
Side Dishes
Pair these enchiladas with simple sides like Mexican rice, refried beans, or a crisp green salad for a beautifully rounded meal. Some pickled jalapeños on the side offer a fun spicy contrast, while corn on the cob with a sprinkle of chili powder and lime juice makes a fantastic complement.
Creative Ways to Present
For a playful twist, serve individual enchiladas plated with a drizzle of extra sauce and a sprinkle of cheese melted under the broiler. Alternatively, build a layered version like a casserole, then cut into square portions for an easy family-style presentation. No matter how you serve them, these Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
After your enchiladas cool, cover the baking dish tightly with foil or transfer leftovers to an airtight container. Stored properly in the refrigerator, they stay delicious for up to 3 days without losing moisture or flavor.
Freezing
This recipe freezes beautifully. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze before baking. When ready, bake covered at 375°F for about 40-45 minutes, then uncover and bake until bubbly and hot throughout. Perfect for a future dinner rescue!
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, for about 15-20 minutes or until warmed through. You can also microwave individual portions, but be mindful to cover them so the cheese stays melty and moist.
FAQs
Can I use store-bought red enchilada sauce for this recipe?
Absolutely! While the homemade red sauce adds a special depth that’s hard to beat, store-bought sauce can be a convenient shortcut. Feel free to enhance it with extra spices if you want to mimic the richness of the homemade version.
What type of chicken works best for these enchiladas?
Cooked, shredded chicken breast is ideal as it holds moisture well without being too fatty. Rotisserie chicken is a fantastic option if you want to save time—it’s already cooked and packed with flavor.
Can I make these enchiladas vegan or vegetarian?
For a vegetarian twist, swap chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers. Use vegan cheese alternatives and vegetable broth for the sauce. This recipe is versatile enough to accommodate those preferences wonderfully.
Are corn tortillas better than flour for this recipe?
Corn tortillas offer a slightly firmer texture and authentic taste, especially if you want to keep it gluten-free. Flour tortillas are softer and more pliable, which some people prefer for rolling enchiladas without cracking.
How spicy is the homemade red sauce?
The sauce delivers warm, smoky flavor from chili powder but is not overly spicy. If you enjoy heat, you can easily add diced green chiles or a pinch of cayenne pepper to ramp up the kick.
Final Thoughts
Making these Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe is a joy from start to finish, and the reward is an unforgettable dish filled with rich flavors and cheesy indulgence. Whether you’re feeding family, friends, or just treating yourself, this recipe promises to fill your kitchen with amazing aromas and your plate with pure happiness. I can’t wait for you to give it a try—it’s truly a delicious hug in food form.
Print
Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Cheesy Chicken Enchiladas with Homemade Red Sauce are a flavorful and comforting Mexican main course. Tender shredded chicken is mixed with a blend of cheddar and Monterey Jack cheeses, wrapped in warm tortillas, and smothered in a rich, homemade red chili sauce. Baked until bubbly and topped with melted cheese, these enchiladas are perfect for a satisfying family dinner or special occasion.
Ingredients
Filling
- 3 cups cooked, shredded chicken breast
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 small flour or corn tortillas
Homemade Red Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar
Garnish (optional)
- Fresh chopped cilantro
Instructions
- Prepare the red sauce: Preheat your oven to 375°F (190°C). In a medium saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute to form a roux. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon, cooking for another 30 seconds to toast the spices.
- Add tomato paste and broth: Mix in the tomato paste thoroughly. Gradually whisk in chicken broth until the sauce is smooth. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes until the sauce thickens.
- Finish the sauce: Remove from heat and stir in apple cider vinegar for brightness. Set aside 1/2 cup of the sauce for the bottom of the baking dish.
- Combine filling ingredients: In a large bowl, mix shredded chicken with 1 1/2 cups cheddar and 1/2 cup Monterey Jack cheese until well combined.
- Warm tortillas: Slightly warm the tortillas to make them pliable, either in the microwave wrapped with a damp cloth or on a dry skillet for a few seconds each side.
- Assemble enchiladas: Spread the reserved 1/2 cup of red sauce evenly along the bottom of a 9×13-inch baking dish. Fill each tortilla with a generous amount of the chicken and cheese mixture, then roll tightly and place seam-side down in the dish.
- Cover and bake: Pour the remaining red sauce over the enchiladas. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese evenly on top. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Finish baking: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly with slightly golden edges.
- Garnish and serve: Optionally sprinkle with fresh chopped cilantro before serving for a pop of fresh flavor and color.
Notes
- You can use rotisserie chicken for convenience to save time.
- For extra spice, add diced green chiles or a pinch of cayenne pepper to the filling or sauce.
- Use corn tortillas instead of flour tortillas for a gluten-free version.
- Warm tortillas just enough to make them pliable; overheating can cause tearing.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
