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
Scale
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.
