Chicken Enchiladas with Red Sauce and Cheese

Few dishes are as comforting and flavor-packed as Chicken Enchiladas with Red Sauce and Cheese. This classic Mexican-inspired favorite combines shredded chicken, soft corn tortillas, and a rich, smoky red enchilada sauce, all baked together under a golden blanket of melted cheese.

Every bite bursts with flavor — the tang of the sauce, the creaminess of the cheese, and the satisfying heartiness of the chicken. It’s the kind of dish that brings everyone to the table, filling the room with delicious aromas and smiles.

Why I Love This Recipe

I love this recipe because it perfectly balances comfort and freshness. The homemade red enchilada sauce gives depth and authenticity, while the cheesy topping makes every forkful irresistible.

It’s also incredibly versatile and crowd-pleasing — you can prepare it ahead of time, freeze it, and reheat it effortlessly. Whether it’s a cozy family dinner or a festive get-together, these enchiladas never fail to impress.

Plus, the combination of melty cheese, tender chicken, and smoky chili flavors is pure joy on a plate!

Why It’s a Must-Try Dish

• A classic Mexican comfort dish that’s easy to make at home.
• Rich and flavorful homemade red sauce — no store-bought shortcuts.
• Can be made ahead, frozen, and reheated beautifully.
• Customizable — use different proteins or add vegetables.
• Perfect balance of spice, texture, and creaminess.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6 servings (2 enchiladas per serving)
• Calories: Approximately 420–460 kcal per serving

Cuisine & Course

• Cuisine: Mexican / Tex-Mex
• Course: Main Course / Dinner

Ingredients

For the Red Enchilada Sauce:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder (adjust to taste)
• 2 cups chicken broth
• 1 can (8 oz) tomato sauce
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp dried oregano
• Salt and pepper, to taste

For the Enchiladas:

• 3 cups shredded cooked chicken (rotisserie or homemade)
• 12 corn tortillas (6-inch)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 small onion, finely chopped
• ½ cup sour cream (optional, for filling or topping)
• Fresh cilantro, chopped (for garnish)

Simple Cooking Directions

1. Make the red enchilada sauce.
2. Fill tortillas with chicken and cheese.
3. Roll and place them in a baking dish.
4. Pour sauce over, top with cheese, and bake until bubbly.

Step-by-Step Preparation Method

Step 1: Prepare the Red Enchilada Sauce

1. In a medium saucepan, heat olive oil over medium heat.
2. Stir in the flour and whisk constantly for 1 minute to make a roux.
3. Add chili powder and whisk until aromatic.
4. Slowly pour in chicken broth while whisking continuously.
5. Add tomato sauce, cumin, garlic powder, oregano, salt, and pepper.
6. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
7. Taste and adjust seasoning as needed.

Step 2: Prepare the Filling

1. In a large bowl, mix shredded chicken with ½ cup of enchilada sauce and a handful of shredded cheese.
2. Add diced onions and stir to combine.

Step 3: Soften the Tortillas

1. Lightly warm the corn tortillas in a skillet or microwave to make them pliable.
2. You can also dip each tortilla lightly in the warm enchilada sauce to prevent cracking.

Step 4: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup of red sauce on the bottom of a baking dish (9×13 inch).
3. Place about ¼ cup of filling in the center of each tortilla, roll tightly, and place seam-side down in the dish.
4. Repeat for all tortillas.

Step 5: Add Sauce and Cheese

1. Pour remaining enchilada sauce evenly over the rolled tortillas.
2. Sprinkle the top generously with the remaining cheese.

Step 6: Bake

1. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
2. Let rest for 5 minutes before serving.

How to Serve

Serve warm enchiladas with:

• A dollop of sour cream
• Fresh cilantro and lime wedges
• Mexican rice, refried beans, or guacamole on the side
• A crisp green salad or grilled corn for freshness

These enchiladas are also perfect for serving at family dinners or potlucks — hearty, flavorful, and easy to portion.

Additional Recipe Tips

• Use rotisserie chicken for a quick shortcut.
• For extra softness, dip tortillas briefly in warm sauce before rolling.
• Don’t overfill tortillas — it makes rolling and baking easier.
• Bake uncovered to get that bubbly, slightly crispy cheese top.
• Add extra veggies (like sautéed peppers or spinach) to boost nutrition.

Variations

• Beef Enchiladas: Replace chicken with browned ground beef or shredded beef.
• Vegetarian Enchiladas: Use black beans, corn, mushrooms, or zucchini.
• Green Enchiladas: Substitute red sauce with salsa verde or tomatillo sauce.
• Spicy Enchiladas: Add diced jalapeños or use chipotle chili powder for heat.
• Cheesy Cream Enchiladas: Add a layer of sour cream mixed with cheese on top before baking for extra creaminess.

Freezing & Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 350°F (175°C) for about 15–20 minutes or microwave individual portions.

To Freeze (Before Baking):

• Assemble enchiladas in a freezer-safe dish (without baking).
• Cover tightly with foil and freeze for up to 2 months.
• Bake directly from frozen at 375°F (190°C) for 45–50 minutes, covered.

To Freeze (After Baking):

• Cool completely, then wrap well.
• Reheat in oven at 350°F for 20–25 minutes or until hot.

Special Equipment Needed

• 9×13 inch baking dish
• Saucepan for making enchilada sauce
• Mixing bowls
• Whisk and spatula
• Tongs or spoon for assembling tortillas

Conclusion

Chicken Enchiladas with Red Sauce and Cheese are the perfect blend of bold flavors, creamy textures, and comforting warmth. The tender chicken, rich homemade sauce, and gooey cheese make this dish an instant family favorite.

It’s hearty, colorful, and satisfying — a true Mexican classic that brings a fiesta of flavor to your table. Whether you’re serving it for weeknight dinner or weekend guests, it’s guaranteed to earn rave reviews every time!

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Chicken Enchiladas with Red Sauce and Cheese

Author: Anna Williams Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 30 mins Total Time 55 mins

Servings: 6 Calories: 460 kcal per serving

Description

Few dishes are as comforting and flavor-packed as Chicken Enchiladas with Red Sauce and Cheese. This classic Mexican-inspired favorite combines shredded chicken, soft corn tortillas, and a rich, smoky red enchilada sauce, all baked together under a golden blanket of melted cheese.

Ingredients

Scale

1/2x 1x 2x 3x

For the Red Enchilada Sauce:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder (adjust to taste)
• 2 cups chicken broth
• 1 can (8 oz)
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp dried oregano
• Salt and pepper, to taste

For the Enchiladas:

• 3 cups shredded cooked chicken (rotisserie or homemade)
• 12 corn tortillas (6-inch)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 small onion, finely chopped
• ½ cup sour cream (optional, for filling or topping)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Prepare the Red Enchilada Sauce : In a medium saucepan, heat olive oil over medium heat. Stir in the flour and whisk constantly for 1 minute to make a roux. Add chili powder and whisk until aromatic. Slowly pour in chicken broth while whisking continuously. Add tomato sauce, cumin, garlic powder, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed.
2. Step 2: Prepare the Filling : In a large bowl, mix shredded chicken with ½ cup of enchilada sauce and a handful of shredded cheese. Add diced onions and stir to combine.
3. Step 3: Soften the Tortillas : Lightly warm the corn tortillas in a skillet or microwave to make them pliable. You can also dip each tortilla lightly in the warm enchilada sauce to prevent cracking.
4. Step 4: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Spread ½ cup of red sauce on the bottom of a baking dish (9x13 inch). Place about ¼ cup of filling in the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat for all tortillas.
5. Step 5: Add Sauce and Cheese : Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top generously with the remaining cheese.
6. Step 6: Bake : Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly. Let rest for 5 minutes before serving.

Keywords: Chicken Enchiladas with Red Sauce and Cheese