Description
This recipe for Chicken Enchiladas with Homemade Red Enchilada Sauce offers a deliciously authentic Mexican main course made easy with tender shredded chicken wrapped in tortillas, smothered in a rich, flavorful homemade red sauce, and baked with melted cheese. Perfect for a comforting dinner or meal prep that can be frozen and reheated.
Ingredients
Scale
For the enchiladas:
- 2 cups cooked, shredded chicken breast
- 8 small flour or corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- Chopped fresh cilantro for garnish (optional)
For the homemade red enchilada sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1 1/2 cups chicken broth
Instructions
- Make the enchilada sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt, whisking constantly for 30 seconds to toast the spices. Stir in the tomato paste, then slowly pour in chicken broth while whisking continuously to avoid lumps. Simmer the sauce for 5 to 7 minutes until slightly thickened, then remove from heat.
- Prepare the filling: Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté chopped onion for 3 to 4 minutes until soft and translucent. In a large bowl, combine the sautéed onions, shredded chicken, and 1/2 cup of the prepared red enchilada sauce, mixing well to coat.
- Assemble the enchiladas: Spread a few spoonfuls of the enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the top with the remaining shredded Monterey Jack and cheddar cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the enchiladas are hot, bubbly, and the cheese is melted and golden on top.
- Serve: Let the enchiladas cool for a few minutes after baking. Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- Use rotisserie chicken to save time on cooking and shredding chicken breast.
- These enchiladas freeze well — assemble completely, cover tightly with foil or plastic wrap, and bake straight from the freezer, adding a few extra minutes to baking time.
- Adjust the amount of chili powder to control the spiciness according to your preference.
- For a gluten-free version, use corn tortillas and substitute all-purpose flour with gluten-free flour or cornstarch in the sauce.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
