Easy Chicken Enchiladas with Red Sauce

Easy Chicken Enchiladas with Red Sauce recipe featuring tender shredded chicken, soft corn tortillas, melted Mexican cheese, and homemade red enchilada sauce. Perfect for family dinners, weeknight meals, or meal prep, this flavorful Mexican-inspired dish is simple to make and full of authentic taste.

Ingredients

For the Enchiladas:

• 4 cups shredded chicken (see notes)
• 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended, see notes)
• 8 oz shredded Mexican cheese blend
• Chopped cilantro for garnish (optional)

For the Red Enchilada Sauce (makes about 2 1/4 cups):

• 3 tablespoons vegetable oil
• 2 tablespoons gluten-free flour (or all-purpose flour if not gluten-free)
• 3 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 cup tomato paste
• 2 cups chicken broth

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Directions

1. Prep the oven and baking dish:
   Preheat the oven to 350°F (175°C). Spray a 9×13″ baking dish (or two smaller dishes) with nonstick spray and set aside.
2. Make the Red Enchilada Sauce:
   • In a small bowl, mix together chili powder, oregano, onion powder, salt, garlic powder, and cumin. Set aside.
   • Heat oil in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute.
   • Add the prepared spice mix and whisk until fragrant, about 30 seconds.
   • Switch to a spatula, stir in the tomato paste, and mash together with the spices to form a thick paste.
   • Return to a whisk and slowly pour in chicken broth while whisking to create a smooth sauce.
   • Bring to a simmer over medium-high heat, stirring gently. Reduce heat to medium and simmer 1–2 minutes until slightly thickened. The sauce will continue to thicken as it cools. Set aside to cool slightly.
3. Assemble the Enchiladas:
   • Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
   • Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to warm. This prevents cracking.
   • Place a warm tortilla on a clean surface. Spread ~2 tablespoons shredded chicken down the center and top with ~1 tablespoon shredded cheese. Roll the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
   • Pour the remaining enchilada sauce over the rolled tortillas, making sure all tortillas are covered to prevent them from drying.
   • Sprinkle remaining shredded cheese over the top. Cover with foil sprayed with nonstick spray.
4. Bake:
   Bake for 30 minutes, until cheese is melted and sauce is bubbling. Let cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

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Tips

• Warm tortillas before rolling to prevent cracking.
• Use rotisserie chicken for a quick and flavorful option.
• Make the sauce ahead of time and refrigerate for up to 3 days.

Variations and Substitutions

• Cheese: Substitute with Monterey Jack, cheddar, or a dairy-free cheese for a different flavor.
• Tortillas: Flour tortillas can be used instead of corn.
• Spice level: Add cayenne pepper or chipotle powder for extra heat.

FAQs

Can I freeze these enchiladas?
Yes, assemble but don’t bake. Cover tightly and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.

Can I make this recipe gluten-free?
Yes, use gluten-free flour for the sauce and check that tortillas are certified gluten-free.

Can I use leftover chicken?
Absolutely! Shredded cooked chicken works perfectly.

Serving Suggestions

• Serve with Mexican rice and refried beans for a complete meal.
• Add a side of guacamole or sour cream for extra creaminess.
• Garnish with fresh cilantro or sliced jalapeños for added freshness and flavor.

Why You’ll Love This Recipe

• Quick and easy to make with shredded chicken.
• Homemade red sauce adds rich, authentic flavor.
• Perfect for meal prep or feeding a crowd.