Enchiladas Recipe: Easy Red-Sauce Chicken Enchiladas

These chicken enchiladas wrap tender shredded chicken and melted cheese in corn tortillas, then bake under a quick red chile-tomato sauce. Enchiladas have many regional and family versions across Mexico; this home-style version keeps the sauce approachable while delivering a saucy, savory casserole that is easy to portion and share.

Ingredients

2 tablespoons (30 ml) neutral oil, such as canola or avocado oil, divided
2 tablespoons (16 g) all-purpose flour
3 tablespoons (21 g) American-style chili powder blend, not pure cayenne or ground chile
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) dried oregano
2 garlic cloves (about 6 g), finely chopped
2 tablespoons (30 g) tomato paste
2 cups (480 ml) low-sodium chicken broth
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (1 g) freshly ground black pepper
3 cups (about 420 g) cooked, shredded chicken, such as meat from a plain rotisserie chicken
1 small yellow onion (about 110 g), finely diced
2 cups (225 g) shredded Monterey Jack or a mild cheddar-Monterey Jack blend, divided
12 corn tortillas, about 6 inches (15 cm) wide
½ cup (120 g) sour cream, for serving
¼ cup (10 g) chopped fresh cilantro, for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Heat the oven and prepare the pan. Set a rack in the middle of the oven and heat it to 375°F (190°C). Lightly brush a 9-by-13-inch (23-by-33-cm) baking dish with a little of the oil. Shred the cooked chicken into small, bite-size pieces and dice the onion if you have not already done so. Having the filling ready before warming the tortillas makes rolling easier.
Make the red sauce. Set a medium saucepan over medium heat and add the remaining oil. Whisk in the flour and cook for about 1 minute, stirring, until the mixture looks smooth and lightly foamy. Add the chili powder, cumin, oregano, and garlic; stir for 20 to 30 seconds, just until fragrant. Do not let the garlic or spices scorch, since a dark, bitter roux can make the whole sauce taste harsh.
Whisk in the tomato paste, then gradually pour in the broth while whisking to break up any lumps. Add the salt and black pepper. Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring often, until it lightly coats a spoon. Taste and adjust the salt. It should be savory and a little lively, but not so thick that it will not flow around the tortillas. If it has reduced too far, whisk in a splash of broth or water.
Mix the filling. In a bowl, combine the shredded chicken, diced onion, and about 1 cup (115 g) of the cheese. Stir in ¼ cup (60 ml) of the warm sauce to moisten the mixture. Keep the rest of the sauce for the baking dish and the tops of the enchiladas. The filling should hold together when spooned, but it should not be swimming in liquid.
Warm the tortillas. Stack the tortillas, wrap them in a clean, barely damp kitchen towel, and microwave for 30 to 45 seconds, until pliable. Alternatively, warm them one at a time in a dry skillet for about 15 seconds per side. Keep the stack covered as you work. Warm tortillas bend without splitting; cold tortillas are much more likely to crack when rolled.
Fill and roll. Spread about ½ cup (120 ml) of sauce over the bottom of the baking dish. Spoon roughly ¼ cup (about 55 g) of filling down the center of each tortilla, roll it snugly, and set it seam-side down in the dish. Arrange the rolls in a single layer. They can fit closely together, but avoid stacking them, which can leave the center unevenly heated.
Sauce and bake. Pour the remaining sauce evenly over the rolled tortillas, reaching the edges so they do not dry out. Sprinkle the remaining 1 cup (115 g) of cheese over the top. Bake uncovered for 20 to 22 minutes, until the sauce bubbles around the sides and the cheese has melted. Check the center of the filling with a food thermometer: it must reach 165°F (74°C); USDA FSIS gives 165°F (74°C) as the safe minimum for poultry and reheated leftovers.
Rest and serve. Let the pan rest for 5 minutes so the sauce settles and the enchiladas are easier to lift without unrolling. Serve with sour cream, cilantro, and lime wedges. Add the garnishes at the table so each person can choose how creamy, fresh, or tangy to make their portion.

Tips

Choose the right chili powder. The recipe calls for the mild-to-medium chili powder blend commonly sold in U.S. grocery stores, which often includes ground chile, cumin, garlic, and other seasonings. Pure ground cayenne is much hotter, while a single ground chile can taste different from a blend. If using a pure chile powder, begin with 1 tablespoon (7 g), taste the sauce, and add more carefully.
Keep corn tortillas warm and covered. A brief microwave or skillet warming makes them flexible, and a towel holds in the steam while you roll. If a tortilla still cracks, warm it a little longer; a small tear is manageable, but a cold, brittle tortilla can leak filling and make serving messy.
Use cooked chicken with a mild flavor. Plain roasted or poached chicken works well. If your chicken is heavily seasoned or salty, reduce the salt in the sauce and taste before assembling. Leftover chicken is fine when it has been refrigerated promptly and is still within its safe storage window.
Do not drown the filling. A little sauce inside helps the chicken stay moist, but most of the sauce belongs on the outside. Too much in the rolls can make the tortillas soft and difficult to lift. If you prefer a less saucy casserole, hold back a few spoonfuls rather than leaving the rolled tortillas uncovered.

Serving Suggestions

Serve the enchiladas hot with a crisp or fresh side to balance the soft tortillas and melted cheese. Shredded lettuce with lime, sliced radishes, a simple tomato salad, or steamed greens all work without competing with the chile sauce. For a more filling plate, add Mexican-style rice, seasoned black beans, or pinto beans; keep those sides simply seasoned if the sauce is already spicy.

Set out extra lime wedges, sour cream, and chopped cilantro so diners can finish their own plates. Sliced avocado or a spoonful of pico de gallo is also welcome, especially if the sauce has a little heat. For a casual dinner, bring the baking dish to the table after its five-minute rest and serve with a broad spatula. The first enchilada may be less tidy than the later ones, so scoop from the edge and support each roll underneath.

Variations

Use a traditional dried-chile flavor. For a deeper, fruitier sauce, replace the chili powder blend with about 3 dried guajillo chiles (roughly 20 g), stemmed and seeded. Toast them briefly in a dry skillet, soak in hot water until pliable, then blend with the broth and tomato paste before adding the mixture to the flour-and-spice base. Guajillo chiles can be harder to find; ancho chiles are a practical substitute, adding a sweeter, earthier flavor. Since chile heat and size vary, taste the blended sauce before seasoning.

Make it vegetarian. Replace the chicken with 2½ cups (about 430 g) cooked black beans, pinto beans, or a mixture of beans and sautéed vegetables. Zucchini, corn, and finely chopped mushrooms are good options; cook vegetables until their excess moisture has evaporated before mixing them with the cheese. Use vegetable broth instead of chicken broth. The filling will be softer than the chicken version, so drain canned beans well and avoid overfilling the tortillas.

Change the cheese or tortilla. Oaxaca cheese gives a stretchy, mild melt when available; Monterey Jack is an easy-to-find stand-in with a similarly gentle flavor. A little crumbled cotija can be sprinkled on top after baking, but it is saltier and does not melt like Jack. Flour tortillas can be used if corn tortillas are unavailable, though they are softer and produce a more tender, less distinctly corn-flavored result. Warm them briefly so they roll without tearing.

Adjust the heat. For milder enchiladas, use a mild chili powder blend and serve hot sauce separately. For more heat, add ¼ teaspoon (about 0.5 g) cayenne or a finely chopped jalapeño to the filling. Add heat in small increments, because the sauce concentrates as it bakes and the cheese can make the first bite seem milder than the aftertaste.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store them covered in the baking dish or transfer individual portions to airtight containers; cooked enchiladas keep for 3 to 4 days in the refrigerator. For the best texture, store garnishes separately. The tortillas soften as they sit in sauce, but the flavor remains good and the rolls are still easy to reheat.

Reheat a portion in a microwave-safe dish, covered loosely, in 60-second bursts until steaming hot throughout, checking that the center reaches 165°F (74°C). For a larger amount, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot in the center, usually 20 to 30 minutes depending on the amount and whether it is cold from the refrigerator. Remove the foil for the last few minutes if you want to revive the melted-cheese top. Avoid repeated reheating; warm only the portion you plan to eat.

To freeze, cool the enchiladas, wrap the dish tightly or pack portions into freezer-safe containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, then heat to 165°F (74°C). You can also assemble the dish ahead and refrigerate it for up to 24 hours before baking; keep it covered, and allow a few extra minutes in the oven if it goes in cold. Always check the center with a thermometer rather than relying only on bubbling edges.

Frequently Asked Questions

Can I make these enchiladas ahead?
Yes. Assemble the rolls with sauce and cheese, cover the dish, and refrigerate for up to 24 hours before baking. The tortillas will absorb some sauce while they wait, so the finished dish may be a little softer. Bake until bubbling and verify that the center reaches 165°F (74°C); a chilled pan may need several extra minutes beyond the recipe’s usual bake time.

Why do my corn tortillas crack when I roll them?
They are usually too cold or too dry. Warm them in a covered, barely damp towel in the microwave or briefly in a skillet, then keep the stack covered while filling. If the tortillas are old and especially brittle, warming may help but will not fully restore them; use fresh tortillas when possible, and handle each one gently.

Can I use canned enchilada sauce instead?
Yes. Use about 2 cups (480 ml) of prepared red enchilada sauce in place of the homemade sauce. Taste it before adding salt to the filling, because packaged sauces vary in salt and heat. The homemade version has a mild tomato-and-spice profile, so a very hot or smoky prepared sauce will change the character of the finished dish.

Can I assemble enchiladas without cooking them right away?
Yes, but refrigerate the assembled dish promptly and bake it within 24 hours. Do not leave it at room temperature while preparing other parts of a meal. If you want to prep further ahead, keep the sauce, filling, and tortillas separate in the refrigerator and assemble them closer to baking, which helps the tortillas stay firmer.

How do I keep the enchiladas from getting soggy?
Use only a small amount of sauce in the filling, warm the tortillas so they roll without soaking, and spread the rest of the sauce over the outside shortly before baking. Drain any beans or cooked vegetables thoroughly if you use them. Enchiladas are meant to be saucy, but excess liquid in the filling can make the rolls collapse when served.

What can I use instead of Monterey Jack?
A mild cheddar, Colby Jack, or Oaxaca cheese will work. Mild cheddar brings a more pronounced flavor and can look oilier if used alone, so a half-and-half blend with Jack is a balanced choice. Oaxaca melts smoothly but may not be stocked everywhere; Monterey Jack is the practical substitute and keeps the topping mild and creamy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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