Learn how to make the best Classic Chicken Enchiladas with Red Sauce—perfectly seasoned, tender chicken wrapped in soft tortillas, and smothered in a rich, tangy red sauce. This easy and flavorful recipe is ideal for family dinners or impressing guests with a true taste of Mexican cuisine. Enjoy a delicious homemade dish that’s simple to prepare, yet packed with authentic flavors!
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 30-40 minutes
Ingredients:
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
For the Red Enchilada Sauce:
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 cups chicken broth
- 1 (15-ounce) can tomato sauce
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
For Assembly:
- 12-16 corn tortillas
- 2 cups shredded Monterey Jack, cheddar, or Mexican blend cheese
- Optional garnishes: sour cream, chopped cilantro, sliced green onions, black olives
Equipment:
- Large skillet
- Medium saucepan
- 9×13-inch baking dish
Step-by-Step Instructions:
1. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken breasts or thighs and cook until browned on both sides and cooked through (about 6-8 minutes per side, depending on thickness).
- Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
2. Sauté Aromatics and Add Spices:
- In the same skillet, add the chopped onion and cook over medium heat until softened and translucent (about 5 minutes).
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, cumin, and oregano. Cook for about 30 seconds more, stirring constantly, until fragrant.
- Add the shredded chicken back to the skillet and toss to combine with the onion and spices. Season with salt and pepper to taste. Set aside.
3. Make the Red Enchilada Sauce:
- In a medium saucepan, heat 2 tablespoons of oil over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly. This is your roux.
- Stir in the chili powder, cumin, garlic powder, oregano, and cayenne pepper (if using). Cook for 30 seconds more, stirring constantly, until fragrant.
- Gradually whisk in the chicken broth, making sure to break up any lumps.
- Stir in the tomato sauce and apple cider vinegar. Bring the sauce to a simmer over medium heat, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
4. Assemble the Enchiladas:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pour a thin layer of the red enchilada sauce into the bottom of the prepared baking dish. This will help prevent the enchiladas from sticking.
- Warm the corn tortillas to make them more pliable and prevent them from cracking. You can do this by:
- Microwaving: Wrap the tortillas in a damp paper towel and microwave for 30 seconds to 1 minute.
- Skillet: Lightly heat each tortilla in a dry skillet for a few seconds per side.
- Oven: Wrap the tortillas in foil and warm them in the preheated oven for a few minutes.
- Dip each warmed tortilla briefly into the red enchilada sauce, coating both sides.
- Place a spoonful or two of the chicken filling down the center of the sauced tortilla. Sprinkle with some shredded cheese.
- Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese, arranging the enchiladas snugly in the dish.
5. Bake the Enchiladas:
- Pour the remaining red enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the remaining shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
6. Serve and Garnish:
- Carefully remove the enchiladas from the oven and let them rest for a few minutes before serving.
- Garnish with your favorite toppings, such as sour cream, chopped cilantro, sliced green onions, or black olives.
Enjoy your delicious homemade chicken enchiladas!
