Chicken enchiladas with red sauce from scratch are way more delicious than enchiladas with canned red enchilada sauce. Read on to learn how to make homemade chicken enchiladas. This chicken enchiladas recipe with red sauce (enchiladas rojas) is made on the stovetop and then baked in the oven.
If you love enchiladas you might also enjoy this 30 Minute Cheesy Taco Pasta, Chicken Taquitos or Chicken Parmesan Pasta Casserole.
Enchiladas are one of my favorite foods. If I go to a Mexican restaurant I almost always order chicken enchiladas. Not because all the other food isn’t totally fabulous. But because I’m a bit obsessed. Fortunately, making delicious homemade enchilada sauce and homemade enchiladas is easy. This is the best chicken enchilada recipe.
Why You’ll Love This Recipe
- Flavor: Bold flavors make this thickened sauce perfect for anyone who loves a mildly spicy, yet flavorful red enchilada sauce. Instructions are included for how to make it spicier.
- Time: Roja sauce takes 15 minutes to make. The enchiladas take 10 minutes to assemble and 15 minutes to bake.
- Equipment: A saucepan and a 9×13-inch baking dish are required.
- Diet: Gluten Free option
Ingredients
Full chicken enchiladas ingredient list and ingredient measurements and step-by-step instructions are included in the recipe card below.
- Oil: Use vegetable oil, corn oil or avocado oil. Avocado oil is my usual go-to oil.
- Flour: Use all-purpose flour. See instructions below for gluten free option.
- Chili Powder: For spicy enchiladas use part Chipotle Chili Powder and part Red Chili Powder
- Cumin: Ground cumin has a warm, earthy, and slightly bitter taste with hints of nuttiness and pepper, along with a subtle citrus note. It’s known for its robust flavor and strong aroma, making it a distinctive ingredient in many cuisines, including Mexican, Middle Eastern, and Indian. Cumin is essential for these enchiladas.
- Chicken Broth: Looking to add more nutrients and protein? Use a good bone broth. Need something cheap? Use a powdered broth mix.
- Tomato Sauce: Use canned tomato sauce without any extra herbs or spices. If you don’t have tomato sauce, puree some canned tomatoes.
- Salt: Sea salt is my favorite but you can also use table salt or Kosher salt.
- Garlic: Use garlic powder rather than fresh garlic.
- Chicken: Use leftover chicken or make chicken especially for enchiladas. See below for how to cook shredded chicken. Or buy a store-bought rotisserie chicken and take the meat off of it. I like to buy the pack of rotisserie chicken breast meat at Costco to make life easier!
- Green Onions: Chopped green onion is one ingredient I hate to skip in these enchiladas. You can use the green tops and the whites of the onion.
- Cheese: I usually use a pre-shredded Mexican cheese blend from the grocery store for convenience. Shredding your own cheese is healthier and melts better. If you’re shredding your own, use a combination of Cheddar cheese, Monterey Jack cheese, pepper jack cheese or any Mexican cheese you prefer.
- Sour Cream: Full fat sour cream is my favorite but get whatever kind of sour cream you prefer. You can also omit this from your recipe entirely, if you wish.
- Chiles: Canned green chilis usually come in 4 oz cans. You only use half a can for this recipe but if you love them feel free to add the whole can!
- Cilantro: Fresh chopped cilantro is best. It’s used in the chicken mixture as well as a garnish on top. Omit if you don’t like cilantro.
- Tortillas: Use flour or corn tortillas, whichever you prefer. If you use flour tortillas, get 8-inch or 10-inch tortillas. Corn tortillas come smaller so you may need a few more to use all the chicken mixture.
How To Make Enchiladas Gluten Free
- Flour: Use a gluten free flour mixture, like King Arthur’s gluten free flour
- Tortillas: Use gluten free tortillas such as gluten free corn tortillas or almond flour tortillas.
- Chicken Broth: Use gluten free chicken broth.
How To Make Shredded Chicken
This recipe calls for cooked chicken. I like to use rotisserie chicken but here are some easy ways to make shredded chicken.
Crockpot Method:
Place 4 chicken breasts and a cup of chicken stock into your Crockpot or slow cooker and cook on low for 8 hours. Shred the chicken with two forks and place the chicken back into the crockpot to soak up the chicken stock for 5-10 minutes. The best chicken enchiladas have juicy chicken!
Instant Pot Method
Place 4 chicken breasts and ½ cup of chicken stock into your Instant Pot. Close the lid and seal. Pressure cook on high for 12 minutes. Carefully release steam when the 12 minutes are completed. Shred the chicken with two forks. Allow the shredded chicken to sit in the juice and soak up the juices for 5-10 minutes for the most moist chicken.
More Dinner Recipes From Scratch
Cook dinner from scratch with one of these tasty recipes!
Instructions
Full step-by-step homemade chicken enchiladas recipe instructions are in the recipe card below. You can print or save to Pinterest for later. Making your own enchilada sauce is easy! Plus it’s the best enchilada sauce. This easy chicken enchilada recipe is one to save!
Prep:
- Preheat the oven to 350°F.
- Spray your 9×13-inch casserole baking dish with non-stick cooking spray.
- Measure ingredients, open cans, chop green onion and cilantro.
Step 1: In a heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. You want the oil to be hot enough to cook the flour without burning it. Sprinkle the 2 tablespoons flour and 2 tablespoons chili powder into the hot oil. Use a whisk or a wooden spoon to mix the flour with the oil. Keep stirring continuously for one minute to prevent lumps and ensure the mixture cooks evenly.
Step 2: Add the cumin, chicken broth, tomato sauce, salt and garlic powder. Bring to a boil and gently simmer for 10 minutes. Stirring as needed.
While that is simmering, mix up the chicken enchilada filling.
Step 3: To make the enchilada filling, combine the 2 cups chicken, ¼ cup green onions, 1 cup of cheese, ¼ cup sour cream, 2 ounces of green chiles, and ¼ cup chopped fresh cilantro in a large bowl.
Step 4: Once the chicken mixture is combined, add ½ cup of the prepared red enchilada sauce. Mix to combine.
Step 5: Spread a little enchilada sauce in the bottom of your casserole dish. Divide chicken and fill tortillas, rolling and placing seam side down in pan.
Step 6: Pour sauce over enchiladas, ensuring all the tortillas are covered. Cover with remaining cheese.
Step 7: Bake 15-20 minutes until cheese is bubbling.
Step 8: Serve with sour cream and garnish with cilantro.
Corn Tortilla Tips
Dealing with corn tortillas that fall apart can be frustrating, especially when you’re craving a perfect enchilada. Here’s how to keep them intact:
- Heat Them Up: Warm your tortillas before using them. This makes them more pliable and less prone to tearing. You can heat them in a dry skillet, on a grill, or even in the microwave wrapped in a damp towel.
- Don’t Overstuff: Overloading your tortillas is a surefire way to breakage. Keep the fillings to a reasonable amount.
- Use Fresh Tortillas: Freshly made tortillas tend to be more flexible and less brittle. If you have access to freshly made corn tortillas, use them!
- Moisture is Key: If your tortillas are drying out, a light brush of oil or a quick dip in sauce (for enchiladas) can add moisture and flexibility.
Serving Suggestions
Serving homemade chicken enchiladas calls for sides that complement the rich and spicy flavors of the dish. Here are some great options:
- Cilantro Lime Rice: The freshness of cilantro and the tanginess of lime offer a light contrast to the hearty enchiladas.
- Refried Beans: A classic Mexican side, creamy refried beans pair well with the textures and flavors of chicken enchiladas. Cook them from scratch the easy way with my favorite recipe for Instant Pot refried beans. If you prefer black beans try Instant Pot black beans.
- Mexican Street Corn (Elote): Grilled corn slathered in a creamy, spicy sauce adds a sweet and savory element.
- Guacamole: Fresh guacamole provides a cool and creamy dip that complements the spiciness of the enchiladas.
- Salsa and Chips: A simple side of salsa and tortilla chips brings crunch and extra spice to the meal. Make your own Restaurant Style Salsa in minutes.
- Quinoa Salad: A light quinoa salad with black beans, corn, and a lime dressing can add a healthy and filling side to your meal.
- Sautéed Vegetables: Bell peppers, onions, and zucchini sautéed with Mexican spices make a colorful and flavorful addition.
- Spanish Rice: This tomato-flavored rice enhances the Mexican flavors of your enchilada night. If you have an Instant Pot this is my favorite Instant Pot Mexican Rice.
These sides not only add variety to your meal but also balance out the flavors and textures, making your homemade chicken enchiladas even more enjoyable.
Storing
Got some delicious cooked enchiladas but unsure how to store them properly? Here’s how to keep them just as scrumptious for later:
- Cool Them Down: Allow your enchiladas to cool to room temperature before storing. This prevents condensation that can make them soggy.
- Choose the Right Container: Use an airtight container to keep your enchiladas fresh. This helps retain their moisture and flavor.
- Refrigerate or Freeze: For short-term storage, refrigerate your enchiladas. For longer storage, wrap them tightly in plastic wrap and freeze. Store in the refrigerator for up to 3 days. Freeze for up to 3 months.
Reheating
Reheating these easy chicken enchiladas so they retain their texture and flavor involves a few simple steps:
Oven Method (Preferred):
- Preheat your oven to 350°F (175°C).
- Place the enchiladas in an oven-safe dish. If they were refrigerated, let them come to room temperature for about 15-20 minutes before reheating.
- Cover the dish with aluminum foil to prevent the enchiladas from drying out.
- Heat for about 15-20 minutes. If they were frozen, you might need additional time.
- Remove the foil in the last 5 minutes to allow the top to get crispy.
Microwave Method:
- This method is quicker but can make the enchiladas a bit soggy.
- Place the enchiladas on a microwave-safe plate.
- Cover them with a damp paper towel to add moisture and prevent drying.
- Heat on medium power for 1-2 minutes per enchilada, checking periodically. If reheating multiple enchiladas, you may need to increase the time.
Frequently Asked Questions
Yes! You can double or triple this recipe then freeze a couple pans of enchiladas for later. Assemble as instructed then refrigerate for up to 24 hours or cover tightly and freeze for up to 3 months. Defrost in the refrigerator and cook as directed. Cooking time may need to be increased.
Traditional enchiladas are made with corn tortillas. Flour tortillas are found more in northern Mexico and the United States This recipe includes instructions for either type of tortilla.
Cooked,shredded breast or thigh meat work well. Thighs tend to be more flavorful and moist.
Chicken Enchiladas Recipe with Red Sauce Recipe
Equipment
- 9×13-inch baking dish
- medium saucepan
Ingredients
- 2 tablespoons oil vegetable oil, corn oil or avocado oil
- 2 tablespoons all-purpose flour see post for notes about Gluten Free enchiladas
- 2 tablespoons chili powder for extra spicy enchiladas use a little chipotle chili powder (try 1 teaspoon of Chipotle Chili Powder plus 1 tablespoon and 2 teaspoons of regular Chili Powder to start)
- 1 teaspoon ground cumin
- 14 ounce chicken broth (stock)
- 8 ounce canned tomato sauce
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- 2 cups shredded chicken cooked (see post for how to cook shredded chicken)
- ¼ cup green onions chopped
- 1 ½ cups shredded cheese Mexican cheese mixture or blend of Monterey Jack cheese and cheddar cheese
- ¼ cup sour cream
- 2 ounces canned green chiles
- ¼ cup cilantro chopped, plus extra for garnish
- 6 8-10" tortillas flour or corn (see post for information about gluten free enchiladas)
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large saucepan. Stir in flour and chili powder. Cook for 1 minute to make the roux.
- Add the cumin, chicken broth, tomato sauce, salt and garlic powder. Bring to a boil and gently simmer for 10 minutes. Stirring as needed.
- Prepare the filling. Mix chicken, green onions, 1 cup of cheese, sour cream, chiles and cilantro in a bowl.
- Add ½ cup of prepared enchilada sauce.
- Spray your 9×13 pan with cooking spray. Spread a little enchilada sauce in the bottom of your dish. Divide chicken and fill tortillas, rolling and placing seam side down in pan. Pour sauce over enchiladas, ensuring all the tortillas are covered. Cover with remaining cheese.
- Bake 15-20 minutes until cheese is bubbling.
- Garnish with cilantro and serve with sour cream, guacamole, rice and beans.
Notes
- Optimal Chicken Cooking: Slow-cook the chicken for tenderness. This enhances the flavors and makes shredding easier.
- Perfecting the Roux: Take your time with the roux for the red sauce. A well-cooked roux ensures a richer flavor and ideal sauce thickness.
- Rolling Technique: Securely roll your enchiladas and place them seam side down in the dish to prevent them from unraveling during baking.
- Even Filling: Distribute the chicken filling evenly to ensure each enchilada is equally satisfying.
- Cheese Matters: Choose a cheese that melts well and complements the chicken and sauce flavors.
- Let it Rest: After baking, let your enchiladas sit for a few minutes before serving. This helps the flavors to meld together.
- Fresh Garnishes: Enhance your dish with fresh cilantro, diced tomatoes, or a dollop of sour cream.
Nutrition
Love This Recipe?
Make sure to share it with me on Instagram @andreasnotebook and follow on Pinterest @andreasnotebook for more!
Comments & Reviews
Jen says
These look really good1
Sheri says
I froze 2 pans of these. At what temp and how long do the frozen enchiladas get cooked for?
Andrea says
You can defrost in the refrigerator then cook or cover with foil and cook from frozen. Cook at the usual temperature either way.
Karry says
My daughter and I made these. I think I’m going to double it and freeze some next time.
Stefanie says
I think I made too many substitutions. It didn’t come out quite right. I’m going to follow the instructions exactly next time!
Martin says
This was a winner for us!
Barbie says
These look so good. We’re going to make them tonight.
Filina says
I used to make enchiladas with canned enchilada sauce but never again. This was so easy.
shelly says
They were perfect!
Ken says
We loved it. We made it a bit spicier by adding some cayenne pepper. I think we made it too spicy though!
Kathy E. says
Spicy, but yummy! Seeing this recipe posted in your newsletter had me cooking in the kitchen yesterday! We love Mexican food and love the spices, especially chipotle. I split the 2 tablespoons of chili powder into 1 chipotle chili powder and 1 regular chili powder. Next time I will reduce this to 2 teaspoons instead of tablespoons! Spicy is good, but we also like to breathe! Trying to mellow it out, I added an extra can of tomato sauce. It was still powerful, but I liked the addition of sauce to cover the enchiladas.
Andrea says
Yes, that’s pretty spicy! All I had was chipotle chili powder for a while and made them with all chipotle chili powder and it was definitely hot! I went out and bought regular chili powder the next day!
Ann says
I have never made red sauce from scratch before, even though it seems so simple! After reading your post, I just have to try it now!
Anjali says
This recipe was so easy to make and was packed with flavor! My whole family loved it!
Ieva says
Delicious recipe with a bit of a difference! The sauce tasted delicious! And I couldn’t believe how quickly everything came together even though everything was made from scratch!
Mahy says
You can never go wrong choosing chicken enchiladas for dinner, but your recipe is over all the marks – yum!
Ganeshchandra Mallya says
Enchiladas are one of my favorites, and this looks so delicious. Thanks for the great recipe.
Lin says
Made it for a group. They loved it!
Julia says
Can I substitute beef for the chicken?
Larse Vilson says
You could. I think I’d omit the sour cream but that’s just me.
Ronald A. Jones says
I’m tossing my old recipe for this one.
Lia Sana says
never made enchilladas before. they were tasty! i wasn’t sure i’d like them but i did and ate the leftovers too.
Rama says
I made these with ground chicken and they were just ok. Next time I’ll follow the recipe and it would probably be 5 stars.
Denis says
Made these for my family and everyone loved them. Omitted the sour cream because we don’t like sour cream.
Marta says
I loved being able to make enchiladas at home. This recipe was simple to follow and the flavors were really spectacular.
Savita says
I recently tried out this Chicken Enchiladas recipe with Red Sauce, and it was a fiesta for my taste buds! If you’re in the mood for a satisfying and flavor-packed dinner, look no further.
Yu says
I enjoy making food from scratch, and these homemade chicken enchiladas with red sauce turn out unbelievably delicious. I need to double the amount and make it again soon.
Alexandra says
These delicious chicken enchiladas came out perfectly. It was an easy to assemble dish, an the flavors spot on. Thanks for the tip about warming the tortillas before using them – it made them so much easier to handle!