Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
I still remember the first time I tried making chicken enchiladas with a homemade red sauce, and it was a game-changer. The rich, velvety sauce paired perfectly with the cheesy, flavorful chicken filling. I haven’t looked back since.
This recipe quickly became a family favorite, and I love that I can customize it with different toppings or fillings to suit everyone’s tastes. Whether you’re cooking for a crowd or whipping up an easy weeknight dinner, this dish always delivers!
Credit: thecountrycook
Ingredients
Here’s what you’ll need to make mouthwatering chicken enchiladas. Each ingredient plays its part in creating the perfect balance of flavors.
For the enchilada sauce:
- 3 tablespoons unsalted butter (for a rich base)
- 2 tablespoons chili powder (adds heat and depth)
- 1 teaspoon garlic powder (for an aromatic kick)
- 1 teaspoon onion powder (balances the spices)
- 1 teaspoon ground cumin (infuses earthy warmth)
- 3 tablespoons cornstarch (thickens the sauce flawlessly)
- 2 cups chicken stock (creates a savory base)
- ½ cup tomato sauce (adds a tangy sweetness)
- 2 teaspoons granulated sugar (to balance the spice)
- ½ teaspoon kosher salt (to season the sauce)
For the filling:
- 1 pound shredded cooked chicken (use rotisserie chicken for ease and flavor)
- 3 cups shredded cheddar cheese, divided (always shred fresh for better melting!)
- ½ cup sour cream (makes the filling creamy and rich)
- ¼ cup fresh cilantro, roughly chopped (optional if you’re not a cilantro fan)
For assembling:
- 10 (6-inch) flour or corn tortillas (use fajita size for easier rolling)
- Toppings of your choice (e.g., diced tomatoes, guacamole, sliced jalapeños, sour cream)
Note: This recipe serves approximately 5 people.
Variations
Want to switch things up? Here are some creative variations to try:
- Gluten-free: Use gluten-free tortillas and ensure your chicken stock is certified gluten-free.
- Dairy-free: Replace sour cream with a dairy-free alternative and opt for vegan cheese.
- Extra protein: Add black beans or cooked quinoa to the filling.
- Kick up the heat: Include diced jalapeños or a dash of cayenne pepper in the sauce.
You can also enjoy similar chicken recipes like One Pot Buffalo Chicken Pasta for another quick and flavorful dinner idea.
Cooking Time
Here’s how long this recipe takes to whip up:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
Having the right tools makes cooking this dish a breeze. Here’s what you’ll need:
- Medium-sized saucepan: To prepare the enchilada sauce.
- Mixing bowl: To combine the filling ingredients.
- Whisk: Ensures the sauce is smooth and lump-free.
- 9×13 baking dish: To bake the enchiladas to perfection.
- Ladle or spoon: To spread the sauce over the enchiladas.
How to Make Chicken Enchiladas with Homemade Red Enchilada Sauce?
These enchiladas come together in a few simple steps. Each component adds up to a flavorful dish that’s surprisingly easy to make.
Step 1 – Prepare the Enchilada Sauce
Start by melting butter in a medium-sized saucepan over medium heat. Stir in the chili powder, garlic powder, onion powder, and cumin. Cooking the spices in butter for about a minute releases their flavors, filling your kitchen with an enticing aroma. Whisk in the cornstarch and cook for another minute to form a good base.
Slowly pour in the chicken stock while whisking consistently to prevent lumps. Follow up with tomato sauce, sugar, and salt. Simmer this mixture until it thickens into a luscious sauce, then set it aside to cool slightly.
Step 2 – Make the Filling
While the sauce is cooking, grab a large mixing bowl. Combine the shredded chicken, 1 cup of cheddar cheese, sour cream, cilantro, and a quarter cup of the enchilada sauce. Mix everything until evenly combined. This filling should be creamy and flavorful, perfect for rolling into tortillas.
Step 3 – Assemble the Enchiladas
Preheat your oven to 350°F. Pour 1 cup of the prepared sauce into the bottom of your baking dish and spread it out evenly. Lay your tortillas flat, and spoon roughly ¼ cup of the filling into the center of each one. Roll the tortillas tightly and place them seam-side down in the dish. Repeat until all the filling is used.
Step 4 – Add Sauce and Cheese
Spoon the remaining enchilada sauce over the rolled tortillas, ensuring each is entirely coated in the flavorful sauce. Sprinkle the rest of the shredded cheddar cheese on top. The cheese will form the gooey, golden crown of your dish.
Step 5 – Bake and Serve
Pop the dish into your preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Once out of the oven, let the enchiladas cool for about 10 minutes. Garnish with your favorite toppings and serve warm.
Credit: thecountrycook
Additional Tips for Making This Recipe Better
Here are some tips I’ve discovered for making these enchiladas the best they can be:
- Heat tortillas before rolling: Warm them in a dry skillet or microwave to prevent tearing.
- Make the sauce in advance: Save time by preparing the enchilada sauce a day ahead.
- Customize your flavors: If you prefer a smokier taste, opt for smoked paprika or chipotle powder instead of regular chili powder.
- Balance the heat: Adjust the chili powder level based on your spice preference.
How to Serve Chicken Enchiladas with Homemade Red Enchilada Sauce?
These enchiladas are a complete meal on their own, but here are some creative serving ideas for added flair:
- Garnish generously: Use freshly chopped cilantro, diced tomatoes, or a drizzle of sour cream.
- Pair with sides: Serve with a side of Mexican rice, refried beans, or a crisp green salad.
- Set up a toppings bar: Allow your guests to customize their enchiladas with guacamole, jalapeños, or salsa.
You might also enjoy trying Homemade Mozzarella Sticks as a fun side dish to complement this meal.
Nutritional Information
This recipe is hearty and satisfying. Here’s a quick look at the nutrition per serving:
- Calories: 614
- Protein: 44g
- Carbohydrates: 16g
- Fat: 42g
Make Ahead and Storage
Here’s how to make the most of leftovers and prepare ahead:
- Make ahead: Assemble the enchiladas up to the baking step, then cover and refrigerate for up to 24 hours before baking.
- Freezing: Wrap individual enchiladas or the entire dish tightly with foil and freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm leftovers in the oven at 350°F until heated through, or microwave individual servings.
Why You’ll Love This Recipe?
These chicken enchiladas have so much going for them! Here’s why they might become your family’s go-to meal:
- Easy to prepare: The recipe is straightforward, even for novice cooks.
- Highly versatile: You can customize the filling, sauce, and toppings with your preferred ingredients.
- Crowd-pleaser: The cheesy, saucy flavors appeal to kids and adults alike.
- Make-ahead friendly: Perfect for meal prep or entertaining.
- Authentic and fresh: Homemade sauce beats store-bought every time.
Enjoy creating this flavorful dish that’s sure to wow your family or guests! For more inspiration, check out other Chicken Recipes that are equally delicious and easy to make.
Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe
Ingredients
Method
- Start by melting butter in a medium-sized saucepan over medium heat. Stir in the chili powder, garlic powder, onion powder, and cumin. Cooking the spices in butter for about a minute releases their flavors, filling your kitchen with an enticing aroma. Whisk in the cornstarch and cook for another minute to form a good base.
- Slowly pour in the chicken stock while whisking consistently to prevent lumps. Follow up with tomato sauce, sugar, and salt. Simmer this mixture until it thickens into a luscious sauce, then set it aside to cool slightly.
- While the sauce is cooking, grab a large mixing bowl. Combine the shredded chicken, 1 cup of cheddar cheese, sour cream, cilantro, and a quarter cup of the enchilada sauce. Mix everything until evenly combined. This filling should be creamy and flavorful, perfect for rolling into tortillas.
- Preheat your oven to 350°F. Pour 1 cup of the prepared sauce into the bottom of your baking dish and spread it out evenly. Lay your tortillas flat, and spoon roughly ¼ cup of the filling into the center of each one. Roll the tortillas tightly and place them seam-side down in the dish. Repeat until all the filling is used.
- Spoon the remaining enchilada sauce over the rolled tortillas, ensuring each is entirely coated in the flavorful sauce. Sprinkle the rest of the shredded cheddar cheese on top. The cheese will form the gooey, golden crown of your dish.
- Pop the dish into your preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Once out of the oven, let the enchiladas cool for about 10 minutes. Garnish with your favorite toppings and serve warm.
Notes
- Heat tortillas before rolling: Warm them in a dry skillet or microwave to prevent tearing.
- Make the sauce in advance: Save time by preparing the enchilada sauce a day ahead.
- Customize your flavors: If you prefer a smokier taste, opt for smoked paprika or chipotle powder instead of regular chili powder.
- Balance the heat: Adjust the chili powder level based on your spice preference.
