If you ever crave a comforting, flavor-packed dish that feels like a warm hug, this Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe is going to steal your heart. Imagine tender shredded chicken folded inside soft tortillas, smothered in a rich, smoky red sauce made from scratch, and topped with a gooey blend of cheddar and Monterey Jack cheeses baked to golden perfection. This recipe brings that authentic homemade touch that turns a simple dinner into an unforgettable celebration of vibrant Mexican-inspired flavors.
Ingredients You’ll Need
Don’t be intimidated by the list because these ingredients are straightforward, accessible, and each one plays a crucial role in building layers of flavor, texture, and color. This is one of those recipes where simplicity meets soul, and the careful balance of spices and cheeses makes all the difference.
- 2 cups cooked shredded chicken: Perfectly cooked chicken, with rotisserie chicken making this even easier and more flavorful.
- 1 1/2 cups shredded cheddar cheese: Adds sharpness and a rich, melty texture that enchiladas need.
- 1 1/2 cups shredded Monterey Jack cheese: Brings a creamy, mild flavor that balances the cheddar beautifully.
- 8 flour or corn tortillas: Use corn for a gluten-free option; warming them makes rolling easier.
- 1 tablespoon olive oil: For sautéing the onions and garlic to deepen the flavor of the sauce.
- 1/2 small onion (finely chopped): Adds sweetness and body to the homemade sauce.
- 2 cloves garlic (minced): Gives a lovely aromatic punch to the sauce base.
- 2 tablespoons all-purpose flour: Helps thicken the red sauce into a luscious consistency.
- 2 tablespoons chili powder: The soul of the red sauce – smoky, earthy, and warmly spicy.
- 1 teaspoon ground cumin: Adds a touch of earthiness that enhances the depth of the sauce.
- 1/2 teaspoon dried oregano: Brings a classic herb note essential in Mexican cooking.
- 1/4 teaspoon smoked paprika: Introduces a subtle smoky flavor that lingers delightfully.
- 1/4 teaspoon salt: Balances all the flavors perfectly.
- 1/8 teaspoon ground cinnamon (optional): A little surprise hint of warmth that elevates the sauce uniquely.
- 2 cups chicken broth: The liquid base that gives the sauce body and richness.
- 1 tablespoon tomato paste: Concentrated tomato flavor that deepens the sauce’s color and taste.
- Fresh cilantro and sour cream for topping (optional): These fresh, creamy garnishes brighten and cool each bite wonderfully.
How to Make Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Step 1: Craft the Homemade Red Sauce
Start by heating olive oil in a saucepan over medium heat. Toss in the finely chopped onion and sauté until it becomes soft and fragrant, about 2 to 3 minutes. Adding minced garlic next, let it cook for just 30 more seconds to awaken those wonderful aromas. Stir in the flour and all your spices—the chili powder, cumin, oregano, smoked paprika, salt, and cinnamon—to build a deeply flavorful paste. Whisk in chicken broth slowly with the tomato paste and let it simmer gently, stirring often until the sauce thickens into a velvety, rich masterpiece. This fresh red sauce is the magic that sets this dish apart from anything store-bought!
Step 2: Prepare the Filling
In a mixing bowl, combine your cooked shredded chicken with 1 cup each of the cheddar and Monterey Jack cheese. This cheesy, tender mixture will be the luscious heart inside every enchilada that you roll. The cheeses melt into every bite, giving you that gooey, comforting texture that enchiladas are famous for.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of your freshly made red sauce into the bottom of a 9×13-inch baking dish. Warm the tortillas slightly — this step makes rolling a breeze and helps prevent cracking. Spoon generous portions of the chicken-cheese filling onto each tortilla, roll them up tightly, and place them seam-side down in your prepared dish. Pour the remaining red sauce evenly over the top, then sprinkle with the leftover cheddar and Monterey Jack cheeses for that unbeatable golden crust.
Step 4: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes. This helps meld all those wonderful flavors and ensures the cheese melts beautifully. Then, remove the foil and pop it back into the oven uncovered for another 10 minutes until the cheese is bubbling and toasted just right. Your kitchen will start to smell like a fiesta, trust me!
How to Serve Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Garnishes
Fresh cilantro sprinkled on top adds a bright, herbaceous note which cuts through the richness perfectly. A dollop of sour cream brings a cool creaminess that balances the smoky, spicy flavors with a little tang. Together, they complete this dish in a way you’ll want to replicate every time.
Side Dishes
Serve your enchiladas alongside simple Mexican-inspired sides like Spanish rice, refried beans, or a fresh avocado and tomato salad. These make the meal more balanced but never overshadow the star of the show — those cheesy, saucy enchiladas.
Creative Ways to Present
For a party or family gathering, serve the enchiladas on a large platter garnished with lime wedges and a sprinkle of chopped green onions or pickled jalapeños. It adds color and a little kick, making your Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe look as vibrant as they taste!
Make Ahead and Storage
Storing Leftovers
Store any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making leftovers just as satisfying as the fresh batch.
Freezing
This dish freezes beautifully! Assemble the enchiladas but hold off on baking. Wrap the baking dish tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, bake straight from frozen, adding extra baking time until heated through and bubbly.
Reheating
Reheat enchiladas in the oven at 350°F (175°C) covered with foil to keep them moist, for 15 to 20 minutes. Alternatively, microwave individual portions covered loosely with a damp paper towel for a quicker fix.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar and Monterey Jack provide a perfect cheesy blend, you can experiment with mozzarella for extra stretchiness or pepper jack to add a bit of a spicy kick.
Is this recipe gluten-free?
You can make it gluten-free by using corn tortillas and substituting all-purpose flour in the sauce with a gluten-free flour blend. The dish is naturally versatile and accommodating.
Can I add vegetables to the filling?
Yes! Sautéed bell peppers, onions, or black beans mix well with the chicken and cheese for an extra nutritional boost and more texture.
How spicy is the red sauce?
The red sauce is moderately spiced with chili powder and smoked paprika but can be customized by adding cayenne pepper or hot sauce if you want some extra heat.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even water with a pinch of salt can be used, though broth adds more depth of flavor.
Final Thoughts
This Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe is more than just a recipe — it’s an experience that brings people together over a shared love for bold flavors, melty cheese, and comforting warmth. Whether you’re making it for a busy weeknight or a weekend feast, it’s easy to prepare, endlessly satisfying, and sure to become a favorite in your recipe rotation. Give it a try and savor every cheesy, saucy bite!
Print
Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings (2 enchiladas per person)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These Cheesy Chicken Enchiladas with Homemade Red Sauce deliver a comforting and flavorful Mexican-inspired meal. Tender shredded chicken blended with a melty mix of cheddar and Monterey Jack cheeses is rolled in warm tortillas, topped with a rich and mildly spiced red sauce made from scratch, then baked to bubbly, golden perfection. Ideal for weeknight dinners or casual gatherings, this recipe includes tips for customization and serving suggestions like fresh cilantro and sour cream.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Red Sauce
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon (optional)
- 2 cups chicken broth
- 1 tablespoon tomato paste
Assembly
- 8 flour or corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Toppings (optional)
- Fresh cilantro
- Sour cream
Instructions
- Prepare the red sauce: Preheat your oven to 375°F (190°C). In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the spice paste: Add the all-purpose flour, chili powder, ground cumin, dried oregano, smoked paprika, salt, and optional ground cinnamon to the onion and garlic mixture. Stir constantly for about 1 minute to form a flavorful spice paste, ensuring the flour is lightly toasted and the spices bloom.
- Simmer the sauce: Gradually whisk in the chicken broth and tomato paste, stirring to combine smoothly without lumps. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until the sauce thickens to a rich, pourable consistency. Remove from heat and set aside.
- Mix the filling: In a large bowl, combine the cooked shredded chicken with 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Toss to evenly distribute the cheese throughout the chicken.
- Assemble the enchiladas: Lightly warm the tortillas until pliable to prevent cracking when rolled. Spread a thin layer of the prepared red sauce on the bottom of a 9×13-inch baking dish. Place a portion of the chicken and cheese mixture onto each tortilla, roll them tightly, and position seam-side down in the baking dish in a single layer.
- Add sauce and cheese: Pour the remaining red sauce evenly over the arranged enchiladas. Sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of Monterey Jack cheese evenly on top of the sauce.
- Bake the enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake an additional 10 minutes uncovered, until the cheese is bubbly and golden brown.
- Serve and garnish: Remove from the oven, garnish with fresh cilantro if desired, and serve with sour cream on the side for a creamy, cooling contrast.
Notes
- Use pre-cooked or leftover chicken to save time in the preparation.
- You can add cooked beans or sautéed vegetables like bell peppers or zucchini to the filling for added texture and nutrition.
- For a spicier sauce, include a pinch of cayenne pepper or a splash of your favorite hot sauce when cooking the red sauce.
- To make gluten-free enchiladas, use corn tortillas and substitute all-purpose flour with a gluten-free flour blend in the sauce.
