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
Scale
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.
