Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Get ready to fall in love with dinner all over again! These Cheesy Chicken Enchiladas with Homemade Red Sauce are the kind of crave-worthy comfort food you’ll want to make on repeat. Tender chicken is wrapped up in soft tortillas, smothered with a deeply flavorful, from-scratch red sauce, and blanketed in gooey, golden cheese. Every bite delivers a perfect balance of creamy, spicy, and savory flavors—with just the right amount of melt-in-your-mouth magic. Whether you’re cooking for family or friends, this dish never fails to bring everyone to the table with big smiles and even bigger appetites.
Ingredients You’ll Need
The beauty of Cheesy Chicken Enchiladas with Homemade Red Sauce is how a few everyday ingredients come together to create something truly special. Each element brings its own personality to the dish, from the bold spices in the sauce to the melty cheese and tender chicken inside.
- Vegetable oil: Creates a smooth base for your red sauce and helps bloom the spices for deeper flavor.
- All-purpose flour: Thickens the sauce for that lush, pourable texture that clings to every bite.
- Chili powder: The backbone of your homemade red sauce, delivering vibrant color and earthy warmth.
- Garlic powder: Adds a punch of savory aroma that infuses the sauce with irresistible depth.
- Onion powder: Provides a subtle sweetness and rounds out the flavor profile.
- Cumin: Brings a hint of smokiness and authentic Mexican flair to the sauce.
- Cayenne pepper: For a little kick—adjust to your spice preference!
- Chicken broth: Adds body and richness, tying all the flavors together.
- Tomato sauce: Gives the red sauce its bright, tangy base and beautiful color.
- Salt: Essential for balancing all the flavors—season to taste.
- Cooked shredded chicken: The heart of your enchiladas—use rotisserie chicken for extra convenience.
- Flour or corn tortillas: Choose your favorite—corn for gluten-free, or flour for extra softness.
- Shredded cheddar or Mexican blend cheese: The ooey-gooey topping that makes these enchiladas so cheesy and irresistible.
- Diced onions (optional): Adds a bit of crunch and a burst of flavor as a garnish or inside the filling.
- Chopped cilantro: Freshens up the dish and makes it pop with color.
- Sour cream: For serving—its cool creaminess balances the spices perfectly.
How to Make Cheesy Chicken Enchiladas with Homemade Red Sauce
Step 1: Make the Homemade Red Sauce
Start by heating the vegetable oil in a medium saucepan over medium heat. Once it’s shimmering, whisk in the flour and let it cook for about a minute—this is your roux, and it’s the secret to a velvety sauce. Sprinkle in the chili powder, garlic powder, onion powder, cumin, and cayenne, whisking for about 30 seconds until your kitchen smells absolutely heavenly. Slowly pour in the chicken broth and tomato sauce, whisking constantly to keep things lump-free. Let it all simmer for 10 to 12 minutes until slightly thickened, then season with salt to taste. Set aside and get ready for the fun part!
Step 2: Preheat and Prep
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This ensures your enchiladas won’t stick and makes serving (and clean-up!) a breeze. Spread a thin layer of that gorgeous red sauce on the bottom of your dish—this keeps the tortillas soft and infuses them with extra flavor from the get-go.
Step 3: Fill, Roll, and Arrange
Lay out your tortillas and divide the shredded chicken among them. Sprinkle with a little cheese, and if you love extra flavor, add some sautéed onions or even black beans and corn for a twist. Roll the tortillas tightly and place them seam-side down in the prepared baking dish, snug as can be. This keeps all the goodness tucked inside during baking.
Step 4: Sauce and Cheese It Up
Pour the rest of your homemade red sauce generously over the rolled enchiladas, making sure every inch is coated. Sprinkle the remaining cheese all over the top—don’t be shy! This is what gives you that irresistible, melty, cheesy finish that makes Cheesy Chicken Enchiladas with Homemade Red Sauce so unforgettable.
Step 5: Bake to Perfection
Slide your dish into the oven and bake for 20 to 25 minutes. You’re looking for bubbling sauce and golden, melted cheese. Once they’re out, let them cool for a few minutes, then top with diced onions and fresh cilantro for a burst of freshness. Serve warm with a generous dollop of sour cream and get ready to dig in!
How to Serve Cheesy Chicken Enchiladas with Homemade Red Sauce
Garnishes
Finish each plate of Cheesy Chicken Enchiladas with Homemade Red Sauce with a sprinkle of chopped cilantro for color and freshness, plus a few diced onions if you like a little crunch. A swirl of cool sour cream on top is the ultimate finishing touch—it mellows out the spice and brings everything together beautifully.
Side Dishes
These enchiladas are deliciously hearty on their own, but they truly shine when paired with simple sides. Think fluffy Mexican rice, refried beans, or a crisp green salad to balance out all that cheesy goodness. A side of guacamole or fresh salsa never hurts, either!
Creative Ways to Present
Make it a full-on fiesta by serving your Cheesy Chicken Enchiladas with Homemade Red Sauce family-style in the baking dish, or plate them individually with colorful sides and garnishes. For a playful twist, try serving mini enchiladas as appetizers at your next get-together—just use smaller tortillas and bake in a muffin tin for adorable, grab-and-go bites.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. They’ll keep well for up to 3 days, and the flavors only get better as they meld together—making lunch the next day something to look forward to!
Freezing
Cheesy Chicken Enchiladas with Homemade Red Sauce are freezer-friendly, too. Assemble the enchiladas (but hold off on baking), cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual for a fresh-from-the-oven taste.
Reheating
To reheat, simply cover your enchiladas with foil and warm them in a 350°F oven until heated through, about 15–20 minutes. For a quick fix, you can also microwave individual portions—just be sure to cover so they stay moist and melty.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe—it’s flavorful, juicy, and shreds beautifully, making assembly even faster.
Are corn or flour tortillas better for enchiladas?
It’s truly up to your preference. Corn tortillas are traditional and gluten-free, giving a slightly firmer texture, while flour tortillas are softer and hold up well to all that sauce and cheese.
How can I make the red sauce milder or spicier?
To make the sauce milder, simply reduce or skip the cayenne pepper. For more heat, add extra cayenne or a splash of your favorite hot sauce. Taste as you go to get it just right for your crowd!
Can I add beans or veggies to the filling?
Yes! Black beans, corn, sautéed bell peppers, or even spinach are all delicious additions that can bulk up the filling and add more color and texture.
What’s the best way to keep tortillas from cracking?
To prevent cracking, warm your tortillas briefly in the microwave wrapped in a damp paper towel, or pass them through a hot skillet for a few seconds. This makes them more pliable and easier to roll.
Final Thoughts
I hope you’re as excited to make Cheesy Chicken Enchiladas with Homemade Red Sauce as I am to share them! There’s something so satisfying about creating this crowd-pleasing meal from scratch, and I promise—it’s worth every step. Gather your favorite people, dig in, and enjoy every cheesy, saucy, flavor-packed bite!
Print
Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and comforting Cheesy Chicken Enchiladas made with a homemade red sauce, tender shredded chicken, and melted cheese, perfect for a family-friendly Mexican dinner.
Ingredients
For the Red Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- Salt to taste
For the Enchiladas:
- 2 cups cooked shredded chicken
- 8 small flour or corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup diced onions (optional)
- 1/4 cup chopped cilantro for garnish
- Sour cream for serving
Instructions
- Make the Red Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add chili powder, garlic powder, onion powder, cumin, and cayenne pepper, whisking continuously for 30 seconds until fragrant. Slowly pour in the chicken broth and tomato sauce while whisking to eliminate lumps. Let the sauce simmer gently for 10 to 12 minutes until it thickens slightly. Season with salt to taste, then set aside.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the red sauce on the bottom. Lay out each tortilla, place a quarter of the shredded chicken on each, sprinkle with some cheese, then roll tightly. Arrange the rolled tortillas seam-side down in the baking dish.
- Bake the Enchiladas: Pour the remaining red sauce over the arranged tortillas, then sprinkle the remaining cheese evenly on top. Bake in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove from the oven and garnish with diced onions and chopped cilantro. Serve the enchiladas warm, accompanied by sour cream on the side.
Notes
- For extra flavor, sauté the onions before adding to the filling.
- You can add black beans or corn to the filling for variation.
- Adjust the cayenne pepper amount to make the red sauce mild or spicy according to your preference.
- Use corn tortillas to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
