If you crave comforting, flavor-packed Mexican food, prepare to fall in love with Cheesy Chicken Enchiladas with Homemade Red Sauce. Imagine juicy chicken, fluffy flour tortillas, two dreamy cheeses, and a scratch-made red sauce that’s rich, smoky, and layered—then all of it baked until golden and bubbling. Perfect for cozy dinners or casual gatherings, this savory dish is pure happiness in every forkful, and once you taste the homemade sauce, you’ll wonder why you ever reached for the canned stuff!
Ingredients You’ll Need
There’s nothing overly fancy here—just a handful of essentials that work together to deliver bold flavors and melty, cheesy goodness. Each component plays a key role in the texture, taste, or color of Cheesy Chicken Enchiladas with Homemade Red Sauce, so be sure to grab everything for the ultimate homemade experience!
- Shredded cooked chicken breast: Use rotisserie or leftover chicken for tender, flavorful filling in no time.
- Shredded cheddar cheese: Brings sharp, gooey richness to each bite—key for that signature cheesy pull.
- Shredded Monterey Jack cheese: Adds smooth meltability and mild flavor that complements the cheddar.
- Small flour tortillas: Soft, pliable, and perfect for rolling—warmed slightly, they won’t tear as you fill them.
- Olive oil: Used to sauté onions and garlic, this adds a subtle depth and helps carry the spices.
- Onion (finely chopped): Delivering sweet, savory undertones to the homemade red sauce base.
- Garlic cloves (minced): Essential for that aromatic, robust kick you expect in good enchiladas.
- All-purpose flour: Thickens the sauce to create that luscious, clingy consistency.
- Chili powder: Brings earthy warmth and the beautiful red color to your homemade sauce.
- Ground cumin: Adds subtle smokiness and a distinctly Mexican taste profile.
- Dried oregano: Infuses an herbal note that rounds out the spice mix.
- Smoked paprika: Heightens the color and brings an irresistible, slightly smoky depth.
- Chicken broth: The flavorful base for your sauce, making it rich but not heavy.
- Tomato paste: Concentrates the sauce, delivering bold, tangy tomato flavor in every spoonful.
- Salt and black pepper: Simple but vital, these bring all the other flavors into delicious balance.
- Chopped fresh cilantro (optional): A vibrant, fresh garnish that adds color and zing when serving.
- Sour cream (optional): Dollop on top for creamy coolness that pairs perfectly with the saucy, cheesy heat.
How to Make Cheesy Chicken Enchiladas with Homemade Red Sauce
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This step ensures that your enchiladas won’t stick, so you’ll be rewarded with those perfect, neatly rolled portions and gooey cheese in every serving. Set everything up now, and assembling later will feel like a breeze.
Step 2: Sauté Aromatics for the Red Sauce
In a saucepan set over medium heat, pour in the olive oil and let it warm up. Add the finely chopped onion, cooking for three to four minutes until soft and fragrant—this is the foundation of great flavor. Next, toss in the minced garlic and stir for about thirty seconds, being careful not to let it burn. The aroma at this stage will have your kitchen smelling incredible!
Step 3: Build Layers of Flavor with Spices and Thickener
Now, sprinkle in the all-purpose flour along with chili powder, cumin, dried oregano, and smoked paprika. Stir continuously for about a minute. This will toast the spices, unlock their fragrance, and allow the flour to gently thicken your homemade red sauce, guaranteeing each enchilada is coated in silky, flavorful goodness.
Step 4: Simmer Your Homemade Red Sauce
Slowly whisk in the chicken broth and tomato paste until smooth, scraping up any browned bits from the bottom. Bring the mixture to a light simmer and cook for five to seven minutes while stirring frequently. As it starts to thicken, taste and season with salt and pepper. When your sauce looks rich and coats the spoon, it’s ready to work its magic in our Cheesy Chicken Enchiladas with Homemade Red Sauce.
Step 5: Prepare the Chicken and Cheese Filling
In a medium bowl, combine the shredded chicken with one cup of your homemade red sauce and one cup of the combined shredded cheddar and Monterey Jack cheeses. This mix will become ultra flavorful and juicy, ensuring each bite is as saucy and cheesy as the last.
Step 6: Assemble and Roll the Enchiladas
Warm your flour tortillas so they’re easier to handle—just a few seconds in the microwave will do. Spoon about one-third cup of the chicken and cheese filling into each tortilla, then roll them tightly and place seam-side down in your greased baking dish. Line them up snugly; they’ll hug each other and bake up perfectly!
Step 7: Add Sauce and Cheese, Then Bake
Pour the remaining homemade red sauce evenly over the filled tortillas, making sure every inch is generously covered. Sprinkle the rest of the shredded cheeses on top so you get a fantastic bubbly, cheesy crust. Bake uncovered for about twenty to twenty-five minutes, until the cheese melts and everything is golden and irresistibly bubbly. Let the Cheesy Chicken Enchiladas with Homemade Red Sauce rest for five minutes out of the oven before garnishing—it helps everything set nicely for serving.
How to Serve Cheesy Chicken Enchiladas with Homemade Red Sauce
Garnishes
To make your Cheesy Chicken Enchiladas with Homemade Red Sauce look as good as they taste, add a handful of chopped fresh cilantro for brightness and a healthy dollop of sour cream for cool, creamy contrast. These last-minute additions elevate both the look and flavor—trust me, you won’t want to skip them!
Side Dishes
This dish is hearty on its own, but it pairs beautifully with sides like fluffy cilantro-lime rice, simple black beans, or a fresh, crunchy salad tossed with lime dressing. The sides help round out the meal and balance the richness of the cheesy, saucy enchiladas.
Creative Ways to Present
If you’re feeding a crowd or just feel festive, try serving each enchilada in single-serve ramekins for a fun, individualized touch. You can also drizzle extra sauce around the plate or add a colorful slaw on top for texture and zing—the possibilities are endless with Cheesy Chicken Enchiladas with Homemade Red Sauce!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Cheesy Chicken Enchiladas with Homemade Red Sauce in an airtight container in the fridge. They’ll keep wonderfully for up to three days, and the flavors actually marry and deepen overnight, making tomorrow’s lunch even better.
Freezing
If you want to enjoy these enchiladas later, assemble them up to the point of baking but don’t add the final cheese topping yet. Wrap tightly in foil, freeze for up to two months, and add the cheese right before baking from frozen—just tack on a few extra minutes in the oven.
Reheating
Reheat individual portions in the microwave, covering loosely to prevent drying out, or warm a full pan in the oven at 350°F until hot throughout. Spritz with a little extra chicken broth before baking if they look dry—this will keep your Cheesy Chicken Enchiladas with Homemade Red Sauce deliciously saucy.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a classic swap and work perfectly, especially for anyone needing to make the recipe gluten-free. Just remember to warm them first so they roll up without tearing.
What’s the secret to a really flavorful red sauce?
The key is to sauté the onions and garlic well, toast your spices, and use a good-quality chicken broth. Letting the sauce simmer ensures all the flavors meld for that signature depth in Cheesy Chicken Enchiladas with Homemade Red Sauce.
Can I add vegetables to the enchilada filling?
Certainly! Roasted peppers, corn, or sautéed mushrooms are awesome additions if you want extra veggies. Simply stir them into the chicken and cheese mixture before rolling up your enchiladas.
How do I make this spicier?
Try adding chopped jalapeños or a sprinkle of cayenne pepper to the filling, or mix in some canned green chiles. You can also kick up the heat by choosing a spicier chili powder in your red sauce.
Can I prepare Cheesy Chicken Enchiladas with Homemade Red Sauce in advance?
Yes, you can fully assemble the enchiladas and keep them covered in the fridge up to a day before baking. This makes them a time-saving option for busy nights or entertaining guests—just bake when ready to serve!
Final Thoughts
I hope you’re tempted to bring these Cheesy Chicken Enchiladas with Homemade Red Sauce into your regular dinner rotation. From the rich, homemade sauce to the ooey-gooey cheese and tender chicken, this is comfort food done right. Gather your ingredients, crank up your oven, and get ready to wow yourself and your loved ones with every bite!
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Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cheesy Chicken Enchiladas with Homemade Red Sauce are a comforting and flavorful Mexican-inspired dish that is perfect for a family dinner or gathering. Filled with tender chicken, gooey melted cheeses, and a rich red sauce, these enchiladas are sure to be a hit!
Ingredients
For the Enchiladas:
- 2 cups shredded cooked chicken breast
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 tablespoon olive oil
For the Red Sauce:
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh cilantro and sour cream for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the Red Sauce: In a saucepan, sauté onion and garlic, then add flour, chili powder, cumin, oregano, and paprika. Slowly whisk in broth and tomato paste, simmer until thickened, then season with salt and pepper.
- Assemble the Enchiladas: Mix chicken with 1 cup of red sauce and 1 cup of cheeses. Fill tortillas, roll, and place in baking dish. Pour remaining sauce over the top, sprinkle with cheese.
- Bake: Bake uncovered for 20–25 minutes until bubbly. Let rest, then garnish with cilantro and sour cream.
Notes
- You can use rotisserie chicken for quicker prep.
- Add chopped green chiles or jalapeños to the filling for extra heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
