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
Scale
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
