Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
If you are craving a dish that brings together the comfort of melty cheese, tender shredded chicken, and a vibrant, homemade red sauce, this Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe is going to win your heart and your kitchen. With every bite, you’ll experience a perfect balance of smoky spices, creamy cheese, and the fresh zest of cilantro, all wrapped in soft corn tortillas. This dish is not just dinner; it’s a celebration of flavors that feels like a warm hug on a plate. Whether you’re making it for a family dinner or impressing friends, this recipe shines every single time.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each playing a crucial role in building that irresistible flavor and texture. From the rich cheeses that create a gooey blanket over the enchiladas to the aromatic blend of spices in the red sauce, you’ll appreciate how each item makes this dish uniquely delicious.
- 2 cups cooked shredded chicken: The hearty protein base that soaks up the sauce’s flavors beautifully.
- 1 1/2 cups shredded Monterey Jack cheese, divided: A creamy, mild cheese that melts perfectly for that luscious texture.
- 1 cup shredded cheddar cheese, divided: Adds a sharpness to balance the creaminess of Monterey Jack.
- 12 small corn tortillas: Traditional and gluten-free, they provide the perfect wrap with a subtle corn flavor.
- 2 tablespoons olive oil: Needed for sautéing the aromatics and developing your homemade red sauce.
- 1 small onion, diced: Builds a sweet and savory base for the sauce with gentle caramelization.
- 2 cloves garlic, minced: Adds a punch of savory depth and aroma.
- 2 tablespoons all-purpose flour: Helps thicken the sauce to just the right consistency.
- 3 tablespoons chili powder: Infuses smoky, mild heat to bring the sauce alive.
- 1 teaspoon ground cumin: Adds earthiness and warmth essential for that authentic Mexican-inspired flavor.
- 1 teaspoon dried oregano: Provides fragrant herbal notes that round out the spice profile.
- 1/2 teaspoon smoked paprika: Enhances color and imparts a subtle smoky undertone.
- 1/2 teaspoon salt: Balances and elevates all the flavors.
- 1/4 teaspoon black pepper: A touch of heat and brightness.
- 2 cups chicken broth: The savory liquid that forms the base of your homemade red sauce.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and thickens the sauce with richness.
- 1 teaspoon apple cider vinegar: Adds a subtle tang that brightens and balances the sauce.
- Chopped cilantro for garnish: Fresh, vibrant, and perfect for finishing your enchiladas.
How to Make Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Step 1: Prep Your Oven and Tortillas
Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish—this ensures your enchiladas don’t stick and bake evenly. To prepare your tortillas, wrap them in a damp towel and microwave them for 30 seconds. This step makes your corn tortillas soft and pliable, which is key to rolling without cracking or tearing.
Step 2: Create the Flavorful Homemade Red Sauce
In a medium saucepan, warm the olive oil over medium heat and add the diced onion. Cook for about 3 minutes until softened and translucent. Then add minced garlic, cooking just 30 seconds until fragrant; this will avoid burning the garlic, which can turn bitter. Next, sprinkle in your flour, chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Stir continuously to form a fragrant spice paste, which is the heart of your rich sauce. Slowly whisk in the chicken broth to keep it smooth and lump-free. Stir in tomato paste, then bring the sauce to a gentle simmer, letting it thicken for 5 to 7 minutes. Finish with a splash of apple cider vinegar to lift the flavors and nestle your sauce perfectly between smoky and tangy notes.
Step 3: Assemble the Enchiladas
Start assembly by spreading 1/2 cup of your homemade red sauce on the bottom of your baking dish, which prevents sticking and infuses every bite with saucy goodness. In a bowl, combine shredded chicken with 1 cup Monterey Jack and 1/2 cup cheddar cheese—this cheesy mixture makes each bite wonderfully gooey. Take each tortilla, spoon on some sauce to coat it lightly, then add a generous portion of the chicken and cheese filling. Roll them up tightly and place seam-side down in the baking dish side by side.
Step 4: Top and Bake
Pour the remaining red sauce evenly over the rolled enchiladas, making sure each one is smothered with flavor. Sprinkle the rest of your cheeses—1/2 cup Monterey Jack and 1/2 cup cheddar—over the top to create a melty, bubbly cheese crust. Bake your enchiladas for 20 to 25 minutes until the cheese is golden and bubbly, signaling that it’s time to pull them out and enjoy.
How to Serve Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Garnishes
Fresh chopped cilantro is the ultimate garnish to add brightness and a burst of green color to your enchiladas. For an extra layer, consider a dollop of sour cream or a squeeze of fresh lime juice to cut through the richness. Thinly sliced green onions also add a subtle crunch and fresh hint of onion that pairs beautifully with the dish.
Side Dishes
Creamy Mexican rice or a simple cilantro-lime rice provides a satisfying starch to accompany these enchiladas. Refried beans or black beans are classic protein-packed sides that complement the flavors perfectly and add heartiness. Pair with a crisp green salad dressed lightly with lime vinaigrette for a refreshing balance on your plate.
Creative Ways to Present
For a festive gathering, serve your enchiladas family-style straight from the baking dish and let everyone top their portions with guacamole, sliced jalapeños, and diced tomatoes. Alternatively, try layering the shredded chicken and cheese mixture in a casserole dish, alternating tortillas and sauce to create a stacked enchilada bake. Garnishing with edible flowers or microgreens elevates the presentation to something truly special.
Make Ahead and Storage
Storing Leftovers
Leftover cheesy chicken enchiladas keep well in an airtight container in the refrigerator for up to 3 days. The sauce intensifies in flavor overnight, so the enchiladas often taste even better the next day. When storing, try to keep them covered tightly to prevent the tortillas from drying out.
Freezing
If you want to prepare these enchiladas ahead of time for a busy night, you can freeze them before baking. Assemble the enchiladas in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready to cook, thaw overnight in the fridge for best results, then bake as usual.
Reheating
To reheat, cover your enchiladas with foil and warm them in the oven at 350°F for about 15-20 minutes until heated through and the cheese is melty again. You can also microwave individual servings covered with a damp paper towel to retain moisture, though the oven method keeps them closer to freshly baked texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time while adding incredible flavor. Just shred it and use it as is in your cheesy chicken enchiladas with homemade red sauce recipe for convenience without compromising taste.
How can I prevent the tortillas from cracking when rolling?
Warming the tortillas wrapped in a damp towel in the microwave or quickly frying them in a little oil helps soften them, making them pliable and less likely to crack when rolling your enchiladas.
Is this recipe gluten-free?
Yes, it can be easily adapted to gluten-free by using gluten-free corn tortillas and substituting the all-purpose flour with a gluten-free alternative like rice flour or cornstarch to thicken your sauce.
Can I make the sauce ahead of time?
Definitely! In fact, preparing the homemade red sauce a day in advance allows the flavors to deepen and marry beautifully, making your enchiladas taste even richer.
What cheese substitutes can I use?
If Monterey Jack or cheddar aren’t available, try gouda or a mild mozzarella as alternatives. The key is to use cheeses that melt well and blend creamy, helping create that signature cheesy pull in your enchiladas.
Final Thoughts
This Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe is a heartfelt invitation to enjoy something truly special and homemade with your loved ones. Its melt-in-your-mouth texture paired with a tangy, savory sauce makes it a perfect choice whether you’re cooking for weeknight comfort or weekend celebrations. So grab your ingredients, roll up your sleeves, and get ready to savor one of the most rewarding Mexican-inspired dishes you’ll ever make at home!
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Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Cheesy Chicken Enchiladas recipe features tender shredded chicken rolled in warm corn tortillas, smothered in a flavorful homemade red sauce, and topped with a blend of Monterey Jack and cheddar cheeses. Baked to perfection, these enchiladas are a comforting Mexican-inspired main course that deliver deliciously cheesy, savory, and mildly spiced flavors in every bite.
Ingredients
For the Enchiladas
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 12 small corn tortillas
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar
For Garnish
- Chopped cilantro
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Warm Tortillas: Wrap the corn tortillas in a damp towel and microwave for 30 seconds. This softens them to make rolling easier without cracking.
- Make Red Sauce: Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds more. Sprinkle the flour, chili powder, cumin, oregano, smoked paprika, salt, and pepper over the onion mixture, stirring well to form a paste.
- Add Liquids and Simmer: Slowly whisk in chicken broth until the sauce is smooth and lump-free. Stir in tomato paste, then bring the sauce to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Stir in apple cider vinegar for brightness and set the sauce aside.
- Assemble Enchiladas: Spread 1/2 cup of the prepared sauce evenly over the bottom of the greased baking dish. In a bowl, mix the shredded chicken with 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Spoon some sauce over each tortilla, add a portion of the chicken-cheese mixture, then roll up tightly. Place each rolled tortilla seam-side down in the baking dish.
- Top and Bake: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese on top. Bake uncovered in the preheated oven for 20 to 25 minutes, until the cheeses are melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro before serving warm.
Notes
- For enhanced flavor, prepare the red sauce a day ahead and refrigerate to allow flavors to deepen.
- Use rotisserie chicken as a convenient shortcut to cooked shredded chicken.
- If tortillas crack while rolling, briefly heat them in a skillet with a small amount of oil to improve pliability.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
