Chicken Enchiladas with Red Chile Sauce
These chicken enchiladas are the ultimate weeknight comfort food—tender shredded chicken wrapped in soft tortillas, smothered in a rich, smoky red chile sauce, and baked with melty cheese. They're easier than you think and taste like they came from your favorite Mexican restaurant.
Prep time25 min
Cook time30 min
Total time55 min
Servings4 servings
DifficultyMedium
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles, drained
- 8 small flour tortillas (6-inch)
- Fresh cilantro, for garnish
Instructions
- 1Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 2Make the sauce: Heat oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
- 3Stir in flour and chili powder; cook for 1 minute, stirring constantly. Whisk in chicken broth, tomato sauce, cumin, oregano, and salt. Bring to a simmer and cook for 5 minutes until slightly thickened. Set aside.
- 4In a bowl, mix shredded chicken with 1/2 cup of the red sauce, 1/2 cup Monterey Jack, 1/2 cup cheddar, sour cream, and green chiles.
- 5Warm tortillas in the microwave for 30 seconds to make them pliable. Spoon about 1/3 cup of chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared dish.
- 6Pour the remaining red sauce over the top, spreading to cover all tortillas evenly. Sprinkle with remaining cheeses.
- 7Bake uncovered for 20–25 minutes, until bubbly and cheese is golden. Let rest for 5 minutes, then garnish with cilantro.
Tips
- Use corn tortillas for a more authentic version—just dip them in hot oil or warm them to prevent cracking.
- Make the sauce ahead of time; it keeps well in the fridge for up to 3 days.
- For extra heat, add a minced chipotle pepper in adobo to the sauce.
- If you prefer a saucier dish, add an extra 1/2 cup of broth to the sauce.
