Experience vibrant chicken enchiladas featuring tender shredded chicken nestled in soft corn tortillas, layered with Monterey Jack cheese and onion. Bathed in a homemade rich red sauce made with dried chilies, garlic, cumin, and oregano, this dish delivers a balanced explosion of flavor, enticing the palate with every bite.

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I made these Chicken Enchiladas with Homemade Red Enchilada Sauce recently and I have to say its a game changer for anyone craving a hearty Mexican dinner. I start off with 2 lbs of boneless skinless chicken breasts that I cook and shred, then season with 1 tsp salt and 1/2 tsp pepper to bring out the natural flavor.

I also include a bit of chopped onion for an extra zest. The filling gets even better when mixed with shredded Monterey Jack cheese and wrapped in corn tortillas.

The sauce is the star of the dish; I use 2 tbsp vegetable oil, 2 tbsp all-purpose flour, and 2 cups chicken broth along with tomato sauce, dried guajillo or ancho chilies, garlic, cumin and oregano. This combo makes a rich and tangy red sauce that offers plenty protein and a balanced nutritional profile.

Its a simple yet flavorful twist on enchiladas mexicanas that I really enjoy making.

Why I Like this Recipe

I like this recipe because the homemade red enchilada sauce is super rich and full of flavor. There’s something special about how the sauce has a little kick from the chilies and spices that just makes every bite exciting and tasty.

Another reason is the chicken itself. I love that it’s shredded and seasoned perfectly, making it so tender and easy to mix with the rest of the ingredients. Every time I eat it, it reminds me of comfort food that feels like home.

Also, the way the cheese melts over the enchiladas and the tortillas turn soft adds a creamy texture that ties everything together really well. The combination of flavors and textures is something I always look forward to.

Finally, this recipe just makes cooking feel less stressful. The steps are simple enough that I can easily recreate this dish, and it always turns out delish even if I mess up a step or two.

Ingredients

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Chicken breasts: Loaded with protein, tender and mild, perfect for a hearty meal.
Corn tortillas: Provide essential carbs and texture, real taste of tradition.
Monterey Jack cheese: Melts real smooth, adds rich flavor and creamy body.
Onion: Adds sweetness and crunch, also offers vitamins and fiber.
Vegetable oil: Helps in sauce making, carries flavors and thickens it.
Tomato sauce: Gives tangy, slightly sweet flavor while keeping the sauce moist.
Dried chilies: Bring warmth and smoky spice, typical for enchilada vibe.
Garlic: A little punchy and aromatic, boosts overall flavor instantly.

Ingredient Quantities

2 lbs boneless skinless chicken breasts, cooked and shredded

1 tsp salt (plus a bit more for seasoning)

1/2 tsp black pepper

10-12 corn tortillas

2 cups shredded Monterey Jack cheese

1/2 cup chopped onion

2 tbsp vegetable oil (for the sauce)

2 tbsp all-purpose flour

2 cups chicken broth

1 can (8 oz) tomato sauce

2-3 dried guajillo or ancho chilies (seeds removed and rehydrated)

2 garlic cloves, minced

1 tsp ground cumin

1/2 tsp dried oregano

Extra salt and pepper, to taste

How to Make this

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1. Preheat your oven to 375°F and get your baking dish ready.

2. In a small pot, bring water to a simmer and add the dried chilies; cook for about 15 minutes until they soften, then drain them.

3. Blend the softened chilies with the minced garlic, 1 tsp ground cumin, 1/2 tsp dried oregano, and a pinch of salt and pepper until smooth.

4. For the sauce, heat 2 tbsp vegetable oil in a saucepan over medium heat and stir in 2 tbsp all-purpose flour. Cook it for a minute or so until it turns a light golden color.

5. Slowly whisk in 2 cups chicken broth and then mix in 1 can (8 oz) tomato sauce along with your blended chili mixture. Let it simmer for about 10 minutes, stirring occasionally.

6. Season your shredded chicken (from 2 lbs boneless skinless chicken breasts) with 1 tsp salt and 1/2 tsp black pepper.

7. Warm the 10-12 corn tortillas in a dry skillet or microwave until they’re soft and pliable.

8. Lay out each tortilla and fill it with some of the seasoned chicken, a sprinkle of 1/2 cup chopped onion, and a little bit of the shredded Monterey Jack cheese.

9. Roll up each tortilla and place them seam side down in the baking dish. Then, pour the homemade red enchilada sauce evenly over all the rolled enchiladas and sprinkle the remaining cheese on top.

10. Bake everything in the oven for about 20-25 minutes until the cheese is melted and bubbly. Enjoy your delicious chicken enchiladas while they’re hot!

Equipment Needed

1. Oven for preheating to 375°F and baking the dish
2. Baking dish to arrange and bake the rolled enchiladas
3. Small pot to bring water to simmer with the dried chilies
4. Blender to puree the softened chilies, garlic, cumin, oregano, salt, and pepper
5. Saucepan to create the enchilada sauce by cooking the flour and oil then whisking in the broth and tomato sauce
6. Whisk to stir the sauce and combine the ingredients evenly
7. Skillet or microwave to heat the corn tortillas until they are soft and pliable
8. Cutting board and knife for mincing garlic and chopping onion
9. Measuring cups and spoons to accurately measure out ingredients like vegetable oil, flour, chicken broth, and spices
10. Spatula or wooden spoon for stirring and mixing during various steps

FAQ

Q: Can I use rotisserie chicken instead of cooking the chicken breasts?

A: Sure you can. Just shred it up well and mix in the salt and pepper to keep the flavor consistent with the recipe.

Q: Do I need to fry the tortillas before assembling the enchiladas?

A: Not really. It's a matter of personal preference. Warming them up in a dry skillet can help make them pliable so they dont tear during rolling.

Q: What do I do if I dont have dried guajillo or ancho chilies?

A: If you cant get the dried chilies, you can use a good quality chili powder. Just be careful with the amount so you dont make it too spicy.

Q: Can I make the red enchilada sauce ahead of time?

A: Yep, the sauce actually gets even better if you let it sit overnight in the fridge. Just warm it up a bit before using it in your enchiladas.

Q: How should I store any leftover enchiladas?

A: Store them in an airtight container in the fridge. They should be good for up to four days and you can reheat them in the oven or microwave later on.

CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE Recipe Substitutions and Variations

If you cant find chicken breasts, you can use a store bought rotisserie chicken, simply remove the skin and shred it up.
You can swap out corn tortillas for flour tortillas if corn ones are hard to come by or if you prefer a softer texture.
If Monterey Jack cheese isnt available, try using a blend of cheddar and mozzarella for a mildly tangy flavor.
Instead of vegetable oil in the sauce, you could use canola or sunflower oil which works just fine.
If dried guajillo or ancho chilies are too hard to get hold of, a small amount of chipotle in adobo can add a great smokey flavor.

Pro Tips

1. Try warming up your tortillas wrapped in a slightly damp paper towel in the microwave for about 15 seconds if they feel stiff; it makes them really pliable and easier to roll.

2. When you’re blending the sauce, if it comes out too thick for your liking, add a bit more chicken broth until you reach a smoother consistency.

3. Let the enchiladas sit for a few minutes out of the oven before serving; this helps all the flavors meld together and makes them easier to eat.

4. If you like a bit more spice, feel free to sprinkle an extra pinch of cumin or chili powder on the top before baking to give it an extra kick.