🌯Easy Chicken Enchiladas with Red Sauce

These authentic chicken enchiladas with red sauce are packed with tender shredded chicken, melty cheese, and bold Mexican flavors. A guaranteed hit for dinner any night of the week!

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📝 Ingredients

🐔 For the Filling:

• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 cup shredded Mexican blend cheese (or cheddar/jack)
• 1/2 small onion, finely diced (optional)
• Salt & pepper to taste

🍅 For the Red Enchilada Sauce:

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp cinnamon (optional but fire 🔥)
• 2 tbsp tomato paste
• 2 cups chicken broth (warm)

🌯 Other:

• 8 corn tortillas (6-inch)
• Extra cheese for topping (about 1 cup)
• Fresh cilantro, sour cream, or green onions for garnish (optional)

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🔧 Tools You’ll Need:

• Large skillet or saucepan
• 9×13 inch baking dish
• Mixing bowl
• Oven

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🍳 Instructions

1. Preheat the Oven

• Set your oven to 375°F (190°C) so it’s hot and ready when the enchiladas are assembled.

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2. Make the Red Sauce

(This sauce beats the canned stuff 100 to 1.)

• Heat oil in a pan over medium heat.
• Whisk in the flour to make a quick roux. Stir constantly for about 1 minute.
• Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon. Stir for 30 seconds to wake up those spices.
• Add tomato paste and slowly whisk in warm chicken broth until smooth.
• Simmer for 8–10 minutes until slightly thickened. Turn off the heat and set aside.

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3. Prep the Filling

• In a bowl, mix the shredded chicken, 1 cup cheese, and diced onion (if using).
• Season lightly with salt and pepper. Mix well.

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4. Soften the Tortillas

Corn tortillas tear if you skip this.

• Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds until pliable.
• Or quickly dip each one in a bit of warm sauce and lay on a plate.

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5. Assemble the Enchiladas

• Pour a thin layer of sauce into the bottom of your baking dish.
• Place 2–3 tbsp of filling in each tortilla, roll it up, and place it seam-side down in the dish.
• Keep going until the pan is full.

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6. Cover with Sauce & Cheese

• Pour the rest of the enchilada sauce evenly over the rolled tortillas.
• Sprinkle remaining cheese over the top.

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7. Bake It

• Cover with foil and bake at 375°F for 20 minutes.
• Remove foil and bake 10–15 minutes more until cheese is bubbly and edges are just starting to crisp.

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8. Let It Rest

• Once it comes out of the oven, let it sit for 5–10 minutes so it sets and cools just a bit. This makes it easier to serve.

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9. Garnish & Serve

• Top with chopped cilantro, a dollop of sour cream, or chopped green onions if you want to be extra fancy.

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🧊 Leftovers & Storage

• Store cooled enchiladas in an airtight container.
• Keeps in the fridge for up to 4 days.
• Reheat in the microwave or oven with a splash of water to keep them moist.

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❤️ Tip from Abuela:

Don’t skip the resting time after baking — it lets the flavors settle and the cheese gets extra stretchy, just how we like it.