Home » Dinner Recipes » Chicken Enchiladas with Red Sauce

Chicken Enchiladas with Red Sauce

This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!

A HOMEMADE CHICKEN ENCHILADA RECIPE

Ever since I shared my recipe for White Chicken Enchiladas, I’ve had a lot of requests for a red sauce version. Of course, I still keep it simple to make but I definitely had to make sure I made a homemade enchilada sauce!

photo showing the inside of the chicken enchilada with guacamole and cream sauce on top.

TIPS FOR MAKING ENCHILADAS ROJAS:

  • Traditional Enchiladas are made with corn tortillas. Corn Tortillas need to be heated up before they are rolled or else they will tear. You can warm them up in the microwave or you can gently heat them in a pan on the stovetop with a little oil in the pan. Or, place some enchilada sauce in a pan over medium heat and dip the corn tortilla in the enchilada sauce to soften it up and then fill with chicken mixture.
  • This is a great recipe for leftover chicken or turkey. You can also purchase a cooked rotisserie chicken and cut and shred the chicken. This adds a lot of flavor to the recipe.
  • This enchilada recipe is also amazing with my CROCK POT MEXICAN SHREDDED BEEF RECIPE. Give it a try – it is outstanding!
  • Your favorite store bought red enchilada sauce can be used but I think you will love this version homemade enchilada sauce.
  • A Mexican blend of cheeses can be used in place of the cheddar cheese.
  • If cilantro isn’t your thing, just leave it out.
Chicken Enchiladas with homemade red enchilada sauce recipe from The Country Cook - two enchiladas shown on a white plate and topped with cream sauce, diced tomatoes, guacamole and fresh jalapeños.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • butter
  • chili powder
  • garlic powder
  • onion powder
  • ground cumin
  • cornstarch
  • chicken stock
  • tomato sauce
  • granulated sugar
  • kosher salt
  • shredded cooked chicken
  • shredded cheddar cheese
  • sour cream
  • fresh cilantro
  • flour or corn tortillas (fajita size)
butter, chili powder, garlic powder, onion powder, ground cumin, cornstarch, chicken stock, tomato sauce, granulated sugar, kosher salt, shredded cooked chicken, shredded cheddar cheese, sour cream, fresh cilantro, flour tortillas.

HOW TO MAKE CHICKEN ENCHILADAS WITH RED SAUCE:

In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder,  onion powder, and cumin whisk to combine and “fry” in the butter until fragrant, 30 seconds to a minute. Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined. Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside. 

Homemade Enchilada Red Sauce shown in a sauce pot with a whisk.

In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.

shredded chicken, sour cream, cheddar cheese and cilantro shown mixed together in a large white bowl.

Preheat the oven to 350°F. In the bottom of a 9×13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.

pouring homemade red sauce from a cup into a white baking dish.

To the side, lay out the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.

chicken enchilada filling shown scooped into one flour tortilla before being rolled.

Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.

10 rolled tortillas placed in a single layer in a white baking dish.

Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce.

pouring enchilada sauce on top of rolled flour chicken enchiladas in a baking dish.

Top with the remaining shredded cheese.

shredded cheddar cheese sprinkled evenly on top of prepared enchiladas in baking dish.

Bake for 20-25 minutes until the cheese is melted and the dish is bubbly.

scooping out two red sauce enchiladas out of a baking dish with a spatula.

Let them cool for about 10 minutes in the dish and serve with your favorite toppings.

two enchiladas on a white plate with a fork slicing through one of the enchiladas.

CRAVING MORE RECIPES?


Homemade Chicken Enchiladas with Red Enchilada Sauce recipe

Chicken Enchiladas with Red Sauce

This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

For the enchilada sauce:

For the filling:

  • 1 pound shredded cooked chicken
  • 3 cups shredded cheddar cheese, divided use
  • ½ cup sour cream
  • ¼ cup fresh cilantro, roughly chopped
  • 10 (6-inch) flour or corn tortillas (fajita size)
  • Toppings of your choice: Sour Cream, Diced Tomatoes, Chopped Cilantro, Guacamole, Sliced Jalapenos

Instructions

  • In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and “fry” in the butter until fragrant, 30 seconds to a minute.
  • Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
  • Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside. 
  • In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.
  • Preheat the oven to 350°F. In the bottom of a 9×13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
  • To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
  • Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
  • Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
  • Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.
Course: Main Course
Cuisine: American, Mexican

Nutrition

Calories: 614kcal | Carbohydrates: 16g | Protein: 44g | Fat: 42g | Sodium: 1075mg | Fiber: 2g | Sugar: 6g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating