chicken enchilada recipe red sauce

The Best chicken enchilada recipe red sauce

Oh, you’re talking about my red sauce chicken enchiladas? Well, let me tell you, there’s nothing quite like them. I’ve been making this version for years, and it’s one of those dishes that feels like a hug in a bowl. The rich, deep red sauce coats the chicken perfectly, making every bite feel hearty and satisfying. My kids—especially my little one who’s picky—will eat them straight from the tortillas, and my husband always says they’re the only enchiladas he’ll touch. It’s not just a meal; it’s a comfort food that hits all the right spots without being too heavy.

I love this recipe because it’s so versatile. You can serve it for a quick weeknight dinner or pull it together for a family gathering, and it never fails to impress. The red sauce isn’t too thick or greasy—just enough to tie everything together without overpowering the flavors. And because we use whole wheat tortillas and lean chicken, it’s got a little more fiber and protein than your average enchilada. My kids won’t even notice it’s healthier, but I know it keeps them full longer. Plus, the sauce is packed with tomatoes and spices, so it’s got some real nutrients without being boring. It’s that kind of recipe that makes eating feel good, not just filling.

Classic Chicken Enchiladas with Red Sauce

4.8 from 899 votes

A comforting dish featuring tender shredded chicken wrapped in warm tortillas, smothered in a rich red enchilada sauce, and topped with melted cheese. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts/thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

For the Dough

• 8 large flour tortillas (8-inch)
• 1 cup warm water
• 1 tsp salt

For the Red Sauce

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional)
• Salt to taste
• 1 cup chicken broth

For Toppings

• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• Fresh cilantro, chopped (optional)
• Lime wedges
• Sour cream (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook chicken for 6-8 minutes per side until fully cooked. Remove from heat, shred with forks, and set aside.
2. 2 In a large pot, sauté diced onion and minced garlic in olive oil for 3-4 minutes until soft. Add crushed tomatoes, tomato paste, oregano, cumin, cayenne, and salt. Stir well and simmer for 10 minutes. Add chicken broth and simmer for another 5 minutes. Set sauce aside.
3. 3 In a bowl, mix warm water and salt. Dip each tortilla briefly to soften. Warm tortillas in a tortilla warmer or microwave for 20 seconds.
4. 4 Divide chicken among tortillas, leaving a small border. Roll tightly and place seam-side down in a greased baking dish. Pour warm sauce over enchiladas, spreading evenly.
5. 5 Sprinkle cheese evenly over the enchiladas. Bake for 20 minutes. Top with remaining cheese and broil for 2-3 minutes until bubbly and golden. Garnish with cilantro, lime wedges, and sour cream if desired.

🔧Equipment

• Large skillet
• Mixing bowls
• Oven
• Baking sheet
• Knife and cutting board
• Measuring cups/spoons
• Wooden spoon
• Tortilla warmer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 7❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 7🍬Sugars: 8🥩Protein: 35

📝Notes

For extra flavor, add diced bell peppers or jalapeños to the sauce.,Substitute whole wheat tortillas for a lighter option.,Make ahead: Assemble enchiladas, cover, and refrigerate for up to 24 hours before baking.

This red sauce chicken enchiladas are always a crowd-pleaser because they’re simple enough to make ahead of time while still feeling fresh and flavorful. They’re perfect for family gatherings because they’re hearty enough to hold up on a buffet, but the warm tortillas and melted cheese make them easy to grab and eat right out of the dish. Whether it’s a Sunday dinner or a last-minute potluck, these enchiladas are a reliable way to bring comfort and satisfaction to the table.

❓ Frequently Asked Questions About Chicken Enchiladas with Red Sauce

1. What is the best way to prepare chicken enchiladas with a red sauce, and what ingredients should I use for a homemade version?

To make delicious homemade chicken enchiladas with a red sauce, start by marinating shredded chicken in a mixture of lime juice, garlic, cumin, paprika, and a pinch of salt for at least 30 minutes. Cook the chicken until fully done and set aside. For the red sauce, sauté onions, garlic, and bell peppers until soft, then blend them with tomato sauce, tomato paste, a splash of chicken broth, and spices like chili powder, oregano, and a dash of cayenne for heat. For the filling, mix shredded chicken with corn tortillas, cheese (like Monterey Jack or cheddar), and a little cream or sour cream for richness. Roll the chicken mixture into tortillas, place them in a baking dish, pour the red sauce over the top, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

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2. Can I substitute any of the traditional ingredients in the chicken enchiladas red sauce, and if so, what are the few key swaps that work well?

Yes! You can make substitutions, but keep these key swaps in mind for the red sauce: – Tomato sauce can be replaced with crushed tomatoes or a homemade tomato base, but ensure you adjust the cooking time to break down the tomatoes properly. – Chicken broth can be swapped for vegetable broth if you prefer a vegetarian option, though the flavor will differ slightly. – Spices like chili powder or cumin can be adjusted based on taste—add more if you like a spicier or earthier flavor. – Cheese can be swapped for a blend like Oaxaca and Monterey Jack, or even a vegan cheese alternative if needed.

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3. How long should I bake the chicken enchiladas with red sauce, and what temperature should I be using?

For perfectly baked chicken enchiladas with red sauce, bake them at 375°F (190°C) for 15–20 minutes. The tortillas should soften slightly, the cheese should melt and turn golden, and the sauce should bubble gently. If the top browns too quickly, cover the dish with foil to prevent over-browning. If the dish needs more heat, increase the temperature to 350°F (175°C) for a slower, more even cook.

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4. Can I make chicken enchiladas ahead of time, and how should I store and reheat them?

Yes, you can prepare the enchiladas ahead of time, but there are a few tips to keep them fresh: – Assemble and freeze: Roll the enchiladas into tortillas, place them in a baking dish, cover with sauce, and refrigerate. Freeze them uncooked for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed. – Store cooked enchiladas: After baking, let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until hot. – Reheating tips: To avoid drying out, add a splash of chicken broth or water to the dish before reheating.

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