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Easy Chicken Enchiladas with Homemade Red Sauce

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A quick and easy recipe for chicken enchiladas with a flavorful homemade red sauce made from toasted dried chilies, perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 3 dried guajillo chilies (seeded and stems removed)
  • 2 dried ancho chilies (seeded and stems removed)
  • 2 cups low-sodium chicken broth
  • 1 small can (8 oz) tomato sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • Salt, to taste
  • 10–12 soft corn tortillas (warmed)
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: sliced jalapeños, sour cream, avocado slices

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 30 seconds per side until fragrant. Remove and soak in hot water for 15 minutes until softened.
  2. Drain chilies, reserving soaking liquid. In a blender, combine softened chilies, 1 cup chicken broth, tomato sauce, minced garlic, cumin, oregano, smoked paprika, and salt. Blend until smooth, adding soaking liquid or remaining broth to reach a pourable but slightly thick consistency.
  3. Pour sauce into a saucepan and simmer on low for 10 minutes, stirring occasionally. Adjust salt to taste.
  4. In a mixing bowl, combine shredded chicken, chopped onion, cumin, garlic powder, salt, pepper, cilantro (if using), and 1 cup cheddar cheese. Mix well.
  5. Warm tortillas one at a time in a dry skillet over medium heat for 20 seconds per side or microwave wrapped in a damp paper towel for 30 seconds.
  6. Preheat oven to 375°F (190°C). Pour a thin layer of red sauce into the bottom of a 9×13 inch baking dish.
  7. Spoon about 1/4 cup of chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  8. Pour remaining red sauce evenly over the rolled enchiladas. Sprinkle shredded Monterey Jack cheese on top.
  9. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5-7 minutes until cheese is bubbly and slightly golden.
  10. Let enchiladas rest for 5 minutes before serving. Garnish with optional toppings like sliced jalapeños, sour cream, or avocado slices.

Notes

Toast dried chilies carefully to avoid bitterness. Warm tortillas before rolling to prevent cracking. Adjust sauce thickness with broth to ensure proper coating. The red sauce can be made up to 3 days ahead and refrigerated. For a quicker version, substitute dried chilies with store-bought enchilada sauce.

Nutrition

Keywords: chicken enchiladas, homemade red sauce, easy dinner, Mexican recipe, weeknight meal, comfort food, gluten-free, rotisserie chicken

Find it online: https://twinkletaste.com/easy-chicken-enchiladas-with-homemade-red-sauce-recipe-for-perfect-dinner/