If you have a craving for a comforting, flavorful Mexican dinner that feels like a warm hug on a plate, you are in for a treat. This Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe brings together tender shredded chicken, melty cheeses, and a rich, vibrant red sauce that you make from scratch. Every bite bursts with layers of smoky, tangy, and creamy goodness that will quickly make this recipe a favorite in your recipe collection. Whether it’s a weeknight meal or a weekend gathering, these enchiladas deliver a crowd-pleasing dish full of authentic taste and irresistible texture.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and quality of each ingredient. From the spices in the homemade red sauce to the blend of cheeses, every component plays a crucial role in delivering that classic enchilada flavor and eye-catching color.
- 2 cups cooked shredded chicken: Use rotisserie or oven-roasted chicken for tender, flavorful filling.
- 1 1/2 cups shredded Monterey Jack cheese: Smooth and mild, it melts beautifully.
- 1 cup shredded cheddar cheese: Adds a sharpness for flavor contrast.
- 8–10 corn tortillas: Softened first so they roll easily without cracking.
- 1 tablespoon vegetable oil (for softening tortillas): Prevents sticking and keeps tortillas pliable.
- 1 tablespoon chopped fresh cilantro (optional): Adds a fresh herbaceous note as a garnish.
- 2 tablespoons vegetable oil (for sauce): Helps create the roux base of the red sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce for that perfect consistency.
- 1/4 cup chili powder: The star spice for rich color and smoky heat.
- 1/2 teaspoon garlic powder: Enhances savory complexity.
- 1/2 teaspoon onion powder: Adds depth and sweetness.
- 1/2 teaspoon ground cumin: Introduces warm earthiness to the sauce.
- 1/2 teaspoon dried oregano: Infuses a subtle herbal fragrance.
- 1/4 teaspoon salt: Balances all the flavors perfectly.
- 2 tablespoons tomato paste: Gives the sauce its rich, concentrated tomato base.
- 2 cups chicken broth: Creates a flavorful and smooth sauce.
How to Make Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Step 1: Create the Homemade Red Sauce
Start by heating vegetable oil in a saucepan over medium heat, then whisk in the flour to make a roux. Cook it for one minute, stirring constantly to avoid burning. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt to build a robust spice profile. Next, whisk in tomato paste followed by chicken broth, bringing the mixture to a simmer. Cook for 5 to 7 minutes until the sauce has thickened just right — this homemade red sauce will coat your enchiladas with intense, layered flavor.
Step 2: Prepare the Tortillas
Softening your tortillas is key to rolled enchiladas that don’t break. You can quickly warm them in a skillet with a touch of vegetable oil or wrap a stack in a damp towel and microwave for about 30 seconds. This makes them flexible and ready to cradle the cheesy chicken filling.
Step 3: Mix the Chicken and Cheese Filling
Combine shredded chicken with one cup of Monterey Jack and half a cup of cheddar cheese in a bowl. This mix is creamy, cheesy, and packed with protein. It’s what gives each enchilada its irresistible filling that complements the sauce perfectly.
Step 4: Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish and spread ½ cup of the homemade red sauce across the bottom to prevent sticking and add flavor. Spoon the chicken and cheese mixture into each tortilla, roll them up tightly, and place seam-side down in the baking dish. Pour the remaining sauce over the top, then sprinkle the rest of the cheeses evenly for a golden, bubbly finish.
Step 5: Bake Until Bubbly and Melted
Bake your enchiladas at 375°F (190°C) for 20 to 25 minutes. Wait until cheese is gooey and slightly browned. Let them cool just a bit before serving to enjoy each melty, saucy bite at its best.
How to Serve Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
Garnishes
Elevate your plate with fresh chopped cilantro for a pop of color and brightness. A dollop of sour cream or a few slices of creamy avocado also add cool, luscious contrast to the warm, spicy enchiladas. A squeeze of lime juice ties all the flavors together with a tangy finish.
Side Dishes
Pair these Cheesy Chicken Enchiladas with simple sides like Mexican rice or refried beans to round out the meal. A crisp green salad with lime vinaigrette or charred corn on the cob also complements the rich, cheesy flavors beautifully and adds texture and freshness.
Creative Ways to Present
For a festive touch, serve enchiladas family-style on a large platter garnished with multiple fresh herbs and lime wedges. Or create individual servings topped with dollops of guacamole and sliced jalapeños for guests who love a little heat. These options turn a simple dinner into a visual feast and encourage everyone to dig in happily.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten enchiladas in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting, making leftovers just as enjoyable the next day.
Freezing
You can freeze the enchiladas assembled but unbaked in a freezer-safe dish wrapped tightly with foil and plastic wrap. They keep well for up to two months and make great quick meals when thawed and baked.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly. Alternatively, microwave individual servings with a cover to retain moisture and prevent drying out. Either method keeps the cheese melted and sauce flavorful.
FAQs
Can I use flour tortillas instead of corn for this recipe?
Absolutely! While corn tortillas are traditional and add authentic texture, flour tortillas work well too. Just be sure to warm and soften them so they roll smoothly without tearing.
Is it possible to make the red sauce spicier?
Definitely. You can add cayenne pepper or increase the chili powder slightly. Adjust according to your spice preference, but keep in mind the sauce should balance heat with rich tomato flavor.
Can I substitute the cheeses for something else?
Monterey Jack and cheddar are ideal for melting and flavor, but you could try a Mexican cheese blend or even mozzarella if needed. Just remember the flavor profile will shift slightly.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and not be too runny. It will thicken slightly as it cools and bakes, so aim for a pourable but substantial consistency when simmering.
Can I prepare any part of this dish in advance to save time?
Yes! The red sauce can be made up to three days ahead and stored in the refrigerator. You can also shred the chicken and shred the cheeses in advance for quick assembly.
Final Thoughts
I truly believe this Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe has everything you want in a dinner that’s as satisfying as it is simple. From the homemade sauce crafted with love to the gooey cheese and tender chicken, this dish feels special without the fuss. Give it a try—you’ll soon see why it makes such a wonderful meal to share with family and friends, any day of the week.
Print
Cheesy Chicken Enchiladas with Homemade Red Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
A comforting and flavorful recipe for Cheesy Chicken Enchiladas made with tender shredded chicken, a blend of Monterey Jack and cheddar cheeses, and homemade red enchilada sauce. Baked to bubbly perfection and garnished with fresh cilantro, this dish is perfect for a satisfying Mexican-inspired dinner.
Ingredients
Enchiladas
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8–10 corn tortillas
- 1 tablespoon vegetable oil (for softening tortillas)
- 1 tablespoon chopped fresh cilantro (optional for garnish)
Homemade Red Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups chicken broth
Instructions
- Make the red sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to avoid lumps. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt. Stir to combine all the spices, then whisk in the tomato paste and gradually add the chicken broth. Bring the mixture to a simmer, cooking for 5 to 7 minutes while stirring frequently until the sauce thickens slightly. Remove from heat and set aside.
- Prepare the oven and tortillas: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. To soften the tortillas, warm each one individually in a skillet with a little vegetable oil over medium heat or alternatively, wrap the tortillas in a damp towel and microwave them for about 30 seconds to make them pliable and easy to roll.
- Assemble the enchiladas: Pour about half a cup of the prepared red sauce over the bottom of the greased baking dish. In a mixing bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese and 1/2 cup of cheddar cheese. Spoon a generous amount of this mixture onto each softened tortilla, then roll it up tightly and place seam-side down in the baking dish.
- Top and bake: Pour the remaining red sauce evenly over the rolled enchiladas, then sprinkle the remaining Monterey Jack and cheddar cheese evenly on top. Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro if desired and serve hot. Optionally, accompany with sour cream, avocado slices, or a squeeze of lime for additional flavor.
Notes
- Rotisserie chicken is a convenient shortcut that works perfectly for this recipe.
- You can prepare the enchilada sauce up to 3 days in advance and refrigerate it to save time on busy days.
- Serving suggestions include sour cream, fresh avocado, or a splash of lime juice to enhance the dish.
