Name: Easy Chicken Enchiladas with Red Sauce - 8 Simple Steps
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 2 tablespoons all-purpose flour; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ¼ teaspoon dried oregano; 2 tablespoons tomato paste; 2 cups low-sodium chicken broth; Salt to taste; 3 cups cooked chicken, shredded; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese, divided; ½ cup sour cream; 1 small can (4 oz) diced green chilies; 1 teaspoon ground cumin; ½ teaspoon garlic powder; Salt and black pepper to taste; 8 medium corn tortillas; 1 cup shredded Mexican cheese blend, for topping; Fresh cilantro, sour cream, and diced tomatoes for garnish

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For the longest time, I made chicken enchiladas the easy way. A can of red enchilada sauce from the store, a bag of shredded cheese, and a rotisserie chicken. And honestly? They were fine. My family ate them without complaint, and I felt like dinner was handled.

But one Sunday afternoon, I decided to try making the red sauce myself. I had about 10 spare minutes, a can of tomato paste, some chicken broth, and a handful of spices in my pantry. I figured there was nothing to lose.

That was the last time I ever reached for a canned sauce.

The difference was immediate and impossible to ignore. The homemade red sauce was richer, deeper, and had a warmth to it that no store-bought version has ever come close to. My husband took one bite of these chicken enchiladas with red sauce and put his fork down for a second, just to say, “This tastes like a real restaurant.” Coming from him, that is just about the highest praise there is.

This is the recipe I have been making ever since. It is not complicated, it is not fussy, and every single step is worth it. I promise you that once you make the sauce yourself, you will never go back either.

Why You’ll Love This Chicken Enchiladas with Red Sauce

The homemade red sauce changes everything. It takes about 10 minutes to make from pantry staples you already have, and the flavor difference compared to a canned sauce is immediate and noticeable. Rich, bold, and perfectly seasoned.
A creamy filling that sets this recipe apart. A small block of cream cheese goes into the chicken filling, and it makes the inside of every enchilada impossibly creamy and satisfying. This is the detail most recipes skip.
Ready in about 55 minutes. From making the sauce to pulling the dish out of the oven, this is a completely doable weeknight dinner with no shortcuts on flavor.
Makes 8 generous enchiladas. Perfect for a family dinner with leftovers, or for feeding a small crowd without any extra effort.
Freezer-friendly and make-ahead friendly. This is the kind of recipe you can double, freeze half, and have a ready-made dinner waiting for you on a busy week.

Ingredients

Here is everything you need. I separated the ingredients into two clear groups so the process feels simple and organized from the start.

For the Homemade Red Enchilada Sauce:

2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon dried oregano
2 tablespoons tomato paste (tomato paste gives a richer, deeper color and flavor than tomato sauce)
2 cups low-sodium chicken broth
Salt to taste

For the Chicken Filling:

3 cups cooked chicken, shredded (a rotisserie chicken works perfectly here)
4 ounces cream cheese, softened (this is Ellie’s secret to a truly creamy filling, do not skip it)
1 cup shredded cheddar cheese, divided
½ cup sour cream
1 small can (4 oz) diced green chilies
1 teaspoon ground cumin
½ teaspoon garlic powder
Salt and black pepper to taste

For Assembly:

8 medium corn tortillas (corn tortillas are more traditional and hold up beautifully under the red sauce, flour tortillas can become gummy when baked)
1 cup shredded Mexican cheese blend, for topping
Fresh cilantro, sour cream, and diced tomatoes for garnish

Step-by-Step Instructions

1. Make the Red Enchilada Sauce: Heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano. Whisk and cook for 30 seconds until fragrant. Stir in the tomato paste, then slowly pour in the chicken broth while whisking constantly until smooth. Bring to a gentle simmer and cook for 5 to 7 minutes until slightly thickened. Season with salt, remove from heat, and set aside.

Ellie’s Note: Cooking the spices in the oil before adding the broth is the step that makes this sauce taste so much deeper and more complex than anything from a can. Do not rush it.

2. Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, softened cream cheese, ½ cup of the cheddar cheese, sour cream, diced green chilies, cumin, garlic powder, salt, and pepper. Stir until the cream cheese is fully incorporated and the mixture looks creamy and uniform.

Ellie’s Note: Make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave lumps in the filling instead of blending smoothly into every bite.

3. Preheat the Oven & Prep the Dish: Preheat your oven to 375°F. Spread about ½ cup of the red enchilada sauce evenly across the bottom of a greased 9×13 inch baking dish.

Ellie’s Note: That thin layer of sauce on the bottom is not optional. It prevents the tortillas from sticking and starts building flavor from the very first layer.

4. Warm the Tortillas: Warm each corn tortilla for 20 to 30 seconds per side in a dry skillet over medium heat, or wrap the stack in a damp paper towel and microwave for 45 seconds.

Ellie’s Note: Cold corn tortillas will crack the moment you try to roll them. Warm tortillas are pliable and roll without tearing. This step takes two minutes and saves a lot of frustration.

5. Fill & Roll the Enchiladas Spoon a generous amount of chicken filling down the center of each warm tortilla. Roll tightly and place seam-side down in the baking dish.

Close-up food photography of a single corn tortilla being rolled around a creamy shredded chicken filling on a clean white marble kitchen counter. The filling is visible inside the tortilla, pale golden and slightly chunky. A white ceramic rectangular baking dish sits softly blurred in the background, already containing two rolled enchiladas seam-side down. A small white bowl of deep brick-red enchilada sauce sits to the right, slightly out of focus. No hands visible. No text. No utensils. Warm neutral natural light from the left. Shallow depth of field, sharp focus on the rolled tortilla and filling texture. Realistic homemade food photography. Slightly rustic. Editorial style. Clean and appetizing.

6. Add the Sauce & Cheese: Pour the remaining red enchilada sauce evenly over all the rolled enchiladas, making sure every tortilla is fully covered. Sprinkle the Mexican cheese blend and remaining cheddar generously over the top.

Ellie’s Note: Make sure every edge of every tortilla is covered in sauce. Any exposed corn tortilla will dry out and go hard in the oven.

7. Bake: Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbling, and lightly golden on top.

8. Rest & Serve: Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream, and diced tomatoes.

Ellie’s Note: That 5-minute rest lets the sauce settle and thicken slightly so every enchilada holds together beautifully on the plate instead of falling apart when you serve it.

Ellie’s Top Tips for Success

Make the red sauce first and let it cool slightly. I always start with the homemade red enchilada sauce before I do anything else. While it cools on the stove, I shred the chicken, mix the filling, and warm the tortillas. Everything comes together at the right time and nothing feels rushed. A slightly cooled sauce is also much easier to pour evenly over the assembled enchiladas without making a mess.

Warm your tortillas every single time. Corn tortillas are traditional and they taste wonderful in this easy chicken enchiladas recipe, but they need a little warmth before you roll them. A cold corn tortilla will crack down the middle the moment you try to roll it around the filling. Thirty seconds in a dry skillet is all it takes. Once warm, they roll smoothly and hold together perfectly through baking.

Do not skip the cream cheese in the filling. This is the detail that makes this enchiladas with red sauce recipe stand out from every other version I have tried. Cream cheese blends into the shredded chicken and creates a filling that stays moist, creamy, and rich all the way through baking. Without it, enchilada fillings have a tendency to dry out in the oven.

A white dinner plate with two Chicken Enchiladas with Red Sauce, topped with sour cream, fresh cilantro, and diced tomatoes, served with Mexican rice and refried beans.

What to Serve With Chicken Enchiladas with Red Sauce

These enchiladas are hearty and satisfying on their own, but a few simple sides turn this into a full, comforting meal that feels like a proper family dinner.

Honey Glazed Carrots. If you want a simple, colorful vegetable alongside your enchiladas, my Honey Glazed Carrots are a wonderful choice. The sweet glaze is a lovely contrast to the deep, savory flavor of the red enchilada sauce.

Garlic Bread Rolls. Warm, fluffy rolls are perfect for scooping up any extra red sauce left in the dish. My Garlic Bread Rolls are always a hit at the table whenever I serve them alongside a baked chicken dinner like this one.

Love enchiladas as much as I do? If this recipe has you craving more, my Joanna Gaines Chicken Enchiladas are another family favorite in my kitchen. They use a creamy sour cream sauce instead of red sauce and are equally comforting and delicious.

Storing & Reheating

One of the best things about this chicken enchiladas with red sauce recipe is how well it keeps. The flavors actually deepen overnight, making the leftovers something to genuinely look forward to.

In the Refrigerator: Let the dish cool completely before covering. Store tightly covered with foil or transfer individual portions to an airtight container. The enchiladas will keep beautifully in the refrigerator for up to 4 days.

In the Freezer: You have two options here. You can freeze the enchiladas before baking, which gives you the best texture after reheating. Or you can freeze them after baking once they have cooled completely. Either way, wrap the dish tightly with two layers of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: The oven is always the best choice for reheating enchiladas with red sauce. Place them in a baking dish, cover tightly with foil, and warm at 350°F for 20 to 25 minutes. The foil keeps the moisture in and prevents the tortillas from drying out.

Ellie’s Note: If the sauce looks a little thick after refrigerating, spoon a tablespoon or two of chicken broth over the enchiladas before covering with foil and reheating. It brings everything back to life beautifully.

Common Questions

What is the difference between red and green enchilada sauce?

Red enchilada sauce is made from dried red chili peppers, tomato paste, and warm spices like cumin and garlic. It has a rich, earthy, slightly smoky flavor. Green enchilada sauce is made from tomatillos and green chilies, giving it a brighter, tangier taste. Both are delicious, but for this classic chicken enchiladas with red sauce recipe, the red sauce is what gives the dish its deep, comforting flavor.

Can I use store-bought red enchilada sauce?

You absolutely can, and there is no shame in it on a busy weeknight. A good quality store-bought red enchilada sauce will still produce a delicious result. That said, once you try the homemade version in this recipe, it is very hard to go back. It takes about 10 minutes and the flavor difference is genuinely noticeable.

Can I make these ahead of time?

Yes, and this is one of my favorite things about this recipe. Assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. When you are ready, let the dish sit on the counter for 20 minutes to take the chill off, then bake as directed. It is the perfect make-ahead dinner for a busy week.

How do I freeze chicken enchiladas with red sauce?

Let the baked enchiladas cool completely. Wrap the dish tightly with two layers of aluminum foil and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake covered at 350°F until warmed through, about 25 to 30 minutes. You can also freeze them unbaked, which I actually prefer as the texture stays a little better.

Can I add sour cream to the filling?

Absolutely, and I actually already include sour cream in the filling of this recipe alongside the cream cheese. The two work together beautifully. The sour cream adds a gentle tang while the cream cheese adds richness and body. If you want even more creaminess, you can add an extra tablespoon or two of sour cream to the filling without any issue.

Conclusion

There is something deeply satisfying about a recipe that starts with a simple decision, like choosing to make your own red sauce instead of opening a can, and ends with a dish that your whole family talks about for days.

These chicken enchiladas with red sauce have become one of those recipes in my kitchen. The kind I never need to look up anymore because I have made them so many times that every step feels like second nature. The kind that fills the house with the most wonderful smell and brings everyone to the table without a single reminder.

I truly hope this recipe brings that same kind of comfort to your home. Whether you are making it for a quiet Tuesday dinner or a casual weekend gathering, it is the sort of meal that always feels special without ever feeling complicated.

If you try it, please come back and leave me a comment below. I would love to hear how your family enjoyed it, whether you used corn or flour tortillas, and which sides you chose to serve alongside it. And if you are looking for your next cozy chicken dinner, my Chicken and Wild Rice Soup is another recipe that never lets me down on a cold evening.

Happy cooking, friend. 💛