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Chicken Enchiladas with Red Sauce in a white ceramic baking dish, covered in homemade red enchilada sauce and golden bubbling cheese, garnished with fresh cilantro and sour cream

Easy Chicken Enchiladas with Red Sauce – 8 Simple Steps

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The best Chicken Enchiladas with Red Sauce made entirely from scratch. Tender shredded chicken and a creamy cream cheese filling rolled in warm corn tortillas, smothered in a bold homemade red enchilada sauce, and baked until golden and bubbling. A deeply comforting family dinner that is ready in 55 minutes and tastes better than any restaurant version.

  • Total Time: 55 minutes
  • Yield: 4-6

Ingredients

Scale

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
  • 2 cups low-sodium chicken broth
  • Salt to taste

For the Chicken Filling:

  • 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

For Assembly:

  • 8 medium corn tortillas
  • 1 cup shredded Mexican cheese blend, for topping
  • Fresh cilantro, sour cream, and diced tomatoes for garnish

Instructions

  1. Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Add all spices and cook for 30 seconds until fragrant. Stir in tomato paste, then slowly whisk in chicken broth until smooth. Simmer for 5 to 7 minutes until slightly thickened. Season with salt and set aside.
  2. In a large bowl, combine shredded chicken, softened cream cheese, ½ cup cheddar, sour cream, green chilies, cumin, garlic powder, salt, and pepper. Stir until fully combined and creamy.
  3. Preheat oven to 375°F. Spread ½ cup of red enchilada sauce across the bottom of a greased 9×13 inch baking dish.
  4. Warm each corn tortilla for 20 to 30 seconds per side in a dry skillet or microwave wrapped in a damp paper towel for 45 seconds.
  5. Spoon a generous amount of chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  6. Pour remaining red enchilada sauce evenly over all the enchiladas, making sure every edge is covered. Sprinkle Mexican cheese blend and remaining cheddar over the top.
  7. Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted, bubbling, and lightly golden.
  8. Rest for 5 minutes before serving. Garnish with fresh cilantro, sour cream, and diced tomatoes.

Notes

  • Make the red enchilada sauce first and let it cool slightly before using for easier pouring.
  • Always warm corn tortillas before rolling to prevent cracking.
  • Do not skip the cream cheese in the filling. It keeps every enchilada moist and creamy all the way through baking.
  • Store-bought red enchilada sauce works in a pinch but homemade is strongly recommended.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze unbaked or baked enchiladas for up to 3 months wrapped tightly in foil.
  • To reheat, cover with foil and warm at 350°F for 20 to 25 minutes. Add a splash of chicken broth before reheating if the sauce looks thick.
  • Author: Ellie
  • Prep Time: 15
  • Cook Time: 40
  • Category: Main
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://www.spoonfulhome.com/chicken-enchiladas-with-red-sauce/