Easy Chicken Enchiladas with Homemade Red Sauce

If you’re craving a delicious, satisfying meal that’s easy to whip up on a weeknight, these Easy Chicken Enchiladas with Homemade Red Sauce are just what you need. With tender shredded chicken rolled in soft corn tortillas, topped with a zesty red sauce and melted cheese, this dish is sure to become a family favorite. Plus, making your own red sauce elevates the flavor and allows you to customize it to your liking.

Why You’ll Love This Recipe

These chicken enchiladas are not only simple to prepare but also packed with flavor. The homemade red sauce adds a fresh touch, while the gooey cheese and soft tortillas create a comforting dish that’s perfect for any night of the week.

• Quick and Easy: Perfect for busy weeknights.
• Flavorful: Homemade red sauce beats store-bought any day.
• Customizable: Alter the fillings or toppings to suit your taste.
• Family-Friendly: A hit with kids and adults alike.

Ingredients

• 2 cups shredded cooked chicken
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 3 green onions, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh lime juice

How to Make Chicken Enchiladas with Red Sauce

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for an additional minute.
3. Add tomato sauce, tomato paste, chili powder, cumin, salt, black pepper, cayenne pepper (if using), and lime juice. Bring to a simmer, then reduce heat and let it cook for about 10 minutes, stirring occasionally.
4. In a large bowl, combine shredded chicken with half of the red sauce (reserve the other half for topping) and half of the shredded cheddar cheese. Mix well.
5. To assemble the enchiladas, warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable. Place about 1/4 cup of the chicken mixture in the center of each tortilla, roll it up, and place seam-side down in a greased 9×13 inch baking dish.
6. Once all the enchiladas are in the dish, pour the reserved red sauce over the top, then sprinkle with the remaining cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let cool for a few minutes. Serve topped with sour cream and chopped green onions.

Tips for the Best Results

• For extra flavor, add chopped jalapeños or bell peppers to the chicken mixture.
• Use rotisserie chicken to save time and add a depth of flavor.
• If you prefer a spicier sauce, increase the cayenne pepper or add diced green chilies.

Easy Variations

• Substitute shredded beef or black beans for the chicken for a different protein option.
• Use a blend of cheeses like Monterey Jack and pepper jack for added flavor.
• For a lighter version, swap sour cream for Greek yogurt.

What to Serve With It

• A fresh side salad with lime vinaigrette.
• Mexican rice or cilantro lime rice.
• Refried beans or black beans.
• Tortilla chips with salsa or guacamole.

Storage and Reheating

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes.

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