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If you’re looking for a quick and satisfying dinner that’s packed with flavor, these Easy Chicken Enchiladas with Homemade Red Sauce are just the ticket. Rolled corn tortillas filled with tender shredded chicken, smothered in a rich, vibrant red sauce, create a dish that’s both comforting and crave-worthy. Top it off with a dollop of sour cream and a sprinkle of fresh jalapeños, and you’ve got a meal that will have everyone coming back for seconds.
Why You’ll Love This Recipe
This recipe is all about simplicity and flavor, making it ideal for busy weeknights. The homemade red sauce elevates the dish, while the shredded chicken offers a hearty filling. Plus, it’s customizable to suit your taste!
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- Quick and easy: Perfect for a weeknight dinner.
- Full of flavor: Homemade red sauce adds depth.
- Customizable: Add your favorite toppings!
- Family-friendly: A dish everyone will enjoy.
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (15 oz) crushed tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 jalapeño, sliced (for garnish)
- ½ cup sour cream (for garnish)
- Fresh cilantro, chopped (for garnish)
How to Make Chicken Enchiladas with Red Sauce
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the chili powder, cumin, and paprika to the onion mixture and stir for 30 seconds to bloom the spices.
- Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken slightly.
- While the sauce simmers, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Spread a thin layer of the red sauce on the bottom of a 9×13 inch baking dish.
- To assemble the enchiladas, place about ¼ cup of shredded chicken in the center of each tortilla, then roll it up and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining red sauce over the top of the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with sliced jalapeños, sour cream, and chopped cilantro before serving.
Tips for the Best Results
- Use leftover rotisserie chicken for a quicker option.
- Don’t skip warming the tortillas; it prevents them from cracking.
- Adjust the spice level by adding more or less chili powder based on your preference.
Easy Variations
- Substitute shredded beef or black beans for the chicken for a different twist.
- Add diced bell peppers or corn to the chicken filling for extra texture.
- Experiment with different cheeses like pepper jack for a spicy kick.
What to Serve With It
- Mexican rice or cilantro lime rice
- Refried beans or black beans
- A fresh avocado salad
- Grilled corn on the cob
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes.
Recipe Card
Easy Chicken Enchiladas with Homemade Red Sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (15 oz) crushed tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 jalapeño, sliced (for garnish)
- ½ cup sour cream (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the chili powder, cumin, and paprika to the onion mixture and stir for 30 seconds to bloom the spices.
- Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing it to thicken slightly.
- While the sauce simmers, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Spread a thin layer of the red sauce on the bottom of a 9×13 inch baking dish.
- To assemble the enchiladas, place about ¼ cup of shredded chicken in the center of each tortilla, then roll it up and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining red sauce over the top of the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with sliced jalapeños, sour cream, and chopped cilantro before serving.
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Notes: Use leftover rotisserie chicken for a quicker option. Adjust the spice level as desired.
