Why You'll Love It
- - The homemade red enchilada sauce is rich and full of flavor, far better than store-bought.
- - It’s a comforting, hearty meal that’s perfect for feeding a crowd or meal prepping.
- - The combination of tender chicken, melted cheese, and warm spices is irresistible.
- - You can customize the fillings and toppings to suit your taste.
"These enchiladas are a game-changer! The homemade sauce makes all the difference."
Essential Ingredient Guide
- Chicken breast: Use boneless, skinless chicken breasts for easy shredding. Poach them in broth for extra flavor.
- Corn tortillas: Warm them slightly before rolling to prevent cracking. Corn tortillas give an authentic taste.
- Dried chili peppers: The base of the red enchilada sauce. Use a mix of ancho and guajillo for depth.
- Cumin and oregano: Essential spices that add warmth and earthiness to the sauce.
- Cheese: A mix of Monterey Jack and cheddar melts beautifully and adds a creamy texture.
- Garlic and onion: The foundation of the sauce’s flavor. Sauté until soft and fragrant.
Complete Cooking Process
-
Ingredient Readiness:
Poach the chicken until tender and shred it. Warm the tortillas to make them pliable. Toast the dried chili peppers to bring out their smoky flavor.
-
Flavor Development:
Sauté the garlic and onion until soft, then add the toasted chili peppers, cumin, and oregano. Let them simmer to deepen the flavors.
-
Texture Control:
Blend the sauce until smooth, then strain it for a silky texture. Roll the tortillas tightly around the chicken filling to keep them from unraveling.
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Finishing Touches:
Pour the sauce over the rolled enchiladas, sprinkle with cheese, and bake until bubbly and golden.
-
Serving Timing:
Let the enchiladas rest for a few minutes after baking to set the sauce and make them easier to serve.
- Toast the chili peppers lightly to enhance their smoky flavor without burning them.
- Use a blend of cheeses for the best melt and flavor.
- If the sauce is too thick, thin it with a little chicken broth.
- Make extra sauce—it freezes well and is great for other dishes.
Pro Tips
The key to great enchiladas is in the sauce. Taking the time to toast the chili peppers and simmer the spices makes all the difference. I like to make a big batch of sauce and freeze some for later—it’s a game-changer on busy nights. And don’t skip the resting time after baking; it lets the flavors meld together and makes serving so much easier.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Toast the chili peppers lightly to avoid bitterness.
- Warm the tortillas before rolling to prevent cracking.
- Let the enchiladas rest before serving to set the sauce.
Frequently Asked Questions
→ Can I use flour tortillas instead of corn?
Yes, but corn tortillas are traditional and hold up better to the sauce.
→ How spicy is the sauce?
It has a mild to medium heat. Adjust the chili peppers to your taste.
→ Can I make this ahead of time?
Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
→ What’s the best way to shred the chicken?
Use two forks to pull the chicken apart after poaching, or use a stand mixer for quick shredding.
→ Can I freeze the enchiladas?
Yes, bake them first, then cool and freeze. Reheat in the oven until warmed through.
→ What toppings do you recommend?
Fresh cilantro, diced onions, avocado, and a squeeze of lime are all great options.
Chef's Tips
For extra flavor, add a bay leaf to the chicken broth while poaching.,If the sauce is too thick, thin it with a little chicken broth.,To make ahead, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Nutrition Facts
per serving
450
Calories
35g
Protein
30g
Carbs
22g
Fat
Taste Profile
Rich, smoky, and comforting with a balanced heat.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Great for a quick shortcut—just skip the poaching step.
Softer but less traditional; warm before rolling.
Recipe Variations
Try these delicious twists on the original
Vegetarian Version
Replace the chicken with a mix of sautéed bell peppers, onions, and black beans.
Spicy Kick
Add a diced jalapeño to the sauce or filling for extra heat.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Not toasting the chili peppers, which can make the sauce bitter.
- Skipping the straining step, resulting in a grainy sauce.
- Overfilling the tortillas, which can cause them to burst open.
Meal Prep & Storage
Make Ahead Tips
You can assemble the enchiladas up to 24 hours ahead. Cover and refrigerate, then bake as directed. The sauce can also be made ahead and stored in the fridge for up to 3 days.
Leftover Ideas
Reheat gently in the oven or microwave until warmed through. The flavors deepen over time, making leftovers even more delicious.
Perfect Pairings
Serve this with...
Cooking Timeline
Poach the chicken and shred it.
Toast and soak the chili peppers, then blend and strain the sauce.
Simmer the sauce and warm the tortillas.
Assemble the enchiladas and bake.
Let rest, garnish, and serve.
Chicken Enchiladas With Homemade Red Enchilada Sauce
Chicken enchiladas with homemade red enchilada sauce are a flavorful Mexican dinner, perfect for an easy and delicious family meal.
Timing
Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
Recipe Details
Ingredients
For the Chicken Filling
- 01 2 lbs boneless, skinless chicken breasts
- 02 1 small onion, diced
- 03 2 cloves garlic, minced
- 04 1 tsp cumin
- 05 1 tsp salt
- 06 1/2 tsp black pepper
- 07 1 cup chicken broth
For the Red Enchilada Sauce
- 01 3 dried ancho chili peppers
- 02 2 dried guajillo chili peppers
- 03 2 cups chicken broth
- 04 2 cloves garlic
- 05 1/2 small onion
- 06 1 tsp cumin
- 07 1 tsp dried oregano
- 08 1/2 tsp salt
- 09 1 tbsp olive oil
For Assembly
- 01 12 corn tortillas
- 02 2 cups shredded Monterey Jack cheese
- 03 1 cup shredded cheddar cheese
- 04 1/4 cup chopped cilantro
- 05 1/2 cup diced onion
- 06 1 avocado, sliced (for garnish)
- 07 Lime wedges (for serving)
Instructions
Poach the chicken: In a large pot, combine chicken breasts, diced onion, minced garlic, cumin, salt, pepper, and chicken broth. Bring to a simmer and cook for 15-20 minutes, until the chicken is tender. Shred the chicken using two forks and set aside.
Make the sauce: Remove stems and seeds from the dried chili peppers. Heat a dry skillet over medium heat and toast the peppers for 1-2 minutes per side until fragrant. Soak the peppers in hot water for 10 minutes to soften.
Blend the sauce: In a blender, combine the soaked chili peppers, garlic, onion, cumin, oregano, salt, and chicken broth. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any solids.
Cook the sauce: Heat olive oil in a saucepan over medium heat. Pour in the blended sauce and simmer for 10 minutes, stirring occasionally, until thickened.
Assemble the enchiladas: Preheat the oven to 375°F (190°C). Warm the tortillas in a dry skillet or microwave to make them pliable. Dip each tortilla in the sauce, then fill with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish.
Bake: Pour the remaining sauce over the enchiladas, then sprinkle with the remaining cheese. Bake for 20 minutes, until the cheese is melted and bubbly. Garnish with cilantro, diced onion, avocado, and lime wedges before serving.
Notes & Tips
- 1 For extra flavor, add a bay leaf to the chicken broth while poaching.
- 2 If the sauce is too thick, thin it with a little chicken broth.
- 3 To make ahead, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Tools You'll Need
-
Large pot
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Skillet
-
Blender
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Fine-mesh sieve
-
Baking dish
-
Mixing bowls
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Measuring cups and spoons
Must-Know Tips
- Toast the chili peppers lightly to enhance their smoky flavor without burning them.
- Warm the tortillas before rolling to prevent cracking.
- Let the enchiladas rest for a few minutes after baking to set the sauce.
Professional Secrets
- Use a mix of chili peppers for depth of flavor.
- Strain the sauce for a silky texture.
- Shred the chicken while it’s still warm for easier handling.
Recipe by
Claire DuboisChef Claire Dubois is a pastry lover inspired by the elegance of French baking. She enjoys preparing delicate pastries, buttery croissants, and classi ...
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