Chicken Enchiladas Red Sauce

Name: Chicken Enchiladas Red Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp Olive oil; 1 small Yellow onion, finely chopped; 2 cloves Garlic cloves, minced; 2 tbsp Chili powder; 2 tbsp All-purpose flour; 1 cup Tomato sauce; 1.5 cups Chicken broth (low-sodium preferred); 3 cups Cooked shredded chicken (rotisserie or poached); 8 count Small corn tortillas; 2 cups Shredded Mexican cheese blend

Classic cheesy chicken enchiladas smothered in a homemade red enchilada sauce and baked until bubbly and golden. An easy weeknight family meal that comes together quickly using shredded chicken and pantry-friendly ingredients.

0.0(0 reviews)

Prep: 20m · Cook: 30m · Total50 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"This recipe shines on busy weeknights and is a crowd-pleaser for potlucks or family dinners — make extra sauce to freeze for next time. Home cooks will love how simple assembly and a short bake deliver comforting, cheesy enchiladas every time."

Chicken Enchiladas Red Sauce

This is the kind of midweek dinner that feels like a hug: cheese and tender shredded chicken rolled in warm corn tortillas, all smothered in a homemade red enchilada sauce that’s bright with tomato and rounded out by toasted chili powder. The textures—soft tortillas, melty cheese, and a sauce that both soaks in and leaves a glossy top—are the dish’s pleasures, and because the filling starts with cooked chicken, dinner really comes together quickly without losing depth of flavor.

What makes this version work is the little technical choices: sautéing onion and briefly toasting the chili powder unlocks a smoky, aromatic backbone; a touch of flour builds body and gives the sauce a velvety mouthfeel so it clings to the tortillas; and sprinkling some cheese into the filling ensures every bite is gooey inside, not just on top. It’s an approachable formula for families, meal prep, or when friends drop by—easy to scale, easy to adapt, and forgiving for cooks who want big flavor with minimal fuss.

Plan your timing

Enter your target meal time:

6:05 pm–6:15 pm→Make the red enchilada sauce

6:15 pm–6:25 pm→Prepare filling and warm tortillas

6:25 pm–6:35 pm→Assemble the enchiladas

6:35 pm–6:45 pm→Bake until bubbly

6:45 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Make the red enchilada sauce

Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 4 minutes, then stir in the minced garlic and cook 30 seconds. Sprinkle in the chili powder and flour and cook, stirring, 1 minute to toast the spices; slowly whisk in the tomato sauce and chicken broth until smooth. Bring to a simmer and cook 8 to 10 minutes until slightly thickened, seasoning with salt and pepper to taste.

For this step

1 tbspOlive oil
1 smallYellow onion, finely chopped
2 clovesGarlic cloves, minced
2 tbspChili powder
2 tbspAll-purpose flour
1 cupTomato sauce
1.5 cupsChicken broth (low-sodium preferred)

Prepare filling and warm tortillas

Place shredded chicken in a bowl and stir in about 1/2 cup of the warm enchilada sauce and 1/2 cup of the shredded cheese to moisten and flavor the filling. Warm the tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave until pliable to prevent cracking when rolling.

For this step

3 cupsCooked shredded chicken (rotisserie or poached)
8 countSmall corn tortillas
2 cupsShredded Mexican cheese blend

Assemble the enchiladas

Preheat the oven to 375°F (190°C). Spoon about 1/4 to 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in a lightly greased 9x13-inch baking dish. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top.

Bake until bubbly

Cover the dish with foil and bake for 18 to 20 minutes until heated through. Remove the foil and bake an additional 3 to 5 minutes (or broil 1-2 minutes) until the cheese is melted and lightly golden—watch closely if broiling.

Rest and serve

Let the enchiladas rest 5 minutes before serving to set slightly. Serve hot with optional garnishes such as chopped cilantro, sour cream, sliced green onions, or pickled jalapeños.

Tips from the kitchen

Toast the spices

Cook the chili powder with the onion and flour for a minute to release its oils—don’t let it burn or it turns bitter.

Warm tortillas first

Heat corn tortillas briefly in a dry skillet or wrapped in a damp towel so they bend without cracking when you roll them.

Control sauce thickness

Simmer the sauce until it’s slightly reduced; if it gets too thin, whisk a small cornstarch slurry into the simmering sauce rather than adding more flour.

Cheese inside and out

Fold 1/2 cup cheese into the chicken so enchiladas are melty inside while reserving the rest for a golden, bubbly top.

Prevent soggy rolls

Don’t overfill tortillas and let the baked dish rest 5 minutes after baking so the sauce is absorbed and the rolls hold their shape.

Variations & substitutions

Smoky Chipotle Twist

Stir one finely chopped chipotle pepper in adobo into the sauce for smoky heat, or use canned chipotle powder in place of half the chili powder.

Green Sauce Swap

Replace the red sauce with salsa verde or tomatillo sauce and use shredded chicken seasoned with cumin and oregano for a tangy variation.

Vegetarian Black Bean

Substitute shredded chicken with a mixture of black beans, roasted sweet potato, and sautéed peppers for a hearty vegetarian version.

Gluten‑Free Adjustment

Swap the flour in the sauce for 1 tablespoon cornstarch dissolved in cold water, and use certified gluten-free corn tortillas.

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap the baking dish tightly or transfer portions to a freezer container and freeze up to 2 months. Reheat single servings in the microwave covered with a damp paper towel, or reheat a whole dish covered at 325°F until hot through, uncovering for a few minutes to re-crisp the cheese.

What to serve with it

Serve with a simple cabbage slaw dressed with lime and a pinch of salt to cut the richness, plus Mexican rice or charred corn for a full plate. Top each serving with crema or sour cream, chopped cilantro, lime wedges, and pickled jalapeños; pair with a cold Mexican lager, a classic margarita, or a tart agua de jamaica.

Frequently asked questions

Can I use flour tortillas instead of corn?

Yes—flour tortillas roll more easily and stay softer, but they won’t have the same corn flavor and will absorb sauce differently; reduce sauce a bit if you prefer less sogginess.

How can I make the sauce gluten-free?

Replace the all-purpose flour with 1 tablespoon of cornstarch mixed with equal cold water and whisk it into the simmering sauce, and be sure to use certified gluten-free corn tortillas.

Can I assemble the enchiladas ahead of time?

Yes—assemble in the baking dish, cover tightly, and refrigerate up to 24 hours; add a few extra minutes to the baking time when cooking from cold so they heat evenly.

Why did my tortillas tear when rolling?

Tears usually mean the tortillas were too dry or too cold—warm them briefly in a skillet or microwave wrapped in a damp towel so they become pliable before filling.

Can I freeze these enchiladas?

Absolutely—cover the assembled dish tightly and freeze for up to 2 months; bake from frozen at 375°F covered for about 40–50 minutes, then uncover to brown the cheese.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the red enchilada sauce

Olive oil1 tbsp
Yellow onion, finely chopped1 small
Garlic cloves, minced2 cloves
Chili powder2 tbsp
All-purpose flour2 tbsp
Tomato sauce1 cup
Chicken broth (low-sodium preferred)1.5 cups

Step 2: Prepare filling and warm tortillas

Cooked shredded chicken (rotisserie or poached)3 cups
Small corn tortillas8 count
Shredded Mexican cheese blend2 cups

Nutrition Facts

Per serving: 2 enchiladas (400g)

Calories546

Total Fat28.7g

Saturated Fat10.9g

Trans Fat0g

Polyunsaturated Fat3g

Monounsaturated Fat7.6g

Total Carbohydrates30.4g

Dietary Fiber3.8g

Total Sugars1.5g

Protein41.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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