Chicken Enchiladas Red Sauce

How to Make Chicken Enchiladas Red Sauce

1. 1

   Step 1: 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 1/2 cupsChicken broth (low-sodium preferred)
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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.
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.