# Chicken Enchiladas Red Sauce > 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. Canonical URL: https://www.topshelf.recipes/recipes/chicken-enchiladas-red-sauce ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 30 minutes - Total Time: 50 minutes - Servings: 4 - Difficulty: Easy - Category: Mexican ## Ingredients ### Make the red enchilada sauce - 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 1/2 cups Chicken broth (low-sodium preferred) ### Prepare filling and warm tortillas - 3 cups Cooked shredded chicken (rotisserie or poached) - 8 count Small corn tortillas - 2 cups Shredded Mexican cheese blend ## Instructions ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 589 kcal - Protein: 52.9 g - Carbohydrates: 39.1 g - Fat: 25.5 g - Saturated Fat: 11.5 g - Fiber: 6.3 g - Sugar: 4.5 g - Added Sugars: 0 g - Cholesterol: 143.1 mg - Sodium: 902.6 mg - Potassium: 825.7 mg - Calcium: 444.9 mg - Iron: 3.1 mg - Vitamin D: 0.3 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Cheesy Enchilada Casserole](https://www.topshelf.recipes/recipes/cheesy-enchilada-casserole) - [Instant Pot Beef Enchiladas](https://www.topshelf.recipes/recipes/instant-pot-beef-enchiladas) - [Smoked Pulled Pork Enchiladas](https://www.topshelf.recipes/recipes/smoked-pulled-pork-enchiladas-mole-pellet-smoker) - [Vegan Black Bean Enchiladas](https://www.topshelf.recipes/recipes/vegan-black-bean-sweet-potato-enchiladas) - [Green Chile Chicken Enchiladas](https://www.topshelf.recipes/recipes/green-chile-chicken-enchiladas) - [Skillet Enchilada Dinner](https://www.topshelf.recipes/recipes/skillet-enchilada-dinner) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)