CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE Recipe

This enticing chicken enchilada creation features shredded chicken wrapped in warm corn tortillas, smothered in a rich, homemade red enchilada sauce infused with chili powder, cumin, garlic, and spices. Complemented by sautéed onions and melted Monterey Jack cheese, each bite delivers an irresistible fusion of bold flavors and comforting textures.

I love makin these Chicken Enchiladas With Homemade Red Enchilada Sauce because each layer packs tons of flavor and nutrition. I start by heating 2 tablespoons of vegetable oil in a pan and stir in 2 tablespoons all-purpose flour to create a light roux.

Then, I mix in 1/4 cup chili powder, 2 cups chicken broth, 3 tablespoons tomato paste and a small can (8 oz) tomato sauce. I add 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried oregano along with salt and pepper to taste.

Next, I fold in 2 cups shredded cooked chicken to create a hearty filling. I then warm 12 small corn tortillas and layer the filling with chopped onions and 1 cup shredded Monterey Jack cheese.

This basic chicken enchiladas recipe give you a nutritious, protein rich Mexican dinner that’s both filling and satisfying. I sometimes finish it off with a sprinkle of chopped fresh cilantro for an extra kick.

Why I Like this Recipe

I really like this recipe because it’s got a homemade feel that makes everything taste so fresh and real. For one, i love that the enchilada sauce is made from scratch with all these spices like chili powder, cumin and oregano that give it a deep, rich flavor which just smells amazing when it simmers on the stove.

Another reason i’m super into it is how every layer of these yummy chicken enchiladas is packed with flavor. The mix of tender chicken, melted Monterey Jack cheese, and that perfectly thick sauce makes each bite feel comforting and satisfying.

I also appreciate that it’s not too complicated to put together. Even though there are several ingredients and steps, it still feels doable and fun to cook, especially when i can experiment with my own tweaks or add extra toppings, like fresh cilantro if i’m in the mood.

Lastly, i like that it’s a meal that feels both homey and a bit special at the same time. its perfect for when i want something hearty that fills me up but still offers a little excitement with the blend of spices and textures.

Ingredients

• Chicken broth add a rich, savory flavor with some vital protein and moisture.
• Chili powder brings spicy warmth, a bit of fiber and antioxidants that really boost flavor.
• Tomato paste and sauce offer a tangy sweetness with vitamins and natural antioxidants.
• Shredded chicken is lean, full of protein and makes the dish hella hearty.
• Corn tortillas provide wholesome carbs and an authentic, earthy taste that feels real.
• Monterey Jack cheese melts smoothly, adding creaminess and a mild savory finish.
• Vegetable oil ensures the roux comes out smooth and adds a subtle richness.
• All-purpose flour thickens the sauce, giving it a smooth and hearty body.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 3 tablespoons tomato paste
• 1 small can (8 oz) tomato sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups shredded cooked chicken
• 12 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 medium onion, chopped
• Optional: chopped fresh cilantro for garnish

How to Make this

1. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat, then stir in 2 tablespoons all-purpose flour and let it cook for about 1 minute till it gets a light golden color.

2. Add 1/4 cup chili powder to the pan, stirring constantly so it doesn’t burn, and cook for another minute.

3. Slowly whisk in 2 cups chicken broth, then mix in 3 tablespoons tomato paste, 1 small can (8 oz) tomato sauce, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, salt and pepper to taste. Let the sauce come to a simmer and cook for 10-12 minutes until it thickens a bit.

4. While the sauce is simmering, preheat your oven to 375°F and prepare a baking dish.

5. In a separate pan, lightly sauté 1 medium chopped onion until it’s soft and a bit translucent.

6. Combine the sautéed onion with 2 cups shredded cooked chicken in a bowl and stir in a few spoonfuls of the red enchilada sauce for extra flavor.

7. Warm 12 small corn tortillas in the microwave for about 30 seconds to make them more pliable.

8. Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam side down in your baking dish.

9. Pour the rest of the homemade red enchilada sauce evenly over the rolled tortillas and sprinkle 1 cup shredded Monterey Jack cheese on top.

10. Bake in the oven for about 20-25 minutes until the cheese is melted and bubbly, then top with chopped fresh cilantro if you like before serving.

Equipment Needed

1. Medium saucepan (for making the sauce on the stove)
2. Measuring cups and spoons (to measure out all the ingredients correctly)
3. Whisk (to stir and blend the sauce ingredients smoothly)
4. Sauté pan or skillet (for softening the chopped onion)
5. Knife and cutting board (to chop the onion and any other veggies)
6. Mixing bowl (to combine the chicken and sautéed onion mix)
7. Baking dish (for arranging and baking the rolled enchiladas)
8. Microwave (to warm the corn tortillas and make them pliable)
9. Oven (to bake the enchiladas until the cheese is bubbly)

FAQ

CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE Recipe Substitutions and Variations

• If you dont have vegetable oil, try using canola oil or even sunflower oil in a pinch.
• You can replace all-purpose flour with a bit of cornstarch, but use about half the amount since it thickens quicker.
• Instead of chicken broth, you can use vegetable broth or a diluted bouillon cube solution if youre in a hurry.
• If you cant find Monterey Jack cheese, a mild cheddar works pretty well as a substitute.
• Flour tortillas can be used instead of corn tortillas; they may be a bit thicker but they got a nice flavor too.

Pro Tips

1. Make sure to keep stirring the oil and flour mixture and the chili powder for that roux so it doesn’t burn, cause burnt roux can ruin the whole sauce.
2. When warming your corn tortillas, cover them with a damp paper towel in the microwave for 30 seconds to keep em soft and prevent tearing when you roll them up.
3. For extra flavor, mix some of your homemade sauce into the chicken and onion filling before rolling, that way each bite has a boost of flavor.
4. Let your enchiladas sit for a couple minutes after you take them out of the oven so the cheese sets a bit and the flavors meld together better.