Easy Chicken Enchiladas with Homemade Red Sauce

Chicken enchiladas are one of those dinners that make the whole family happy. Soft tortillas wrapped around a cheesy chicken filling, smothered in a rich red enchilada sauce and baked until bubbly and golden. I make a big pan at least twice a month, and the leftovers are just as good the next day. My homemade sauce takes 10 minutes and tastes so much better than canned, but I will show you the shortcut too.

Quick answer: To make chicken enchiladas, mix 3 cups (420g) of shredded cooked chicken with 1 cup (115g) of shredded cheese, ½ cup (120g) of sour cream, diced green chiles and a little enchilada sauce. Roll the filling into 8 to 10 warmed tortillas and place seam side down in a 9×13 inch dish. Pour 2½ cups (600 ml) of red enchilada sauce over the top, sprinkle with more cheese and bake at 375°F (190°C) for 20 to 25 minutes.

It serves 5 to 6 and takes about 45 minutes.

Why You Will Love These Chicken Enchiladas

• The filling is creamy and cheesy. Sour cream and cheese keep the chicken moist and rich.
• The homemade sauce is easy. It takes 10 minutes and pantry spices.
• It is a great make ahead meal. Assemble the night before and bake when you are ready.
• It feeds a crowd. One pan serves 5 or 6 hungry people.
• It is perfect for leftover chicken. Rotisserie chicken makes it even faster.

Ingredients

This makes 8 to 10 enchiladas in a 9×13 inch (23×33 cm) dish.

For the homemade red enchilada sauce (makes about 2½ cups / 600 ml)

• 2 tbsp olive oil
• 2 tbsp all purpose flour (plain flour)
• 3 tbsp mild chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• 2 tbsp tomato paste (tomato purée)
• 2 cups (480 ml) chicken broth
• 1 tsp apple cider vinegar or lime juice

For the filling

• 3 cups (420g) shredded cooked chicken (rotisserie works great)
• 1 can (4 oz / 115g) diced green chiles
• ½ cup (120g) sour cream
• 1 cup (115g) shredded Monterey Jack or Mexican blend cheese
• ½ tsp cumin and ½ tsp salt
• ½ cup (120 ml) of the enchilada sauce

For assembling

• 8 to 10 medium flour or corn tortillas (8 inch / 20 cm)
• 1½ cups (170g) shredded cheese for the top
• Toppings: cilantro, sliced green onions, avocado, sour cream, jalapeños

A few notes on the ingredients

Tortillas: Flour tortillas are soft and easy to roll and are popular in Tex Mex style enchiladas. Corn tortillas are more traditional and have more flavor, but they need to be warmed or lightly fried first so they do not crack.

Chili powder: Use a mild American style chili powder blend. In the UK, look for mild chilli powder, since some UK chilli powders are very hot.

Store bought sauce: If you are short on time, use 2 cans (10 oz / 280g each) of red enchilada sauce.

How to Make Chicken Enchiladas (Step by Step)

Make the sauce. Heat the oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the chili powder, cumin, garlic powder, oregano and salt and stir for 30 seconds. Whisk in the tomato paste, then slowly whisk in the broth. Simmer for 8 to 10 minutes until slightly thickened. Stir in the vinegar.

Heat the oven. Heat your oven to 375°F (190°C). Spread ½ cup of sauce over the bottom of a 9×13 inch baking dish.

Make the filling. In a bowl, mix the chicken, green chiles, sour cream, 1 cup cheese, cumin, salt and ½ cup of the sauce.

Warm the tortillas. Wrap them in a damp paper towel and microwave for 30 to 45 seconds so they are soft and bendable.

Fill and roll. Spoon about ⅓ cup of filling down the center of each tortilla, roll it up tightly and place it seam side down in the dish.

Sauce and cheese. Pour the remaining sauce evenly over the enchiladas, making sure the edges are covered. Sprinkle with the rest of the cheese.

Bake. Bake uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and golden.

Serve. Let them rest for 5 minutes, then top with cilantro, green onions, avocado and sour cream.

Easy Variations

• Green chicken enchiladas. Use salsa verde or green enchilada sauce instead of red. Tangy and bright.
• Creamy white chicken enchiladas. Make a sauce of butter, flour, chicken broth, sour cream and green chiles. Rich and mild, perfect for kids. If you love creamy white sauces with chicken, try my white chicken chili too.
• Beef enchiladas. Swap the chicken for seasoned ground beef. My crockpot taco meat makes a perfect filling.
• Black bean and corn enchiladas. Skip the chicken and use 1 can black beans, 1 cup corn and 1 cup roasted sweet potato for a vegetarian version.
• Enchilada casserole. Layer tortillas, filling and sauce like a lasagna instead of rolling. Faster and just as tasty.
• Spicy version. Add a diced chipotle in adobo to the sauce and use pepper jack cheese.

What to Serve With Chicken Enchiladas

• Fluffy mexican rice cooked with tomato and garlic
• Refried beans or seasoned black beans
• A crisp green salad or Mexican street corn salad
• Chips, salsa and guacamole

My Tips for the Best Chicken Enchiladas

• Warm the tortillas. Cold tortillas crack when you roll them.
• Sauce the bottom of the dish. It stops the enchiladas from sticking and keeps the bottoms soft.
• Cover every edge with sauce. Dry tortilla edges turn hard and crispy in the oven.
• Do not overfill. About ⅓ cup of filling per tortilla rolls neatly without splitting.
• Let them rest. Five minutes out of the oven helps them hold together when you serve.

Common Mistakes

• Using cold, stiff corn tortillas. Dip corn tortillas in warm sauce or fry them briefly in oil first.
• Too little sauce. Enchiladas should be well covered. Make the full batch of sauce.
• Dry chicken. Mixing sour cream and some sauce into the filling keeps the chicken moist.
• Overbaking. Once the cheese is melted and bubbling, they are done.

How to Make Ahead, Store and Freeze?

Make ahead: Assemble the enchiladas, cover tightly and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time.

Fridge: Leftovers keep for up to 4 days. Reheat covered with foil at 350°F (175°C) for 15 to 20 minutes, or microwave single servings.

Freezer: Assemble in a foil pan, cover tightly and freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10 to 15 minutes.

Chicken Enchilada FAQs

Should I use corn or flour tortillas for enchiladas?

Both work. Flour tortillas are softer and easier to roll. Corn tortillas are more traditional and have a deeper flavor, but should be warmed first.

How do I keep enchiladas from getting soggy?

Use a thicker sauce, do not pour too much in the bottom of the dish, and bake uncovered so the top sets.

Can I use canned chicken?

Yes. Drain 2 cans (12.5 oz / 354g each) of chicken well and mix it into the filling.

What cheese is best for enchiladas?

Monterey Jack, Colby Jack, cheddar or a Mexican blend all melt beautifully. Pepper jack adds a little heat.

Can I make enchilada sauce ahead of time?

Yes. The sauce keeps in the fridge for up to 1 week or in the freezer for 3 months.

Final Thoughts

These easy chicken enchiladas are a family favorite for a reason. The homemade sauce takes them from good to great, and they are perfect for busy nights, potlucks and freezer meals. Make a pan this week and do not forget the toppings.