Classic red sauce enchiladas were the very first Mexican dish I learned to make from scratch, and they’re still one of my favorites. 🌶️
That tangy, slightly smoky red sauce poured over cheesy, chicken filled tortillas is just an unbeatable combination.
This version skips the canned sauce and builds it from scratch, which honestly doesn’t take much longer but tastes so much better.
Once you make your own red sauce, the canned version is going to feel like a downgrade.
Why This Recipe Works
Making the red sauce from tomato sauce, chili powder, and a few warm spices gives you way more depth than most canned enchilada sauces.
Using shredded rotisserie chicken means you skip a cooking step and still get great flavor in the filling.
And baking everything together lets the tortillas soak up just enough sauce while the cheese melts into every layer.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Cooked, shredded chicken | 3 cups |
| Olive oil | 2 tbsp |
| All purpose flour | 2 tbsp |
| Chili powder | 2 tbsp |
| Ground cumin | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Tomato sauce | 1 can (15 oz) |
| Chicken broth | 1.5 cups |
| Corn tortillas | 10-12 |
| Shredded cheddar or Mexican blend cheese | 2 cups, divided |
| Diced onion | 1/4 cup |
| Salt | To taste |
Simple pantry ingredients that build a genuinely good sauce.
Tools You’ll Need
- Medium saucepan
- Whisk
- 9×13 baking dish
- Tongs
- Mixing bowl
Pro Tips
Things that make this recipe come out great the first time.
- Cook the flour and spices before adding liquid. This step, similar to a roux, cooks out the raw flour taste and deepens the flavor.
- Warm your tortillas before rolling. This makes them pliable and much less likely to crack or tear.
- Don’t overfill the tortillas. A packed tortilla is harder to roll and more likely to split open in the dish.
- Save some sauce for the top layer. This keeps the enchiladas from drying out in the oven.
- Let the dish rest for a few minutes after baking. This helps everything set slightly before serving.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Corn tortillas | Flour tortillas | Softer texture, less traditional |
| Rotisserie chicken | Ground beef | Cook and season separately before filling |
| Cheddar cheese | Queso fresco crumbled on top | Different texture and flavor |
| Regular version | Add black beans | Adds heartiness and texture |
| Chili powder | Ancho chili powder | Deeper, slightly smokier flavor |
Want more heat? Add a pinch of cayenne to the sauce.
Make Ahead Tips
You can assemble the entire dish a day ahead, cover tightly, and refrigerate until you’re ready to bake.
If baking from cold, add about 10 extra minutes to the cook time.
The sauce alone can also be made a few days ahead and stored in the fridge until you’re ready to use it.
How to Make Chicken Enchiladas
- Preheat your oven to 375°F.
- Heat the olive oil in a saucepan over medium heat.
- Whisk in the flour, chili powder, cumin, and garlic powder, cooking for 1 minute.
- Slowly whisk in the tomato sauce and chicken broth, stirring until smooth.
- Simmer for 5-7 minutes, until slightly thickened. Season with salt to taste.
- In a bowl, mix the shredded chicken with the diced onion and about a cup of cheese.
- Warm the tortillas briefly, then fill each with the chicken mixture and roll tightly.
- Place seam side down in a baking dish.
- Pour the sauce evenly over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, until bubbly and golden.
That homemade sauce really is worth the extra few minutes.
Extra Details
A serving of two enchiladas comes in around 420 calories, depending on portion size and how much cheese you use.
This pairs really well with Mexican rice, refried beans, or a simple side salad.
To save time on a busy night, make the sauce and shred the chicken the night before, then just assemble and bake.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F, covered with foil, for about 15-20 minutes, or in the microwave for individual portions.
These enchiladas also freeze reasonably well before baking, just thaw overnight before baking as directed.
FAQ
How is this different from sour cream chicken enchiladas? This version uses a tomato and chili based red sauce, while sour cream enchiladas use a creamy white sauce made with sour cream and green chilies.
Can I use flour tortillas instead of corn? Yes, though corn tortillas are more traditional for red sauce enchiladas.
Can I make the sauce ahead of time? Yes, the sauce keeps well in the fridge for up to 4 days before assembling the dish.
Why did my tortillas crack while rolling? This usually happens if they aren’t warmed first, which makes them stiff and more likely to tear.
Can I freeze this dish before baking? Yes, assemble it fully, wrap tightly, and freeze for up to 3 months. Thaw before baking as directed.
Wrapping Up
This classic chicken enchilada recipe proves that homemade red sauce is genuinely worth the small amount of extra effort.
Between the flavorful sauce and that cheesy, chicken filled center, this is the kind of dinner that disappears fast at the table.
Give it a try this week and let me know in the comments how it turned out. I’d love to hear if you added your own twist.
