Chicken Enchiladas with Homemade Red Enchilada Sauce
Comforting chicken enchiladas filled with tender chicken, rich cheeses, and a tangy homemade red enchilada sauce, perfect for family meals.
Ingredients
For the enchiladas
- 2 whole whole chicken breasts, uncooked provides moisture and protein
- 2 cups chicken broth adds richness and depth of flavor
- 1 teaspoon garlic powder enhances overall flavor
- 1 10 ounce can diced tomatoes adds juiciness and acidity
- 1 medium onion, diced contributes sweetness and texture
- 12 pieces corn tortillas serves as the base, holds the filling
- 2 cups grated Cheddar cheese adds creaminess and sharp flavor
- 2 cups grated Monterey Jack cheese offers mild richness
For the homemade red enchilada sauce
- 2 tablespoons vegetable oil provides fat for cooking
- 2 tablespoons flour acts as a thickening agent
- 4 tablespoons chili powder brings warmth and spice
- 1/2 teaspoon garlic powder boosts flavor
- 1/2 teaspoon salt enhances all the flavors
- 1/2 teaspoon cumin adds earthy notes
- 1/4 teaspoon onion powder complements the overall seasoning
- 1/4 teaspoon cayenne pepper adds heat
- 2 cups chicken broth liquid base for the sauce
Instructions
Preparation
- Preheat your oven to 400 degrees.
- In a large saucepan, combine the diced onion, diced tomatoes, garlic powder, chicken broth, and the whole chicken breasts. Bring to a gentle simmer until the chicken is tender, about 30 minutes.
- Remove the chicken breasts, shred them, and discard the remaining ingredients in the pot.
- Spread 1/2 cup of the enchilada sauce on the bottom of a 13×9 inch baking pan.
- Take each of the 12 corn tortillas and spread about 1/2 teaspoon of enchilada sauce in the center.
- Place 1 tablespoon of shredded chicken atop the enchilada sauce on each tortilla, then sprinkle with both cheeses.
- Roll up each tortilla tightly around the filling, seam-side down, and place in the baking pan.
Baking
- Once all enchiladas are in the pan, pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake uncovered at 400 degrees for 20 minutes or until the cheese is bubbly and slightly golden.
Making the red enchilada sauce
- In a medium saucepan over medium heat, combine flour and oil, whisking until it starts to bubble.
- Whisk in chili powder and other seasonings until blended, then add chicken broth.
- Reduce heat to low and let simmer for about 10 minutes.
Notes
Make sure your chicken is cooked thoroughly to shred easily. Use high-quality cheese for best taste and melting. Tortillas should be fresh—warm them briefly if they are stale. Adjust spices for desired heat.