Easy Homemade Chicken Enchiladas: Authentic Red Sauce Recipe

Tired of chicken enchiladas that turn out dry, bland, or disappointingly soggy? You follow a recipe promising a delicious Mexican dinner, but you end up with broken tortillas and a flavor that just falls flat. It’s a common frustration that keeps many home cooks from attempting this classic dish.

This easy chicken enchiladas recipe combines tender shredded chicken and cheese, rolled into soft corn tortillas and smothered in a rich, authentic homemade red sauce. It is a perfect easy weeknight dinner that bakes in a 9×13 baking dish until golden and bubbly. The entire meal is ready in under an hour and guarantees no soggy enchiladas.

Drawing from chef-tested, family-approved methods, this guide balances authentic flavor with weeknight convenience. This is a culinary dish perfected to solve common issues, like tortillas breaking or the filling being dry. You’ll discover how to create a flavorful and cheesy Chicken Enchiladas Recipe that will become a family favorite.

How to Make the Best Easy Homemade Chicken Enchiladas

Making homemade chicken enchiladas that taste truly authentic doesn’t have to be a complex, all-day affair. The secret lies in a few key techniques and understanding how the core components work together. This recipe is designed to be a reliable, family favorite recipe that delivers exceptional flavor without complicated steps. We will utilize smart shortcuts, like using pre-cooked shredded rotisserie chicken, to save time while focusing on what matters most: a deeply flavorful enchilada sauce and perfectly assembled enchiladas that bake up cheesy and delicious, never soggy. This guide breaks down the process to ensure you feel confident and achieve perfect results every time.

7 Simple Steps to Perfect Homemade Chicken Enchiladas

This step-by-step instructions guide is your blueprint for success. We’ve broken down the entire process into seven clear, manageable stages, from preparing the authentic red sauce to serving the final, bubbly casserole. Each step is designed for clarity, telling you exactly what you need and what to do, making this Chicken Enchiladas Recipe approachable even for beginners. The main entities we will be working with are the foundational Enchilada Sauce, the moist Chicken Filling, pliable Corn Tortillas, and of course, plenty of melted cheese. By following this sequence, you will learn how to assemble and bake enchiladas that hold their shape and are packed with flavor in every single bite.

1. Simmer the Authentic Red Sauce

Pin this easy red sauce recipe to your ‘Mexican Food’ board!

This is the foundation of your dish, and making the best enchilada sauce from scratch is easier than you think. This homemade enchilada sauce uses an ancho chile base (from chili powder) to build a deep, authentic flavor that canned versions simply can’t match. The key is in the technique of blooming the spices, which unlocks their full aromatic potential and creates a rich, velvety red sauce recipe.

Ingredients

• 2 tbsp Avocado Oil or other neutral oil
• 2 tbsp All-Purpose Flour (or gluten-free alternative)
• 4 tbsp high-quality Chili Powder
• 1 tsp Cumin
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Oregano
• 1/4 tsp Smoked Paprika
• 1 (8-ounce) can high-quality Tomato Sauce
• 2 cups Chicken Broth
• Salt and Pepper to taste

Instructions

1. Warm the oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute until lightly browned.
2. Add the chili powder, cumin, garlic powder, oregano, and smoked paprika. Stir constantly for 30 seconds until fragrant. This step blooms the spices and is key for a deep flavor profile.
3. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Whisk in the tomato sauce.
4. Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for 10-15 minutes to allow the flavors to meld, stirring occasionally. Season with salt and pepper.

Pro-Tip: The secret to a non-grainy, authentic sauce is creating a simple roux for white sauce (or in this case, red) with flour and fat first. It thickens the sauce beautifully and gives it a velvety texture competitors’ “dump-and-stir” recipes lack.

2. Prepare the Flavorful Chicken Filling

Save this time-saving chicken tip for your next weeknight dinner!

The filling is where you can use a brilliant shortcut for shredded chicken enchiladas: a store-bought rotisserie chicken. This saves a huge amount of time without sacrificing flavor. The most important step here is to fix dry chicken—a common problem—by combining it with cheese and a portion of your homemade sauce. This ensures the filling is moist, cohesive, and delicious.

What You Need

• 3 cups cooked, shredded chicken (a store-bought rotisserie chicken is perfect)
• 1 cup shredded Monterey Jack cheese
• 1 (4-ounce) can mild diced green chiles, drained
• 1/2 cup of the prepared Red Enchilada Sauce

Steps

1. Shred the cooked chicken. For a quick shortcut, place warm, deboned chicken pieces in the bowl of a stand mixer with the paddle attachment and mix on low for 15-30 seconds.
2. In a large bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, the drained green chiles, and 1/2 cup of the enchilada sauce.
3. Mix until everything is evenly coated. Adding sauce to the filling is the key to avoid dry chicken and ensures every bite is flavorful.

Pro-Tip: Don’t discard the rotisserie chicken carcass! You can use it to make a rich, homemade chicken broth—perfect for the enchilada sauce in this recipe, enhancing the umami profile and flavor layering.

3. Warm the Tortillas to Prevent Cracking

Never have a broken enchilada again! Pin this simple trick.

This is the single most important step to prevent breaking and is the ultimate solution to avoid soggy tortillas. While the corn vs flour tortillas debate is ongoing, traditional enchiladas use corn. Learning how to warm tortillas properly makes them pliable and easy to work with. The authentic method of flash-frying not only adds flavor but also creates a barrier against the sauce.

Supplies Needed

• 12 Corn Tortillas (yellow or white)
• Microwave-safe plate
• Damp paper towels
• OR a skillet and 1/4 cup neutral oil

Steps

1. Method 1 (Easy): Stack 6 tortillas on a plate, cover with a damp paper towel, and microwave for 30-45 seconds until warm and steamy. Repeat with the remaining tortillas.
2. Method 2 (Authentic Flavor): Heat 1/4 cup of oil in a skillet over medium-high heat. Using tongs, dip each tortilla in the hot oil for about 10-15 seconds per side. It should be soft and pliable, not crispy. This method adds a layer of fat that creates a barrier to avoid soggy tortillas.
3. Keep the warmed tortillas covered with a clean towel while you work to keep them from drying out.

Pro-Tip: Why warm tortillas? Cold corn tortillas are brittle because the starches (from the maize nixtamalization process) are stiff. Warming them makes them pliable, preventing them from cracking and falling apart when you roll them. This is the single most important step for perfect enchiladas.

4. Assemble the Enchiladas in the Baking Dish

The secret to perfect enchiladas is in the roll! Pin this guide.

Now it’s time to assemble the enchiladas. This is a simple dip + roll process. A key experienced-based tip is to coat the bottom of the baking dish with sauce first. This adds a layer of flavor and prevents the tortillas from sticking. Knowing how to roll enchiladas without breaking is easy once the tortillas are properly warmed; the final crucial detail is placing them seam-side down.

Tools Required

• 9×13-inch baking dish
• A shallow dish (like a pie plate) for the sauce
• Tongs (optional)
• Spatula

Process

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup of the red enchilada sauce evenly over the bottom of your 9×13-inch baking dish. This prevents the enchiladas from sticking.
3. Pour some of the remaining sauce into your shallow dish. Working one at a time, dip a warm tortilla into the sauce, coating both sides.
4. Stuff the tortilla with about 1/4 cup of the chicken filling. Roll it up tightly and place it seam-side down in the prepared baking dish.
5. Repeat with the remaining tortillas, arranging them snugly in the dish.

Pro-Tip: Don’t overfill the tortillas. About 1/4 cup of filling is the perfect amount to ensure they roll up tightly and don’t burst open while baking. A snug fit in the pan also helps them hold their shape.

5. Bake Until Golden and Bubbly

That cheesy, bubbly top is everything! Pin this recipe for dinner tonight.

The final step for baked chicken enchiladas is a two-stage baking process. Covering with foil first allows the enchiladas to heat through to a safe internal temperature without the melted shredded cheese on top burning. Removing the foil for the last few minutes is how long to bake chicken enchiladas to achieve that irresistible golden-brown, bubbly crust.

What You Need

• The assembled pan of enchiladas
• Remaining red enchilada sauce
• 1.5 cups shredded Cheddar cheese (or a Mexican blend)
• Aluminum foil

Steps

1. Pour the rest of the red enchilada sauce evenly over the rolled tortillas in the dish. Ensure they are well-covered to keep them moist.
2. Sprinkle the cheddar cheese evenly over the top.
3. Cover the baking dish tightly with aluminum foil. This traps steam and helps the enchiladas heat through without the top burning.
4. Bake in the preheated 375°F oven for 20 minutes.
5. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is completely melted and starting to turn golden-brown.

Pro-Tip: For extra browning on the cheese, switch the oven to the broiler setting for the last 1-2 minutes of cooking. Watch it carefully to prevent burning! The textural contrast between the soft enchilada and crispy cheese is delicious.

6. Garnish with Fresh Toppings

Fresh toppings make all the difference. Pin these ideas!

Don’t skip the final garnish! Fresh toppings provide a cool, creamy, and crisp contrast that cuts through the richness of the baked enchiladas. A simple dollop of sour cream and a sprinkle of cilantro elevate the entire dish. For those seeking a low fat alternative, plain Greek yogurt works beautifully as a substitute.

What You Need

• Freshly baked enchiladas
• Topping Options:
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Sliced avocado or guacamole
  • Diced red onions
  • Sliced jalapeños (fresh or pickled)
  • Crumbled cotija cheese or queso fresco

Steps

1. Let the enchiladas rest for 5-10 minutes after removing them from the oven. This allows them to set and makes them easier to serve.
2. Garnish the entire casserole or individual portions just before serving.
3. A dollop of cool sour cream, a sprinkle of fresh cilantro, and a few slices of avocado are a classic combination that adds a fresh, creamy contrast to the rich, spicy sauce.

Pro-Tip: For a professional presentation, put your sour cream in a small zip-top bag, snip off a tiny corner, and drizzle it elegantly over the enchiladas instead of adding large dollops.

7. Serve with Classic Mexican Side Dishes

Complete your Mexican feast! Pin these perfect pairing ideas.

To turn your enchiladas into a full meal, you need to know what goes with chicken enchiladas. Classic Mexican side dishes like Mexican rice and refried beans are the perfect companions. These sides complement the main dish without overpowering it and help round out your meal planning for a complete and satisfying dinner.

What You Need

• Your plated Chicken Enchiladas
• Side Dish Ideas:
  • Mexican Rice (or cilantro lime rice)
  • Refried beans or black beans topped with cheese
  • A simple corn salad with lime and cilantro
  • A fresh green salad with a citrus vinaigrette
  • Grilled Mexican Street Corn (Elote)

Steps

1. Choose one or two side dishes to prepare while the enchiladas are baking.
2. Plate the enchiladas first, then add a scoop of Mexican rice and refried beans to the side.
3. Serving complementary sides turns the Chicken Enchiladas Recipe into a full, satisfying mexican dinner perfect for any family gathering.

Pro-Tip: To save time, look for high-quality, quick-cook Mexican rice pouches or canned refried beans that you can simply heat and serve. It’s the ultimate easy weeknight dinner hack.

Key Takeaways: Your Quick Guide to Perfect Chicken Enchiladas

Here are the most critical takeaways from our guide to ensure your enchiladas are a success every time.

• Sauce is Key for Flavor: A homemade enchilada sauce, even a quick one, provides a vastly more authentic and flavorful result than most store-bought options. Blooming your spices is a non-negotiable step.
• Don’t Use Dry Chicken: Mix your shredded chicken with about 1/2 cup of enchilada sauce and cheese before rolling. This guarantees a moist, flavorful filling and is the best way to fix dry chicken.
• Warm Your Tortillas: This is the most critical step to prevent breaking. Briefly microwaving or flash-frying corn tortillas makes them pliable and easy to roll. This also helps avoid soggy tortillas.
• Assemble Correctly: Spread sauce on the bottom of the baking dish to prevent sticking, and place rolled enchiladas seam-side down to keep them from unravelling.
• Cover While Baking: Bake covered with foil for the first 20 minutes to steam and heat everything through, then uncover for the last 10-15 minutes to get that perfect melted, golden-brown cheese top.

People Also Ask About Chicken Enchiladas Recipe

How do you prevent enchiladas from getting soggy?

The best way to prevent soggy enchiladas is to briefly fry your corn tortillas in hot oil before rolling. This creates a slight barrier that repels some of the sauce. If you prefer not to fry, ensure your sauce is slightly thickened and don’t let the assembled enchiladas sit for too long before baking. Using less sauce inside the tortilla and more on top also helps maintain textural contrast.

Should I use corn or flour tortillas for enchiladas?

For an authentic chicken enchiladas recipe, corn tortillas are the traditional choice. Their masa flavor is integral to the dish, and they hold up better to the sauce when prepared correctly (warmed or flash-fried). Flour tortillas can be used, but they have a softer texture and a higher tendency to become gummy or soggy, resulting in a dish that is texturally closer to a wet burrito.

Can I make chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas up to 24 hours in advance. Follow all steps right up until baking. Place the assembled, unbaked enchiladas in your baking dish, cover tightly with foil, and refrigerate. When ready to eat, you may need to add 10-15 minutes to the initial covered baking time to account for the cold temperature.

How do you freeze chicken enchiladas?

For best results, freeze unbaked enchiladas in a freezer-safe baking dish. Assemble the enchiladas completely, but do not top with the final sauce and cheese. Cover tightly with a layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. To bake, thaw overnight in the refrigerator, then top with remaining sauce and cheese and bake as directed, adding 15-20 minutes to the time.

What is the best cheese for enchiladas?

A combination of Monterey Jack and medium Cheddar cheese is ideal for chicken enchiladas. Monterey Jack cheese is prized for its excellent melting properties, creating that luscious, creamy pull. Cheddar adds a sharper, more complex flavor and contributes to the desirable golden-brown color on top. Queso asadero is another excellent, authentic melting cheese.

Final Thoughts on This Easy Chicken Enchiladas Recipe

You now have all the tools and kitchen tips to create a truly memorable easy Mexican dinner. This Chicken Enchiladas Recipe proves that you don’t need to choose between convenience and authentic, flavorful results. By focusing on a quality homemade sauce, preparing the tortillas correctly, and ensuring a moist filling, you can confidently serve up a delicious meal that avoids all the common pitfalls. This dish is more than just a recipe; it’s a reliable method for bringing a beloved classic to your family table.

Last update on 2026-02-26 at 19:18 / Affiliate links / Images from Amazon Product Advertising API