Authentic Chicken Enchiladas: Delicious Homemade Red Sauce Recipe

Tired of mushy, disappointing enchiladas that fall apart on the plate? You’ve followed recipes before, but the result is always a soggy mess with a bland, uninspired flavor that feels miles away from the restaurant experience. It’s frustrating when a classic comfort food becomes a source of culinary letdown.

The secret to truly authentic chicken enchiladas is a two-part process: creating a rich, homemade red enchilada sauce from scratch and lightly frying the corn tortillas before filling and rolling. This quick frying step creates a crucial barrier that prevents the tortillas from becoming soggy when baked, ensuring a perfect texture every time.

Drawing from kitchen-tested methods and established culinary principles, this guide provides the definitive technique for Chicken Enchiladas with Homemade Red Sauce. You are about to learn the secrets to a deep, smoky sauce and a perfectly textured enchilada that holds its shape. Prepare to master this family favorite dinner once and for all.

How Do You Make Truly Authentic Chicken Enchiladas at Home?

The journey to restaurant-style chicken enchiladas isn’t about complicated steps; it’s about the right techniques. Most recipes fail by using canned sauce, which lacks depth, and by skipping the most crucial step for tortilla integrity. This results in the two most common complaints: a bland dish and soggy tortillas that disintegrate into mush. This guide corrects those errors by focusing on two core pillars: a deeply flavorful, Homemade Red Enchilada Sauce built from a simple roux-based sauce, and the non-negotiable step of flash-frying your corn tortillas. By following this time-tested technique, you’ll create a comforting and flavorful Chicken Enchilada Casserole that is both authentic and foolproof.

The 7 Essential Steps to Perfect Homemade Chicken Enchiladas

Making Authentic Mexican Chicken Enchiladas from scratch can seem intimidating, but it’s simply a sequence of manageable stages. We’ve broken down the entire process into seven clear, actionable steps that guarantee success. From crafting a rich, aromatic base for your sauce to the final, bubbly Melted Cheese Topping, this structured guide ensures every component is perfected. Following this order will help you build layers of flavor and achieve the ideal texture that defines a truly great enchilada.

• Craft the Rich and Smoky Homemade Red Sauce.
• Prepare the Tender Shredded Chicken.
• Mix the Creamy and Flavorful Chicken Filling.
• Properly Soften the Corn Tortillas (The No-Break, No-Sog Method).
• Assemble and Roll the Enchiladas.
• Bake Until Bubbly and Golden.
• Garnish and Serve Immediately.

1. Craft the Rich and Smoky Homemade Red Sauce

Pin this sauce recipe—it’s a game-changer for all your Mexican dishes!

What You Need

• 3 tbsp olive oil
• 3 tbsp all-purpose flour (or a gluten-free 1:1 blend)
• 4 tbsp chili powder (use a high-quality, mild variety)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 cups chicken broth (or vegetable broth)
• 8 oz tomato sauce
• Salt and pepper to taste

Instructions

1. Create the Roux: In a medium saucepan over medium heat, heat the oil. Whisk in the flour and cook for 1 minute until a smooth paste forms.
2. Bloom the Spices: Add the chili powder, cumin, garlic powder, and oregano. Whisk constantly for 30-60 seconds until fragrant. This step is crucial for deep flavor.
3. Combine Ingredients: Slowly pour in the tomato sauce while whisking to combine into a thick paste. Gradually stream in the chicken broth, whisking continuously to prevent lumps.
4. Simmer and Thicken: Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to the consistency of heavy cream. Season with salt and pepper to taste.

Pro-Tip: The secret to a non-bitter, deeply savory sauce is to “bloom” or toast the spices in the roux-based sauce before adding liquid. This flavor layering technique releases their essential oils, creating an aromatic base far superior to just stirring them into the broth. This is a core part of the authentic technique.

2. Prepare the Tender Shredded Chicken

Save this tip for perfectly shredded chicken every time!

What You Need

• 1.5 lbs boneless, skinless chicken breasts or thighs (about 3-4 breasts)
• 4 cups water or low-sodium chicken broth
• 1 bay leaf
• 1/2 onion, quartered
• 2 cloves garlic, smashed
• Time-Saving Alternative: One store-bought rotisserie chicken

Instructions

1. Poach the Chicken (From Scratch Method): Place chicken breasts, water/broth, bay leaf, onion, and garlic in a pot. Bring to a boil, then reduce heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
2. Rest and Shred: Remove the chicken from the pot and let it rest for 5-10 minutes. Once cool enough to handle, use two forks to shred the meat.
3. Quick Method (Rotisserie): If using a rotisserie chicken, simply remove the skin and bones and shred the meat. You should have about 3-4 cups of spiced chicken.
4. Reserve Broth: If you poached your own chicken, reserve 1/4 cup of the flavorful cooking liquid to add to the filling later for extra moisture.

Lesson Learned: For the fastest shredding, place your warm, cooked chicken breasts in the bowl of a stand mixer with the paddle attachment. Run it on low speed for 15-20 seconds for perfectly shredded chicken with minimal effort. This is a game-changing time-saving tip!

3. Mix the Creamy and Flavorful Chicken Filling

You’ll want to eat this cheesy chicken filling with a spoon! Pin for later.

What You Need

• 3-4 cups shredded chicken (from step 2)
• 1 cup shredded Monterey Jack cheese or a Mexican blend
• 1/2 cup of your Homemade Red Enchilada Sauce
• 1 (4 oz) can diced green chiles, drained (optional)
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, 1 cup of cheese, 1/2 cup of the red enchilada sauce, and the drained green chiles.
2. Mix Thoroughly: Mix everything together until the chicken is evenly coated. The mixture should be moist but not wet.
3. Season: Give the filling a taste and season with additional salt and pepper if needed.

Pro-Tip: Don’t skip adding sauce to the filling! This step is critical. It infuses every bite with the smoky red chile flavor and is a key technique to prevent a filling that tastes like plain, dry chicken.

4. How to Properly Soften Corn Tortillas (The No-Break, No-Sog Method)

The secret to NO MORE soggy enchiladas is right here! Pin this technique!

Tools Required

• A large skillet, preferably cast iron
• 1/4 cup vegetable or canola oil
• 12-15 corn tortillas
• Tongs
• A plate lined with paper towels

Process

1. Heat Oil: Pour the oil into the skillet and heat over medium-high heat until it shimmers.
2. Flash Fry: Using tongs, place one tortilla at a time into the hot oil. Fry for about 10-15 seconds per side, just until it becomes soft and pliable. Do not let it get crispy.
3. Drain: Immediately remove the tortilla from the oil and let any excess drip off. Place it on the paper towel-lined plate to drain.
4. Repeat: Continue this process for all remaining tortillas, adding a bit more oil to the pan if it gets dry.

Pro-Tip: Why fry the tortillas? This is the most critical step for solving soggy tortillas. The brief dip in hot oil creates a slight barrier on the tortilla, helping it hold its structure and preventing it from absorbing too much sauce and disintegrating into mush in the oven. For truly authentic enchiladas, do not skip this.

5. Assemble and Roll the Enchiladas

The fun part! Pin this for your next Mexican food night.

Supplies Needed

• A 9×13-inch casserole dish or baking pan
• The warmed corn tortillas
• The prepared chicken filling
• The remaining Homemade Red Enchilada Sauce

Step-by-Step Directions

1. Prep the Dish: Spread a thin layer (about 1/2 cup) of the red sauce on the bottom of the 9×13 inch baking dish. This prevents the enchiladas from sticking.
2. Dip the Tortilla: Take one warm, fried tortilla and dip it completely into the bowl of remaining red enchilada sauce, coating both sides.
3. Fill and Roll: Lay the sauced tortilla on a plate. Spoon about 1/4 cup of the chicken filling in a line down the center. Roll it up tightly.
4. Arrange in Dish: Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly side-by-side.

Lesson Learned: Don’t overfill the tortillas. It’s tempting, but using about 1/4 cup of filling per tortilla ensures they roll up neatly without tearing and cook through evenly.

6. Bake the Enchiladas to Cheesy, Bubbly Perfection

That cheese pull! 😍 Pin this ultimate comfort food recipe.

What You Need

• The assembled enchiladas in the baking dish
• Any remaining red sauce
• 1.5 cups shredded Cheddar cheese, Monterey Jack, or a Mexican blend
• Aluminum foil

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Smother and Top: Pour any remaining enchilada sauce evenly over the top of the rolled tortillas. Make sure every part is covered to prevent dry edges. Sprinkle the 1.5 cups of cheese evenly over the sauce.
3. Bake Covered: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. This traps the steam and heats the enchiladas through.
4. Bake Uncovered: Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is completely melted and slightly golden.
5. Rest: Let the enchiladas rest for 10 minutes before serving. This helps them set up and makes serving easier.

Pro-Tip: For an extra-melty, restaurant-style cheese topping, switch the oven to the broiler setting for the last 1-2 minutes of cooking. Watch it carefully to prevent burning!

7. Garnish, Serve, and Enjoy Your Authentic Enchiladas

The perfect plate! Pin these serving ideas for your enchilada night.

What You Need (Toppings & Sides)

• Fresh chopped cilantro
• Sour cream or Mexican crema
• Crumbled queso fresco or cotija cheese
• Sliced avocado or guacamole
• Diced red onion or scallions
• Sliced jalapeños (fresh or pickled)
• Side Dishes: Mexican Rice, Refried Beans, or a simple corn salad

What To Do

1. Garnish Generously: Once the enchiladas have rested, top them with your desired garnishes. A combination of creamy (sour cream, avocado), fresh (cilantro, onion), and salty (queso fresco) is ideal.
2. Serve Immediately: Use a spatula to serve 2-3 enchiladas per plate.
3. Add Sides: Plate alongside a scoop of Mexican Rice and refried beans for a classic, authentic Mexican dinner experience.

Pro-Tip: Set up a “toppings bar” with small bowls of all the garnishes so everyone can customize their own plate. It’s a fun way to serve a family favorite dinner and caters to all tastes.

Key Takeaways: Your Quick Guide to Perfect Chicken Enchiladas

• A Homemade Red Sauce is Non-Negotiable: The depth of flavor comes from a roux-based sauce where you bloom the spices; this single step elevates your dish far beyond any canned sauce.
• Fry Your Corn Tortillas: This is the ultimate secret to preventing soggy tortillas. A quick 10-15 second fry per side in hot oil creates a protective barrier that maintains texture during baking.
• Season the Filling: Never put plain, unseasoned chicken inside your enchiladas. Mixing the shredded chicken with some of the red sauce and cheese ensures every bite is flavorful and moist.
• Cover, Then Uncover When Baking: Bake covered with foil for the first 20 minutes to steam and heat everything through, then remove the foil for the last 10-15 minutes to get that perfectly bubbly, melted cheese topping.
• Let Them Rest: Allowing the enchilada casserole to rest for 10 minutes after baking is crucial. It helps the enchiladas set, making them much easier to serve without falling apart.

People Also Ask About Chicken Enchiladas with Homemade Red Sauce

How do you keep enchiladas from getting soggy?

The most effective way to prevent soggy enchiladas is to briefly fry the corn tortillas in hot oil for 10-15 seconds per side before filling and baking. This creates a slight seal that prevents the tortilla from absorbing too much sauce and turning mushy. Additionally, don’t let the assembled enchiladas sit in the sauce for too long before baking.

Can you use flour tortillas for enchiladas?

Yes, you can use flour tortillas, but corn tortillas are the traditional choice and hold up much better to the sauce. Flour tortillas tend to become softer and can have a doughy texture when baked in sauce. If you use flour, there is no need to fry them beforehand; simply warm them to make them pliable.

What is the best cheese for chicken enchiladas?

A good melting cheese like Monterey Jack, or a Mexican blend of Monterey Jack, Cheddar, and Asadero is best for chicken enchiladas. These cheeses provide a creamy, gooey texture when melted. For a more authentic, salty flavor garnish, you can also sprinkle crumbled queso fresco or cotija cheese on top after baking.

Should I use corn or flour tortillas for enchiladas?

For the most authentic flavor and best texture, you should use corn tortillas. They have a distinct corn flavor that complements the chili sauce and they maintain their structure better after being fried and baked. Flour tortillas are a common substitute but result in a much softer, less traditional dish.

How long do you bake chicken enchiladas?

You should bake chicken enchiladas at 375°F (190°C) for a total of 30-35 minutes. Bake them covered with foil for the first 20 minutes to heat them through, then remove the foil and bake for another 10-15 minutes to melt and brown the cheese on top.

Is homemade red enchilada sauce better than canned?

Yes, homemade red enchilada sauce is significantly better than canned versions. Making it from scratch allows you to control the ingredients, avoid preservatives, and develop a much deeper, more complex flavor by toasting your own spices. The difference in taste is immediately noticeable.

Do you cover enchiladas when baking?

Yes, you should cover the enchiladas with aluminum foil for the first part of the baking process. This traps steam and ensures the filling gets hot and the tortillas soften without drying out. Uncover them for the last 10-15 minutes to allow the cheese to melt and become bubbly.

How do you shred chicken easily for enchiladas?

The easiest way is to use a stand mixer with a paddle attachment on warm, cooked chicken breasts for 15-20 seconds. Alternatively, you can use two forks to pull the meat apart. A hand mixer also works well. For a quick option, buying a pre-cooked rotisserie chicken is also very efficient.

Can you freeze chicken enchiladas?

Yes, chicken enchiladas are excellent for freezing. Assemble them completely in a freezer-safe baking dish but do not bake them. Cover tightly with plastic wrap and then foil. They can be frozen for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the covered baking time.

What goes good with chicken enchiladas?

Classic side dishes that pair perfectly with chicken enchiladas include Mexican rice, refried beans, and a simple corn salad. For toppings, serve with sour cream, guacamole or sliced avocado, fresh cilantro, and diced onions to complete the meal.

Final Thoughts on Your Enchilada Masterpiece

You are now equipped with the essential techniques to create truly Authentic Mexican Chicken Enchiladas. By embracing the process of crafting a Homemade Red Sauce and properly preparing your corn tortillas, you’ve moved beyond simple recipes and into the realm of real culinary method. This isn’t just a meal; it’s a mastery of a classic dish. You have the kitchen-tested recipe and the expert advice to achieve perfect, non-soggy, and deeply flavorful results every single time. What has been your biggest challenge with making enchiladas in the past?

Last update on 2026-02-26 at 17:43 / Affiliate links / Images from Amazon Product Advertising API