Chicken enchiladas with red sauce are made with soft and savory corn tortillas, shredded chicken, warm and flavorful red sauce from scratch and topped with Mexican crema and cheese.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: chicken enchiladas, red chicken enchiladas, red chile chicken enchiladas
1 - 15ouncecan Tomato Sauceall-natural, no spices added
1 1/4cupChicken Broth
2TablespoonsChili Powdermay use a mix of different types of chili powders
2teaspoonsCumin Powder
1/2teaspoonMexican Oregano
1/2teaspoonGarlic Powder
Salt to taste
Enchiladas:
4cupsShredded Chickenfrom a rotisserie chicken or 4 chicken breasts, cooked and shredded
2cupsMexican Cheese Blend
2cupsCheddar Cheese
10-12Corn or Flour Tortillas
Garnish:
Mexican Crema
Cilantro
Avocado
Jalapenos
Instructions
In a medium pot, saute onion in oil over medium heat until onion is soft, about 7-8 minutes.
Stir in tomato sauce, chicken broth, chili powder, cumin, Mexican oregano, and garlic powder.
Cook for 20 minutes until it starts to thicken and reduce. Carefully puree in a blender or with an immersion blender.
If cooking chicken, place chicken in a pot. Generously season with salt and pepper. Add enough water to cover the chicken by 2 inches. Bring to a gentle boil and then reduce heat and cover. Let cook for approximately 10 - 12 minutes or until no longer pink. Set aside to cool and shred.
To assemble enchiladas:
Preheat oven to 350 degrees.
If using corn tortillas, heat in microwave for 60 seconds by wrapping stack of tortillas with a damp paper towel or tea towel. This helps to make the tortillas more pliable and easy to roll up.
Pour 1/2 cup of enchilada sauce over shredded chicken to season it.
Pour another 1/2 cup of enchilada sauce in bottom of baking dish. Place chicken in center of each corn or flour tortilla and top with shredded cheese. Roll up and place seam down in a pan. Repeat. Pour remaining enchilada sauce over enchiladas and remaining 2 cups of shredded cheese.
Cover the baking dish with foil and bake for 20 minutes. Uncover and continue to cook for 4-5 minutes or until cheese is melted.
Top with sour cream or Mexican crema, cilantro, avocado, and jalapenos (if desired)