Name: Easy Chicken Enchiladas with Red Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 cups shredded chicken (see notes); 16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended, see notes); 8 oz shredded Mexican cheese blend; Chopped cilantro for garnish (optional); 3 Tablespoons vegetable oil; 2 Tablespoons gluten free flour (or all-purpose flour if not gluten free); 3 Tablespoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; scant 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon cumin; 1/4 cup tomato paste; 2 cups chicken broth

Ingredients

4 cups shredded chicken (see notes)

16 corn tortillas (Mi Rancho Thincredible Corn Tortillas recommended, see notes)

8 oz shredded Mexican cheese blend

Chopped cilantro for garnish (optional)

3 Tablespoons vegetable oil

2 Tablespoons gluten free flour (or all-purpose flour if not gluten free)

3 Tablespoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon onion powder

Scant 1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/4 cup tomato paste

2 cups chicken broth

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13″ baking dish, or two smaller dishes, with nonstick spray and set aside.

Step 2: In a small bowl, combine chili powder, dried oregano, onion powder, salt, garlic powder, and cumin. Stir well and set aside.

Step 3: Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to cook the flour.

Step 4: Add the spice mixture to the saucepan and whisk for about 30 seconds until fragrant. Switch to a spatula and stir in the tomato paste, mashing it into the spices to form a thick paste.

Step 5: Return to whisk and slowly add the chicken broth while whisking to create a smooth sauce. Increase heat to medium-high and bring to a simmer, stirring constantly.

Step 6: Once simmering, reduce heat to medium and cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and let cool slightly.

Step 7: Spread 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish.

Step 8: Wrap half the tortillas in a damp paper towel and microwave for 30 seconds to soften and prevent cracking.

Step 9: Lay a warm tortilla on a clean surface. Spread about 2 tablespoons of shredded chicken in the center, then sprinkle about 1 tablespoon of shredded cheese on top. Roll the tortilla tightly and place seam side down in the baking dish. Repeat with remaining tortillas and chicken, warming the second batch of tortillas as needed.

Step 10: Pour the remaining enchilada sauce over the rolled tortillas, covering them completely to prevent tortillas from becoming tough during baking.

Step 11: Sprinkle the reserved shredded cheese evenly on top. Cover the dish with foil sprayed with nonstick spray and bake for 30 minutes, until the cheese is melted and sauce is bubbling.

Step 12: Remove from oven and let cool for 10 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

Use warm tortillas when rolling to prevent cracking, but don’t worry if some break—you’ll cover them with sauce and cheese.

For extra flavor, add a splash of lime juice or diced green chilies to the chicken filling.

Substitute rotisserie chicken for a quick shortcut.

Try topping with sliced avocado or sour cream for added creaminess.

FAQs

Can I make the enchilada sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before assembling the enchiladas.

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas (before baking). Cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding extra time to ensure they are heated through.