Chicken Enchiladas

A hearty and flavorful recipe for Chicken Enchiladas with homemade red enchilada sauce, perfect for family dinners.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken You can use leftover rotisserie chicken to save time.
8 pieces flour tortillas Choose larger tortillas for easier rolling.
2 cups grated cheese (cheddar or Monterey Jack) Mixing half cheddar and half Monterey Jack elevates the flavor.
1 can (15 oz) tomato sauce Look for no-salt-added options if you’re watching your sodium intake.
2 tablespoons chili powder Adjust the amount to your taste.
1 teaspoon cumin Purchasing whole cumin seeds and grinding them fresh gives a deeper flavor.
1 teaspoon garlic powder You can substitute with fresh garlic for a stronger taste.
1 teaspoon onion powder Use finely chopped onions for added texture.
to taste Salt and pepper Taste your sauce before adding salt.
1/4 cup chopped cilantro (optional) Cilantro adds brightness; parsley can be used as an alternative.
Sour cream (for serving, optional) Balances the spiciness and adds creaminess.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes to create the enchilada sauce.
Spread a thin layer of the enchilada sauce on the bottom of a baking dish.
In each tortilla, place a portion of shredded chicken, cheese, and a spoonful of enchilada sauce. Roll up the tortillas and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top and sprinkle with more cheese.
Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
Garnish with chopped cilantro and serve hot with sour cream if desired.

Notes

For leftovers, let the enchiladas cool completely before storing in an airtight container. They can be kept for up to 3 days. Reheat uncovered in the oven at 350°F for about 15-20 minutes. You can freeze assembled enchiladas for up to 3 months. Consider using a large skillet to prepare the sauce and bake in the same pot for easier cleanup.