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Flavorful Authentic Chicken Enchiladas with Red Sauce

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These authentic chicken enchiladas with red sauce feature tender shredded chicken wrapped in soft corn tortillas and smothered in a tangy, smoky, and slightly spicy red sauce. Perfect for a quick, satisfying Mexican dinner that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works beautifully)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 medium tomato, chopped
  • 1 small onion, quartered
  • 2 cloves garlic
  • 2 cups chicken broth (preferably low sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • 10–12 corn tortillas
  • 2 cups shredded cheese (Mexican blend or cheddar-jack mix)
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced avocado or sour cream for serving

Instructions

  1. Soak the dried guajillo and ancho chiles in hot water for about 15 minutes until softened.
  2. Drain the chiles and add them to a blender with chopped tomato, quartered onion, garlic cloves, chicken broth, oregano, cumin, and apple cider vinegar. Blend until smooth.
  3. Pour the blended sauce into a medium saucepan and simmer on low heat for 15-20 minutes, stirring occasionally. Add salt to taste.
  4. Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds.
  5. Mix in cumin, chili powder, salt, and pepper. Add shredded chicken and stir to coat evenly. Cook for 5 minutes until heated through. Remove from heat.
  6. Lightly warm each corn tortilla in a dry skillet for 10-15 seconds per side to make them pliable.
  7. Preheat oven to 375°F (190°C). Spread a thin layer of red sauce on the bottom of a 9×13 inch baking dish.
  8. Spoon 2-3 tablespoons of chicken filling down the center of each tortilla and roll tightly. Place seam-side down in the baking dish. Repeat until dish is filled.
  9. Pour remaining red sauce over the rolled enchiladas and sprinkle shredded cheese evenly on top.
  10. Bake for 20-25 minutes until cheese is melted and bubbly with lightly browned edges.
  11. Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with optional avocado slices or sour cream.

Notes

Soak dried chiles thoroughly to unlock flavor. Warm tortillas gently to prevent cracking. If sauce is too thick before baking, add a splash of chicken broth. Avoid overcooking chicken to keep it juicy. Cheese can be omitted or replaced with vegan alternatives for dairy-free diets.

Nutrition

Keywords: chicken enchiladas, red sauce, Mexican dinner, authentic enchiladas, easy enchiladas, shredded chicken, corn tortillas, homemade enchiladas

Find it online: https://cheerycrisp.com/flavorful-authentic-chicken-enchiladas-with-red-sauce-easy-recipe-for-perfect-mexican-dinner/