Print

Comforting Cheesy Chicken Enchiladas with Easy Homemade Red Sauce

cheesy chicken enchiladas - featured image
Print Recipe

A quick and easy recipe for cheesy chicken enchiladas smothered in a rich, smoky homemade red sauce. Perfect for busy weeknights and comforting family dinners.

Ingredients

Scale
  • 3 cups (450g) cooked shredded chicken (rotisserie or poached)
  • 8 large (10-inch) flour tortillas
  • 2 cups (200g) shredded Mexican blend cheese or cheddar and Monterey Jack mix
  • ½ cup (120g) small-curd cottage cheese
  • 2 tablespoons vegetable oil or olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 2 cups (480ml) chicken broth
  • 1 (8-ounce/225g) can tomato sauce
  • ½ medium onion, finely chopped (optional)
  • Fresh cilantro, chopped for garnish (optional)
  • Olive oil or cooking spray for greasing the baking dish
  • Salt and pepper to taste

Instructions

  1. Prepare the red sauce: Heat 2 tablespoons oil in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook, stirring constantly, until light golden brown (1-2 minutes).
  2. Add chili powder, cumin, garlic powder, onion powder, and cayenne pepper to the roux. Stir for 30 seconds until fragrant.
  3. Slowly whisk in chicken broth and tomato sauce. Bring to a gentle simmer and cook for 8-10 minutes, stirring frequently until slightly thickened. Season with salt and pepper. Remove from heat and set aside.
  4. Prepare the filling: In a large bowl, combine shredded chicken, cottage cheese, half of the shredded cheese, and chopped onion if using. Stir gently until evenly mixed.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  6. Warm tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel to make them pliable.
  7. Spread about 2 tablespoons of red sauce on the bottom of the baking dish to prevent sticking.
  8. Lay one tortilla flat, spoon about ½ cup (120g) of the chicken mixture in the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly side by side.
  9. Pour the remaining red sauce evenly over the enchiladas, covering all surfaces.
  10. Sprinkle the remaining shredded cheese generously on top.
  11. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  12. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro if desired and serve warm.

Notes

Warm tortillas before rolling to prevent cracking. If sauce is too thick before baking, stir in a splash of chicken broth to loosen. Avoid over-browning cheese by tenting with foil if needed. Enchiladas can be assembled ahead and refrigerated before baking. Freeze individual portions wrapped tightly for up to 3 months.

Nutrition

Keywords: cheesy chicken enchiladas, homemade red sauce, easy enchiladas, comfort food, Mexican recipe, weeknight dinner

Find it online: https://evabake.com/comforting-cheesy-chicken-enchiladas-recipe-easy-homemade-red-sauce/