Chicken Enchiladas with Red Chili Sauce

Chicken Enchiladas with Red Chili Sauce is a classic Mexican-inspired dish full of bold flavors, tender shredded chicken, warm spices, soft tortillas, and gooey melted cheese. Each bite brings together a perfect balance of smokiness, heat, richness, and comfort.

The homemade red chili sauce is the star — it’s deeply flavorful, slightly spicy, and incredibly aromatic, transforming simple ingredients into a restaurant-worthy dish.

This comforting meal works beautifully for weeknight dinners, gatherings, or meal prep. Whether you’re serving family or impressing company, Chicken Enchiladas deliver everything we love about bold Mexican cuisine — flavor, warmth, color, and satisfaction.

Why I Love This Recipe

I love this recipe because it takes simple kitchen staples and turns them into something unforgettable. The homemade red chili sauce adds depth and authenticity that store-bought cannot match.

The chicken becomes incredibly tender and juicy, the tortillas soften as they bake, and the cheese melts into a golden, bubbling layer that completes the dish perfectly.

Another reason I adore this recipe is how customizable and forgiving it is — mild or spicy, flour or corn tortillas, rotisserie chicken or leftover roast — it always turns out incredible.

Why This Is a Must-Try Dish

This recipe is a must-try because:

• It tastes like true Mexican comfort food.
• The homemade red chili sauce elevates the dish to restaurant quality.
• It’s budget-friendly and uses pantry staples.
• It freezes beautifully and reheats well.
• It’s satisfying enough to feed a crowd.

One pan, one bake, and you have a meal that’s cozy, rich, and unforgettable.

Recipe Information

Category	Details
Prep Time	25 minutes
Cook Time	35–40 minutes
Total Time	1 hour
Servings	6 servings (12 enchiladas)
Calories	Approx. 420–490 per serving
Course	Main Dish
Cuisine	Mexican / Tex-Mex

Ingredients

For the Red Chili Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 2 cups chicken broth
• ½ teaspoon garlic powder or 2 cloves minced garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Salt & pepper to taste

(Optional: add ¼ teaspoon cayenne for heat)

For the Enchiladas

• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cups shredded Mexican blend or cheddar cheese
• 12 corn or flour tortillas (6-inch size)
• ½ cup diced onion (optional)
• ¼ cup chopped fresh cilantro
• 1 tablespoon lime juice

Directions

Step-by-Step Instructions

Step 1: Make the Red Chili Sauce

1. Heat oil in a saucepan over medium heat.
2. Add flour and whisk until lightly browned (about 1 minute).
3. Slowly pour in chicken broth while whisking.
4. Add chili powder, cumin, garlic, paprika, onion powder, salt, and pepper.
5. Simmer 5–7 minutes until thickened.

Step 2: Prepare the Chicken Filling

1. In a mixing bowl, add shredded chicken.
2. Add ½ cup red chili sauce, lime juice, cilantro, and onions (if using).
3. Mix well until fully coated.

Step 3: Prepare the Tortillas

• Warm tortillas in a skillet or microwave to make them flexible.

Step 4: Assemble

1. Spread ½ cup sauce into the bottom of a 9×13 baking dish.
2. Fill each tortilla with chicken mixture and a sprinkle of cheese.
3. Roll tightly and place seam-side down in the baking dish.

Step 5: Bake

1. Pour remaining sauce over enchiladas.
2. Top with remaining cheese.
3. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

Step 6: Rest

• Allow enchiladas to cool 5–7 minutes before serving.

Serving Suggestions

Serve warm with:

• Sour cream
• Avocado slices or guacamole
• Fresh cilantro
• Jalapeños
• Mexican rice or lime rice
• Refried or black beans
• Lime wedges

Recipe Tips

✔ For a deeper flavor, simmer the sauce longer.
✔ Use freshly grated cheese — it melts smoother.
✔ Warm tortillas before rolling to prevent cracking.
✔ Add extra broth if sauce becomes too thick.

Variations

• Beef Enchiladas: Replace chicken with seasoned ground beef.
• Green Enchiladas: Swap red chili sauce for salsa verde.
• Chicken & Bean: Add black beans or refried beans to the filling.
• Spicy Version: Add chipotle peppers or hot sauce.
• Veggie: Substitute chicken with sautéed peppers, mushrooms, and spinach.

Storage & Freezing

• Refrigerate: 3–4 days in airtight container.
• Freeze Unbaked: Up to 3 months wrapped well.
• Freeze Baked: 2–3 months.

Reheat covered in oven at 350°F until warm.

Special Equipment

• 9×13 baking dish
• Saucepan
• Mixing bowls
• Whisk
• Oven-safe foil (optional)

FAQ

Q: Can I use store-bought sauce?
Yes — but homemade dramatically improves flavor.

Q: Can I make it mild?
Absolutely — omit cayenne and reduce chili powder.

Q: Corn or flour tortillas?
Both work — corn is traditional, flour is softer and easier for rolling.

Conclusion

Chicken Enchiladas with Red Chili Sauce is the kind of dish that turns an ordinary night into something special. Loaded with flavor, creamy cheese, tender chicken, and a rich homemade sauce, it brings comfort and authenticity to your table. Whether you’re hosting a dinner, feeding family, or craving cozy Mexican flavors, this recipe delivers unforgettable taste every time.