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Chicken enchiladas

Chicken Enchiladas with Homemade Red Sauce

I’ve turned this childhood favorite of mine into a “from scratch” meal that everyone loves. You can feed many bellies with my Chicken Enchiladas and Homemade Red Sauce.
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Prep Time 1 hour
Cook Time 20 minutes
Homemade Enchilada red Sauce 20 minutes
Total Time 1 hour 40 minutes
Servings: 7 People
Ingredients Method Notes

Ingredients
  

Enchiladas
  • 4 Seasoned Chicken Breasts, cooked (pulled is best)
  • 4 Cups Shredded Cheddar Cheese (reserve 2 cups for the topping)
  • 14 Flour Tortillas
Homemade Enchilada Red Sauce
  • 2 Tbsp Olive Oil
  • 1 Small Yellow Onion, finely chopped
  • 1 Clove Garlic, minced
  • 1 Tbsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tbsp All-purpose Flour
  • 15 Oz Tomato Sauce (2 cans)
  • 17 Oz Chicken Broth
  • Salt and Pepper, to taste

Method
 

To Make the Enchilada Red Sauce
  1. Heat the oil in a dutch-oven or saucepan.
  2. Add the onions and garlic. Cook for 2-3 minutes on medium heat.
  3. Next, add in all the spices and flour. Give it a good stir.
  4. Now, add in the chicken broth and tomato sauce. Stir toghter. Turn the heat up to high and bring to a boil for a minute or so. Turn down the heat to low and allow to simmer for 10 minutes. Your sauce should be slightly thick.
Assembling the Enchiladas
  1. Take your baking dish and spread a thin layer of sauce on the bottom.
  2. Now, holding a tortilla flat in your hand, add the chicken and the cheese. Roll the tortilla up and place it seam side down in the dish. Repeat with the rest of the tortillas.
  3. Next, ladle more of the enchilada red sauce on top of all of the tortillas.
  4. Top with the remaining 2 cups of cheddar cheese. Bake in the oven at 350 degrees for 20 minutes.
  5. Top with lettuce, sour cream, olives, guacamole or any condiment of your choice.

Notes

1. Add chopped green chilis or jalapeños to the filling and take it up a notch.
2. You can half the cheese and add Monterey Jack cheese along with the Cheddar Cheese. 
3. Save 20 minutes and use a rotisserie chicken instead of the breasts. I have found that it’s best to pull or shred the chicken, making it easier to roll the tortillas. 
4. The serving size is based on each person having 2 enchiladas. 
5. If you want your sauce more smooth, use an immersion blender once the sauce has cooled down.