Chicken Enchiladas with Red Sauce

Wednesday, May 5, 2021

Chicken Enchiladas in Homemade Red Sauce from scratch is a favorite dinner recipe for Cinco De Mayo!

Chicken Enchiladas in Homemade Red Enchilada Sauce on a yellow plate served with refried black beans.


This weeks Sunday Supper theme is Captivating Casseroles and I couldn't think of a more Captivating Casserole then these Chicken Enchiladas in red sauce.

This definitely isn't the quickest recipe I've shared but I promise you they are worth every minute of your time.

The whole family rates them even better then our favorite Mexican food spot, let me just tell you this is a huge thing because that's usually what the boys order.

I was hoping for a few leftovers for lunch tomorrow but they were devoured in about 2.2 seconds.
No matter how much food I make we seldom seem to have leftovers.

I'm officially feeling like this is the story of my life. I don't know what I will do someday when the kids move out and it's just the 2 of us. I might finally be able to bring food to the neighbors!

These can easily be made ahead of time and left in the fridge until ready to bake or one of those great go to recipes to bring over to someones house who's been recovering from surgery or just had a baby.

This recipe is also great for those that are gluten free as long as gluten free corn tortillas are used.

I hope you love these Homemade Chicken Enchiladas as much as we do because I can never seem to make enough! 

Onions with garlic being sautéed in a stainless steel pan

In a large sauce pan heat 2 tablespoons Butter and 1 tablespoon Olive Oil over medium-high heat.

Add 1/2 Diced Onion and saute until onion starts to caramelize.

Add: 
  • 3 cloves Minced Garlic
  • 1/3 cup Chili Powder
  • 2 1/2 tablespoons Corn Flour
Stir until fragrant about 45 seconds to 1 minute.

Water being stirred into Homemade Enchiladas Red Sauce in a stainless steel pan.

Slowly stir in:
  • 2 cups Chicken Stock
  • 1 cup Water 
Mix until smooth.

Enchiladas Red Sauce in a stainless steel pan with a whisk.

Add:
  • 6 ounces of Tomato Paste
  • 1 teaspoon Oregano
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
Bring to a simmer and cover. Cook for 10 minutes.

Remove 1 cup of the sauce to cook chicken.

Puree remaining sauce in a blender or food processor.

Cooked Chicken Breast in Red Enchilada Sauce.

To cook the chicken add the 1 cup of Unpureed Enchilada Sauce,  an additional 1/2 cup of Water and about 1 1/2 lbs of Chicken Breast (These just happened to be huge!). 

Bring to a simmer and cover. 

Cook chicken for 30-45 minutes until chicken easily shreds with a fork.

Chicken being shredded with two forks in Red Enchilada Sauce in a stainless steel pan.

Using 2 forks shred chicken in sauce and set aside.

A corn tortilla being heated in a cast iron pan.

In a lightly greased pan heat corn tortillas one at a time until soft enough to roll over medium-high heat.

Rolled Chicken Enchiladas in Homemade Red Sauce in a baking pan.

Spread 1/3 of the pureed Enchilada Sauce in the bottom of an 11"x15" pan place a hot tortilla into the pan and add about 3 tablespoons Pulled Chicken Mixture With Sauce and 2 tablespoons Grated Cheese (Half Jack/Half Cheddar).

Roll tightly, place seem side down and repeat until pan is full.

This can also be made into 2 smaller pans.

Chicken Enchiladas in Red Enchilada Sauce covered with shredded cheese in a baking pan.

Cover filled Enchiladas with remaining Enchilada Sauce and 1 cup Shredded Jack Cheese and 1 cup Shredded Cheddar Cheese.

A pan of baked Chicken Enchiladas in Red Sauce.

Bake in a 350 degree oven for 25-30 minutes until cheese is melted.

Chicken Enchiladas in Homemade Red Enchilada Sauce from Serena Bakes Simply From Scratch.

Serve with Refried Black Beans, Restaurant Style Mexican Rice, Cilantro Lime Rice, Guacamole, Sour Cream, Pico De Gallo and Fresh Sliced Limes.

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Enchiladas, Chicken Enchiladas, Red Enchilada Sauce, Recipe, Serena Bakes Simply From Scratch, Dinner,
Mexican
Yield: 8
Author: Serena Bakes Simply From Scratch
Chicken Enchiladas In Red Enchilada Sauce

Chicken Enchiladas In Red Enchilada Sauce

These Chicken Enchiladas are cooked in homemade red enchilada sauce from scratch will quickly become a favorite from Serena Bakes Simply From Scratch.
Prep time: 30 MinCook time: 1 H & 15 MTotal time: 1 H & 45 M

Ingredients

  • 2 tablespoons Butter Or Olive Oil
  • 1 tablespoon Olive Oil Plus Additional Oil For Heating Tortillas
  • 1/2 whole Onion, Diced
  • 3 cloves Garlic, Minced
  • 1/3 cup Chili Powder
  • 2 1/2 tablespoons Corn Flour
  • 2 cups Chicken Stock
  • 1 cup Water
  • 6 ounces Tomato Paste
  • 1 teaspoon Oregano
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
  • 1 1/2 pounds Boneless Skinless Chicken Breast
  • 1/2 cup Water
  • 16 Corn Tortillas (For Gluten Free Make Sure They Are Gluten Free)
  • 3 cups Jack Cheese, Shredded
  • 3 cups Cheddar Cheese, Shredded

Instructions

  1. In a large sauce pan with lid heat butter and olive oil over medium-high heat until melted. Add onion and cook until caramelized. Stir in garlic, chili powder and corn flour, cook until fragrant about 45 seconds to 1 minute.
  2. Slowly stir in chicken stock and water until smooth.
  3. Add tomato paste, oregano, cumin, and sea salt. Stir until smooth, and bring to a simmer, cover. Cook over low heat for 10 minutes.
  4. Remove 1 cup of sauce, and set aside for chicken.
  5. Puree remaining sauce, and set aside.
  6. Place the 1 cup of sauce back into the saucepan, 1/2 cup water, and chicken breast. Bring to a simmer. Cover and cook for 30-45 minutes until the chicken easily shreds with a fork.
  7. Using 2 forks shred chicken in sauce, and set aside.
  8. Preheat oven to 350 degrees.
  9. Combine both cheeses, and set aside.
  10. Pour 1/3 of the pureed enchilada sauce into an 11"x15" pan or 2 smaller pans equivalent.
  11. Lightly grease a heavy duty frying pan with oil and heat corn tortillas on each side until soft enough to roll.
  12. Place a hot tortilla into the pan and add about 3 tablespoons pulled chicken mixture with sauce and 2 tablespoons grated cheese.
  13. Roll tightly and place seem side down. Repeat until pan is full.
  14. Cover filled enchiladas with remaining sauce, and then with cheese mixture.
  15. Bake for 25-30 minutes until cheese is melted.
  16. Serve with desired condiments.

Calories

725.95

Fat (grams)

41.88

Sat. Fat (grams)

20.40

Carbs (grams)

36.01

Fiber (grams)

6.14

Net carbs

29.86

Sugar (grams)

5.09

Protein (grams)

52.91

Sodium (milligrams)

1070.11

Cholesterol (grams)

169.15

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Top photo baked Chicken Enchiladas with Red Sauce on a plate. Bottom photo is a Chicken Enchilada about to be rolled.



17 comments

  1. Beats any chicken enchiladas I've ever seen or had at any Mexican restaurant.

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  2. I have a chicken enchilada recipe which uses about 6 pans and mixing bowls, but it's amazing! Your recipe looks just as wonderful!!! You've inspired me to add these to the menu ASAP!

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  3. We love enchiladas, too. It's funny, I wouldn't have called them a casserole! ;) I love your recipe.

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  4. Enchiladas are a favorite of ours, we probably have them two or three times a month in some form ;) Yours look perfect!

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  5. When I make chicken enchiladas in a casserole, we pretty much don't have any leftovers period or ... we have to practice restraint :) this is very popular in our house! :)

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  6. I love enchiladas. They are super tasty and delicious. I'm also a HUGE fan of corn torillas instead of flour for enchiladas. So tasty! YUM!

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  7. This looks so delicious, I want to face-plant into the entire dish, right now!!

    -Julie @ Texan New Yorker

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  8. My daughter is a huge enchilada fan. She would be so happy if I made these for dinner.

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  9. Those beautiful colors in your photos captured my attention before I could even focus on what was on the plate! :) You're right, enchiladas do take a bit of time to make, but they are definitely worth the extra effort. I like that you used corn tortillas; they seem to taste so much better than do the flour ones. Great recipe!

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  10. This is my kind of casserole. Everything about it sounds just perfect!

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  11. I've never made my own enchiladas before, this sounds so yummy. I could easily make a vegetarian version!

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  12. Hey Serena. This looks great! I saw this on Foodgawker yesterday. Congrats!

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  13. We love chicken enchiladas in my house. Made them last night. Your's look great. Let me ask, because I cheat and do not grill the tortillas, how necessary is that step?

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  14. These look perfect! I need to try them soon, like tomorrow!

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  15. These would be GONE at my house. Just, gone! I love cheesy, spicy stuff, so this is perfect for me. If you can find them, I bet canned chipotle peppers in adobo sauce would be heaven as addition to this! Mmm. Making grocery list now... :)

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  16. What brand of chili powder did you use? Chili powders vary significantly.

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    Replies
    1. I usually get Chili Powder in the bulk section of my store it seems to be a little spicier but I've used McCormicks before too or Safeway Select. I agree it changes significantly so if you have one you prefer it would work. Thanks, Serena

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