CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE Recipe

Savor a hearty rendition of chicken enchiladas layered with a homemade red sauce bursting with chili, cumin, and garlic. Tender shredded chicken meets warm tortillas, complemented by melted cheese and a sprinkling of fresh cilantro and onion. This inviting dish promises a harmonious blend of spice, richness, and satisfying textures.

I recently tried making Chicken Enchiladas with Homemade Red Enchilada Sauce and I gotta say every layer of these delicious enchiladas is packed with flavor. I start with a robust sauce made by heating up 2 tbsp vegetable oil with 2 tbsp all-purpose flour, then stirring in 1/4 cup chili powder, 2 cups chicken broth, and 1 can (8 oz) tomato paste.

I add 1 tsp ground cumin, 1 tsp garlic powder, and 1/2 tsp dried oregano along with salt and pepper to taste, which makes a sauce that is both hearty and full of depth. Then I mix in 3 cups of cooked, shredded chicken and roll it all up in corn or flour tortillas with 2 cups shredded Monterey Jack cheese.

Sometimes I add a bit of finely chopped onion and fresh cilantro for more zest. This Chicken Enchilada Recipe uniquely combines a Mexican dinner vibe with a twist that many compare to Mapo Tofu styles due to its bold taste and nutritional benefits.

Why I Like this Recipe

These Chicken Enchiladas with Homemade Red Enchilada Sauce are seriously awesome. Every layer of these tasty enchiladas is bursting with flavor and there’s always that extra kick that makes them special. I love how the rich, spicy sauce mixes with the tender shredded chicken and all those melty cheeses. It’s like a warm hug on a plate that makes every bite feel comforting and exciting at the same time

Reasons I like this recipe:
1. I love that the sauce is super flavorful and not too complicated to make.
2. I enjoy being able to add extra toppings like sour cream and avocado so it feels more personal.
3. I appreciate that it’s a fun recipe to put together and it always turns out cheesy and delicious.

Ingredients

• Vegetable oil: helps fry and blend flavors, adds a bit of richness without overpowering the dish
• Chili powder: gives a fiery kick and bright color it also carries a deep smoky flavor
• Chicken broth: offers a savory base and lends a warm, comforting liquid for overall texture
• Tomato paste: brings a tangy sweetness and depth that balances out the spice really well
• Chicken: provides high protein and tender meat that soaks up all the yummy seasonings
• Tortillas: act as a soft carb wrap that holds everything together and adds a satisfying bite
• Cheese: melts to create a creamy texture while binding the flavors and giving a rich finish
• Cilantro and onion: add fresh crunch and herb brightness that lift up the savory mix

Ingredient Quantities

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 1 can (8 oz) tomato paste
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 3 cups cooked, shredded chicken
• 10-12 corn or flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup finely chopped onion (optional)
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream for serving (optional)
• Diced avocado for topping (optional)

How to Make this

1. Preheat your oven to 375°F while you start making the enchilada sauce.

2. Heat 2 tbsp of vegetable oil in a saucepan over medium heat then whisk in 2 tbsp of all-purpose flour and 1/4 cup chili powder until it forms a thick paste.

3. Slowly pour in 2 cups of chicken broth, stirring constantly to prevent lumps, and then add 1 can (8 oz) of tomato paste. Let it simmer.

4. Stir in 1 tsp of ground cumin, 1 tsp of garlic powder, 1/2 tsp dried oregano, and season with salt and pepper. Keep stirring until the sauce thickens a bit, about 8 minutes.

5. In a bowl, mix your 3 cups of cooked shredded chicken with some of the red enchilada sauce. If you like, toss in 1/2 cup finely chopped onion and 1/4 cup chopped fresh cilantro for extra flavor.

6. Warm 10-12 corn or flour tortillas in a dry skillet or microwave just until they are flexible, making them easier to roll.

7. Spoon a portion of the chicken mixture onto each tortilla, roll them up tightly, and place them seam side down in a baking dish.

8. Pour any remaining enchilada sauce evenly over the rolled tortillas.

9. Top the dish with 2 cups of shredded Monterey Jack or cheddar cheese, then pop it in the oven for about 20 minutes or until the cheese is melted and bubbly.

10. Once out of the oven, garnish with sour cream and diced avocado if desired and serve hot. Enjoy these layered, flavor-packed enchiladas!

Equipment Needed

1. Oven – Preheat to 375°F for baking the enchiladas.
2. Saucepan – For cooking the enchilada sauce over medium heat.
3. Measuring cups and spoons – To accurately measure oil, flour, chili powder, chicken broth, and spices.
4. Whisk – To blend the flour, chili powder, and other ingredients smoothly.
5. Stirring spoon – For continuously stirring the sauce and preventing lumps.
6. Mixing bowl – To combine the shredded chicken with some sauce and optional additions like onion and cilantro.
7. Skillet or microwave – To warm tortillas until they are flexible before rolling.
8. Baking dish – To arrange the rolled tortillas and pour the remaining sauce on top.
9. Knife and cutting board – For chopping optional ingredients like onions, cilantro, and avocado.

FAQ

CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE Recipe Substitutions and Variations

• If you don’t have vegetable oil, equal parts olive oil or canola oil will work fine and give a slightly different but yummy flavor
• Instead of all-purpose flour, you could use a gluten-free flour blend or even cornstarch (mix with a little water) for thickening the sauce
• Not having chicken broth? Use vegetable broth or dissolve a bouillon cube in water as a quick substitute
• If you’re out of tomato paste, you can blend sun-dried tomatoes with a bit of water or use a small can of tomato sauce reduced down a bit to thicken

Pro Tips

1. When making your sauce, add the chicken broth slowly while stirring all the time; otherwise you’ll get lumps that ruin the consistency.
2. You might wanna warm up each tortilla individually so they dont tear when you roll them; a damp paper towel in the microwave works great.
3. Give a try to mixing in the onion and cilantro with the chicken if you like extra flavor, but if its not your thing, its totally fine to leave them out.
4. Keep a close eye on the sauce as it simmers, and if it starts to look too thick too fast, lower the heat a little to keep it smooth and creamy.