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Creamy Chicken Enchiladas with Homemade Red Sauce Recipe

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4 from 14 reviews

This classic Chicken Enchiladas recipe features tender shredded chicken seasoned with a flavorful blend of spices, black beans, and green chiles, all wrapped in soft flour tortillas and smothered in rich enchilada sauce and melted Mexican cheese. Baked to perfection with a slightly crispy top, these enchiladas are perfect for a hearty family dinner or entertaining guests with a taste of authentic Mexican-inspired comfort food.

Ingredients

Spices and Seasonings

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt to taste

Vegetables and Fresh Ingredients

  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4 oz.) can diced green chiles, undrained
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped cilantro, plus more for garnish

Main Ingredients

  • 1-2 tablespoons avocado oil (can substitute olive oil)
  • 2 ¾ cups shredded cooked chicken (rotisserie or homemade)
  • 15 oz. red enchilada sauce (homemade or store-bought)
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 8 (8-inch) flour tortillas
  • 3 cups shredded Mexican cheese blend (divided)
  • Sour cream for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350° F (177° C) to prepare for baking the enchiladas.
  2. Mix Seasonings: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder. Set these aside for later use. Also, measure out all remaining ingredients to have everything ready before cooking.
  3. Sauté Onions: Heat 1-2 tablespoons of avocado or olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for about 5 minutes until the onions become soft and translucent.
  4. Add Sauce and Garlic: Lower the heat to medium-low. Stir in 1/3 cup of the red enchilada sauce along with the minced garlic into the skillet with the softened onions, cooking briefly until fragrant.
  5. Add Chicken and Season: Add the shredded cooked chicken to the skillet. Season with salt to taste only if your chicken isn’t pre-salted, such as a rotisserie chicken which often doesn't require additional salt.
  6. Combine Seasonings & Mix Ingredients: Sprinkle the combined spice mix over the chicken and toss well to coat every piece. Then stir in the black beans, diced green chiles, lime juice, hot sauce, honey, and chopped cilantro. Let the mixture heat through for 1 to 2 minutes. Remove from heat and set aside.
  7. Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread a thin layer (about ¼ cup) of enchilada sauce evenly over the bottom to prevent sticking and add flavor.
  8. Soften Tortillas (Optional): To make the tortillas more pliable and easier to roll, microwave four tortillas at a time for 30 seconds wrapped in a damp paper towel.
  9. Assemble Enchiladas: Place a scoop of the chicken filling on the near end of each tortilla. Top with a heaping tablespoon of shredded cheese. Roll the tortilla tightly from the filled end and place it seam-side down in the prepared casserole dish.
  10. Add Sauce and Cheese Layers: Pour or spread additional enchilada sauce (up to ¾ cup) evenly over the rolled tortillas; you can use less sauce if preferred. Sprinkle the remaining shredded cheese over the top in an even layer.
  11. First Baking Stage: Cover the casserole dish with foil (sprayed on the bottom side with nonstick cooking spray to prevent cheese sticking if using foil). Bake in the preheated oven for 10 minutes to melt the cheese and blend flavors.
  12. Second Baking Stage and Broiling: Remove the cover and bake uncovered for an additional 13 minutes. Optionally, broil on low (450° F) for 1-2 minutes to achieve a lightly browned, slightly crispy cheese topping—watch closely to prevent burning.
  13. Garnish and Serve: Garnish the enchiladas with fresh chopped cilantro and any additional desired toppings like sour cream. Serve warm and enjoy.

Notes

  • Use rotisserie chicken for convenience, but shredded homemade cooked chicken works just as well.
  • Homemade enchilada sauce enhances flavor but store-bought is a fine shortcut.
  • Microwaving tortillas is optional but helps prevent them from tearing during rolling.
  • To add extra heat, increase the hot sauce or add sliced jalapeños.
  • For a gluten-free version, substitute flour tortillas with corn tortillas that suit your dietary preference.
  • Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated thoroughly.

Find it online: https://dishcooks.com/creamy-chicken-enchiladas-with-homemade-red-sauce-recipe/