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Baked chicken enchiladas in a dish topped with melted cheese, diced tomatoes and cilantro
Chef Emma

Chicken Enchiladas with Red Sauce

Shredded chicken, green chiles, sour cream and cheese rolled in tortillas, covered in a quick homemade red enchilada sauce and baked until bubbling.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Main Course
Cuisine: Mexican-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Red enchilada sauce (or one 19 oz can)
  • 2 tbsp neutral oil plus 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp ground cumin plus 1/2 tsp garlic powder and 1/2 tsp oregano
  • 2 tbsp tomato paste
  • 2 cups chicken broth 480 ml, low sodium
  • 1/2 tsp fine salt plus 1 tsp apple cider vinegar
Filling and topping
  • 3 cups shredded cooked chicken about 420 g
  • 1 can diced green chiles 4 oz / 113 g, drained
  • 1/2 cup sour cream 120 g
  • 2 cups shredded Monterey Jack and cheddar 225 g, divided
  • 1/2 tsp ground cumin
  • 8 flour tortillas 8-inch (or 12 corn tortillas)

Equipment

  • 9x13-inch baking dish
  • Saucepan and whisk

Method
 

  1. Cook the oil and flour 1 minute, add the spices 30 seconds, whisk in the tomato paste and broth, and simmer 6 to 8 minutes; season with salt and vinegar.
  2. Heat the oven to 375°F (190°C) and spread 1/2 cup sauce in a greased 9x13-inch dish.
  3. Mix the chicken, green chiles, sour cream, cumin, 1 cup cheese and 1/2 cup sauce.
  4. Warm the tortillas, fill each with about 1/3 cup filling, roll and place seam side down.
  5. Cover with the remaining sauce and cheese. Bake covered 15 minutes, then uncovered 10 minutes, until bubbling and 165°F (74°C) in the center.
  6. Rest 5 minutes and top with tomatoes, cilantro and avocado.

Notes

Make ahead: refrigerate assembled up to 1 day, bake 25 minutes covered + 10 uncovered. Freeze up to 3 months. Calories are an estimate per enchilada from USDA FoodData Central values.