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Classic Chicken Enchiladas with Homemade Red Chile Sauce

A close-up of freshly baked enchiladas covered in rich red sauce and melted cheddar cheese in a white baking dish.
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Follow these steps to make classic chicken enchiladas using a rich, homemade red chile sauce. This recipe yields tender chicken filling and perfectly rolled tortillas.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Cooking spray

Instructions

  1. Prepare the Red Chile Sauce: Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  2. Add 2 cups of water and 4 dried New Mexico chile pods (rehydrated and pureed, or use 1 cup prepared red chile sauce base). Simmer for 15 minutes, stirring occasionally. Strain the sauce if using whole chiles. Set aside.
  3. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish with cooking spray.
  4. Warm the Tortillas: Briefly dip each corn tortilla into the warm red chile sauce to soften it. This prevents tearing when rolling.
  5. Assemble the Filling: In a bowl, mix the shredded chicken with 1/2 cup of the Monterey Jack cheese.
  6. Roll the Enchiladas: Spoon a small amount of the chicken mixture down the center of each softened tortilla. Sprinkle a little cheese over the filling. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat until all tortillas are used.
  7. Top the Enchiladas: Pour the remaining red chile sauce evenly over the rolled tortillas. Sprinkle the remaining 1 1/2 cups of Monterey Jack and the 1 cup of cheddar cheese over the top.
  8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.

Notes

  • To prevent soggy tortillas, warm them briefly in a dry skillet or microwave before dipping them in the sauce.
  • You can substitute rotisserie chicken for the cooked chicken to save time.
  • If you prefer a spicier sauce, add 1/4 teaspoon of cayenne pepper during step 1.

Nutrition

Find it online: https://tasteportfolio.com/best-enchiladas-recipe-homemade-sauce/