Can a classic red sauce enchilada actually be this easy to make from scratch?
I used to reach for canned enchilada sauce every time, mostly because I assumed making it myself would be complicated. Turns out it takes about ten minutes and tastes noticeably better than anything from a can.
Tender shredded chicken, melty cheese, and a rich, slightly smoky red sauce baked together until bubbly. This is comfort food at its most classic. 🌶️
Let’s make a batch from scratch.
What You’ll Need
Here’s everything going into this dish:
For the sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 2 cups chicken broth
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt to taste
For the filling:
- 3 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 small onion, diced
For assembly:
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- Diced red onion, for garnish
That’s the full list. Simple pantry ingredients making up a genuinely classic dinner.
Tools You’ll Need
- A large baking dish
- A saucepan
- A whisk
- A skillet (for warming tortillas)
- A mixing bowl
How to Make It
Step 1: Preheat your oven.
Preheat your oven to 375°F.
Step 2: Make the sauce.
Heat the oil in a saucepan over medium heat. Whisk in the flour and chili powder, cooking for about a minute to remove the raw flour taste.
Step 3: Add the broth.
Slowly whisk in the chicken broth, continuing to stir until the sauce thickens slightly, about 5 minutes.
Step 4: Season the sauce.
Stir in the cumin, garlic powder, and salt to taste. Remove from heat.
Step 5: Mix the filling.
In a mixing bowl, combine the shredded chicken, cheese, and diced onion with a few spoonfuls of the sauce to moisten it.
Step 6: Warm the tortillas.
Warm the tortillas briefly in a dry skillet or microwave to make them more pliable and less likely to crack.
Step 7: Fill and roll.
Dip each tortilla lightly in the sauce, then spoon the chicken filling down the center and roll it up tightly.
Step 8: Arrange in the dish.
Place the rolled tortillas seam-side down in a large baking dish.
Step 9: Add the remaining sauce and cheese.
Pour the remaining sauce evenly over the top and sprinkle with the remaining shredded cheese.
Step 10: Bake.
Bake for 20 minutes, until the cheese is melted and the sauce is bubbling at the edges.
Step 11: Garnish and serve.
Top with fresh cilantro and diced red onion before serving hot.
Pro Tips
- Warm your tortillas before rolling. Cold tortillas crack easily, especially with corn tortillas, which are more delicate than flour.
- Dip tortillas lightly in sauce before filling. This adds flavor throughout and helps prevent them from drying out in the oven.
- Don’t overfill each tortilla. Overstuffed enchiladas are harder to roll and tend to fall apart in the baking dish.
- Whisk the sauce constantly while adding broth. This keeps it smooth and prevents lumps from forming.
- Use rotisserie chicken to save time. It cuts out a whole step and works perfectly in this recipe.
Substitutions and Variations
- Tortilla swap: Flour tortillas work too, just note the texture and flavor will be slightly different from the classic corn version.
- Protein swap: Shredded beef or pork both work well in place of chicken.
- Spicier version: Add extra chili powder or a diced jalapeño to the filling.
- Vegetarian version: Swap the chicken for black beans and extra cheese for a filling vegetarian option.
- Green sauce version: Substitute a green enchilada sauce for a different but equally classic flavor profile.
Make Ahead Tips
Assemble the entire dish up to a day ahead and store covered in the fridge, unbaked, until you’re ready to cook.
The sauce can also be made 3 days in advance and stored separately in the fridge, then reheated before assembling.
Add about 10 extra minutes to the bake time if going straight from the fridge.
Additional Details
Nutritional Breakdown (Per Enchilada)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | 18g |
| Carbs | 20g |
| Fat | 16g |
| Sodium | 430mg |
Note: Values are estimates based on a 9-enchilada batch and will vary depending on exact ingredients used.
Meal Pairing Ideas
- Serve with Mexican rice and refried beans for a complete dinner.
- Pair with a simple side salad for something lighter.
- Add guacamole and chips as a starter for a bigger spread.
Cooking Time Efficiency Tips
- Use rotisserie chicken to skip cooking and shredding your own.
- Make the sauce while the chicken filling comes together to save time.
- Assemble the whole dish ahead of time so all that’s left is baking on a busy night.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for about 15 minutes to keep the tortillas from getting too soft. The microwave works in a pinch, but the texture won’t be quite the same.
This dish also freezes well before baking. Wrap tightly and thaw overnight in the fridge before baking as directed.
FAQ
Can I use store-bought enchilada sauce instead of making my own? Yes, a store-bought sauce works fine and saves some time, though the homemade version has a fresher, more balanced flavor.
Why did my corn tortillas crack while rolling? This usually happens when they’re not warmed first. A quick trip through a dry skillet or a few seconds in the microwave makes them much more pliable.
Can I make this dish ahead of a party? Yes. Assemble it a day ahead and store covered in the fridge, then bake fresh the day of your event.
Can I freeze these enchiladas? Yes, before baking. Wrap tightly and freeze for up to 3 months, then thaw overnight before baking.
What’s the best way to shred chicken quickly? Two forks work well, or you can shred warm cooked chicken in a stand mixer with the paddle attachment for a faster method.
Wrapping Up
These enchiladas prove that a classic recipe made from scratch is always worth the extra ten minutes.
Rich, smoky, cheesy, and loaded with tender chicken, this is comfort food that never really goes out of style.
Make a batch this week and let me know how it turned out in the comments below. And if you tried a different sauce or filling, I’d love to hear what you made