Go Back Email Link
classic red sauce chicken enchiladas recipe - Classic Red Sauce Chicken Enchiladas served in a white bowl overhead view
Chloe

Classic Red Sauce Chicken Enchiladas

classic red sauce chicken enchiladas recipe made easy at home. Tender shredded chicken wrapped in warm corn tortillas, smothered in a rich, smoky homemade enc
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Method

Ingredients
  

For the Enchilada Sauce
  • 4 dried guajillo chiles seeds and stems removed
  • 2 dried ancho chiles seeds and stems removed
  • 3 cups chicken broth divided
  • 2 cloves garlic minced
  • 1/2 white onion roughly chopped
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt or to taste
  • 1 teaspoon sugar optional, to balance acidity
For the Filling
  • 3 cups cooked shredded chicken from 2 large chicken breasts, poached or rotisserie
  • 1 cup shredded Monterey Jack cheese or Oaxaca cheese
  • 1/3 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro plus extra for garnish
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 cup prepared enchilada sauce from above
For Assembly
  • 12 6-inch corn tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese for topping
  • 1/4 cup crumbled queso fresco
  • 1/4 cup Mexican crema or sour cream for serving
  • 1/4 cup chopped fresh cilantro for garnish
  • 1 lime cut into wedges

Method
 

  1. Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Transfer to a bowl and cover with 2 cups of hot chicken broth; soak for 15 minutes until softened. In a blender, combine soaked chiles with the soaking liquid, garlic, onion, oregano, cumin, and salt. Blend until completely smooth. Heat oil in a saucepan over medium-high heat. Pour the sauce through a fine mesh strainer into the hot oil (it will sizzle). Simmer for 10 minutes, stirring occasionally. Add sugar if desired. Adjust consistency with remaining 1 cup broth as needed—sauce should coat the back of a spoon.
  2. In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, onion, cilantro, cumin, salt, and 1/2 cup of the prepared enchilada sauce. Mix until well combined. Taste and adjust seasoning.
  3. Preheat the oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Warm the corn tortillas briefly in a dry skillet or microwave (wrapped in damp paper towels) until pliable, about 20 seconds. This prevents cracking when rolling.
  4. Place a heaping 2 tablespoons of filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with all 12 tortillas, nestling them snugly. Pour the remaining sauce evenly over the top, spreading to cover all enchiladas. Sprinkle with the 2 cups of shredded cheese.
  5. Bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden. For a crispier cheese top, broil for the final 2 minutes, watching closely. Remove from oven and let rest for 5 minutes before serving.
  6. Drizzle with Mexican crema, sprinkle crumbled queso fresco and fresh cilantro over the top. Serve immediately with lime wedges on the side.