Easy Red Chicken Enchiladas


Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
1 3-layer enchilada



  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • ½ cup diced onion

  • ½ teaspoon salt, or more to taste

  • 3 tablespoons all-purpose flour, or more as needed

  • 2 tablespoons ground ancho chile powder

  • 2 teaspoons ground cumin

  • ½ teaspoon chipotle chile powder

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon dried oregano

  • 1 pinch cayenne pepper, or to taste

  • 1 pinch ground cinnamon (Optional)

  • 3 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 ½ cups chicken broth

Fillings for Each Enchilada:

  • 3 (5 inch) corn tortillas

  • ½ teaspoon vegetable oil

  • cup shredded cooked chicken

  • cup pepper Jack cheese

  • cup chopped cilantro

  • cup chopped green onions


  1. Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.

  2. Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.

  3. Preheat the oven to 400 degrees F (200 degrees C).

  4. Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.

  5. Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.

  6. Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Editor's Note:

This recipe makes an individual skillet enchilada but enough sauce for 4 to 6 portions. Nutrition data for this recipe includes the full amount of sauce.

Chef's Notes:

I recommend using the freshest possible chile powder you can find.

If you're making the sauce ahead of time, it's a good idea to heat it up first before assembling your enchiladas, so they are warm going in the oven. Otherwise, you'll need to give them some extra time in the oven to heat through.

Shredded stewed beef is also delicious in these, as is regular Monterey Jack cheese.

Nutrition Facts (per serving)

1377 Calories
93g Fat
80g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 1377
% Daily Value *
Total Fat 93g 119%
Saturated Fat 37g 185%
Cholesterol 241mg 80%
Sodium 5142mg 224%
Total Carbohydrate 80g 29%
Dietary Fiber 11g 39%
Total Sugars 12g
Protein 59g
Vitamin C 27mg 136%
Calcium 694mg 53%
Iron 8mg 47%
Potassium 1089mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love