Mexican Chicken Enchiladas with Red Sauce

Chicken enchiladas are a colorful and comforting baked dish made with soft tortillas, seasoned chicken, red enchilada sauce and plenty of melted cheese.

This version is designed for an easy family dinner and can be assembled in advance. Serve the enchiladas with avocado, sour cream, lime and fresh cilantro.

Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Servings: 6

Ingredients

For the filling

• 600 g cooked shredded chicken
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• 150 g grated cheddar or Monterey Jack cheese

For the red sauce

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons mild chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 500 ml chicken stock
• 200 g tomato passata
• ½ teaspoon salt

For assembling

• 10 medium flour or corn tortillas
• 200 g grated cheese
• Fresh cilantro
• Sliced avocado
• Sour cream
• Lime wedges

Instructions

Prepare the red sauce

1. Heat the olive oil in a saucepan over medium heat.
2. Add the flour and whisk for one minute.
3. Stir in the chili powder, cumin, garlic powder and oregano.
4. Gradually pour in the chicken stock while whisking continuously.
5. Add the tomato passata and salt.
6. Simmer for eight to ten minutes, stirring occasionally, until the sauce thickens slightly.
7. Remove from the heat.

Prepare the chicken filling

1. Heat one tablespoon of olive oil in a frying pan.
2. Add the chopped onion and cook for four to five minutes.
3. Add the garlic, cumin, smoked paprika, chili powder and salt.
4. Cook for 30 seconds.
5. Add the shredded chicken and approximately 120 ml of the enchilada sauce.
6. Stir well and remove from the heat.
7. Mix in 150 g of grated cheese.

Assemble the enchiladas

1. Preheat the oven to 190°C / 375°F.
2. Spread a thin layer of red sauce over the bottom of a baking dish.
3. Warm the tortillas briefly so they become flexible.
4. Place a portion of chicken filling in the center of each tortilla.
5. Roll tightly and arrange seam-side down in the baking dish.
6. Pour the remaining red sauce evenly over the tortillas.
7. Sprinkle with the remaining grated cheese.
8. Bake for 20–25 minutes, until the cheese is melted and bubbling.
9. Rest for five minutes before serving.
10. Garnish with cilantro, avocado, sour cream and lime wedges.

Alya’s Kitchen Tips

Warm tortillas before rolling to prevent them from cracking.

Do not overfill them because the filling may escape during baking.

For a spicier version, add chopped jalapeños or hot chili sauce.

Rotisserie chicken is an excellent time-saving option.

Storage

Refrigerate the enchiladas in a covered container for up to three days.

Reheat in the oven at 180°C / 350°F until hot.

They can be frozen before or after baking for up to two months.