These hearty chicken enchiladas combine tender poached chicken with a rich, aromatic red sauce. The use of two distinct melting cheeses creates a bubbly, golden crust that complements the savory filling.
List of ingredients
- 2 whole chicken breasts, uncooked – used for the main filling
- 2 cups chicken broth – for poaching the chicken
- 1 Teaspoon garlic powder – for seasoning the chicken
- 10 ounce can diced tomatoes – adds flavor to the poaching liquid
- 1 medium onion, diced – for aromatic base during cooking
- 12 corn tortillas – the wrap for the enchiladas
- 2 cups grated Cheddar cheese – for filling and topping
- 2 cups grated Monterey Jack cheese – for filling and topping
- 2 Tablespoons vegetable oil – for the sauce roux
- 2 Tablespoons flour – for thickening the sauce
- 4 Tablespoons chili powder – the primary flavor for the red sauce
- 1/2 Teaspoon garlic powder – for sauce seasoning
- 1/2 Teaspoon salt – to balance sauce flavors
- 1/2 Teaspoon cumin – adds earthiness to the sauce
- 1/4 Teaspoon onion powder – enhances the sauce depth
- 1/4 Teaspoon cayenne pepper – provides a mild heat
- 2 cups chicken broth – the liquid base for the sauce
step-by-step instructions
- Prepare the Oven: Preheat your oven to 400 degrees.
- Poach the Chicken: Place the diced onion, diced tomatoes, 1 teaspoon of garlic powder, 2 cups of chicken broth, and the whole chicken breasts in a large saucepan. Simmer the mixture for 30 minutes until the chicken breasts are tender enough to shred easily.
- Shred the Meat: Let the mixture cool. Remove the chicken breasts from the pot and shred them using two forks. Discard the remaining liquid and vegetables from the pot.
- Make the Sauce Roux: Place 2 tablespoons of vegetable oil and 2 tablespoons of flour in a medium size saucepan over medium heat. Whisk and cook the mixture until it starts to boil, then continue boiling for another minute or two to eliminate the raw flour taste.
- Season the Sauce: Whisk in the chili powder, 1/2 teaspoon garlic powder, salt, cumin, onion powder, and cayenne pepper until the spices are well blended into the roux.
- Thicken the Sauce: While continuing to whisk, gradually add 2 cups of chicken broth to the pan. Reduce the heat to low and simmer for about 10 minutes or until the sauce has slightly thickened.
- Prepare the Baking Pan: Spread 1/2 cup of the prepared enchilada sauce onto the bottom of a 13×9 inch baking pan to prevent sticking.
- Fill the Tortillas: Spread approximately 1/2 Teaspoon of enchilada sauce onto the middle of each of the 12 corn tortillas.
- Add Filling: Place 1 Tablespoon of shredded chicken on top of the sauce, followed by a sprinkling of both Cheddar and Monterey Jack cheeses.
- Assemble the Pan: Roll each corn tortilla up tightly and place it in the baking pan. Repeat this process for all 12 tortillas.
- Final Topping: Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining shredded cheeses.
- Bake: Place the pan in the oven and bake at 400 degrees, uncovered, for about 20 minutes or until the cheese is melted and bubbly.
Professional Cooking Tips for Success
Prevent Corn Tortillas From Cracking
Corn tortillas can become brittle and crack when rolled. To prevent this, lightly warm them in a microwave for 30 seconds between damp paper towels or flash-fry them in a small amount of oil for a few seconds per side.
Optimizing the Shredding Process
For the fastest shredding, use a handheld electric mixer or a stand mixer with the paddle attachment while the chicken is still warm. This breaks the meat apart quickly and evenly without the effort of using forks.
Perfecting the Roux Consistency
Ensure the flour and oil mixture is bubbly and slightly golden before adding spices. Cooking the roux for two minutes removes the starchy taste and ensures the final sauce has a smooth, professional texture.
Balancing the Heat Level
If you prefer a milder sauce, reduce the cayenne pepper to a pinch. For those who enjoy more spice, you can add a pinch of crushed red pepper flakes or a dash of hot sauce to the final simmer.
Suggested Ingredient Substitutions
Using Rotisserie Chicken for Speed
To save time, replace the raw chicken breasts and poaching process with a store-bought rotisserie chicken. Simply shred the breast meat and skip the poaching step entirely.
Alternative Cheese Blends
If you cannot find Monterey Jack, substitute it with Mozzarella or Pepper Jack for an added kick. Ensure you use a cheese that melts well to get the desired bubbly texture on top.
Flour Tortilla Alternative
While corn tortillas are traditional, flour tortillas can be used for a softer texture. Note that flour tortillas are larger, so you may need to adjust the quantity of chicken and cheese per wrap.
Gluten-Free Sauce Thickening
Replace the 2 tablespoons of all-purpose flour with a gluten-free flour blend or a cornstarch slurry. If using cornstarch, mix it with cold water first before whisking it into the simmering broth.
Creative Variations for Your Enchiladas
Adding Vegetable Fillings
Boost the nutrition by adding canned black beans, corn kernels, or diced bell peppers to the shredded chicken. Sauté the vegetables briefly before mixing them with the meat to remove excess moisture.
Creamy Sauce Variation
For a creamier finish, stir two tablespoons of sour cream or cream cheese into the finished red sauce. This tempers the acidity of the tomatoes and adds a rich, velvet-like quality to the dish.
Adding a Zesty Twist
Squeeze fresh lime juice over the shredded chicken before rolling the tortillas. This adds a bright, citrusy note that cuts through the richness of the cheese and red sauce.
Serving and Pairing Recommendations
Fresh Garnish Ideas
Top the finished enchiladas with sliced avocado, diced red onion, or fresh cilantro. A dollop of sour cream or Greek yogurt on the side provides a cooling contrast to the spicy red sauce.
Complementary Side Dishes
Serve these enchiladas with a side of Mexican-style red rice or cilantro-lime rice. Refried beans or a crisp cabbage slaw with a vinegar dressing also pair well with the heavy flavors of the dish.
Non-Alcoholic Beverage Pairings
Pair this meal with a chilled Horchata or a fresh watermelon Agua Fresca. These sweet, refreshing drinks balance the savory and spicy elements of the enchilada sauce.
Storage and Reheating Instructions
Refrigerating Leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Ensure the dish has cooled completely before sealing the lid to prevent excess moisture buildup.
Freezing for Future Meals
You can freeze assembled but unbaked enchiladas for up to two months. Wrap the baking pan tightly with plastic wrap and aluminum foil to prevent freezer burn.
Reheating in the Oven
To maintain the texture, reheat portions in the oven at 350 degrees until heated through. Adding a small splash of chicken broth to the pan before reheating can help keep the tortillas moist.
Microwave Reheating Tips
When using a microwave, cover the enchiladas with a damp paper towel. This creates steam that prevents the corn tortillas from becoming hard or chewy during the heating process.
Make-Ahead Advice
Preparing the Sauce Early
The red enchilada sauce can be made up to three days in advance. Store it in a glass jar in the refrigerator and whisk it vigorously before reheating to restore its smooth consistency.
Pre-Cooking the Protein
Poach and shred the chicken a day before you plan to assemble the dish. Keep the shredded meat in a sealed container with a few tablespoons of the poaching liquid to maintain moisture.
Overnight Assembly
You can assemble the entire pan of enchiladas the night before. Cover the pan tightly with foil and refrigerate; simply remove the foil and bake as directed the next day.
Troubleshooting Common Issues
Fixing a Too-Thick Sauce
If the sauce becomes too thick during the simmer, whisk in an additional 1/4 cup of chicken broth. Continue stirring over low heat until the desired pourable consistency is achieved.
Preventing Mushy Tortillas
Avoid over-saturating the tortillas with sauce during the filling process. Use the measured 1/2 teaspoon per tortilla to ensure they hold their shape during the baking process.
Solving Dry Chicken Filling
If the shredded chicken seems dry, mix in a tablespoon of the homemade red sauce before rolling the tortillas. This integrates the flavors and ensures a moist bite in every mouthful.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used for a richer flavor and more moisture. The poaching time remains roughly the same, though thighs may be slightly more tender.
How do I stop the tortillas from breaking?
The key is moisture and heat. Lightly warming the corn tortillas makes them pliable, which allows them to bend without snapping when you roll the filling.
Can I make the sauce without flour?
You can omit the flour and simmer the sauce for a longer period to reduce and thicken it naturally. Alternatively, use a small amount of cornstarch for a gluten-free thickening agent.
What is the best way to store the extra sauce?
Store extra sauce in a sterilized glass jar in the fridge for up to one week. It can also be frozen in small portions for use in other recipes like tacos or wet burritos.
Can I bake these in a different size pan?
A 9×13 inch pan is ideal for 12 enchiladas, but you can use a deeper casserole dish if preferred. Just ensure the enchiladas are snugly packed to prevent them from unrolling.
Print
Savory Chicken Enchiladas with Homemade Red Sauce
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: General
Description
Corn tortillas filled with flavorful shredded chicken breast and a blend of Cheddar and Monterey Jack cheeses, topped with a rich, homemade red enchilada sauce.
Ingredients
- 2 whole chicken breasts, uncooked
- 4 cups chicken broth (divided)
- 1.5 Teaspoons garlic powder (divided)
- 1 10-ounce can diced tomatoes
- 1 medium onion, diced
- 12 corn tortillas
- 2 cups grated Cheddar cheese
- 2 cups grated Monterey Jack cheese
- 2 Tablespoons vegetable oil
- 2 Tablespoons flour
- 4 Tablespoons chili powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon cumin
- 1/4 Teaspoon onion powder
- 1/4 Teaspoon cayenne pepper
Instructions
- Preheat: Preheat oven to 400 degrees.
- Cook Chicken: Place the diced onion, tomatoes, 1 teaspoon garlic powder, 2 cups chicken broth and the whole chicken breasts in a large saucepan. Simmer for 30 minutes until the chicken breasts are tender enough to easily shred.
- Prepare Shredded Chicken: Let the mixture cool. Remove the chicken breasts and shred, discard the remaining ingredients in the pot.
- Prepare Roux: Place the flour and oil in a medium size saucepan under medium heat. Whisk and cook the mixture until it starts to boil, then boil another minute or two to remove the flour taste.
- Season Sauce: Whisk in the chili powder, 1/2 teaspoon garlic powder, salt, cumin, onion powder, and cayenne pepper until well blended.
- Thicken Sauce: While still whisking, add 2 cups chicken broth to the pan, reduce the heat to low and simmer for about 10 minutes or until slightly thickened.
- Assemble: Spread 1/2 cup of enchilada sauce onto the bottom of a 13×9 inch baking pan. Spread about a 1/2 Teaspoon enchilada sauce onto the middle of each of 12 corn tortillas. Place 1 Tablespoon of shredded chicken on top of the enchilada sauce followed by a sprinkling of both cheeses. Roll the corn tortilla up and place in the 13×9 inch baking pan. Repeat for the remaining 11 tortillas.
- Bake: Top the rolled enchiladas with the remaining enchilada sauce and both shredded cheeses. Bake at 400 degrees, uncovered for about 20 minutes or until bubbly.
Notes
If you are short on time, you can use a rotisserie chicken instead of simmering the breasts. The enchilada sauce and shredded chicken can both be prepared a day in advance and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg