Simple chicken enchiladas with red sauce

My mom used to line up tortillas like little sleeping burritos on the kitchen counter on lazy Sunday afternoons, and the whole house smelled like toasted corn and bubbling cheese. Those chicken enchiladas became our family’s unofficial comfort ritual — the kind of meal that makes you slow down and take a deep breath. I love this simpler, no-fuss version because it gets that same warm, saucy hug on the plate with fewer steps and ingredients you can find in any grocery store. It’s bright red sauce, slightly smoky spices, and gooey cheese all wrapped together — perfect for weeknights, potlucks, or any night you need something cozy. Let me show you how I make them when I want big flavor with small effort.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe delivers classic enchilada flavors without a long ingredient list. The red sauce simmers into a bright, slightly smoky blanket for the filling, the edges go delightfully crispy, and the cheese melts into pockets of creamy joy. It’s so easy even your oven can’t mess it up, and the smells? Warm, garlicky, and instantly nostalgic. Who doesn’t love a bubbling pan with golden edges and a squeeze of lime on top?

Ingredients

For the Main Dish:

• 3 cups shredded cooked chicken (rotisserie chicken works great)
• 8–10 8-inch corn or flour tortillas (I prefer corn for authenticity)
• 2 cups shredded cheese (Mexican blend, or 1 cup cheddar + 1 cup Monterey Jack)
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tbsp chili powder
• Salt and black pepper, to taste (about 3/4 tsp salt)
• Fresh cilantro, chopped, for garnish (optional)
• 1 lime, cut into wedges

For the Sauce / Garnish (if applicable):

• 1 tbsp vegetable oil
• 1 tbsp all-purpose flour
• 15 oz tomato sauce (one can)
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt to taste (about 1/2 tsp)
• Optional garnish: sour cream, sliced avocado, extra cilantro, pickled red onions

How I Make It

Step 1:

Preheat the oven to 375°F. In a medium skillet, heat 1 tbsp olive oil over medium heat and cook the chopped onion until soft and translucent—about 4 minutes. Add the minced garlic, 1 tsp cumin, and 1 tbsp chili powder, and cook until fragrant, about 30 seconds. Toss in the shredded chicken, season with salt and pepper, and stir until the mixture smells warm and spiced. Tip: taste and adjust salt here—seasoning the filling makes a big difference.

Step 2:

Make the quick red sauce: in a small saucepan, heat 1 tbsp vegetable oil over medium heat, whisk in 1 tbsp flour and cook 1 minute. Slowly whisk in 15 oz tomato sauce and 1 cup chicken broth. Add 2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt. Simmer gently until slightly thickened, about 5 minutes. The sauce should smell bright, smoky, and a little tangy.

Step 3:

Spoon about 1/3 cup of sauce into the bottom of a 9×13-inch baking dish to prevent sticking. Warm tortillas briefly in a dry skillet or microwave (20–30 seconds covered) so they bend without cracking. Spoon about 1/3 cup of the chicken filling down the center of each tortilla, sprinkle a little cheese, roll snugly, and place seam-side down in the dish. I get a nice rhythm at this point — the tortillas soften, the filling smells cozy, and you can hear the faint rustle as you tuck each one in.

Step 4:

Pour the remaining sauce over the enchiladas, pushing it into the sides so every edge gets saucy. Sprinkle the remaining 1 cup cheese evenly over the top. Bake at 375°F for 20–25 minutes, until the cheese is melted and bubbly and the edges start to brown. Look for little golden spots and a bubbling sound coming from the dish — that’s your cue.

Step 5:

Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro, dollops of sour cream, sliced avocado, and a squeeze of lime. Cut into portions and serve right away so everyone gets those gooey, warm bites.

Pro Tips

• Use rotisserie chicken to save time and add flavor — shred it while it’s still warm for easier shredding.
• Warm tortillas before rolling to prevent cracking; wrap them in a damp towel and microwave for 20–30 seconds.
• If your sauce seems thin, simmer it a few extra minutes; it should coat the back of a spoon.
• For extra crisp edges, broil for 1–2 minutes at the end—watch closely so the cheese doesn’t burn.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press, crumble, and season) for a vegetarian option — texture changes but flavor stays friendly.
• Use Greek yogurt instead of sour cream for tangy garnish; it’s thicker and healthier.
• For gluten-free, use certified corn tortillas and a gluten-free flour or skip the flour in the sauce (thicken with a cornstarch slurry instead).
• For dairy-free, use a plant-based shredded cheese and skip the sour cream — the sauce still keeps things saucy and satisfying.

Variations & Tips

• Make it spicy: add chopped canned chipotle or 1–2 tsp cayenne to the sauce.
• Kid-friendly: reduce the chili powder and add a bit of tomato paste for sweetness.
• Smoky twist: add 1 tsp smoked paprika to the sauce for a campfire vibe.
• Vegetarian twist: swap chicken for roasted sweet potatoes and black beans — hearty and sweet.
• One-pan trick: assemble and bake in a cast-iron skillet for a rustic presentation and crisp edges.
• Creative twist: fold in corn kernels and chopped bell pepper to the filling for color and crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the enchiladas, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge—add about 5–10 minutes to the bake time. For longer storage, freeze before baking; thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one larger pan and increase bake time slightly if the layer gets thicker—check for bubbling and golden cheese to know it’s done.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping (for every 1 tbsp butter, use 3/4 tbsp oil).

How do I know it’s done?

Look for bubbling sauce around the edges, melted and slightly golden cheese on top, and a warm center. If you like, check the middle with a knife—steam should escape and the filling should feel hot.

What if I don’t have ingredient X?

No worries. No garlic? Use 1/4 tsp garlic powder. Out of cumin? Substitute with a pinch of chili powder plus smoked paprika. Most pantry swaps work in a pinch.

How I Like to Serve It

I serve these enchiladas with cilantro-lime rice, refried beans, and a simple green salad dressed with lime and olive oil. A margarita or cold beer makes this feel like a celebration, but this recipe fits equally well into a cozy weeknight. It shines at potlucks because it transports easily and reheats beautifully.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F until warmed through, or microwave single portions.
• Safe internal temp for chicken: 165°F. If you’re using freshly cooked chicken, confirm it reached that temp before shredding.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!