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Crispy Red Sauce Enchiladas

Flavor-packed chicken enchiladas with lightly crisped tortillas baked in a rich homemade red sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican, Tex-Mex
Calories: 420

Ingredients
  

Enchiladas
  • 12 corn tortillas small
  • 2 cups cooked shredded chicken
  • 2 cups shredded Mexican blend cheese divided
  • 0.5 cup onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup oil for frying
Red Enchilada Sauce
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 2 cups chicken broth
  • 1 cup tomato sauce

Equipment

  • Skillet
  • Saucepan
  • Baking dish
  • Mixing bowls

Method
 

  1. Heat oil in a saucepan and whisk in flour, cooking until lightly golden.
  2. Stir in chili powder, cumin, garlic powder, onion powder, and oregano.
  3. Whisk in broth and tomato sauce, simmering until thickened.
  4. Mix chicken, half the onion, cilantro, and 1 cup cheese.
  5. Lightly fry tortillas until softened but not crisp.
  6. Fill tortillas with chicken mixture and roll tightly.
  7. Place seam-side down in a sauce-lined baking dish.
  8. Pour sauce over enchiladas, top with cheese and onions, and bake until bubbly.

Notes

Serve with sour cream, avocado, and lime wedges for extra flavor.