These chicken enchiladas with red sauce have a great chicken filling that can be made on the stove or in a slow cooker. Use my recipe for homemade red enchilada sauce, or pick up a can of sauce if you prefer. Either way, the result is going to be flavorful and filling!
Chicken enchiladas are full of flavor and you can prep them ahead of time if you need a quick and easy dinner. This recipe from my sister-in-law is our go to for homemade chicken enchiladas.
She shared it with us back in 2015 when I was asking our friend and family for favorite recipes to try. Who would have imagined that little project would have turned into this?
Either way, when she asked her husband what recipe she was famous for, he said these chicken enchiladas. And that is saying something because she is one heck of a baker and cake decorator.
So, needless to say, I was quite excited to try them. You know they have to be good if they are her signature dish.
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My husband and I were amazed. They smelled so good while they were cooking and they tasted even better.
I am telling you, there is a reason why her husband so heartily recommended these enchiladas. They are fabulous!
Why You’ll Love These Enchiladas
- The filling can be made pretty quickly on the stovetop. Or, make the filling in the slow cooker while you go about your day. Just shred it and wrap it when you are ready to finish making dinner.
- The lime and seasonings that go with the chicken add so much flavor. You could even use it as a chicken taco recipe if you didn’t want to add the time to bake it into enchiladas.
- The homemade red enchilada sauce is delicious. Making your own means you can adjust the flavors to your preferences. We love it as written, but you can dial the spice up or down based on how you like it. However, you can use a can of sauce if you want.
What kind of tortillas should you use for enchiladas?
Corn tortillas are a more traditional option to use for enchiladas. You fry them slightly and then wrap them around the filling.
You can certainly use them for this recipe. However, my family prefers flour tortillas.
We personally like the softer, smoother texture of flour tortillas better. You are welcome to use whichever you prefer.
Jess’s Chicken Enchiladas
Ingredients
Chicken Filling
- 2 pounds boneless skinless chicken breasts or thighs
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 2 Tablespoons lime juice
- salt and pepper to taste
- ½ cup chopped red onion
- 4 ounces diced green chiles or jalapenos
- 1 Tablespoon dried Mexican oregano
- ½ cup roasted red peppers chopped (optional)
- Cholula to taste (optional)
Red Enchilada Sauce
- 2 Tablespoons vegetable oil
- 2 Tablespoons all-purpose flour
- 1 Tablespoon chili powder
- 8 ounces tomato sauce
- 1½ cups water
- 1 Tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1 teaspoon cayenne pepper
For Assembly
- Tortillas
- Chihuaha or Jack Cheese
Instructions
Filling
- Pan fry 2 pounds boneless skinless chicken breasts in 1 Tablespoon olive oil until mostly cooked, then remove from pan and shred
- Return shredded chicken to pan. Add 2 cloves garlic, 2 Tablespoons lime juice, salt and pepper, ½ cup chopped red onion, 4 ounces diced green chiles or jalapenos, 1 Tablespoon dried Mexican oregano, ½ cup roasted red peppers, and Cholula. Cook until chicken is fully cooked and any excess liquid has simmered down. Transfer to a bowl and set aside.
Red Enchilada Sauce
- Heat 2 Tablespoons vegetable oil in saucepan over medium-high heat. Stir in 2 Tablespoons all-purpose flour and 1 Tablespoon chili powder. Reduce heat to medium and cook until lightly browned, stirring constantly.
- Add 8 ounces tomato sauce and 1½ cups water and stir well to combine.
- Add 1 Tablespoon cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons salt, 2 teaspoons white pepper, and 1 teaspoon cayenne pepper. Taste and adjust to your liking as you go.
- Simmer for a few minutes until slightly thickened.
Assembly
- Preheat oven to 350°F
- Spread about ⅓ of the enchilada sauce on the bottom of a greased casserole dish (I used a 9×13 pan)
- Roll filling into tortillas and place in pan seam-side down.
- Continue until all of the filling is used and pan is full.
- Cover with remaining sauce and shredded cheese.
- Bake uncovered until sauce is bubbly and cheese is melted, around 30 minutes.
Notes
- For a slow cooker filling, place all of the filling ingredients in your Crockpot and cook on low for about 6 hours. Then shred the chicken and use as the filling for your enchiladas.
- You can use a can of enchilada sauce if you prefer, but homemade is really tasty!
- These freeze well. You can split the batch into two smaller pans and bake one and freeze the other. Thaw in the fridge overnight and put the cold dish in the oven right when you turn it on. Add a few minutes to the bake time. They are done with the tortillas are lightly toasted and the sauce is bubbly.
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I just have to tell you that I've been thinking about these enchiladas ever since I saw them on Facebook. They look amazing! My last batch of enchiladas were a complete flop because my sauce was too salty (I hate when that happens!), I'm thinking I need to remedy that soon! 😃
Boooo! It's terrible when you are looking forward to something and it doesn't turn out as you expect it. I hope your next batch works out better for you!
These look delicious! My husband and I are big fans of homemade enchiladas so these will definitely be on the menu! Thanks for sharing, I can't wait to try them out!
I hope you love them! Thank you!
These look better than the restaurant I went to last night! I. Know what we're having for dinner. Thanks.
Aw, thank you! I hope you love them!
This looks amazing – I discovered your blog today. 😉 Did you use flour or corn tortillas??
I used flour because that is what we prefer. Thank you so much for stopping by!
Oh, now I'm hungry! Thanks for sharing this at Talented Tuesday!
I'm making these again tonight! We can't get enough!
These look delicious!
Thank you, I have been hearing about how good Jess's enchiladas are so it was a lot of fun to finally get to try them!
Definitely a yummy recipe! Thanks for sharing your post at the #AnythingGoes Link Party.
Yum, I love enchiladas, these sound fabulous, especially with the homemade sauce! Thanks so much for sharing at What'd You Do This Weekend?!
I hadn't made enchiladas for a few years, now I am on a kick! We have been having one version or another almost once a week. I don't know why I didn't make them before.
Oh they look yummy I must try making them. thanks for sharing with us at #anythinggoes link up
Thank you! We really loved them.
Yummm! These do look very good! I love enchiladas, and can you believe it I've never made my own sauce! Checking that recipe out! Have a great weekend, Carlee! =)
It is easier than you'd think. I hope you have a wonderful weekend as well!