The Best Red Sauce Chicken Enchiladas
These easy and flavorful enchiladas are seriously the best red sauce chicken enchiladas on the planet. Simple pantry ingredients for a fantastic result!
I have to admit that when it comes to enchiladas (and actually, usually pasta, too), I’m often team white sauce.
These white sauce green chile chicken enchiladas are some of my favorite enchiladas ever. There was even a time in my life when I thought red sauce chicken enchiladas really didn’t deserve my time or attention.
All that changed when I made these red sauce chicken enchiladas. {Now’s the time to say: I’m sorry for my enchilada narrow mindedness.}
Wow, they are so good. Like, life changing good. And delicious enough to get me to admit that I’d be just as happy to see these on the table as I would my favorite white sauce enchiladas. I know. This is huge.
Everyone is allowed their personal enchilada opinions. And we can still be friends if you are team white sauce forever. But if you’ve been looking for the best red sauce chicken enchiladas, I can assure you, these are the ones.
Flavorful without being fussy
Even though they are made from-scratch, they don’t take all day to make. And they don’t require any hard-to-find ingredients. Pantry staples. Fantastic results.
The cooking process is simple and relatively quick as you build layers of flavor.
First, onions and jalapeños cook together until tender (I give some notes in the recipe about spiciness – even with the jalapeño, it’s not an overly spicy dish). Chili powder, a bit of sugar, cumin and garlic are added, and the mixture cooks for just a minute or two. Your house is going to start smelling amazing.
Add tomato sauce and water to that delectable spice/onion mixture. You are basically making your own homemade enchilada sauce. It is crazy delicious.
The chicken nestles right into the sauce and cooks, covered, for a few minutes until tender and juicy. Don’t overcook the chicken! It’ll be tough and rubbery if you do. And you’ll be sad and then I’ll be sad. Chicken usually doesn’t take quite as long to cook as some people think. For thicker chicken breasts, you’re probably looking at 12 minutes or so and a few minutes less for thin cut chicken.
Can beef sub in for chicken?
That’s a great question. I have never tried it in this recipe (probably because I’m a devout fan of these slow cooker shredded beef enchiladas), but I’m guessing it will work just fine. Beef will need a longer cooking time, and the cut of meat will be important to ensure tenderness and not toughness. You could probably use ground beef, too – just cook it in a skillet on its own instead of in the sauce.
After the chicken cooks, pull it out with tongs and let it rest on a plate or in a dish for a few minutes while you strain the sauce.
You’re going to use both the sauce and the onion mixture, so don’t discard either. Press on the solids to get as much flavorful sauce into the bowl as you can.
The onion mixture gets tossed with the shredded chicken, cilantro and cheese. It may not look like much, but it is so, so good. Seriously, at this point, it’s almost beyond my self-control not to eat this entire bowl before it is even rolled up in enchiladas.
Which makes me think it would be fantastic in burritos, quesadillas or even on a salad.
Corn tortillas vs Flour tortillas
You can use either corn or flour tortillas in these enchiladas. I use both and love both. It really does boil down to taste preference. The corn tortillas don’t get quite as soft while baking – they retain more of an al dente, firmer texture.
If using corn tortillas, it’s really important to warm them slightly before using – either in a skillet or in the microwave (I cover with a damp paper towel so they don’t dry out). Otherwise, they have a tendency to crack. My favorite corn tortillas are the Tortilla Land ones that you quick skillet-cook before using. They aren’t dry like a lot of store bought corn tortillas and don’t crack as much (especially if they are warm).
But flour tortillas work equally as well. I like to use 6-inch tortillas or thereabouts for these enchiladas.
Twelve little enchiladas packed in a dish all ready to get smothered in sauce and cheese. Talk about a good life.
The strained sauce goes over the top followed by the cheese. I use a blend of Monterey Jack and sharp cheddar. You guys know I have to go here: if you can, grate the cheese from a block vs buying pre-shredded. It will melt worlds better (pre-shredded cheese is coated with a powdery substance that makes it melt less well).
I feel like right now would be a good time to post a selfie in my t-shirt that says: I Shred My Own Cheese, Dang It, And So Should You. (Not a joke, I legit have a shirt that says that thanks to a hilarious friend who dropped it by after my last diatribe about grating your own cheese.)
Those glorious saucy, cheese-smothered enchiladas get baked for 20-30 minutes until golden and bubbly.
Yum.
Let them rest just a few minutes and then dig in. They are fabulous served with lime wedges, avocados, fresh cilantro, sour cream, salsa. Or…just plain and simple. The flavor is out of this world delicious.
Enchiladas certainly aren’t the prettiest things to eat. They’re a little messy. A little down to earth. A little all over the place. Kind of like me, come to think of it.
But man, they sure are delicious.
Make-Ahead or Freezer Meal
This recipe converts great to a make-ahead or freezer meal. The enchiladas can be made and assembled up to 24 hours in advance. Cover, refrigerate, and then bake per the recipe (maybe adding a few extra minutes to account for them being a lil’ bit chilly). They can also be covered with a double layer of foil and frozen for a month or so. You can thaw them in advance of baking or bake from frozen (see the notes of the recipe for details).
Making ahead of time and/or freezing means the tortillas will probably be slightly softer after baking, but it’s not a deal breaker to us. We love them so much.
The search is over
I first posted this recipe way back in 2011, and eight years later, they’re still a huge favorite. I’ve never even branched out to another red sauce enchilada recipe since then, that’s how much I love them. Some may question my sanity at times (myself, included), but never, ever question my loyalty to recipes that become tried-and-true favorites.
I know I’m not the only one who has searched high and low for the best red sauce chicken enchiladas. If you’re in the same camp, I can’t wait for you to try this recipe.
What To Serve With This:
Mexican Chopped Salad or Mexican Street Corn Salad
The Best Cornbread
Garnishes such as lime wedges, cilantro, sour cream, extra cheese, or cherry tomatoes
One Year Ago: Buttermilk Cinnamon Rolls with Cream Cheese Glaze
Two Years Ago: Baked Pasta with Chicken Sausage
Three Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars
The Best Red Sauce Chicken Enchiladas
Ingredients
- 1 medium onion, small diced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon oil
- 3 medium cloves garlic, finely minced
- 2 tablespoons chili powder
- 1 tablespoon granulated or brown sugar
- 2 teaspoons ground cumin
- 2 cans (8-ounces each) tomato sauce
- 1 cup water
- 1 ½ to 2 pounds boneless skinless chicken breasts, (about 3 large chicken breasts)
- 1 cup (114 g) shredded sharp cheddar cheese
- 1 cup (114 g) shredded Monterey jack cheese
- ½ cup minced fresh cilantro
- 12 (6-inch) soft corn or flour tortillas, (fajita-size if using flour tortillas)
Instructions
- In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. Stir in the tomato sauce and water. Bring to a simmer.
- Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool slightly. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
- Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste, if needed.
- Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
- Stack the tortillas on a plate and cover with plastic wrap or damp paper towels. Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
- Preheat the oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover the dish with foil and bake 20-25 minutes or until heated through.
- Remove the foil and bake another 5 minutes, until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
- Serve with sour cream, guacamole, salsa, additional cilantro, if desired.
Notes
Recommended Products
Recipe Source: adapted from Pink Parsley, originally from America’s Test Kitchen
Recipe originally posted September 2011; updated October 2019 with new photos, commentary, recipe notes.
229 Comments on “The Best Red Sauce Chicken Enchiladas”
I have Made These with chicken, but yesterday wanted to make my vegetarian take on them. I had some Jackfruit and some leftover roasted cauliflower and a can of beans. I heated it all up in The Sauce and continued with your instructions . Next time i would ommit The cauliflower and add more Jackfruit (it has a more pulled chicken Like Texture). But i liked it very much and will definetely make it Like that again.
DECLICIOUS! Made with leftover meat from Mel’s crockpot carnitas. Amazing and will be making again! We liked them move than the creamy green chicken enchiladas
When using corn totillas you need to oil and pan fry them(do not brown)…. The micowave/water does not work…
Once sauce is strained put in pot and bring to boil then add a flour water slurry to thicken
Add cilantro stems and ancho chilies to the onions early on
I made these except I used leftover roasted chicken and did not add in the cooking part of recipe with the sauce. I added with the 1/3 cup of sauce and onions. I also only had flour tortillas. My husband said these were the best enchiladas I have made.
I LOVE this recipe. I make burritos and enchiladas with it. The recipe is great as is but sometimes I add green peppers and chipotle powder in place of chili powder. So good! Thank you!
The sauce was good. More tomato-forward than other enchilada sauces I’ve had, which were more chile-based. The filling could use a little more umph I think. Easily altered to suit anyone’s tastes though.
My go to recipe! Best enchiladas!
The best enchilada recipe I’ve ever had!
These look amazing, and I’m going to be trying them soon, but I HAD to leave a comment about grating your own cheese. I have been doing that for years (but I use my food processor – game changer!) and I cooked fajitas for a bunch of high school girls, and it made me laugh so much that I had several of them comment to me how much they loved the CHEESE! Not the queso or guacamole, but simple, freshly grated cheese! It does make a difference that even teenagers appreciate! And when my sons went off to college, when they got their own place, one of their first Christmas presents they asked for was a food processor so they could grate their own cheese! We’re definitely on team shred your own cheese!
This was so fun and awesome to read, Alayna! It’s all about the cheese!!
Hi Mel. If I was just wanting to make the sauce version, without the chicken, would substituting onion powder and garlic powder be okay? I’m not sure what I could do to replace the heat for the jalapeños. Any suggestions? I am wanting to make just the sauce, so I can use it in the copycat sweet pork recipe.
Yes, I think you could use garlic powder and onion powder and maybe a pinch of cayenne for the jalapeno heat?
We omit the sugar and still really enjoy the flavor of the sauce.
Yum!!! So easy and delicious. Gotta try your white enchiladas next. Though it may be a while- I froze half and ate half.
Love, love, loved it! Used chunks of leftover turkey from Easter & shredded it after warming in the sauce. We like it a bit hot so added a little chipotle in adobo sauce from my stash in the freezer. Will be a repeat in some format!!
I just want to share how I combined two of your recipes for a vegan version. I use this red sauce simmered on stove(minus the chicken) and strained per the instructions. I mixed the onion mix into the cooked filling of your black bean sweet potato burritos (minus the cheese) and added 1/2 cup of the red sauce. I stuffed the tortilla shells. Covered in red sauce (and underneath enchiladas) and put vegan cheese on the top and baked at 350° for 30 minutes. I usually use a green sauce with my vegan enchiladas but this red sauce was perfect with your burrito filling!! Made it for son’s birthday. Next time chicken for me!!
These are second only to Mel’s green chile chicken enchiladas. I will for sure make these once a year. Tasty!
I cook A LOT for my fiancé and myself, and this is by far my favorite meal that I have made, and I look forward to it every time! I have made it by the recipe exactly many times, but I have to admit that I have been skipping the straining step and I love it just the same. Thank you Mel!
These are hands-down amazing. Actually, no, hands-to-the-sky amazing. I’m having a religious experience while eating them. If you haven’t made them, you simply MUST!
Thanks for another great recipe! My kids love this one!
I finally made this and it is awesome!! I’m a caregiver with the elderly. I made a pan of these for a client so he could freeze some for easy meals. To make sure it wasn’t too spicy I just substituted a small can of mild diced green chilies for the jalepeno. It was delish!! Can’t wait to make this for myself at home for some easy meals!! Excited to use jalepeno this time. The sauce is scrumptious
Amazing!!!!! Made last night since we were craving Mexican food and I already roasted a chicken the day before. I used the corn & flour mixed tortillas from HEB and it was perfect, no need to precook the tortillas. Will definitely be making again!
So delicious!! I was short on time so I combined steps 3 through 5 and turned it into an enchilada casserole. Loved every bite!!
OMG! Worlds best red sauce ever!!!! No canned sauce ever again!! So bitter. This is soooo flavorful and hits all the right spices with the perfect balance. My picky eater of a son even enjoyed them!!! I never rate anything but these deserve jazz hands. AND yes, I grated my own cheese!
This is a regular recipe in our house and it never disappoints! If you are new to making this, don’t be afraid to try. Everyone in my house loves it, and I have a picky eater!
Tips: I love the Tortilla Land brand tortillas. They are in the grocery near the cheeses and eggs. They’re raw and have very few ingredients, and all you have to do is warm them in the microwave or briefly warm them in a non-stick skillet. Also, I’ve used rotisserie chicken before to save time and because it already has such great flavor. Never skimp on the jalapenos! I’ve also thrown a little chipotle in adobo in the sauce, as well, but be careful not to put more than your family likes. It can get pretty spicy. Another tip, I’ve used pepper jack or chipotle jack cheese before to add a little more flavor, and it’s simply decadent! Okay, and one last tip, I remove the foil for the final five minutes of baking so the cheese and the edges of the enchiladas get a little brown. Serve with some spanish rice and you’ve got a well-rounded dinner!
Mel, thank you for such great recipes!
Made the Red Chile Enchiladas for dinner tonight and they are delish!
I do not usually like red sauce enchiladas, but tried it at my husband’s request – they were AMAZING. Quite possibly my favorite enchiladas ever. I didn’t have a jalapeno on hand and didn’t want to brave the store for one little pepper, so I added about 1/2 of a chipotle pepper – so good. Can’t wait to make it again with jalapeno. Thanks for expanding my enchilada palate! 🙂
Thanks, Sandy!
I’ve made this recipe numerous times and the enchilada sauce I make frequently for other recipes! I just had to comment tonight and share that I made these with a mixture of 1lb ground beef and black beans and they were phenomenal! I browned the ground beef with the onions and jalapeños and then simmered the beef with the sauce. Then strained the beef out with the onion mixture and mixed the black beans in with the beef. So so good! Thanks for all the wonderful recipes, Mel 🙂 I am constantly coming to your site for ideas!
Hi Mel,
I have been following your recipes for a few months now. Thank you!! Thank you!! You make me appear to be a great cook. I am going to try this one tonight with ground beef. Thank you from the bottom of my heart!!
Love this recipe! Thank you!
Just made this recipe , It turned out great . I really like your red sauce a lot it is so good . I can’t use hot peppers or seasoning so I used green bell peppers like a 1/2 of cup and it was so good ..
Thanks, Pam!
The recipe was absolutely amazing!! Just had it tonight with refried beans and it was just as great (or better! ) then what you’d get at a restaurant! I will absolutely make this again! Great job! Thank you for making this recipe!
This dish tasted absolutely amazing. The on thing I will change next time I make this dish is that I will double the sauce.
These were soooo delicious!! I will be making again and again. Only problem were my crappy corn tortillas that completely fell apart! Still delicious nonetheless, which makes think this would be great layered in an enchilada casserole if I were too lazy to roll individual enchiladas. I’m team corn tortilla all the way….where do you get the ones you love?
Hi Katie – I usually just pick them up from my small town grocery store or Trader Joe’s. I find they roll better if they are slightly warm, maybe that would help??
This red sauce enchilada recipe is the best! The dish is so flavorful and is always a crowd pleaser. It is a favorite of my daughter’s who is away at college. I bring a pan for her to put in her freezer, to share with her roommates and friends, on every visit. I am wondering if you have ever made a vegetarian version of this recipe? If so, can you share your tips and suggestions?
I haven’t, sorry, Kate!
Yum yum yum!!! Made these for the first time last night! These are quite possibly the best enchiladas I have ever had! My wife hates onions with a passion, so I left out the onion, then I also did not add the strained jalapeno/garlic mixture back into the chicken. But wow! These are fantastic! So much flavor and not too spicy! Our two-year-old gobbled them up too!
Delicious!
IDK WHO TAUGHT YOU OR TOLD YOU THIS IS THE WAY YOU MAKE RED SAUCE..
ITS NOT. NOT EVEB CLOSE.
Authentic RED SAUCE is made w/ dehydrated chilis…garlic…onions…salt/pepper & water.
Don’t even get mr started on your filling.
Stay in your lane.
Go cook potatoes or something easy
Whoa whoa whoa, everyone settle down. I don’t see “authentic” in the title anywhere. And I believe this is a free country with many interpretations of every kind of food. Nobody said you had to like it or make this recipe. Also, if Mel were to cook some potatoes I think they’d be incredible, just like the rest of her food.
Wow Mel, I hope you flush this one and don’t take it to heart. It’s sad when people are so arrogant they can’t see past their own opinion. I’m going to pray for this person that their obviously angry heart is softened by the love of Jesus.
Oh wow…Maddie, Maddie, Maddie. Easy there. Mel is an amazing cook and fabulous mom who so generously and freely shares her time and talents by bestowing us with her delicious recipes. She’s my go-to girl for everything in the kitchen (and I’ve only made a few of her potato recipes 😉 I use her recipes almost exclusively because I know they’re delicious, fresh and healthy and, most importantly, that my family will love them. Let’s not get haughty and critical. This isn’t an authentic Mexican cooking blog. It’s a “delicious recipes you can make tonight that everyone will love, while enjoying Mel’s insights and darling personality” blog. Thank you Mel, we love you!!
We have been making this recipe of enchiladas for years after your first posting of it, and it’s still a family favorite! Thanks for all the great recipes!
Thanks so much, Lauren!
Wow!! A big hit with the whole family! My husband even asked what the secret was to the amazing flavor. Will definitely make again. Thanks Mel
Thank you so much, Krissy!
I haven’t had a chicken enchilada since I went GF 4 years ago (GF white sauce and corn tortillas just don’t mix in my humble opinion). My mouth was legit watering as I read this recipe- it is SO going on at my house! Thanks for bringing chicken enchiladas back into my life, Mel!
Amy, do you like green enchiladas? I make mine gluten free by mixing homemade cream of chicken soup (make a roux with butter and cornstarch, then add milk and chicken broth) with green enchilada sauce, sour cream and shredded cooked chicken. Roll in corn tortillas and top with extra sauce and cheese. YUM!
I love these enchiladas!!!
Love to hear that!
These look amazing but I don’t think I can get them passed my enchilada sauce-isn’t-made-with-tomatoes husband.
Maybe while he’s hunting…..
I came on to your site searching for an enchilada recipe! imagine my surprise when I opened my browser and saw this recipe first! 🙂 Excited to try these tonight.
Hope you like them, Cheri!
Could I use rotisserie chicken in this?
Yes! Still simmer the sauce (and onion/jalapeno mixture) for 10-15 minutes and strain…then proceed with the recipe (adding the rotisserie chicken to the bowl with the cheese, cilantro, some of the sauce). The chicken won’t have quite the same flavor because it hasn’t simmered and cooked in the sauce, but I’ve done it this way and it is still yummy.
Made this today- it was a good flavor, we liked it! I threw everything in my 6 qt instant pot (sauce, thawed chicken breasts, water (I made that into chicken broth), spices, tomato sauce). Cooked 8 min on high pressure, let natural release for 10 min. Used a hand mixer and shredded chicken and incorporated all ingredients. Added half the cheese, filled the tortillas and put in pan with remaining cheese and cilantro on top and baked until cheese was bubbling.
I followed your instructions and used the instant pot as well to cook everything. Worked great! After the ten minute natural release I followed the recipe by removing the chicken, straining the sauce, etc. My family loves these!
That’s awesome that it works to prep the chicken and sauce in the Instant Pot. Thanks!
This is the BEST recipe for chicken enchiladas that I have ever found !! They are so DELICIOUS ❣️❣️ Please try , you will not be disappointed !!!!
I made this for dinner last night and it was so good. I would cut back on the sugar because it was a bit too sweet for my family. I love spicy so I might add cayenne pepper next time. Will definitely make again and again.
A little difficult to follow but an excellent outcome.
I woul Love to try this recipe. Since i’m Always a bit concious about my Chicken getting tough i would Like to prepare it in a slowcooker. Do you have any ideas on how to best so that?
You could try cooking it on low for 4-6 hours.
I also am not a red sauce lover but my son asked for chicken enchiladas with red sauce tonight so I searched for a recipe online. This recipe was great! He asked for spicy so I substituted one can of tomato sauce for hot Mexican tomato sauce. The heat was perfect! I will absolutely make this dish again. Thank you!!
Amazing!! Best enchilada recipe I’ve ever made (& I’ve tried a few!)
I use sliced green jalapeños from a jar instead of fresh.
My husband says these enchiladas are better than in any restaurant he’s had.
They are a regular as a treat in our house
This sauce was a little too sweet for my taste. Here is my favorite red sauce recipe, taught to me by a friend from Mexico. Just felt the need to share since it’s super amazing and maybe you’ll want to try a new one. 🙂 Thanks for all your great recipes, I use them often!
4 celery stalks (sliced in half lengthwise and sliced finely)
1 med onion, chopped
1 large can mild diced green chiles (7 oz)
1 tsp salt
1/2 tsp pepper
1/3 C el pato salsa de chile fresco/tomato sauce mexican hot style (found in my local grocery store by the diced green chiles)
1 TB cornstarch
2 C water
1 small can tomato sauce (8 oz)
1/2 tsp cumin
1/2 tsp garlic powder
In a medium saucepan, saute in oil chopped celery stalks and onion. Add green chilies and season with salt and pepper. Mix 1 TB cornstarch with 2 C cold water and add to the pot. Add the entire can of tomato sauce, 1/3 C el pato salsa de chile fresco, cumin, and garlic powder. Then taste a little bit and add more water or salt and pepper to season it so it tastes good to you.
Simmer while you are doing some of the other stuff (45 min-1 hour) so that the flavors settle until it’s time to use in the meat and on top of the enchiladas. You’ll know it’s done when you lift up the spoon you are stirring with and some of the sauce stays on the spoon instead of dripping all the way off.
Delicious!
Is it okay to use flour tortillas instead of corn ones in this recipe?
never mind…I see my answer in the recipe!!
Have you ever tried blending the enchilada sauce at the end rather than straining out the onions? Just curious…
I haven’t tried that, but you definitely could!
After taking the chicken out, I ran an immersion blender through the sauce. That not only removed all the bigger pieces of tomato and onion, but also helped thicken the sauce.
I make this recipe all the time and absolutely love it. Now I want to make it ahead, freeze it overnight and take it to a family gathering a 2-hour drive away. Of course, they will thaw a little (I will transport them on ice, however). So will this work? Will the tortillas be mushy? Will I just adjust the “from frozen” baking time to allow for the fact they are “partially frozen”? Any food poisoning dangers? Thanks.
I can’t really speak to the food safety issues, Janice – it’d definitely be best to keep them in a cooler at the proper temperature (same as a refrigerator). I do think the tortillas get slightly softer after freezing and thawing.
This is better than any local restaurant!!! My guests loved it and raved!!!
The red sause chicken enchiladas were amazing! Better than our local restaurant. My guests raves. Loved it!!!
Wonderful! Hands down the best red chili chicken enchilada recipe I’ve ever tried. It is a keeper! My husband loved it too. I’ve already shared the recipe with my recently married daughter and her husband, as well with a couple of great friends
Love these! This time adding refried beans and black beans to stretch the filling so I will have more for me to eat as left overs. I love it when I plan ahead.
Scrumptious! The sauce is delicious. Everyone loved them. We ate them for every lunch and dinner until they were gone. Will definitely make again.
Hey – NEVER microwave plastic wrap! It releases harmful chemicals into the food, many of which are cancer causing. Use wax paper instead.
I really really wanted to love this recipe. The prep time took way longer than planned because I wanted to make sure I didn’t make any mistakes, but these enchiladas were sadly incredibly bland.
Made these again last night and they are a favorite. I make it with turkey burger and the whole family scarfs them down. I don’t strain it but sometimes I make a second batch of just sauce.
my go-to enchilada recipe. sublime combo of flavors. Thanks Mel!
How spicy are these once they’re done?? I’m looking for enchiladas that are kid friendly (and grandpa friendly).. Would these be ok??
My kids love these! I think they are pretty mild. A lot will depend on the brand of chili powder – they all vary in spiciness.
When I read this recipe I thought, red sauce on a chicken enchilada? Has the world gone mad?!? I almost made this with ground beef, but decided against it. So glad I did! The sauce is the best I have ever tasted, and I was raised on Mexican food. My son (who always refuses to eat enchiladas) ate a few bites at dinner, and requested one for breakfast. Score!
I made these last night and although the sauce was delicious, the chicken came out tough and a little dry – even after cooking in the sauce on low-med heat. Any suggestions? Thanks!
Depending on the size of the chicken breasts (and even brand), you might try cooking for less time.
Try brining the chicken breasts. Put them in 2 quarts of water with a quarter cup of salt let sit for 45 minutes. This will help keep the chicken juicer.
I made these on Sunday in the instant pot and they were so good! Plus I added a little cream cheese to the chicken mixture and .
I’m one who also usually prefers green chile sauces, but this looked so much better than canned sauces and I’m so glad that I decided to try it! My husband and my boys loved it. Luckily I made a second pan to freeze! Thanks for another great recipe to add to the rotation.
I made these tonight and did everything the same but subbed chicken with leftover pot roast (your root beer enchilada sauce one) and it was probably one of the most delicious meals I’ve had in my life. Thanks again for the recipe.
These were great and a hit with all the kids! My 3 year old loves taco sauce on almost anything and she really loved this red chile sauce. I’ve actually made a batch to keep in the fridge to use on eggs or whatever she wants to use on. I almost didn’t get to use it in the enchiladas! I gave her a spoon to taste it and she came back a million times for tastes! Lol I served these with your Mexican corn and tomato salad and sliced avocado. It was a great meal.
These were Awesome! I’m going to make them in a few weeks for my husband’s 60th birthday party.
Thanks!
* * * * * 5 Stars! These are tasty! Thanks, Mel.
Me and my roomy made these tonight but unfortunately are corn tortillas went moldy (we only bought them saturday). So we actually ended up subsuituiting tortilla chips and omitting the step where you pour most of the sauce on top (don’t worry we saved it). So we did a layer of chips the chicken/cheese/sauce mixture and another layer of chips on top and then the remaining chesse. It was awesome! I really wanted enchiladas but no doubt we will make these “nachaladas” again. The sauce mixed with the chicken was fantastic!
Haha! Love that – nachaladas!
Hi Mel,
What do you think if I make these enchiladas with your green enchiladas sauce? Any tips or suggestions?
Thank you!
Jena
I haven’t tried it myself but it sounds yummy, Jena – I’d probably just use an equal amount of green enchilada sauce for the red sauce (about 3 cups give or take).
Are these really spicy?
They aren’t too spicy for us – just right. But if you are worried about spice, you can cut down on the heat a bit and they’ll still taste great.
I just made these for the second time tonight and devoured them just as quickly as the first time! This sauce is so good, I can never go back to using a canned enchilada sauce again! I only wish my enchiladas looks as pretty as yours at the end, my tortillas got a little too soft and got a little mushy, but delicious all the same! Thanks for a great dinner!
I love your recipes and would love to get your blog. I’m new to this. How do I do it?
I made these last week-end for a group of guys that my boyfriend and I were guiding on a kayaking trip. I made them entirely at the campsite and put them in a disposable foil pan and finished on the grill with indirect heat. They were awesome. There were six guys sitting around a campfire having a few cold beverages, but when these were served it actually got quiet. Except for chewing noises, of course. I don’t think that there could be higher praise. Thanks Mel.
I made this last night for dinner, and my husband asked if I had picked up takeout! Lol! I used a rotisserie chicken and pulled meat from it to put in the sauce. Then, I strained the whole mixture to separate out the enchilada sauce that you pour over the rolled enchiladas. It saved me about 20 minutes, in case you need a time saving strategy. Also, at my grocery store there is a new brand of tortillas called Tortilla Land that makes uncooked tortillas without trans fats and preservatives. They can be warmed in the microwave between paper towels for just 40-60 seconds and work great in this recipe. They have both corn and flour, and I have used them both. The idea of microwaving something in plastic freaks me out, and I’ve never had trouble using paper towels instead…or even a clean kitchen towel.
Thanks for such a great recipe. I will be making this again!
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Can you use real red chili for this recipe and just substitute it for the tomato sauce?
Cjackson – Definitely worth a try – I haven’t made it like that. Each brand of red enchilada sauce differs so make sure you like the taste of whatever brand used. Good luck.
Hi!
I made this last night with Hatch Red Chili Puree and it came out amazing!
Thanks for the recipe!
I microwave my corn tortillas in damp paper towels and that seems to help with the pliability factor.
Hi Mel, I tried this recipe a couple weeks ago, and it was fantastic!! I will definitely make them again. Indeed, the sauce is loads better than canned sauce. My question to you is have you ever made a huge batch of the sauce and then frozen it in portions for later use? I would love to just whip out the red sauce for any other recipe that calls for enchilada sauce instead of using a can.
Katie – I haven’t done that but think it’s a great idea. I’m actually working on a homemade red enchilada sauce (version of this) that can be portioned and frozen/canned.
I have frozen red chile sauce made from scratch (from. New Mexico chile pods) that I had leftover from my Xmas tamales. I pulled it out of the freezer 5 months later and it’s just as delicious. I stored it in a plastic container.
I found this post & literally danced in my kitchen! I love-love-love enchiladas, and am proud to say that they are resting comfortably before being devoured by my crew. A couple points I’d like to offer:
1) I used chicken from a bird I boiled yesterday. I just tossed the hot sauce over the shredded meat and allowed it to “hang out” until it cooled enough to add the cheese.
2) I somehow have it in my head that the tortillas are supposed to also be ‘slathered’ in some of the sauce before adding the cheese / chicken mixture. This helped to soften the corn tortillas a little more, no tearing!
3) When softening corn tortillas, make sure that the plastic wrap is tightly sealed – it is the steam that softens them! (Although fried in oil sure sounds yummy too!)
4) I didn’t add the cheese until I removed the foil. I allowed it to melt & turned off the oven. The enchiladas will ‘rest’ in the oven until the Spanish rice (Mahatma brand – best there is!) and beans are almost ready. I’ll pull them just before to allow them to rest at room temp.
5) If you are going to make ahead and freeze, I would offer that the tin foil MUST be sprayed with oil or the cheese will eat through the foil. I know this from experience! Alternately, omit the cheese until fully cooked and add for just the last few minutes to melt.
I made a large pan of flour and a smaller pan of corn for me (gluten intolerant…boo-hiss.)
I so appreciate this post, and am looking forward to many wonderful dinners to come! We are having a Latino guest for supper tonight…let’s see what the verdict is! (But I don’t really care…this recipe is a keeper!)
Finally, I’m curious whether the canning debate ever got settled? I’d like to make a bunch of this up & pressure can it, but am concerned about acidity levels, even using commercially canned tomato sauce.
Please feel free to contact me at reeney26@yahoo.com if you have tips or tricks or a recipe you’d like to share!
Best to you & your family…and thanks so much again!
P.S. The green enchiladas are next!!! I still have leftover chicken! 😉
Hi Maureen – I hope your family loved the enchiladas! As far as the canning goes, I haven’t tried canning this yet so I can’t give any details but I’ll be sure to report back if/when I do. Thanks!
Best enchiladas ever, seriously.
I made these last night, and my husband said they are the best enchiladas he’s ever had! My tortillas stuck to the foil in the oven, so they weren’t the prettiest thing I’ve ever made, but who cares what they look like if they taste that good!
Made these Sunday night, ate for lunch Monday and Tuesday. Thinking about making again this weekend!!!! so delish!!!! wow!!!!
These enchiladas were so good! Thank you for the recipe. I served them with cilantro and lime rice, which my husband said went together perfectly. In fact, he commented on it again this morning. You know it was good when they are still talking about the food the next morning.
It took me a long time to chop, cook, assemble and bake these enchiladas, but they were worth it. I made a double batch and I’ll definitely do that again to make the time:food ratio worth it. I second Mel’s earlier comment: you only need to 1 1/2 times the sauce recipe in order to make a double batch.
My corn tortillas held together in the pan, until I served them. Then they fell apart, so it was like a casserole on your plate, but it tasted heavenly.
I made this recipe for friends tonight and it was a big hit! I will be making it again for sure:)
I made this recipe twice and we love it. Thank you so much 🙂
I have made this a dozen times and my family LOVES it! It is a favorite in our house now!
Looks Yummy! Just wondering if this can be made with your crepe recipe instead of using the store bought tortillas??
Kim – I don’t see why not – it’s definitely worth a try to say the least!
Super yum! The only change I made was to slice the chicken before simmering in the sauce so that delicious flavor would permeate every bite. I will never buy jarred enchilada sauce again.
This sauce is absolutely the BEST! Even my picky 6 year old liked it. The only thing I would have done different is use flour tortillas instead of corn. The corn tortillas ended up getting soggy but still tasted just fine. I will be making this again.
These are the bomb. This is the recipe that brought me to discover Mel. I really did not like making enchiladas because of the processed sauce. The one thing I change in this recipe is that I don’t strain the sauce. I throw it all in my Blendtec and its awesome. It makes it way easier. Bon appetite!
Made these tonight–they were delicious! It was kind of time consuming (I’m a slower cook anyways), but worth it! Thanks for the recipe. 🙂 Great to know they can be made ahead of time!
Excellent recipe! My kids and I loved them. I am excited to try another recipe from your awesome site but I have so much leftover, I can’t wait to eat them again tomorrow.
I have made these before and I am a huge fan! I am always trying to cut back on prep time and I know that others have mentioned cooking the chicken in a crockpot first. I know you probably haven’t tried this, but what about 1 1/2ing the enchilada sauce recipe and tossing the pre shredded chicken with some of the sauce? I’m going to try that in the next few weeks and post a comment with a review.
These are perfect. One of my favorite recipes from you thus far, and that is saying something!
Mel, I have some chicken that I cooked in the crockpot with taco seasoning and chicken broth. Do you think that would work with this recipe? If not, do you have any other recipes you think I could use it in? Thanks!
Mallory – sure, you could try it. I’ve never used chicken prepared that way so you’ll have to experiment to make sure the flavors work out. You might try searching (use the search bar in the right sidebar) for “shredded chicken” and see what recipes pull up that you might sub your prepared chicken in.
This recipe is INCREDIBLE. The sauce was perfect and the final result was even better than I thought it would be. My only suggestion would be to cook the chicken in the sauce for a full 30 mins to ensure tenderness and wonderful flavor.
This recipe is a definite keeper! Thanks for sharing!
If you don’t want to dip your corn tortillas in oil to soften them just spray them lightly with cooking spray and heat until pliable in a frying pan.
Umm. sorry about that. I meant to make the creamy green chile enchilada for the shredded chicken and wrote down the wrong name on my frozen chicken. I’ll let you know how the enchiladas taste w/o having simmered in the sauce.
Mel, quick question for you. Earlier this week you showed how you made shredded chicken in advance using ATK method. I did so for this recipe. How do I best incorporate the sauce and simmer when it’s already cooked and I’m to strain the onions? I was confused how to do this. Thoughts?
Salem – I’ve never tried them with anything but chicken. If you do, let me know how they turn out!
So would these be okay with hamburger instead of chicken? I have some in the fridge that I need to use…. P.S. Thanks for your reply about the cornmeal rolls….I was glad I didn’t need to start over. They turned out great!!
I made these enchiladas last week. You weren’t kidding about tasty. I have the America’s Test Kitchen cookbook, so I used a combination of their recipe (ground coriander added to the spice mix) & yours (fresh jalapeno instead of canned; double the amount of chicken). I doubt I’ll bother getting my red chile sauce chicken enchilada fix at a restaurant anymore. These take some time to make, but it was nice having lunch & dinner done for several days.
Brooke, I’m not sure about all the enchilada recipes but I’ve frozen these with great success.
On any of your enchilada recipes, how well do they freeze?
This recipe is SO good. First time made for family dinner and was SO impressed. Second time made for friends and she had to have the recipe too. Third time I am made with leftover pulled pork and AmAzING!!! Love your blog!
OMG I just made these for dinner tonight and they were to die for! My boyfriend said they tasted like they came from a restaurant. 🙂 Thank you so much for posting. I WILL be making these again!
Just made these and they came out delicious!!!! The tip to making the corn tortillas soft is to dip them or brush them in a little olive oil and heat them on a skillet. Yummy!
great reecipe and a twist to it instead of water (1 cup) added to red sauce use chicken stock. I also make a shredded beef enchilada in this red sauce, awesome…
For all who love the corn tortillas, fry them (tortillas) till they start to bubble on each side then dip in red sauce which softens them a bit. This process will allow you to roll them, keep flavor and will hold together!
These look amazing! I noticed someone asked how they make these with corn tortillas without them splitting. My husband is Mexican and the way his family does tacos or enchiladas is with corn tortillas and they never split. Unfortunately, it isn’t very healthy. Put a small amount of oil in the bottom of a fry pan to cover the entire bottom. Fry each tortilla for 3 seconds on each side, set on paper towl to blot, then fill and roll.
I have never been a fan of red enchilada sauce from the can. I saw you had a homemade one, I gave it a try and I will never have chicken enchiladas any other way again! LOVED it! Thanks for sharing!
I’ve tried other recipes for enchilada sauce before, and have always been disappointed. I came across this recipe and loved the simplicity of it. I followed it to the T, just adding corn and green chiles ’cause that’s how we like them. I’m thrilled to say the enchiladas turned out fantastic! The sauce has just the right flavor without overdoing it, and it thickened up nicely. This is definitely a keeper. I’m so glad to have found a red sauce recipe I’m happy with, I’ll never have to buy it again! Thanks so much for sharing.
-Jess
Just made these and they were wonderful! I used chipotle chili powder for a more smokey flavor. One jalapeno offers flavor, but little heat, so next time I might use two =)
Thanks!
Ashely – I think the chicken will be missing a bit of flavor, but I’m all about shortcuts so I definitely think it’s worth a try. Let me know how it goes!
Mel this recipe looks fantastic! I plan to make it on a week night for dinner. Woul it work to cook the chicken ahead of time in the crockpot and shred that way or will it not be as flavorful? Thanks!!
I have made this no less than 3 times since I decided to try it. The hubby loves it, by the way. It’s a good thing it’s such a delicious recipe, because it gets lots of requests at my house…but it’s a bit labor intensive. I tried to find ways to cut back in the labor department… I cooked the chicken in a crock pot with a jar of salsa until it was falling apart. I made the sauce as usual, and then (since I was running late) I made it casserole style by layering tortillas, sauce, meat and cheese in a 9X13 pan. They turned out delicious and the whole family loved them (again) including the grumpy pants who doesn’t like anything new. I’m trying to figure out if there is a way to make this a mostly crock pot meal. The chicken is so tender this way. And packed with flavor, too!
I just made these last night for dinner and my husband said it was the best enchilada sauce he has ever had!!!!! love your blog.
Beverly – I’ve never made them in advance so I’m not sure if they would get soggy but I’ve made other enchiladas in advance so it may work. I’d suggest maybe only making them 8 hours ahead of time. You could make all the components (like sauce/chicken/grated cheese) ahead of time and then pull it out and assemble quickly before dinner. Good luck!
Your recipe looks tasty and sounds straight forward. How much prep can you do ahead of time? as maybe 1 day ahead? or would it be soggy? Thanks so much for what looks yummy and fresh. Could I make it all and throw in the frig. then pull out only to add grated cheese and bake? I need a timesaver for actual day of dinner.
My whole family loved your recipe! 🙂 Thank you!
I know everyone has said it but I had to add in… I LOVE THIS RECIPE!!!! and I’m not an enchilada lover. Made these a few weeks ago and I am making them again tonight. YUMM
What kind of chili powder do you use? Ancho chili powder or just regular chili powder lableled as “chili powder?”
😀 – I use regular chili powder but you could definitely experiment with ancho chili powder, if you like.
This was A-FREAKIN-AMAZING. Is that a word? Thank you for the recipie. Just found you and made this for supper last night. I used chicken thighs instead of the chicken breasts, but everything else was the same for the base and I made a crepe like noodle for the wrap instead of the actual wraps. LOVE LOVE LOVE. This is a keeper.
I just tried these a few days ago, they came out delicious!
made this tonight and couldn’t get enough! thanks for sharing – so delicious!
I tried these last week and LOVED them! My husband isn’t a huge fan of red sauce but he loved these as well. This recipe will for sure be a repeat! Thanks for all the work you do and for giving us such yummy recipes! 🙂
To keep tortillas from splitting and tearing, I always microwave a stack of them between 2 damp paper towels (one on top and on bottom) and it softens them without drying this out. Hope this helps!
Made these last night and they were a hit! Leftovers were even tastier today. Love that the chicken cooks in the sauce. I omitted the jalepeno since my kids don’t love spicy and used corn tortillas. Corn tortillas are the way to go with this delicious dinner. Thanks for another staple for my family. We have now converted to red because green is normally all we eat and now I can mix it up a bit. Thanks, Mel! Great recipe!
Delicious. I usually cook green chili and sour cream chicken enchiladas. My family loves them, but I have been in the mood for red enchiladas. This recipe was awesome. We ate them. They were different than what we usually have in AZ and I loved it. I didn’t have cumin on hand, but they were great anywas. My new red enchilada favorite.
I made this recipe tonight with rave reviews from my family! I made one pan of corn and one pan of flour… my husband and daughter voted for the flour but I loved the corn..so authentic!! Thank you for this recipe, I too had stopped making enchiladas because the canned sauce was terrible. I am so excited to be able to add it back to my regular rotation for the fall and winter! I also made your buttermilk banana bread…I will let you know how we like it but it looks and smells fabulous!
Made these tonight and they were perfect. Hubby loved them. Even the pickiest eater in the world ate them. (Amazing!!!) And the 6 year old asked for seconds. I did make a few minor changes: I used green pepper instead of jalapeno, and I left the strained onions and peppers out of the chicken mixture. For me, it was perfect. I don’t like a lot of heat. But thank you, thank you for posting this. It was just what I’ve been looking for!
whenever it’s an option, i go for the christmas enchilada plate, as i like both red and green sauces equally. long live the enchilada indeed!
I made these for dinner tonight. So. Good. The roommate kept exclaiming it with every bite. I left out the garlic, used tomato puree instead of sauce (no garlic), and soy cheese, and it was fabulous! Thank you so much for the recipe! It’s a keeper!
Definitely the best enchiladas I’ve ever made. Not too spicy but packed with flavor. Corn tortillas are a must. Delish. Thanks Mel.
Made these last night and they were fantastic! I too never make enchiladas with red sauce cause I can’t find one that I like. Definitely a keeper!
I have never had a red chicken enchilada, we always do red with beef. I can’t wait to give this a try. The only enchiladas I haven’t been a fan of are the ones people make with hamburger and cream of crap soup…ick!
Good grief these look beyond fabulous! What a brilliant recipe, one of a crazy amount on your site 🙂
My suggestion for a sub for jalepenos, would be Anaheim green chilies, or pasila (not sure I have the correct spelling on that one) as they are not quite as spicy as the famed jalepeno. The same rule of thumb also goes here to lessen any heat to remove the seeds and the membrane (especially as that is where most the heat is from).
A thought about corn tortillas that crack, if the microwave method doesnt work, try lightly coating with a pastry brush each tortilla with oil-very lightly- and warm them on a skillet. I stack 2-3 at a time and turn over swapping the center ones to the heat etc. This softens them and gives them a bit of flavor as well, but not overly oily.
Thank you for this wonderful recipe. Many of the ingredients in other enchilada sauce recipes just aren’t readily available and/or are very expensive down here in New Zealand. I prefer to cook from scratch and I can so easily work with your recipe – though I wont be using cilantro as sadly I can’t stand the taste (my sister inherited the “cilantro enjoyment taste gene”, but not me).
I’ve bookmarked this recipe and just happen to have a packet of decent corn tortilla lurking in the freezer 😀
I can’t stand canned enchilada sauce so I usually make creamy green chile enchiladas. Made these for dinner tonight. YUMMM…they were great! My 2 year-old helped me wrap the enchiladas and she had a hard time taking a break from scarfing the shredded chicken/cheese mixture to scoop it onto the tortillas for me. And she usually doesn’t like chicken. My sauce was a little too thick because I used extra tough chicken that had to simmer for a loooong time. I should have added a little water to compensate for my extra-long simmer time. Because of that the enchiladas were a little drier than I like them, but still fantastic. Thanks for the tasty recipe!
I have been waiting for this recipe my whole life. Maybe not my whole life, but pretty darn near. I made it tonight, and WOW. I was honestly drinking the sauce from the bottom of the pan. My only mild complaint was how long it took to make. Maybe it’s because I used large bone-in breasts, but the chicken took 45 minutes to cook in the sauce. Next time I plan to use smaller breasts, and maybe even cut them in half to speed up the process. But otherwise it was just phenomenal. Thank you again for the continued tastiness!
This were so good..i could drink the sauce by itself!! very addictive flavor… Next time will make with corn, though. The flour tortillas were a little too soft.
The HEB near me has a combination flour and corn tortilla that I use. They taste like corn, but don’t break.
Sounds similar to the ones at Trader Joe’s which we love!
I made these last night and they were fantastic! I substituted green chiles for the jalapeños. It gave them a kick, without being too spicy (because we are wimps). I have been making things from your site for a few months and everything has turned out wonderfully! Thank you so much for sharing with us!
These were the best enchiladas I’ve ever made! Thank you so much for sharing the recipe! You photo alone was a quick sell – gorgeous shot!
Super fabuloso! I doubled the recipe–however, I am sad to report that there is not enough for leftovers for tomorrow. I guess I am going to have to make dinner again tomorrow night. 🙂
These look and sound great! I can’t wait to try them out. Also can’t wait to try the creamy green chile ones. Yum 🙂
What can I substitute for the jalapeno? (and still have it taste like it’s suppose to but not spicy).
Marie – there really isn’t anything to sub for the jalapeno and have the sauce taste exactly the same. The sauce isn’t overly spicy – the jalapeno offers flavor but not heat, especially if you take out the seeds and membrane, but if you really don’t want to use it, simply leave it out.
These are incredibly tasty! Both my husband and I woke up thinking about them! And can’t wait for lunch to enjoy them again. If there is anything we love in our house it’s enchiladas! We made it Mexican night and made this dish with beans, salad and Sangria with limes, delicioso!
These look incredible! I’ve been searching for a great enchilada recipe!
I am always in the mood for enchiladas! They look great!
Keep the delicious recipes coming! I’ve made the Cuban street tacos several times and this recipe is going on my menu for next week. I am SO happy for all these fresh, tasty ideas.
These were wonderful! Thanks for sharing your yummy recipe.
I made these last night, and my quest for yummy red enchiladas is over! Like you, I had just about given up because of my dislike for canned sauce. Even my pickiest eater loved these, and suggested we have them more often. I loved the sauce which was perfectly delicious and didn’t drown out the other flavors. Thanks once again for a yummy dinner!
I was trying to decided from your picture but couldn’t tell for sure-do you use corn or flour tortillas when you make these?
Brittany – I’ve made them both ways but in the picture, they are flour tortillas. My husband isn’t a fan of corn tortillas. I am. So 50% of the time I make enchiladas with corn and 50% with flour. They are delicious either way.
Looks good. I will have to try this. This Texas girl loves a good enchilada!
So completely fabulous. We made these for dinner tonight and will be making them again soon. (I’m presently wondering if tomorrow is too soon.) We used Ancho pepper for the chili powder and served it with fresh corn. Also, I had pepper jack cheese instead of the Monterey Jack.
There’s just something about enchiladas that gets me every time. Love these!
My roommate and I were literally talking yesterday about making some homemade chicken enchiladas! This recipe is so incredibly timely! I have an allergy to garlic, so making homemade sauces is critical in our house. I’m definitely going to give this one a go! All those yummy flavors should hopefully mask the absence of the garlic. 🙂
Now not only do I love you, but my husband will love you now too 🙂
I’m such a dork, but this recipe really excited me. I’ve already put the ingredients on my list.
Somewhat of an enchilada snob too, but for me it’s about the tortillas…we prefer corn to flour for enchiladas. I can’t find a corn tortilla that becomes pliable enough to be rolled. I warm them in the micro as directed, but they always split and tear on me when I roll them. Any tips??
Brenda – the few times I’ve had success with corn tortillas are the times I’ve bought them from the local Mexican grocery store. They make them fresh every day and they are fantastic. You might check out any potential local Mexican grocery stores to see if they offer the same thing.
I dredge the tortillas (corn or flour) in a bit of the the enchilada sauce (in a pie plate) and briefly cook them on each side tip slightly browned. Stack them tip they are all cooked and fill them after . Perfect every time.
Mmm! I also stumbled across your site while looking for canned ‘cream of whatever’ subsitutes. Thank goodness! I’ve got 4 little ones (2 are twins) and all your yummy posts have renewed my love (and determination) of cooking. 🙂
Just one question: do you think the jarred jalapenos would work in this? I recall seeing a previous post that used them, and if they work for multiple recipes I would totally go grab a jar, as I don’t keep fresh ones on hand . . . yet. Thanks again for everything Mel!
Hi Julia – yes, I think the jarred jalapenos would work fine in this recipe (take care of the seeds in the jarred ones – they can add more spice than if you seed the fresh jalapeno yourself). Good luck!
Hey Mel, these enchiladas look delicious! Last year I found out that I’m allergic to gluten and soy which, as you probably know, excludes me from being able to eat practically anything processed. This website has been such a blessing because I can make tasty meals for my family without using a can of cream of ???? soup or canned enchilada sauce. I just wanted to thank you so much for your recipes and hard work, and wanted to make sure you knew that our family has certainly been blessed through your efforts. Thank you!
Oh how I’d love to have these on my table tonight! Delivery perhaps?
THIS. IS. PERFECT! I was planning on making enchiladas tonight for dinner! Now I can’t wait!
I can’t wait to try this recipe!! I have a large family..will doubling the recipe work? I’ve doubled some recipes before and they don’t work out as expected. I love everything you share!
Sara Q. – I’ve never doubled this recipe but I don’t see why it wouldn’t work (it makes quite a bit of sauce so you might get away with 1 1/2-ing the sauce and doubling everything else).
These look delicious! Can’t wait to try them 🙂 I too am a red sauce snob, and I have to share this recipe I got from a beautiful old Mexican lady in our church years ago. It’s simple and we use it all the time:
1/2 cup flour
1/4 cup butter
1/2 cup oil
4 cups chicken broth
1 tbsp cumin
1 tbsp chili powder
Brown the flour in a plain skillet over medium heat until lightly browned. Add butter and oil, stir until absorbed. Pour in chicken broth, stir. Then and cumin and chili powder and stir until thick.
You should also try the ATK version BEEF enchiladas. They are so delicious, and reheat great, too. I’m going to try this chicken version, for sure!
Since finding your honely lime enchiladas we rarely even think about making any other type! We just might have to give these a try.
I love red enchiladas, but have never been able to do a from scratch sauce that I’ve liked. I have got to try this!!
I have been looking for a good homemade enchilada sauce recipe! How timely your post is! 🙂 I was just wondering one thing… do you thicken your sauce at all? Adding cornstarch to the 1 c. water before mixing it in? It seems like it would be so runny, otherwise… I appreciate your feedback! We love your site! Your tastes/recipes align with ours, so your website is a go-to for us! 🙂
Lindsay – I make the sauce according to the recipe and it is on the thinner side but it didn’t bother us at all. Feel free to thicken if you want a thicker sauce, though.
Hi Mel! We moved back to Texas last month and I’m still waiting for the slow boat to bring the rest of my kitchen tools, but wanted to let you know this was the first recipe of yours I’ve concocted since I was in Taiwan and I’m so excited about it! The sauce is amazing and I’m a huge red sauce enchilada fan. Thanks for the inspiration! It’s 9:30 am here in Texas, and I’ve got lunch already whipped up.
I was just thinking I need a homemade red enchilada sauce recipe. Thanks! I LOVE all your recipes!
I am a red enchilada sauce snob, too! If you love this recipe, I know I will love it. It doesn’t hurt that it is an America’s Test Kitchen recipe, either. They are such a trusted source for recipes and techniques! Thanks for sharing, Mel!
So delish looking!
I am going to be trying these this week. My hubby has been craving enchiladas and these look like they will fit the bill. I haven’t made enchiladas in years either! It’s about time, I think! Thanks for posting this one!