Chicken Enchiladas with Homemade Red Sauce
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Toasting the chili powder is the moment the kitchen starts to smell like dinner. Dip the tortillas in the warm sauce, roll them around chicken and cheese, and bake until the pan bubbles at the edges.
The short version
Cook onion, garlic and jalapeño, toast chili powder and cumin, simmer with tomatoes and broth, then blend. Dip tortillas in the sauce, fill with chicken and cheese, roll, cover with sauce and cheese, and bake at 400°F for 15 to 20 minutes.
What makes ours better
what we fixed so you don’t have to
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Toast the chili powder in oil. A minute in hot oil wakes up the spices and removes the raw, dusty taste you get from stirring them straight into liquid.
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Dip the tortillas in warm sauce. This softens them so they roll without cracking, with no frying and no splatter. It also seasons them.
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Put cheese in the filling and on top. Melted cheese inside keeps the chicken moist and holds the filling together.
What you need
the usual suspects
- Onion1 large
- Jalapeño1 large
- Garlic4 cloves
- Chili powder3 tablespoons
- 28-ounce diced tomatoes1 can
- Shredded cooked chicken3 cups
- Shredded Monterey Jack or cheddar2 cups
- Corn tortillas12 large
Red sauce
Filling and assembly
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Cook the sauce base
Heat the oil in a large skillet over medium-high heat. Cook the onion, jalapeño and garlic until the onion is soft and beginning to brown at the edges, about 7 minutes.
About 7 min. Cook mode has a timer for this step.
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Toast the spices
Stir in the chili powder, cumin and oregano and cook for 1 minute, until fragrant and a shade darker.
Keep stirring. Chili powder scorches fast and turns bitter.
About 1 min. Cook mode has a timer for this step.
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Simmer and blend
Add the tomatoes with their juice, broth and salt. Simmer for 10 minutes, stirring often. Carefully blend until smooth with an immersion blender or a regular blender, venting the lid. Taste for salt. Return to the skillet and keep warm over low heat.
Blend hot liquid in small batches with the lid vented, or it can spray.
About 10 min. Cook mode has a timer for this step.
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Mix the filling
Heat the oven to 400°F. In a bowl, stir together the chicken, 1 cup of the cheese, the cilantro and ½ cup of the sauce.
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Prepare the dish
Spread about ½ cup of the sauce over the bottom of a 9×13-inch baking dish.
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Fill and roll
Using tongs, dip a tortilla in the warm sauce for a few seconds, until it's soft and coated on both sides. Lay it on a plate, put 3 tablespoons of filling down the middle, and roll up. Place seam side down in the dish. Repeat with all 12, packing them snugly.
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Sauce and bake
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cup of cheese. Bake until the sauce is bubbling and the cheese is melted, 15 to 20 minutes. Rest for 5 minutes and serve with sour cream and green onions.
About 15 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- To make the chicken, simmer 1½ pounds boneless, skinless thighs in salted water for 15 to 20 minutes, until they reach 165°F. Shred. A rotisserie chicken saves 30 minutes.
- Flour tortillas work. Use eight 8-inch tortillas and skip the dip. Just warm them.
- Shred cheese from a block; pre-shredded cheese has coating that keeps it from melting smoothly.
- For smoky heat, blend in 1 to 2 chipotle peppers in adobo.
- Storage. Fridge, 4 days. Freezer, 2 months, unbaked or baked. Reheat covered at 350°F until hot, about 25 minutes.
Questions, answered
the questions my cousins text me
Why do my corn tortillas crack when I roll enchiladas?
They're cold and dry. Dip each one in the warm sauce for a few seconds so it softens, and keep the sauce warm while you work.
Can I make enchiladas ahead of time?
Yes. Assemble, cover and refrigerate up to 24 hours. Bake 10 minutes longer, until hot in the middle.
Can I freeze chicken enchiladas?
Yes. Freeze unbaked in a foil-covered dish for 2 months, thaw in the fridge overnight, then bake.
Can I use canned enchilada sauce?
Yes. You need about 4 cups. This sauce takes 20 minutes and is worth it.
What cheese is best for enchiladas?
Monterey Jack melts smoothly and cheddar adds sharpness. A mix is good. Oaxaca cheese is also great if you can find it.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
one star means we talk. five means I tell Dad.
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Published October 28, 2026.