Authentic Chicken Enchiladas Rojas
These authentic chicken enchiladas rojas are filled with tender shredded chicken and melted cheese, smothered in a rich homemade red enchilada sauce, and baked until perfectly hot and bubbly. Inspired by my mom’s recipe, they’re an easy homemade Mexican dinner that’s packed with comforting flavor and perfect for sharing with family.
Ingredients
Homemade Red Enchilada Sauce
- 2 tbsp avocado oil or olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tsp apple cider vinegar
Enchiladas
- 7–9 corn tortillas
- 1½–2 lbs shredded chicken
- ¼ cup chicken broth
- 2 cups shredded Mexican cheese blend
Toppings
- Crumbled cotija cheese
- Diced white onion
- Chopped cilantro
- Sour cream
Instructions
Cook the Chicken
- If you’re starting with raw chicken, place 1½–2 pounds of chicken in a large pot and cover with water. Season with salt, black pepper, oregano, 2 bay leaves, garlic powder, and onion powder. Bring to a boil, then reduce the heat and simmer gently for about 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and allow it to cool slightly before shredding with two forks. Reserve the cooking liquid, as it makes a flavorful homemade chicken broth that can be used for both the enchilada sauce and for pouring over the tortillas before baking.
Make the Homemade Red Enchilada Sauce
- Heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Stir in the chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper. Cook for about 30 seconds until fragrant.
- Whisk in the tomato paste until fully combined.
- Slowly pour in the chicken broth while whisking constantly until smooth.
- Simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened.
- Stir in the apple cider vinegar, taste for seasoning, and remove from the heat.
Prepare the Tortillas
- Warm the tortillas until they’re soft and pliable. You can wrap them in a clean kitchen towel or damp paper towel and microwave them for about 1 minute, or warm them one at a time on a comal or dry skillet for a few seconds per side.
- If your tortillas are especially dry or stiff, quickly rinse each tortilla under cool running water before warming. This helps restore moisture and prevents cracking when rolling.
Fill the Tortillas
- Add about 2–3 tablespoons of shredded chicken and about 1 tablespoon of shredded Mexican cheese across the center of each tortilla.
Roll the Enchiladas
- Roll each tortilla tightly and place seam-side down in a lightly greased 9×13-inch baking dish, arranging them snugly side by side.
Add the Broth
- Evenly pour the ½ cup chicken broth over the rolled enchiladas. This helps keep the tortillas moist and prevents them from becoming dry or hard while baking.
Add the Sauce
- Pour the homemade enchilada sauce evenly over the enchiladas, making sure every tortilla is fully coated.
Add the Cheese
- Sprinkle about 2 cups of shredded Mexican cheese evenly over the top.
Bake
- Bake at 350°F for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Garnish & Serve
- Finish with crumbled cotija cheese, diced white onion, chopped cilantro, and a drizzle of sour cream.