These Cheesy Chicken Enchiladas are packed with tender chicken, flavorful cheese, and are smothered in a rich, homemade red enchilada sauce. Using fresh ingredients and a homemade sauce, this dish offers a comforting and delicious meal that’s perfect for family dinners or casual get-togethers. The combination of Monterey Jack and Cheddar cheeses gives these enchiladas a gooey, melty finish, while the red sauce brings just the right amount of heat and flavor.
Ingredients:
For the Chicken Enchiladas:
- 2 whole chicken breasts, uncooked
- 2 cups chicken broth
- 1 teaspoon garlic powder
- One 10-ounce can diced tomatoes
- 1 medium onion, diced
- 12 corn tortillas
- 2 cups grated Cheddar cheese
- 2 cups grated Monterey Jack cheese
For the Homemade Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 4 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth
Instructions:
1. Prepare the Chicken:
- In a large saucepan, place the chicken breasts, 2 cups of chicken broth, and 1 teaspoon of garlic powder.
- Bring to a boil, then reduce the heat to a simmer and cook until the chicken is fully cooked, about 15-20 minutes.
- After cooking, use two forks to pull apart the chicken and place it aside.
2. Make the Homemade Red Enchilada Sauce:
- In a sizable saucepan, warm the olive oil over medium heat. Incorporate the flour and stir to create a roux, cooking for about a minute while continuously stirring.
- Add the chili powder, garlic powder, salt, cumin, onion powder, and cayenne pepper, whisking to combine.
- Slowly pour in the chicken broth while whisking to eliminate any clumps.
- Bring the sauce to a simmer and cook for 10-15 minutes, until it thickens slightly.
- Remove from heat and set aside.
3. Prepare the Filling:
- In a large skillet, heat a bit of oil and sauté the diced onion until soft, about 4-5 minutes. Add the can of diced tomatoes and cook for another 3 minutes until heated through.
- Incorporate the shredded chicken into the skillet and mix well to combine.
- Set the chicken mixture aside.
4. Soften the Corn Tortillas:
- Warm a little oil in a frying pan over medium heat.
- Briefly fry each corn tortilla for 10-15 seconds on each side to soften them, then drain on a paper towel.
- This prevents them from cracking when rolling.
5. Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the homemade red enchilada sauce on the bottom of a large baking dish.
- Lay a softened corn tortilla flat and add a spoonful of the chicken mixture in the center. Sprinkle some Cheddar and Monterey Jack cheese on top, then roll the tortilla tightly and place seam-side down in the baking dish.
- Repeat with the remaining tortillas.
6. Bake the Enchiladas:
- Drizzle the rest of the enchilada sauce over the rolled tortillas, making sure they are completely coated.
- Sprinkle the remaining grated Cheddar and Monterey Jack cheeses on top.
- Place in the preheated oven and bake for 20 to 25 minutes, or until the cheese is gooey and bubbly.
7. Serve:
- Once baked, garnish with fresh cilantro, sour cream, or any toppings you prefer. Serve hot and enjoy!
Conclusion:
These cheesy, flavorful Chicken Enchiladas with homemade red sauce are sure to become a family favorite. The tender chicken combined with the zesty red sauce and melted cheese makes for an irresistible dish. Perfect for any occasion, these enchiladas are a comforting and satisfying meal that you’ll want to make again and again.
Cheesy Chicken Enchiladas with Homemade Red Sauce
Tender chicken enchiladas wrapped in soft corntortillas, smothered with a homemade red enchilada sauce and topped with ablend of Cheddar and Monterey Jack cheeses.
Ingredients
For the Chicken Enchiladas:
- 2 whole chicken breasts uncooked
- 2 cups chicken broth
- 1 teaspoon garlic powder
- One 10-ounce can diced tomatoes
- 1 medium onion diced
- 12 corn tortillas
- 2 cups grated Cheddar cheese
- 2 cups grated Monterey Jack cheese
For the Homemade Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 4 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth
Instructions
Prepare the Chicken:
- In a large saucepan, place the chicken breasts, 2 cups of chicken broth, and 1 teaspoon of garlic powder.
- Bring to a boil, then reduce the heat to a simmer and cook until the chicken is fully cooked, about 15-20 minutes.
- After cooking, use two forks to pull apart the chicken and place it aside.
Make the Homemade Red Enchilada Sauce:
- In a sizable saucepan, warm the olive oil over medium heat. Incorporate the flour and stir to create a roux, cooking for about a minute while continuously stirring.
- Add the chili powder, garlic powder, salt, cumin, onion powder, and cayenne pepper, whisking to combine.
- Slowly pour in the chicken broth while whisking to eliminate any clumps.
- Bring the sauce to a simmer and cook for 10-15 minutes, until it thickens slightly.
- Remove from heat and set aside.
Prepare the Filling:
- In a large skillet, heat a bit of oil and sauté the diced onion until soft, about 4-5 minutes. Add the can of diced tomatoes and cook for another 3 minutes until heated through.
- Incorporate the shredded chicken into the skillet and mix well to combine.
- Set the chicken mixture aside.
Soften the Corn Tortillas:
- Warm a little oil in a frying pan over medium heat.
- Briefly fry each corn tortilla for 10-15 seconds on each side to soften them, then drain on a paper towel.
- This prevents them from cracking when rolling.
- Preheat your oven to 375°F (190°C).Assemble the Enchiladas:
- Spread a thin layer of the homemade red enchilada sauce on the bottom of a large baking dish.
- Lay a softened corn tortilla flat and add a spoonful of the chicken mixture in the center. Sprinkle some Cheddar and Monterey Jack cheese on top, then roll the tortilla tightly and place seam-side down in the baking dish.
- Repeat with the remaining tortillas.
Bake the Enchiladas:
- Drizzle the rest of the enchilada sauce over the rolled tortillas, making sure they are completely coated.
- Sprinkle the remaining grated Cheddar and Monterey Jack cheeses on top.
- Place in the preheated oven and bake for 20 to 25 minutes, or until the cheese is gooey and bubbly.
Serve:
- Once baked, garnish with fresh cilantro, sour cream, or any toppings you prefer. Serve hot and enjoy!