These Mexican chicken enchiladas are made with juicy shredded chicken wrapped in corn tortillas, lots of cheese, and smothered in homemade red enchilada sauce, topped with crumbled cheese. This is the best I've ever had.
Chicken Enchiladas Recipe (Enchiladas Rojas)
Homemade Mexican chicken enchiladas, or "Enchiladas Rojas", are an insanely flavorful dish that you can easily make at home, and everyone loves them.
I've enjoyed authentic chicken enchiladas in Mexican restaurants, and I've had them a few different ways, as there are many ways to make them. You can fill them with different meats or beans, melt cheeses inside or over the top, try different sauces.
This is how I like to make my chicken enchiladas.
What You'll Love About My Enchiladas
These chicken enchiladas are smothered in homemade enchilada sauce that adds a more authentic flavor.
It is packed with deliciousness, as it is made from dried Mexican peppers, which are, in my opinion, the best things on the face of the planet. You can easily make ahead of time.
The chicken is juicy-tender and the cheese perfectly melty.
I can't get enough of these enchiladas! The sauce really makes the whole dish.
Top it all with crumbly white cheese and BOOM, a dish you are going to love, my friends.
Let's talk about how to make these chicken enchiladas, shall we?
Chicken Enchiladas Ingredients
The full ingredients list with measurements is listed in the recipe card at the bottom of the post.
- FOR THE RED ENCHILADA SAUCE
- Dried Mexican Chilies. I'm using ancho peppers, guajillo peppers, and fiery chiles de arbol.
- Fresh Onion and Garlic.
- Water and Salt.
- FOR THE CHICKEN ENCHILADAS
- Vegetable Oil. For cooking.
- Cooked Shredded Chicken.
- Shredded Cheese. Use Mexican Manchego cheese, a Mexican cheese blend, or use any good melty cheese like cheddar, pepper jack, Monterrey jack
- Corn Tortillas.
- For Serving. Crumbly queso fresco, fresh chopped cilantro, spicy chili flakes, crema or sour cream (if desired).
How to Make Chicken Enchiladas Rojas - The Recipe Overview
Make the enchilada sauce first by lightly dry toasting the dried peppers (stemmed and seeded) in a hot pan, then covering them in a bowl with hot water.
Soak them for 20 minutes to 30 minutes, until they become very soft. Add them to a food processor or blender, but reserve the soaking water.
Cook onion and garlic, then add to the food processor along with a bit of salt, then process to form a thick paste.
Add a bit of the soaking liquid and process to a rich and savory enchilada sauce. You can strain it for a smoother sauce.
Simmer the enchilada sauce to develop the overall flavors.
When you're ready to make your chicken enchiladas, mix 1 cup of the enchilada sauce with the shredded chicken in a large bowl.
Warm the tortillas to make them pliable - I like to do this in a pan with a bit of oil - then dip each tortilla into the warmed enchilada sauce.
Assembling the enchiladas is easy. Fill them with the saucy shredded chicken mixture and shredded cheese. Roll the tortillas up and set them into a baking dish, seam side down.
Spoon a bit of enchilada sauce over the top.
Bake for 10 minutes, until the cheese is melty inside. Top with remaining enchilada sauce.
BOOM! Done! Garnish with crumbly cheese, fresh herbs and spicy red chili flakes. Chow down, my friends! It doesn't get any better than this. Easy chicken enchiladas, right? So good!
Recipe Tips & Notes
- The Tortillas. Chicken enchiladas are best with corn tortillas, in my opinion, for texture and flavor. However, you can make them with flour tortillas. They are still quite delicious this way!
- The Chicken. You can use any leftover cooked chicken or rotisserie chicken for this recipe, or cook it yourself. One of my favorite ways to make shredded chicken is in a large pot that just simmers and simmers. Check out my recipe for The Juiciest Shredded Chicken Recipe for a truly juicy chicken. You can use chicken thighs or chicken breast.
- Enchiladas Suizas. You can also melt some cheese over the top of the enchiladas for Enchiladas Suizas, which are a nice variation. Use 1/4 to 1/2 cup of cheese for each. Just top them with cheese, set them onto a large baking dish, preheat the oven, then bake them at 350 degrees F. for a few minutes until the top cheese is melted through. Baked chicken enchiladas, my friends! Delicious.
- Other Fillings. Try other fillings as well, like other pulled pork, chorizo, beef, potatoes or refried beans. Or a combination.
- Easy Enchilada Sauce. If you're looking for a super QUICK enchilada sauce recipe made with chili powder, try this one - Quick and Easy Red Enchilada Sauce Recipe. So much better than anything you'll find in grocery stores.
Patty's Perspective
The depth of flavors in these enchiladas from that red enchilada sauce is out of this world. I literally kept saying OMG after every single bite. I couldn’t even believe I have only chosen the green sauce my entire life because of my love for tomatillos. Where have these red enchiladas been all my life?
Storage & Leftovers
Storing your Chicken Enchiladas in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the dish promptly.
Try My Other Popular Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Chicken Enchiladas Recipe (Enchiladas Rojas)
Ingredients
FOR THE RED ENCHILADA SAUCE
- 4 dried ancho peppers stemmed and seeded
- 4 dried guajillo peppers stemmed and seeded
- 4 dried chiles de arbol stemmed and seeded (optional, for spicy)
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 4 cloves garlic chopped
- 2 teaspoons coarse sea salt
- Water as needed
FOR THE CHICKEN ENCHILADAS
- 1 tablespoon vegetable oil divided
- 2 cups cooked shredded chicken
- 2 cups shredded Mexican Manchego cheese Or use a Mexican cheese blend or any good melty cheese
- 8 corn tortillas
- FOR SERVING: Crumbly queso fresco, fresh chopped cilantro, spicy chili flakes
Instructions
FOR THE ENCHILADA SAUCE
- Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly. Cool, then set them into a heavy bowl with enough hot water to cover them.
- Soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor. Reserve 1 cup of the dark soaking water.
- In the same heated pan, add 1 tablespoon olive oil. Cook the onion 4-5 minutes, or until it becomes translucent.
- Add the garlic and cook another minute, until fragrant.
- Add the onion and garlic to the food processor along with sea salt, then process to form a paste.
- Pour in the reserved soaking liquid 1/4 cup at a time and process to form a sauce to your desired consistency. You can add more fresh water if needed.
- Strain the sauce, if desired, then pour into a saucepan or pot. Bring to a boil, then reduce the heat and simmer for 5-10 minutes to develop the flavor.
FOR THE CHICKEN ENCHILADAS ROJAS
- Preheat oven to 350 degrees F (177 C).
- Mix 1 cup of the enchilada sauce with the shredded chicken in a large bowl.
- Heat a separate pan to medium heat and add 1 tablespoon olive oil. Cook the tortillas a few seconds in the oil until they become pliable.
- Dip each tortilla into the warmed enchilada sauce, then fill each with shredded chicken and shredded cheese. Roll the tortillas up and set them into a baking dish, seam side down. Spoon a bit of enchilada sauce over the top.
- Bake for 10 minutes, until the cheese is melty. Top with remaining enchilada sauce.
- Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/29/24 to include new information and photos. It was originally published on 7/31/20.
Anna says
Ok to make ahead of time? I cut the sauce with a little sour cream because I wasn't sure if it would be too spicy for my guests. I tasted it though and it was packed with flavor and delicious!
Mike Hultquist says
Hi, Anna. Yes, you can make them ahead and keep wrapped in the fridge for a day. When you're ready to eat, add the sauce then bake and enjoy.
Melissa says
I made this recipe and it is truly rich and delicious. I strained it and found I had only 1 cup of sauce. If you're making a large batch of enchiladas, I would double the recipe!
Mike Hultquist says
Glad you enjoyed it, Melissa!
Rikki from WA state says
Wow, Mike, I am loving your recipes! This one is another winner. Honestly, when I first made the sauce and tasted it alone, I did not love the flavor. But, after I put it all together and baked it, the sauce transformed into something wonderful. Thanks for sharing this recipe; I will return to your website again and again to keep trying new recipes.
Mike Hultquist says
Thank you, Rikki. I'm very happy you enjoyed it. I appreciate it, and hope you find lots of recipes you enjoy. =)
Omar says
What can I do so my enchiladas don't go soggy? Am I using too much sauce? I have made these for a long time and they generally get soggy, so the textures not so great..
Mike Hultquist says
It's pretty common for the enchiladas to become soggy from the sauce. One thing you can do is limit the amount of sauce you add, and use higher heat, even the broiler. Try adding only sauce on the inside, just a little, then melt cheese on top, then you can sauce it after.
Astrid Nieborg says
Grazy about this enchiladasauce!
It's full of flavor, I love it. The recipe is very easy and fast to make.
Mike H. says
Thank you for the review, Astrid. Enjoy!
Caroline says
As an English woman who has tried many of your recipes, what other chillies could u use to make it spicy. We don’t have the chillies or peppers that you use
Mike Hultquist says
Caroline, look for dried Mexican pods if you can find them, like ancho, guajillo, cascabel, mulato, pasilla, maybe puya. If you can't find those, I suggest powders instead, or look for an American-style chili powder blend. You CAN use dried Asian chilies which you might have more available to you, but those will taste quite different. If you're able to let me know what you can find, I can try to make better suggestions.
Shelby says
Hi! When using powder substitutes, what amount would you recommend using? I have classic American chili powder as well as pure chili powders from various regions. Thanks so much!
Mike H. says
Hi, Shelby! Try using ~2 tablespoons of ancho powder, ~2 tablespoons of guajillo powder, and ~½ to 1 teaspoon of chile de árbol powder for heat. If using classic American chili powder, aim for about 4 tablespoons total, but reduce the salt and garlic in the recipe since it’s pre-seasoned. Adjust the seasoning as needed after simmering.
Ramya says
Cant wait to make this soon for me can i use tofu i never had chicken enchiladas before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya! I hope you like it with tofu.
Mindy Winn says
I got all the way through the recipe and there’s no temp! Went with 350 to start. I made my sauce with guajillos and pasillas and it was a bit too spicy. Will follow yours to the letter next time. Delicious but painful. Ate every bite anyway.
Mike Hultquist says
Mindy, yes, it's 350 F. I JUST updated this recipe and forgot to add the temp! I've updated that to make it clear. Glad you enjoyed it overall.