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Sliced chicken enchiladas with red sauce topped with smooth sour cream and guacamole.

Chicken Enchiladas with Red Sauce

5 from 1 vote
Aliana Recipes
A savory, bubbling baking dish packed with tender shredded poultry and sharp cheddar. The homemade gravy elevates this comforting weeknight classic effortlessly.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings:5 people
Course:Dinner
Cuisine:Mexican
Calories:580kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons unsalted butter Aids in frying the spices
  • 2 tablespoons chili powder Builds the savory base
  • 1 teaspoon garlic powder Adds sharp aromatic depth
  • 1 teaspoon onion powder Enhances the savory profile
  • 1 teaspoon ground cumin Provides a warm, roasted note
  • 3 tablespoons cornstarch Thickens the liquid gravy
  • 2 cups chicken stock Creates the rich foundation
  • ½ cup tomato sauce Introduces slight acidity
  • 2 teaspoons granulated sugar Balances the savory spices
  • ½ teaspoon kosher salt To taste
  • 1 pound shredded cooked chicken Provides a hearty filling
  • 3 cups shredded cheddar cheese Divided use
  • ½ cup sour cream Adds a creamy contrast
  • ¼ cup fresh cilantro Roughly chopped
  • 10 flour or corn tortillas Fajita size
  • Preferred toppings Sour cream, diced tomatoes, chopped cilantro, guacamole, sliced jalapenos

Equipment

  • 1 medium sauce pot For simmering the gravy
  • 1 Whisk For blending the cornstarch smoothly
  • 1 9x13 Baking dish For oven baking
  • 1 Large bowl For mixing the filling

Method
 

  1. Melt the butter over medium-low heat and whisk in the chili powder, garlic powder, onion powder, and cumin until highly fragrant.
    A metal whisk stirs bubbling dark brown spices and liquid inside a saucepan.
  2. Whisk the cornstarch into the pot for one minute before slowly pouring in the chicken stock to build the liquid base.
  3. Stir in the tomato sauce, sugar, and salt, bringing the pot to a simmer until the gravy thickens smoothly.
  4. Toss the shredded chicken, one cup of cheddar, sour cream, cilantro, and a splash of hot gravy in a large bowl.
    Hands stir thick shredded chicken, shredded cheddar, and fresh cilantro inside a bowl.
  5. Pour a thin layer of gravy into a baking dish, arrange the rolled tortillas seam side down, and top with the remaining liquid and cheese.
  6. Bake at 350 degrees Fahrenheit for twenty minutes until the cheese melts completely into a bubbling, golden crust.

Nutrition

Serving: 320g (2 rolls)Calories: 580kcalCarbohydrates: 38gProtein: 35gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 890mgPotassium: 320mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 8mgCalcium: 520mgIron: 3.5mg

Notes

Warm the tortillas slightly before rolling them; cold bread will crack and spill the creamy filling into the bottom of your baking pan.