Learn how to make homemade red enchilada sauce and some of the best South Western chicken enchiladas, perfect for dinner or meal prep!
I’ve been craving Mexican lately. Now, mind you, my version of Mexican food isn’t stuff that is so hot that you cry for Jesus and your Mama in the same breath.
YOU can add that to the recipe if you wish, but not this chick! I like some spice and even some “Whoa” where the eyes get all doe-eyed. I like that heat that sneaks up on you and, well, gooses you, making you jump and turn around like, “Who did that!” LOL, I go for the ‘WHOA” factor, and I think with this, I got it.
PrintMexican Chicken Enchiladas Recipe
Learn how to make homemade red enchilada sauce and some of the best South Western chicken enchiladas, perfect for dinner or meal prep!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-12
- Category: enchiladas, freezer meals, leftover chicken recipes, meal prep, mexican
- Method: oven
- Cuisine: enchiladas, freezer meals, leftover chicken recipes, meal prep, Mexican
Ingredients
Red Enchilada Sauce
- 1 onion (medium) chopped fine
- 1–2 jalapenos -remove the seeds and chop fine
- 1 tablespoon canola oil – you can use vegetable oil, but canola does have a better taste
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 3 teaspoon sugar
- 1–15oz can tomato sauce
- 1 cup water
- salt and pepper to taste
Chicken Enchilada
- 1 1/2 pounds boneless, skinless chicken breasts (about three large chicken breasts)
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cups shredded Monterrey or Pepper jack cheese
- 1/2 cup sour cream
- 1 can black beans, rinsed
- 1/2 cup minced fresh cilantro
- 6 (12″ round) or 12 (6″) soft corn or flour tortillas
Instructions
Make Enchilada Red Sauce
- Add the oil to a large saucepan and heat to medium. Toss in the onion, jalapeno(s), garlic, and 1/2 teaspoon salt. Cook, stirring often, until the onions and peppers have softened, 5-7 minutes. Add the chili powder, cumin, cinnamon, and sugar. Cook for about 1 minute, gently stirring. Add the tomato sauce and water and stir to combine.
- Bring to a simmer and add the chicken breasts to the sauce. Reduce the heat to low, cover, and cook until the chicken is cooked, about 12-20 minutes (165˚F on an instant-read thermometer). Remove the chicken from the pan and move to a plate; set aside to cool.
- Simmer the sauce over medium heat until slightly thickened, ~5 minutes. Strain the sauce through a strainer into a medium-sized bowl. Press the onion mixture using a rubber-tip spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste; set aside. You’ve now made your red sauce!
Assemble the Enchilada
- Take the onion mixture from your strainer and put it in a large bowl. Shred the chicken into bite-sized pieces and add to the onion mixture. Stir 1/4 cup of the red sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese, sour cream, black beans, and cilantro into the chicken and onions. Mix well.
- Spoon about 1/3 cup of the chicken mixture evenly down the center of each tortilla. You can heat them in the microwave with a slightly damp paper towel if they are hard. As you roll one side up, you want to grab each side and tuck/roll as you go. Think cinnamon roll or wrap-type sandwich.
- Preheat the oven to 350F. Place each seam-side down in a lightly greased (Spray it with Pam) 9×13″ glass pan.
- Place the uncovered enchiladas minus the sauce in the oven and bake for 5-10 minutes, or until the tortillas’ tops are golden brown. Remove from the oven and pour the remaining enchilada sauce evenly over them. Top with the remaining cheese. Please return to the oven and bake for 20 minutes or until they are cooked through and the cheese is melted.
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