Authentic Red Chicken Enchiladas Recipe with Homemade Sauce

There’s a reason this chicken enchilada recipe is so often requested: it’s different from most. Instead of relying on an overly sauced exterior to hide dry filling, these enchiladas deliver moist, tender chicken and bold flavor throughout.

This recipe walks you through techniques for producing a juicy, well-seasoned shredded chicken filling and a simple, homemade red sauce. Once you try them, they’ll likely become your go-to chicken enchiladas.

I’ve eaten a lot of enchiladas over the years — they’ve been a regular dinner in my family since I was a kid — and I can tell you not all chicken enchiladas are created equal. Enchiladas are a Tex‑Mex classic, appearing on menus in many forms: verdes, sour cream, carne, even seafood. But too many chicken enchiladas are dry, masked by too much sauce.

This recipe solves that by building flavor into both the chicken and the sauce. The result is enchiladas that stay moist and taste rich from the first bite to the last.

Why You’ll Love this Chicken Enchiladas Recipe

Flavor. Unlike many restaurant versions that rely on extra sauce to hide bland chicken, these enchiladas have a flavorful filling and a sauce that complements it.

Make‑ahead friendly. Enchiladas are great for prepping ahead. You can refrigerate or freeze them, making them perfect for freezer meals or planning a busy week.

Classic Tex‑Mex taste. This straightforward recipe highlights the familiar flavors that make enchiladas a family favorite. Expect requests to add it to your regular rotation.

Ingredients for Red Sauce Chicken Enchiladas

• Boneless skinless chicken thighs – you can substitute chicken breasts. If you use bone‑in or skin‑on pieces, add cooking time and remove bones/skin after cooking.
• Salt & pepper – coarse kosher salt and freshly ground black pepper work well.
• Avocado oil – for its neutral flavor and high smoke point; any neutral oil with a similar smoke point is fine.
• Chicken broth – homemade gives the best flavor, but store‑bought broth or stock will work.
• Fresh garlic – minced; jarred minced garlic is an acceptable time‑saver.
• Onion – a sweet or white onion is recommended.
• Dried oregano – Mexican oregano is ideal, but regular dried oregano is fine.
• White corn tortillas – yellow corn tortillas can be used if white aren’t available.
• Monterey Jack cheese – shred it yourself for best melting results; pre‑shredded cheese often contains anti‑caking agents.
• All‑purpose flour – used to thicken the enchilada sauce.
• Chili powder – regular chili powder is fine; ancho chili powder is a tasty alternative.
• Garlic powder – check freshness for the best flavor.
• Ground cumin – a small amount adds warmth to the sauce.
• Low‑sodium vegetable stock – used for the sauce; you can also use the chicken cooking liquid.

How to make chicken for enchiladas

I like to sear the chicken first, then gently poach it in seasoned liquid. Searing adds depth of flavor that carries through to the shredded filling.

Heat a bit of avocado oil in a large skillet over medium‑high heat. Sear the chicken 2–3 minutes per side until nicely browned. Add the chicken broth, garlic, sliced onion, and oregano, cover, and simmer about 15 minutes until the chicken reaches 165°F in the thickest part. Remove the chicken, let it cool slightly, then shred.

Poaching chicken (don’t boil)

When the recipe mentions boiling, it means gently simmering — poaching — not a rolling boil. Bring the seasoned broth to a boil, then lower the heat so it’s at a gentle simmer. Add the chicken, cover, and simmer 12–15 minutes for boneless skinless pieces (about 30 minutes for bone‑in with skin), until the internal temperature reaches 165°F. Let cool before shredding.

How to make chicken enchiladas and red sauce

Follow these steps for reliable results.

Sear the chicken

1. Preheat the oven to 350°F. Season the chicken with salt and pepper.
2. Heat 2 tablespoons avocado oil in a large skillet over medium‑high heat.
3. Sear chicken 2–3 minutes per side to brown the exterior; you’re not cooking it through at this stage.
4. Add the broth, garlic, onion, and oregano; cover and simmer about 15 minutes until cooked through.
5. Remove chicken, shred, and set aside.

Make the sauce

6. Heat 2 tablespoons oil in a skillet over medium heat.
7. Whisk in 2 tablespoons flour to make a smooth roux.
8. Season with chili powder, garlic powder, ground cumin, and dried oregano and whisk until combined.
9. Slowly whisk in the vegetable stock (or strained chicken broth) until the sauce thickens. Taste and add salt as needed.

Assemble the enchiladas

10. Spoon a thin layer of sauce across the bottom of a baking dish and set aside.
11. In a separate skillet, heat 1/4 cup oil over medium heat.
12. Briefly warm each tortilla in the oil — about 5–7 seconds per side — just until soft and pliable.
13. Dip the warmed tortilla into the sauce, place it on a flat surface, add shredded chicken and 1–2 tablespoons cheese, then roll and place seam side down in the baking dish.
14. Repeat with remaining tortillas. When all are rolled, pour the remaining sauce over them and top with the remaining cheese.

Bake

15. Bake at 350°F for 15–20 minutes, until heated through and the cheese is bubbly.
16. Let cool about 5 minutes before serving.

Shredded Chicken Enchiladas Recipe Tips & Tricks

• When warming tortillas, heat them just until soft and pliable — you don’t want them crispy.
• An electric or stand mixer speeds up shredding the chicken.
• You can use the poaching liquid from the chicken to make the sauce; strain out solids first or blend them in for extra flavor.
• An Instant Pot is a quick alternative for making large batches of shredded chicken if you prefer.

Kitchen tools to make shredded chicken enchiladas

dutch oven

measuring cups

measuring spoons

skillet

9×13 baking dish

grater

What to serve with chicken enchiladas

Pair these enchiladas with simple Tex‑Mex sides for a complete meal. Some favorites are jalapeño lime rice, a fresh cucumber‑tomato‑avocado salad, homemade tortilla chips, or a Mexican corn casserole.

How to store leftover enchiladas

Allow enchiladas to cool completely, then store in an airtight container or tightly wrapped. Refrigerated leftovers keep 3–4 days when stored properly.

Freezing chicken enchiladas

These enchiladas freeze well for up to 3 months. Cool completely, wrap tightly in plastic wrap, then cover with aluminum foil or place in a freezer bag. Freeze in individual or family portions depending on your needs.

How to reheat leftover enchiladas

You can reheat in the microwave or oven.

Microwave: Cover loosely and reheat in 30‑second intervals until hot.

Oven: Reheat in a 350°F oven for 10–15 minutes until warmed through.

From frozen: Remove foil and plastic, then reheat in a 350°F oven for about 30 minutes until hot. Oven reheating helps preserve moisture and prevents overcooking the chicken.

FAQs

More Tex Mex recipes you might like

• Tex Mex Lasagna
• Hatch Chili Relleno Casserole
• How to Make Carnitas
• Frito Taco Casserole

If you make this recipe and enjoy it, a 5‑star rating is always appreciated — it helps keep new recipes coming.