These Chicken Enchiladas with rich homemade red sauce are an absolute favorite in my kitchen. The flavorful red sauce elevates this enchilada recipe, making it a dish I turn to for weeknight dinners and family gatherings.
The sauce is truly the star! Made with toasted Guajillo and Ancho peppers, it’s robust and so much better than anything store-bought. I often double the batch to freeze extra for the next round of enchiladas.
I love my Cheesy Beef Enchilada recipe with cheese sauce. It has been my go-to enchilada recipe for years now. Mainly because my family requests it so much. When I have a little extra time, and the ingredients, I go for this enchilada recipe.
What Makes This Enchilada Sauce So Good?
The red enchilada sauce brings all the flavor to these enchiladas. Here’s why:
- Toasted Guajillo and Ancho peppers add depth and smokiness.
- Blended with fresh, simple ingredients, the sauce tastes authentic and homemade.
- Forget canned sauces—this one is worth every step!
I highly recommend using both dried peppers if you can find them. I have made this sauce with just the Guajillo peppers, and it still turned out great.
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Ingredients Needed to Make Chicken Enchiladas
- Chicken breasts
- Sour cream
- Cheese- Shredded cheddar cheese or your favorite Mexican blend.
- Corn tortillas or flour tortillas
- Dried guajillo and ancho chili peppers
- Garlic cloves
- Onions
- Chicken Stock
- Tomato Sauce
- Seasonings/Spices: Cumin, paprika, onion powder, garlic powder, chipotle powder, chili powder, salt and pepper
Variations
Enchiladas are a great dish to customize and make your own. From the filling to the toppings, you can add or take away ingredients and make a delicious meal that you and your family will love. Not a fan of red sauce? Try my cheese sauce that I use for my Cheesy Beef Enchiladas, it's a fantastic enchilada sauce.
Fillings:
- Diced and sautéed bell peppers
- Diced and sautéed onions
- Black beans
- Pepper Jack cheese
- Queso fresco cheese
- Replace chicken with ground beef
Toppings:
- Raw diced onions
- Pickled jalapeños
- Sour cream
- Hot sauce
- Pico de Gallo this is one of my go-to toppings for enchiladas
- Guacamole
- Queso fresco cheese
- Cotija cheese
- Cilantro
Complete your meal with these delicious, refried beans or spanish rice.
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📖 Recipe
Chicken Enchiladas
Ingredients
Enchilada Sauce
- 2 dried guajillo peppers
- 1 dried ancho pepper
- 1 tablespoon olive oil
- ½ large onion rough chopped
- 3 cloves garlic crushed
- 1 ½ cups water boiling
- ¾ cup chicken stock
- 1 tablespoon tomato paste
- ¼ cup tomato sauce
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon salt
- To Taste pepper
- 1 tablespoon olive oil for cooking the sauce
Enchiladas
- 1 pound chicken breasts cut into thin cutlets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pinch chipotle powder or cayenne
- ½ teaspoon chili powder
- ¼ cup sour cream
- 1 cup shredded cheddar cheese ½ cup for filling ½ cup for topping
- 13 corn tortillas
- As Needed cilantro for garnish
Instructions
- In a large skillet over medium heat toast the dried peppers for 3 minutes on each side. Be careful to not scorch them.
- Remove the stems, membranes and seeds. Place the peppers in a large bowl, pour in the boiling water, cover and leave to soak for 30 minutes.
- Meanwhile add 1 tablespoon of olive to the same pan, over medium heat, and begin sautéing the onions until soft. Add in the garlic and sauté for 30 seconds.
- To a blender add the sautéed onion garlic mixture, chicken stock, and ¾ cup of the liquid from the peppers. Add in the peppers and blend until smooth. Pour through a fine mesh strainer into a bowl.
- Mix in all of the seasonings, tomato paste and tomato sauce.
- Using the same skillet over medium heat add 1 tablespoon of olive oil. Once hot add in the enchilada sauce and cook for 4 minutes. Remove from the heat until needed.
- If the sauce is too thick add in some of the remaining liquid from the peppers.
- Season the chicken breasts with all of the seasonings, coating each piece evenly.
- In a large skillet over medium-high heat add the olive oil. Once hot add in the chicken breasts and pan sear until fully cooked. Working in batches if needed. Remove from the heat and set aside until cool enough to handle.
- In a small non-stick pan over medium heat begin warming up the tortillas. Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable. Place them in a damp towel to keep warm.
- Once cool enough to handle begin to shred the chicken and place in a large bowl. Add in the sour cream and ½ cup of shredded cheese. Mix until well combined.
- Preheat an oven to 350° F. Pour enough of the enchilada sauce in a 9x13 pan to just cover the bottom.
- Fill and roll each of the tortillas with the chicken mixture. Place in the pan and pour over the remaining enchilada sauce. Top with the remaining ½ cup of shredded cheddar cheese.
- Cover with foil and place in the preheated oven for 25 minutes. Remove the foil and continue baking for 5 minutes. Garnish with cilantro. Enjoy!
Camila says
My family love this recipe! I have made it three times now and love how easy it is to make. There are a lot of ingredients, but it really doesn't take long to make.
Simply Scratch Made says
I know the ingredient list can be intimidating, but you are right, it really doesn't take long to make. Thanks for the comment!
Jess says
The red sauce in this recipe is delicious! I couldn't find ancho chiles, so I used 3 guajillo peppers, and it turned out really good!
Simply Scratch Made says
That sounds great! I am glad you like it!