Red Chicken & Cheese Enchiladas

Red Chicken & Cheese Enchiladas

Serves: 4-6 | Oven: 375°F (190°C)

Ingredients

For the Red Sauce (makes ~2 cups):

• 2 tbsp vegetable or olive oil

• 2 tbsp all-purpose flour

• 3 tbsp chili powder (ancho or a blend, not straight cayenne)

• 1 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp dried oregano

• ¼ tsp salt, plus more to taste

• 2 cups chicken broth

• 2 tbsp tomato paste

• 1 tsp apple cider vinegar or white vinegar

For the Chicken Filling:

• 2½ cups cooked, shredded chicken (rotisserie is ideal)

• 1½ cups shredded cheese (Monterey Jack, sharp cheddar, or a mix)

• 4 oz cream cheese, softened (makes it creamy and holds filling together)

• ¼ cup finely diced white onion (or 2 green onions, sliced)

• 2 tbsp chopped fresh cilantro (optional)

• ½ tsp garlic powder

• ½ tsp ground cumin

• Salt and pepper, to taste

To Assemble:

• 12 corn tortillas (white or yellow)

• 1½ cups additional shredded cheese for topping

• Vegetable oil, for softening tortillas

Toppings:

• Sour cream, diced avocado, pickled jalapeños, extra cilantro, crumbled cotija

Instructions

1. Make the Red Sauce

• Heat oil in a saucepan over medium heat. Whisk in flour and cook 1 minute, stirring.

• Add chili powder, cumin, garlic powder, oregano, and salt. Stir for 30 seconds until fragrant.

• Slowly whisk in chicken broth and tomato paste until smooth. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat, stir in vinegar, and taste for salt. Set aside.

2. Prepare the Chicken Filling

• In a large bowl, combine the shredded chicken, 1½ cups cheese, cream cheese, onion, cilantro, garlic powder, cumin, salt, and pepper. Mix until everything is evenly blended and the cream cheese is fully incorporated. If it feels dry, stir in 2-3 tbsp of the red sauce to moisten.

3. Soften the Tortillas

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and spread a thin layer of red sauce across the bottom.

• Heat a small skillet with a thin layer of oil over medium heat. Briefly fry each tortilla for 10-15 seconds per side, just until pliable (not crisp). Drain on paper towels. This step prevents cracking and sogginess.

4. Assemble the Enchiladas

• Place a generous scoop of the chicken filling (about ¼ cup) down the centre of each warm tortilla. Roll it tightly and place seam-side down in the dish. Repeat until the pan is full and snug.

• Pour the remaining red sauce evenly over the top, making sure all tortilla edges are covered so they don’t dry out. Sprinkle the remaining 1½ cups shredded cheese over everything.

5. Bake

• Bake for 18-22 minutes, until the cheese is fully melted and the sauce is bubbling at the edges. For a browned, slightly crisped top, broil for the final 1-2 minutes—watch it closely.

• Let sit for 5 minutes before serving. Top with sour cream, avocado, or whatever you love.

Pro Tip: To make these even heartier, stir a can of drained black beans or a handful of frozen corn into the chicken filling. Let me know if you’d like a smoky chipotle-cream version next!