Chicken Enchiladas with Red Sauce

These Chicken Enchiladas with Red Sauce are comfort food at its best. They are made with corn tortillas, plenty of melty cheddar and jack cheeses, and a thick Rojas (red) enchilada sauce.

What is a good side dish for enchiladas

While, the Chicken Enchiladas with Red Sauce are absolutely satisfying all on their own, a perfect compliment to them is a good helping of some Enchilada Rice.

Delicious Enchilada Rice! Yum!

Secrets to preventing soggy enchiladas

You might ask, why are my enchiladas soggy? What went wrong? I’ve been through this when I first tried making enchiladas. Experience has taught me what to do, and what not to do. Live and learn.

Make sure you fry each tortilla on each side before filling it. This will help prevent the enchiladas from disintegrating after you add the sauce.
Are you using store bough sauce and it’s super watery? No one tells you this (I mean, it’s not written on the can), but you need to make a roux (a combination of flour and butter or oil) to thicken it. This rule applies to both home made sauces and store bought sauces. A thickened sauce will stick to the enchiladas without soaking through.

Ingredients for the Rojas Sauce (Red Sauce)

3 tablespoons butter
1 tablespoon corn or canola oil
4 tablespoons flour
3 teaspoons chili powder (increase to 4 teaspoons for extra spicy)
1 teaspoons cumin
1 teaspoon chipotle chili powder
1 teaspoon salt
1 teaspoon onion power
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon sugar
1/8 teaspoon paprika
2-1/2 cups chicken stock or broth
2 tablespoon heavy cream (this will add richness and balance the spices)

Additional Ingredients for the Chicken Enchiladas with Red Sauce

Package of Corn Tortillas (this recipe makes about 12 enchiladas)
Corn or Canola Oil as needed
16 ounces shredded cheddar and jack cheese
2 to 2-1/2 cups cooked chicken (shredded or cubed)

Directions for the Red Enchilada Sauce (Rojas Sauce)

Add the oil and butter to a medium sized saucepan. Cook on medium heat until the butter melts.
Stir in the flour and cook until the mixture is combined and you cook out the raw flour taste.
Add the spices. Stir until smooth.
Stir in the chicken stock and cook until the sauce thickens and coats the back of a wooden spoon.
Add the heavy cream.

To Assemble and finish the Enchiladas

Add a few teaspoons of oil in a pan. You will be adding oil as needed. On medium heat, warm each tortilla for a few second on each side. This will not only add some additional flavor to the tortillas, but will make them more pliable and prevent breakage. Work in batches until you have at least 12 tortillas ready to go.

Preheat your oven to 400 degrees Fahrenheit.
Put a very small layer of the sauce in a 9 x 13 inch baking dish. This will prevent sticking.
Take one tortilla at a time and add some chicken, cheese, and a little sauce. Roll the tortilla up and place in the 9 x 13 inch baking dish. Continue until you have finished with all of the fried tortillas. You should have about 12 enchiladas.

Cover the Enchiladas with a generous layer of cheese.

Pour the enchilada sauce over the cheese layer.

Sprinkle with a little bit more cheese.

Cover with nonstick baking foil. Bake in your preheated oven for 20 minutes. Uncover and bake for 5 to 8 more minutes.

Enjoy plain.

Or, top with a dollop of sour cream.