These Chicken Enchiladas with Homemade Enchilada Sauce are a Mexican-inspired comfort food classic — tender shredded chicken, melted cheese, and flavorful red sauce all rolled up in soft corn tortillas and baked until golden and bubbly. Made with a simple, richly spiced homemade enchilada sauce, this recipe brings the authentic taste of Tex-Mex right to your dinner table.

Why You’ll Love This Recipe

• Full of bold Mexican flavor: The homemade enchilada sauce gives every bite a deep, smoky, and slightly spicy kick.

• Simple, family-friendly meal: Easy to prep ahead and loved by both kids and adults.

• Customizable: Add veggies, use different cheeses, or adjust the spice level to suit your taste.

• Perfect for meal prep or gatherings: Freezes beautifully and reheats like a dream.

• Better than takeout: You control the ingredients, the spice, and the flavor — all fresh and made from scratch.

Chicken Enchiladas and Enchilada Sauce

If there’s one dish that defines cozy Mexican-inspired comfort food, it’s Chicken Enchiladas. Layers of tender shredded chicken, gooey melted cheese, and a perfectly spiced red enchilada sauce wrapped in soft corn tortillas — it’s the kind of meal that fills your kitchen with incredible aromas and your table with smiles.

This version takes it up a notch with a homemade enchilada sauce that’s quick, simple, and absolutely worth it. Forget the store-bought kind — this sauce is made from everyday pantry ingredients but bursts with authentic, smoky-sweet flavor. Onion, garlic, chili powder, cumin, and tomato sauce simmer together into a silky red base that clings to every tortilla. The richness of the sauce balances beautifully with the creamy melted cheese and the tender, juicy chicken inside.

The beauty of this dish lies in its versatility and crowd appeal. It’s an ideal weeknight dinner when you want something satisfying but easy, yet it’s also elegant enough to serve for guests or potlucks. You can assemble it ahead of time, refrigerate, and bake just before serving. It’s comfort food made smarter — flavorful, filling, and customizable for any family’s taste.

And let’s not forget that homemade enchilada sauce. It’s what truly makes this recipe shine. Making it from scratch gives you control over the heat level, texture, and saltiness. The chili powder adds warmth without overpowering spice, while the cumin brings that earthy depth that defines classic Mexican cooking. Once you taste this version, you’ll never go back to the canned stuff.

Every bite of these enchiladas delivers that perfect contrast — the slightly crisped tortilla edges baked in sauce, the gooey melted cheese stretching as you pull apart your serving, and the smoky sweetness of the sauce layered through it all. This dish isn’t just food — it’s comfort, warmth, and joy on a plate.

For serving, you can keep it simple with a sprinkle of fresh cilantro or take it up a notch with toppings like diced avocado, sour cream, or a squeeze of lime juice for freshness. Pair it with Mexican rice, black beans, or a crisp salad, and you’ve got a complete, restaurant-quality meal that’s as easy as it is delicious.

Servings & Time

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Ingredients

For the Enchiladas:

• 3 cups shredded rotisserie chicken

• 3 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

• 2–3 cups enchilada sauce (canned or homemade, see below)

• 1 can chopped green chiles, drained

• 1/3 cup chopped fresh cilantro

• 12 soft corn tortillas

For the Homemade Enchilada Sauce:

• 1 tablespoon olive oil

• 1/2 onion, minced

• 3 tablespoons chili powder

• 3 garlic cloves, minced

• 2 teaspoons cumin

• 2 teaspoons sugar

• 2 (8-ounce) cans tomato sauce

• 1/2 cup water

• Salt and pepper, to taste

Instructions

Make the Enchilada Sauce:

1. In a medium saucepan, heat olive oil over medium heat. Add minced onion and sauté until translucent, about 3 minutes.

2. Stir in garlic, chili powder, cumin, and sugar. Cook for 1 minute, stirring constantly to bloom the spices.

3. Add tomato sauce and water, stirring to combine. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened.

4. Season with salt and pepper to taste, then set aside.

Assemble the Enchiladas:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, combine the shredded chicken, green chiles, cilantro, and 1 1/2 cups of cheese. Mix well.

3. Warm the tortillas slightly in the microwave for 20–30 seconds to make them pliable.

4. Spread a thin layer of enchilada sauce on the bottom of the baking dish.

5. Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.

6. Pour the remaining enchilada sauce evenly over the top, spreading it to cover all tortillas.

7. Sprinkle the rest of the cheese over the top.

Bake the Enchiladas:

1. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden.

2. Remove from oven and let rest for 5 minutes before serving.

3. Garnish with fresh cilantro and your favorite toppings (optional).

Tips for Success

• For softer tortillas, dip them in the warm enchilada sauce before rolling.

• Add extra heat by mixing in jalapeños or using chipotle chili powder in the sauce.

• You can prepare this dish ahead — assemble, cover tightly, and refrigerate for up to 24 hours before baking.

• Leftovers store well and taste even better the next day as the flavors meld.