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A close up of red sauce chicken enchiladas with cheese melting and cilantro sprinkled on top in a white baking pan
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Red Sauce Chicken Enchiladas

Red sauce chicken enchiladas are stuffed full of cheese, shredded chicken, rice, corn, and beans all with the best red enchilada sauce ever.
Servings: 4 people
Calories: 1455kcal
Author: Aimee

Equipment

Ingredients

Red Sauce Chicken Enchiladas

  • 2 to 4 cups enchilada sauce* (recipe follows)
  • 3 cups shredded chicken (about 3 chicken breasts)
  • 2 to 4 cups grated cheddar cheese
  • 1 - 15 oz can refried beans
  • 1 - 15 oz can white corn (drained)
  • 1 to 2 cups rice (cooked, white or brown)
  • 8 flour tortillas (precooked or cooked raw tortillas)

Red Enchilada Sauce

  • 2 TBS oil
  • 2 TBS white all purpose flour
  • 1/4 cup chili powder
  • 1 TBS cumin
  • 2 cups beef broth
  • 2 cups tomato sauce
  • 4 oz diced chiles (drained)
  • 1/2 TBS garlic (minced)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp salt (to taste)

Instructions

Red Enchilada Sauce

  • In a large saucepan over medium heat, whisk together oil, flour, chili powder, and cumin
  • Continue to stir until bubbly
  • Stir in beef broth, tomato sauce, chiles, garlic, oregano, and salt
  • Simmer for 15 minutes on low heat, stirring occasionally

Red Sauce Chicken Enchiladas

  • Preheat oven to 325 degrees
  • Spray 9x13 baking pan with non-stick spray; coat bottom and sides of pan
  • Boil raw chicken breasts in water until internally reaches 165 degrees. Remove from heat, drain, cool for a couple of minutes. With 2 forks shred chicken.
  • Grate 2 to 4 cups cheddar cheese (divide, removing half for topping enchiladas)
  • Cook white or brown rice. Follow instructions on package.
  • Drain corn or thaw frozen corn
  • Cook raw flour tortillas following instructions on package or use cooked flour tortillas
  • Spread 1/4 cup of red enchilada sauce on bottom of baking pan
  • Pour 1 cup of enchilada sauce into shredded chicken and mix in
  • Take 1 flour tortilla and layer with1/8 of the refried beans, rice, shredded chicken, corn, and cheese. Add an additional TBS of enchilada sauce if desired. Roll tortilla up an place in baking pan
  • Continue to prepare and layer remaining flour tortillas as previous instruction. Place all tortillas in baking pan side by side
  • Spread 1 cup of enchilada sauce over red sauce chicken enchiladas until covers all the tortillas
  • Sprinkle 1 cup of grated cheese over enchiladas
  • Place in 325 degree oven to bake for 45 to 60 minutes. Cover with foil if browning too much
  • Remove from oven and serve warm
  • Top with cilantro, sour cream, avocado, fresh chopped tomatoes as desired

Nutrition

Serving: 2enchiladas | Calories: 1455kcal | Carbohydrates: 174g | Protein: 93g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 8973mg | Potassium: 1187mg | Fiber: 53g | Sugar: 40g | Vitamin A: 7213IU | Vitamin C: 21mg | Calcium: 867mg | Iron: 17mg