Best 10 Best Chicken Enchilada Sauce Recipes

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Welcome to the exciting world of flavors and culinary delights! If you're craving a delectable chicken enchilada sauce that will elevate your taste buds and transport you to a Mexican fiesta, you've come to the right place. In this comprehensive guide, we'll embark on a journey to discover the secrets behind crafting the best chicken enchilada sauce, providing you with a culinary roadmap to success. Get ready to tantalize your palate with a symphony of flavors as we explore various ingredients, techniques, and tips to help you create an enchilada sauce that will leave your loved ones begging for more.

Here are our top 10 tried and tested recipes!

CHICKEN ENCHILADAS...WHITE SAUCE...RICH!



Chicken Enchiladas...white Sauce...rich! image

From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!

Provided by vrvrvr

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken stock (or canned broth)
8 ounces sour cream
8 ounces chopped green chilies, undrained
1/4 teaspoon cayenne pepper
3 cups chopped cooked chicken breasts
1 small onion, finely chopped
2 cups monterey jack cheese (or more)
8 flour tortillas

Steps:

  • In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
  • Add sour cream, green chilies and cayenne. Remove from heat.
  • In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
  • Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
  • Pour remaining sauce on top.
  • Bake at 350 for 30 minutes, covered.
  • Remove from oven, take off foil and sprinkle cheese over top.
  • Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.

Nutrition Facts : Calories 615.9, Fat 36.6, SaturatedFat 19.2, Cholesterol 135.8, Sodium 723.1, Carbohydrate 33.5, Fiber 2.2, Sugar 6.1, Protein 37.8

HOMEMADE CHICKEN ENCHILADAS



Homemade Chicken Enchiladas image

These enchiladas are great. Even my 5 year old loves them!

Provided by Mary Kate

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
2 cooked chicken breasts, shredded
1 onion, diced
1 green bell pepper, diced
1 ½ cloves garlic, chopped
1 cup cream cheese
1 cup shredded Monterey Jack cheese
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups enchilada sauce
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
  • Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
  • Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Nutrition Facts : Calories 604.7 calories, Carbohydrate 47.7 g, Cholesterol 98.3 mg, Fat 31.7 g, Fiber 4.7 g, Protein 32.3 g, SaturatedFat 14.7 g, Sodium 1340.9 mg, Sugar 5.1 g

THE BEST RED CHICKEN ENCHILADAS



The Best Red Chicken Enchiladas image

We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 14

2 large skin-on, bone-in chicken breasts (about 8 ounces each)
12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
1 medium bunch cilantro, leaves and stems separated
8 cloves garlic, peeled
Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 cup vegetable oil
Eight 6-inch corn tortillas
8 ounces queso fresco, crumbled
Crema, for serving
Chopped yellow or white onion, for serving
Lime wedges, for serving

Steps:

  • Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
  • Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
  • Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
  • Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
  • Position a rack in the center of the oven and preheat to 425 degrees F.
  • Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
  • Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
  • Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
  • Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

MY FAVORITE CHICKEN ENCHILADA RECIPE



My Favorite Chicken Enchilada Recipe image

This Chicken Enchilada recipe is fool proof and 100% delicious. Full of tender chicken, garlic, onions, cilantro, tangy enchilada sauce and lots of ooey gooey cheese!

Provided by Susie Weinrich

Categories     Main Course

Time 55m

Number Of Ingredients 15

2 chicken breasts, cooked & shredded or finely chopped ((about 3 cups))
1 tbsp oil
1/2 cup red onion, cut in a small dice
3 plump garlic cloves, minced
1/4 cup cilantro, chopped
2 10 ounce cans red mild enchilada sauce, divided
10-12 tortillas - flour (fajita size) (**see note if using corn tortillas)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
pinch red pepper flakes
2 cups freshly shredded cheddar cheese, divided
6 green onions, chopped- white and light green parts only

Steps:

  • Preheat the oven to 350.
  • In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
  • Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
  • Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
  • Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
  • Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
  • Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
  • Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
  • Let the Chicken Enchiladas cool for about 5 minutes before serving.

THE BEST ENCHILADA SAUCE RECIPE



The Best Enchilada Sauce Recipe image

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Provided by Gina

Categories     Dinner

Time 15m

Number Of Ingredients 9

1/2 tsp olive oil
4 garlic cloves (minced)
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce (chopped (to taste))
1 tsp Mexican hot chili powder (or more to taste)
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 0.5 g, Sodium 355 mg, Fiber 1 g, Sugar 2 g

CHICKEN ENCHILADAS WITH RED SAUCE



Chicken Enchiladas with Red Sauce image

This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 40m

Number Of Ingredients 16

3 tablespoon unsalted butter
2 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 tablespoon cornstarch
2 cups chicken stock
1/2 cup tomato sauce
2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 pound shredded cooked chicken
3 cups shredded cheddar cheese, (divided use)
1/2 cup sour cream
1/4 cup fresh cilantro, (roughly chopped)
10 (6-inch) flour or corn tortillas (fajita size)
Toppings of your choice: Sour Cream, Diced Tomatoes, Chopped Cilantro, Guacamole, Sliced Jalapenos

Steps:

  • In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and "fry" in the butter until fragrant, 30 seconds to a minute.
  • Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
  • Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside.
  • In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.
  • Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
  • To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
  • Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
  • Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
  • Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.

Nutrition Facts : Calories 614 kcal, Carbohydrate 16 g, Protein 44 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 172 mg, Sodium 1075 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHICKEN ENCHILADAS



Chicken Enchiladas image

The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!

Provided by Kristine Rosenblatt

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic (minced)
2 cups chopped or shredded cooked chicken*
15 ounce can black beans (rinsed and drained)
4 ounce can diced green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
1 ½ cups enchilada sauce ((about 12 ounces) homemade or store-bought)
12 ounces shredded cheese ((about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)
8 large flour tortillas
Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.

Steps:

  • Preheat oven to 350° F.

Nutrition Facts : ServingSize 1 enchilada, Calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Provided by Layla Noel

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

CHICKEN ENCHILADAS



Chicken Enchiladas image

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Steps:

  • Preheat oven to 350°F. Prepare your enchilada sauce.
  • In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
  • Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

THE BEST CREAMY CHICKEN ENCHILADAS RECIPE EVER



The Best Creamy Chicken Enchiladas Recipe Ever image

Flour tortillas stuffed with chicken, tasty sauce, and cheese are rolled up and nestled together in a pan - with more yummy sauce and cheese on top. It's the best creamy enchiladas recipe ever!

Provided by Rita Joy

Time 1h

Number Of Ingredients 12

8- 6 inch tortillas
1/2 cup onions, diced
4 cloves minced garlic
2 tablespoons butter
3 tablespoons flour
1 -8- ounce carton sour cream
2 cups chicken broth
1- 4 ounce can diced, green chilis
pepper to taste
1 cup shredded Monterey Jack cheese
2 1/2 cups diced cooked chicken
favorite toppings such as diced tomatoes, salsa, and sour cream

Steps:

  • Step 1: Preheat oven to 350 degrees.
  • Step 2: Prepare the sauce by sautéing the onion, garlic, and pepper in the butter in a medium saucepan.
  • Once the onion is cooked and translucent, stir the flour into the sour cream and add to the onion mixture.
  • Then, stir in the chicken broth and diced green chilis. Stir constantly and cook until mixture gets thick and comes to a boil.
  • Remove from heat and add 1/2 cup of the grated cheese.
  • Stir in 1/2 cup of the sauce to the diced chicken.
  • Step 3: To assemble the easy enchiladas, place about 1/4 cup filling in strip down the middle of each tortilla.
  • Roll up the tortillas and place seam side down in a 7 x 11 inch baking pan.
  • Continue assembling all the enchiladas until the sauce is gone.
  • Step 4: Pour remaining creamy white sauce over the top of the enchiladas, and top with remaining cheese.
  • Step 5: Bake covered with foil at 350 degrees for 35 minutes or until heated through. Then, uncover and bake 5 -10 minutes more.

Nutrition Facts : Calories 565 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 27 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 grams, Sodium 897 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 13 grams unsaturated fat

Tips:

  • Use a variety of chili peppers: This will give your sauce a more complex flavor. Some good options include ancho, guajillo, and chipotle peppers.
  • Roast the peppers before using them: This will help to bring out their flavor and make them easier to blend.
  • Use a good quality chicken broth: This will make a big difference in the flavor of your sauce.
  • Add some spices to your sauce: This will give it a more flavorful and interesting taste. Some good options include cumin, oregano, and paprika.
  • Simmer your sauce for at least 30 minutes: This will help to develop the flavors and make the sauce thicker.
  • Taste your sauce and adjust the seasonings as needed: You may need to add more salt, pepper, or spices to taste.

Conclusion:

These are just a few tips for making a delicious chicken enchilada sauce. With a little experimentation, you can create a sauce that is perfect for your taste. So get creative and have fun!

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