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Crispy Restaurant-Style Chicken Enchiladas with Red Sauce

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These crispy chicken enchiladas feature tender shredded chicken, a tangy smoky red sauce, and melty cheese with perfectly crispy edges, delivering restaurant-quality flavor at home in under 45 minutes.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great for ease)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup tomato paste
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 10 corn tortillas
  • 1 1/2 cups shredded Mexican blend cheese
  • Vegetable oil for frying

Instructions

  1. Prepare the Chicken Filling: In a large bowl, combine shredded chicken, diced onion, minced garlic, cumin, smoked paprika, salt, pepper, and shredded cheddar cheese. Toss everything together until evenly mixed. Set aside.
  2. Make the Red Sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 1-2 minutes until golden and slightly nutty. Slowly whisk in chicken broth, tomato paste, chili powder, oregano, garlic powder, salt, and pepper. Bring to a simmer and cook for 5-7 minutes until slightly thickened. If sauce is too thick, add a splash more broth. It should coat the back of a spoon.
  3. Fry the Tortillas: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. One at a time, fry each tortilla for about 10-15 seconds per side until pliable and just starting to crisp but not browned. Drain on paper towels. Do not over-fry or tortillas will crack when rolling.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease the baking dish. Dip each tortilla briefly in the red sauce to coat, then spoon 3-4 tablespoons of the chicken filling down the center. Roll tightly and place seam side down in the dish. Repeat with all tortillas.
  5. Top and Bake: Pour remaining red sauce evenly over the rolled enchiladas. Sprinkle shredded Mexican blend cheese generously over the top. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with crispy edges. Let rest 5 minutes before serving.

Notes

Use warm chicken for easier shredding and better flavor absorption. Do not over-fry tortillas to avoid cracking. Adjust red sauce thickness with broth to get a pourable consistency. Use tongs to dip tortillas quickly without tearing. Avoid pre-shredded cheese with anti-caking agents for better melt. Leftovers reheat best covered in oven at 350°F for 10-15 minutes. Can freeze assembled enchiladas before baking for up to 2 months.

Nutrition

Keywords: chicken enchiladas, crispy enchiladas, red sauce enchiladas, Mexican recipe, easy enchiladas, restaurant-style enchiladas

Find it online: https://coracooks.com/crispy-restaurant-style-chicken-enchiladas-with-red-sauce-easy-recipe/