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Enchiladas covered in red enchilada sauce and melted cheese

Easy Cheesy Chicken Enchiladas with Red Sauce

  • Author: Spicepaw
  • Total Time: 40 minutes
  • Yield: 15-20 enchiladas 1x


Easy cheesy chicken enchiladas made with a spicy homemade tomato sauce. Great for a weeknight dinner when you are craving something spicy. #chicken #cheese #enchiladas #familydinners #easymeals #spicy


  • 1520 medium-sized corn tortillas
  • 23 skinless large chicken breasts
  • 1 medium red onion (diced)
  • 1 handful cilantro
  • 34 cloves of garlic
  • 1 can chopped tomatoes (400 g/14 oz)
  • Cheese (whichever kind you like best and as much or as little as you like)
  • 1 L (~4 cups) chicken broth
  • 1 tbsp Mexican chile powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp cornstarch
  • 1 tsp lime juice


  1. Put the chicken broth in a medium-sized pot or saucepan, bring to boil.
  2. Add chicken and cook up the meat is fully cooked (no longer pink and the internal temperature has reached 165F/75C).
  3. Take out chicken and place on a plate to cool.
  4. While the chicken is cooling, blend tomatoes, 1/2 of the red onion, a small handful of cilantro, garlic, Mexican chile pepper, cumin and oregano together together in a food processor or blender.  Blend until smooth.
  5. Add tomato mixture to the remaining chicken broth in the pot. Stir together, increase the temperature to high and bring to a boil.
  6. Once at a boil, reduce heat to low, and cover.   Let simmer for 10-15 minutes on low heat.
  7. After 10-15 min of simmering, add lime juice and cornstarch mixed with 1 tablespoon of water.  Stir and let bubble for 2-3 minutes then season with salt and pepper to taste.
  8. While enchilada sauce is cooking, start shredding the boiled chicken by tearing it apart with your hands.  Be careful to let the chicken cool before shredding.
  9. To assemble the enchiladas, sprinkle the diced red onion in the center of the enchilada and top with shredded chicken.
  10. Roll the tortilla with chicken and onion inside up and place (open side down) in a baking tray. _Tip:  If you don’t want the tortillas to get soggy and melt into the sauce, do what my mom does:  just dip a tortilla in hot oil and fry it for 5-10 sec, remove from oil, let drain, then assemble the enchilada._
  11. Repeat until the entire baking tray is full.
  12. Top with enchilada sauce, sprinkle with shredded cheese and place in the oven at 450F/220C until cheese is melted and sauce is bubbling.
  13. Sprinkle with some fresh cilantro on top as a garnish and serve.
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Main, Chicken
  • Method: simmering, broiling
  • Cuisine: Mexican

Keywords: Enchiladas, chicken, cheese, enchiladas sauce, spicy, tomatoes

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