Classic Chicken Enchiladas with Red Sauce

There’s nothing like homemade enchiladas to bring the flavour! These classic chicken enchiladas are filled with tender shredded chicken, melted cheese, and savoury black beans, all rolled up in soft tortillas and smothered in a rich, homemade red sauce. Perfect for feeding a crowd or meal prepping for the week, this dish brings big, bold flavours and serious comfort. And trust me, don’t skip the black beans, they’re simmered with onions, garlic, and cumin for an extra boost of deliciousness!

5 from 1 vote

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Prep Time 20

Cook Time 45

Rest Time 10

Total Time 1 15

Course Dinner, Main Course

Cuisine Mexican

Servings 4

Ingredients

Chicken

1 ½ lbs boneless skinless chicken breasts or thighs
1 small onion (quartered)
2 cloves garlic (smashed)
1 bay leaf
Salt and pepper (to taste)
4 cups water

Red Enchilada Sauce

2 dried ancho chiles (or mild dried chiles)
2 dried guajillo chiles (or substitute more ancho)
1 small onion (chopped)
2 cloves garlic (minced)
1 ½ cups chicken or vegetable broth
1 cup tomato sauce
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp oregano
1 tbsp olive oil
Salt (to taste)
1 tsp sugar (optional, to balance acidity)

Mexican-Style Black Beans

½ tsp olive oil
¼ cup onion (diced)
1½ cloves garlic (minced)
½ 16 oz can black beans (do not drain)
2 tbsp cilantro (chopped)
½ tsp cumin
¼ tsp salt (to taste)

For the Enchiladas

10-12 flour tortillas
2 cups shredded chicken (from above)
1 ½ cups Mexican black beans (from above)
1 ½ cups shredded cheese (Mexican blend, cheddar, or Oaxaca)
½ cup sour cream (for topping, – optional)
Fresh cilantro (chopped, for garnish – optional)
red onion (diced, for topping – optional)
lettuce (shredded, for topping – optional)

Instructions

In a large pot, add chicken, onion, garlic, bay leaf, salt, and pepper. Cover with water and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the chicken is fully cooked.
Remove the chicken, let it cool slightly, then shred with two forks. Set aside.
Remove the stems and seeds from the chiles. Toast them in a dry skillet over medium heat for 2 minutes, turning frequently. Transfer to a bowl and cover with hot water. Let them soak for 10-15 minutes until softened.
In the same skillet, heat olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in garlic and cook for another minute.
Transfer the softened chiles, sautéed onion and garlic, broth, tomato sauce, cumin, chili powder, paprika, oregano, and salt to a blender. Blend until smooth. Add more broth if needed to reach your desired consistency.
Pour the sauce back into the skillet and cook over medium heat for 5-10 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
In a small saucepan, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
Add the black beans (with liquid), cilantro, cumin, and salt. Stir and reduce heat to medium-low.
Let simmer for 15-20 minutes, stirring occasionally. Adjust seasoning as needed.
Preheat the oven to 375°F (190°C).
Spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
Warm the tortillas to make them pliable:
~Microwave Method: Wrap in a damp paper towel and microwave for 1 minute, flipping halfway.
~Authentic Method: Lightly fry each tortilla in oil for 5-10 seconds per side, then drain on paper towels.
Fill each tortilla with shredded chicken, black beans, and cheese.
Optionally you can lightly dip each tortilla in enchilada sauce.
Roll the tortillas tightly and place seam-side down in the dish. Repeat until all tortillas are filled.
Pour the remaining enchilada sauce over the top, making sure to coat evenly.
Sprinkle the remaining cheese on top.
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro, chopped red onion, and a dollop of sour cream if desired.
Serve hot with shredded lettuce on the side & enjoy.

Notes

Chicken Options: Leftover shredded chicken works great, or you can use store-bought rotisserie chicken (but homemade is better!).

Tortilla Tips:

If using corn tortillas, shallow fry them in oil before dipping in sauce to prevent them from getting soggy.
Flour tortillas are larger, so you may need an extra ½ cup of shredded chicken for filling.

Leftovers:

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Let enchiladas cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
Reheat in the oven at 350°F (175°C) until warmed through.

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Keyword Authentic Enchiladas, Black beans, Cheesy, Chicken Enchiladas, Enchilada Recipe, Enchiladas, Mexican Cuisine, Red Enchiladas, Red Sauce, Saucy, Shredded Chicken

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Classic Chicken Enchiladas with Red Sauce