Chicken Enchiladas with Homemade Red Chili Sauce is a cozy, flavorful tortilla dish filled with tender shredded chicken and baked in a spicy tomato-chili sauce. The sauce adds depth and a gentle heat that makes the dish rich and satisfying. Melted cheese brings it all together, creating a warm and comforting meal that’s perfect for any day of the week.
This is one of those dishes I make when I crave something spicy and comforting. The combination of soft tortillas, saucy chicken, and bubbling cheese feels like the perfect comfort food. It’s also simple to prepare, and most of the ingredients are easy to find.
I like to use corn-and-wheat tortillas, especially the yellow ones that are common in Finland. They hold their shape well during baking. I’ve tried using homemade tortillas, but they tend to absorb too much of the sauce and become soggy. The store-bought ones give a nice balance between softness and texture.
A Comforting Meal with Homemade Red Chili Sauce
The homemade red chili sauce is what makes these enchiladas truly special. It’s made with dried Árbol chilies, ancho chili powder, and crushed tomatoes, simmered until smooth and rich. The flavor is deep and a little smoky, with just the right amount of spice.
After simmering the sauce, I blend it until silky and season it with oregano, cumin, salt, and black pepper. It’s then mixed with shredded chicken for the filling and poured generously over the rolled tortillas. Once everything is topped with cheese and baked, the kitchen fills with a mouthwatering aroma.
I always serve the enchiladas with refried beans, which add a creamy and savory side to the meal. If there’s room in the same baking dish, I sometimes bake them alongside the enchiladas. More often, I prepare them separately, covered with shredded cheese that melts beautifully. You can find my recipe for Simple Refried Black Beans here.
Serving Ideas for a Weekend Meal
When it’s the weekend or I’m cooking for guests, I like to turn the meal into a small feast. As a starter, I serve white corn tortilla chips and a few salsas. My favorites are Pico de Gallo, Roasted Tomatillo Salsa, and Homemade Guacamole. These fresh, zesty sides brighten up the whole meal and balance the heat of the sauce.
A crisp green salad with lime dressing adds freshness to the plate, while jalapeño slices and cilantro make a simple garnish that looks beautiful and adds flavor. To complete the meal, serve it with an ice-cold Mexican beer, a glass of chilled rosé wine, or even a classic cola for a casual touch.
This Chicken Enchiladas with Homemade Red Chili Sauce recipe is one of my favorite ways to bring a little spice and warmth to the table. It’s easy to make, full of flavor, and always feels like a treat to share.
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Chicken Enchiladas with Homemade Red Chili Sauce
Ingredients
- 4 chicken breast fillets
- 8 medium corn and wheat tortillas or 12 small tortillas
- 2 tbsp oil divided
- 2 ½ dl (1 cup) shredded cheese (Emmental, mozzarella, or another mild melting cheese)
- 6 dried Árbol chilies stems removed (Or substitute Árbol chili powder, if available — adjust to taste)
- 1 tbsp ancho chili powder
- 100 ml (⅖ cup) hot water (for soaking the chilies)
- 3 garlic cloves minced
- 1 large onion chopped
- 1 can crushed tomatoes 400 g / 14 oz crushed tomatoes
- ½ tsp ground cumin
- 8 dl (3 ¼ cups) chicken broth
- 1 tsp sugar
- 1 tbsp dried oregano
- Salt and black pepper to taste
For Serving
- Fresh cilantro leaves
- Jalapeño or serrano chili slices
- Sour cream
- Green salad
Instructions
Preheat the oven.
- Set the oven to 200°C / 400°F.
Prepare the chilies.
- Soak the dried Árbol chilies in hot water for about 10 minutes, until softened.
Cook the chicken.
- Bring the chicken broth to a boil in a large pot. Add the chicken breasts and simmer until fully cooked. Remove the chicken from the broth (reserve the broth!) and shred the meat into thin pieces.
Make the sauce.
- In a pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic, and cook until soft and fragrant.
- Add the soaked Árbol chilies, crushed tomatoes, sugar, ancho chili powder, cumin, oregano, and the reserved chicken broth. Simmer for 10–15 minutes.
- Blend the sauce until smooth, then season with salt and black pepper.
Mix the filling.
- Combine the shredded chicken with about 2–2.5 dl (¾–1 cup) of the chili-tomato sauce. Stir until well coated.
Prepare the tortillas.
- Brush both sides of the tortillas lightly with oil. Stack them in two piles, wrap in foil, and warm in the oven for about 3 minutes. This keeps them flexible and easy to roll.
Assemble the enchiladas
- Spread about 1 dl (⅓ cup) of the sauce on the bottom of a large oven dish.
- Spoon 3–4 tablespoons of the chicken filling onto each tortilla and spread evenly, leaving a small space at the top. Roll up the tortillas and place them seam-side down in the dish.
- Pour the remaining sauce evenly over the top and sprinkle with the shredded cheese.
Bake.
- Bake for about 20 minutes, until the cheese is melted and golden brown.
Serve.
- Serve hot, topped with jalapeño slices, fresh cilantro, and a spoonful of sour cream. A crisp green salad makes the perfect side — or add a serving of baked beans for a heartier meal.
