Chicken Enchiladas with Homemade Red Chili Sauce
These Chicken Enchiladas with Homemade Red Chili Sauce are comforting, flavorful, and easy to make. The sauce combines dried Árbol chilies, ancho chili powder, tomatoes, and spices for a rich, slightly smoky flavor that coats tender shredded chicken. Baked with melted cheese until golden, these enchiladas are perfect for a cozy dinner that feels special but comes together simply.
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.
Notes
If you can’t find whole dried Árbol chilies, use Árbol chili powder or replace with 1–2 tsp chili flakes for gentle heat.
Use ancho chili powder for depth and mild smokiness — it complements the heat beautifully.
You can prepare the sauce and chicken a day ahead; assemble and bake when ready to serve.
For a mild version, remove all chili seeds before soaking.
Delicious with baked beans, avocado salad, or lime rice on the side.