These Enchiladas Rojas are a vibrant celebration of Mexican flavors. Soft corn tortillas are filled with seasoned chicken and vegetables, smothered in a rich homemade red sauce, and topped with melted cheese. Every bite brings together smoky, spicy, and savory elements that comfort and delight.
Making them from scratch — including your own sauce — gives you full control over heat, flavor, and texture. The blend of roasted tomatoes, chilies, onions, and spices builds a sauce that’s deeply flavorful. When you roll the enchiladas, bake them just enough so the sauce, filling, and cheese meld beautifully.
Table of Contents
Why You’ll Love This Recipe
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Homemade red enchilada sauce with bold, complex flavor
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A mix of vegetables + chicken provides texture & color
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Cheese melts perfectly overtop for gooey indulgence
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Corn tortillas bring authentic texture
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Customizable heat level via chipotle, chiles & seasoning
Ingredients (Makes ~12 Enchiladas)
For the Enchilada Sauce
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1 tbsp vegetable or canola oil
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2 tbsp all‑purpose flour
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1/4 cup chili powder
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1/2 white onion, diced
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1 clove garlic, minced
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1 tbsp tomato paste
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1 can roasted tomatoes
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1½ cups water
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1/4 tsp cumin
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1 tbsp brown sugar
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Salt & pepper to taste
For the Enchiladas & Filling
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12 authentic corn tortillas
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Vegetable or canola oil (for cooking & coating)
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1 lb boneless, skinless chicken breast
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2 tsp cumin
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2 tsp chili powder
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1 onion, sliced thin
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2 Cubanelle peppers, sliced
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1 ear of corn kernels removed (or 1 cup frozen corn)
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2 cloves garlic, minced
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1 can whole green chiles, seeded & sliced
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1 chipotle pepper in adobo sauce, diced (adjust for spiciness)
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1 can diced tomatoes
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Shredded cheese of your choice (cheddar or any melting cheese)
Instructions
Step 1: Make the Enchilada Sauce
Heat oil in a medium pot over medium‑high heat. Add the flour and chili powder. Cook, stirring, until the mixture forms a dark paste (about 3 minutes). Add diced onion and sauté until softened, then add minced garlic and tomato paste; cook another minute. Stir in roasted tomatoes, water, cumin, and brown sugar. Blend until smooth. Season with salt & pepper.
Step 2: Prepare the Filling
Preheat oven to 350°F (175°C). Season chicken breast with cumin and chili powder. In a skillet with a little oil, cook the chicken over medium‑high heat until cooked through (~7 minutes per side). Remove chicken and let cool.
In the same pan, add sliced onion; cook until soft. Add Cubanelle peppers; cook about 5 minutes. Then add corn, garlic, green chiles, chipotle, and diced tomatoes. Cook another minute. Shred the cooled chicken and return to pan, mixing with vegetables. If filling is loose, you can thicken with a little flour or reduce liquid.
Step 3: Soften Tortillas
Wrap tortillas in foil and warm in oven, or microwave individually about 20 seconds so they become pliable. This helps prevent cracks when rolling.
Step 4: Assemble Enchiladas
Spread a layer of enchilada sauce in the bottom of a 13×9 pan. Dip each tortilla lightly into sauce, add filling, and optionally some cheese inside. Roll the tortilla and place seam‑side down in the pan. Continue until pan is full. Pour remaining sauce over the top and sprinkle with a generous amount of shredded cheese.
Step 5: Bake and Serve
Bake for about 15 minutes, or until cheese is melted and everything is heated through. Let rest a few minutes before serving.
Tips for Success
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Roast or char tomatoes & peppers before sauce for deeper flavor
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Use enough sauce – dipping tortillas helps prevent dryness
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If filling is too moist, reduce liquid or add a small thickening agent (flour or cornstarch)
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Warm tortillas to avoid tearing or cracking when rolling
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Let dish rest after baking so sauce settles and cheese melts thoroughly
Final Thoughts
These enchiladas rojas are a delicious way to bring bold Mexican flavor into your kitchen. The homemade sauce is the star, giving smoky, spicy, and rich notes that store‑bought versions can’t match. Combined with tender chicken and flavorful vegetables, it’s everything you want in comfort food with authenticity.
They’re perfect for family dinners, for sharing, or for meal prep. Leftovers are even better, oftentimes — the flavors deepen overnight. Make them your own by customizing cheese, heat, or adding extra fillings. Once you try this version, it’ll become a go‑to in your recipe lineup.
Share Your Creations
Made these Homemade Enchiladas Rojas?
Leave a comment and tell me how yours turned out!
Did you change the chilies, cheese, or maybe add extra veggies? Share your picture and variation — I’d love to see your version!
Homemade Enchiladas Rojas
Ingredients
Method
- Heat oil in a medium pot over medium‑high heat. Add the flour and chili powder. Cook, stirring, until the mixture forms a dark paste (about 3 minutes). Add diced onion and sauté until softened, then add minced garlic and tomato paste; cook another minute. Stir in roasted tomatoes, water, cumin, and brown sugar. Blend until smooth. Season with salt & pepper.
- Preheat oven to 350°F (175°C). Season chicken breast with cumin and chili powder. In a skillet with a little oil, cook the chicken over medium‑high heat until cooked through (~7 minutes per side). Remove chicken and let cool.
- In the same pan, add sliced onion; cook until soft. Add Cubanelle peppers; cook about 5 minutes. Then add corn, garlic, green chiles, chipotle, and diced tomatoes. Cook another minute. Shred the cooled chicken and return to pan, mixing with vegetables. If filling is loose, you can thicken with a little flour or reduce liquid.
- Wrap tortillas in foil and warm in oven, or microwave individually about 20 seconds so they become pliable. This helps prevent cracks when rolling.
- Spread a layer of enchilada sauce in the bottom of a 13×9 pan. Dip each tortilla lightly into sauce, add filling, and optionally some cheese inside. Roll the tortilla and place seam‑side down in the pan. Continue until pan is full. Pour remaining sauce over the top and sprinkle with a generous amount of shredded cheese.
- Bake for about 15 minutes, or until cheese is melted and everything is heated through. Let rest a few minutes before serving.
