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Cozy Abuela’s Chicken Enchiladas Recipe Easy Homemade Red Sauce Queso

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A comforting and easy homemade chicken enchiladas recipe featuring a rich red sauce and creamy queso, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth, preferably low sodium
  • 1 can (8 oz/227 g) tomato sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper (optional, for heat)
  • Salt to taste
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups shredded Monterey Jack cheese (or a melty Mexican blend)
  • Salt and pepper to taste
  • 8–10 corn tortillas (soft)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Mexican crema (optional, for serving)

Instructions

  1. Prepare the Chicken Filling: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir to combine and cook for 2-3 minutes until heated through and the spices are well distributed. Remove from heat and set aside.
  3. Make the Red Sauce: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Sprinkle the flour and whisk constantly to form a roux, cooking it for about 1-2 minutes until it turns a light golden color.
  4. Gradually whisk in the chicken broth and tomato sauce, stirring continuously to avoid lumps. Add smoked paprika, oregano, cumin, cayenne if using, and salt to taste.
  5. Reduce heat to low and simmer gently for 10-15 minutes, stirring occasionally until the sauce thickens slightly and smells smoky and rich.
  6. Prepare the Queso Sauce: In a medium saucepan, melt the butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
  7. Slowly whisk in the milk, bringing the mixture to a gentle simmer while whisking constantly until it thickens, about 4-5 minutes.
  8. Remove from heat and stir in shredded cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add a splash more milk until it reaches a creamy consistency.
  9. Warm the Tortillas: Wrap the corn tortillas in a clean kitchen towel and warm them in the microwave for 30 seconds or heat them briefly on a dry skillet until pliable.
  10. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of red sauce on the bottom of a baking dish to prevent sticking.
  11. Spoon about 1/4 cup (60 ml) of the chicken filling onto each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
  12. Pour the remaining red sauce evenly over the rolled enchiladas, then drizzle the queso sauce on top.
  13. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the edges of the tortillas start to crisp slightly.
  14. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream or Mexican crema if desired.

Notes

Warm tortillas before rolling to prevent cracking. Simmer red sauce low and slow for best flavor. Adjust queso sauce thickness with milk if needed. Use rotisserie chicken for convenience. The recipe can be adapted for vegetarian, gluten-free, and dairy-free diets. Leftovers store well for up to 3 days and taste better after a day.

Nutrition

Keywords: chicken enchiladas, red sauce, queso, homemade enchiladas, comfort food, Mexican recipe, easy dinner

Find it online: https://norasfoods.com/cozy-abuelas-chicken-enchiladas-recipe-easy-homemade-red-sauce-queso/