Red Chile Sauce Chicken Enchiladas

These easy and flavorful enchiladas are seriously the best red sauce chicken enchiladas on the planet. Simple pantry ingredients for a fantastic result!

I have to admit that when it comes to enchiladas (and actually, usually pasta, too), I’m often team white sauce. These white sauce green chile chicken enchiladas are some of my favorite enchiladas ever. There was even a time in my life when I thought red sauce chicken enchiladas really didn’t deserve my time or attention. 

All that changed when I made these red sauce chicken enchiladas. {Now’s the time to say: I’m sorry for my enchilada narrow mindedness.}

Wow, they are so good. Like, life changing good. And delicious enough to get me to admit that I’d be just as happy to see these on the table as I would my favorite white sauce enchiladas. I know. This is huge. 

Two of the best red sauce chicken enchiladas on white plate.

Everyone is allowed their personal enchilada opinions. And we can still be friends if you are team white sauce forever. But if you’ve been looking for the best red sauce chicken enchiladas, I can assure you, these are the ones. 

Flavorful without being fussy

Even though they are made from-scratch, they don’t take all day to make. And they don’t require any hard-to-find ingredients. Pantry staples. Fantastic results. 

The cooking process is simple and relatively quick as you build layers of flavor. 

First, onions and jalapeños cook together until tender (I give some notes in the recipe about spiciness – even with the jalapeño, it’s not an overly spicy dish). Chili powder, a bit of sugar, cumin and garlic are added, and the mixture cooks for just a minute or two. Your house is going to start smelling amazing.

Add tomato sauce and water to that delectable spice/onion mixture. You are basically making your own homemade enchilada sauce. It is crazy delicious. 

Cooking onions, jalapeno and garlic and spices for red sauce chicken enchiladas.

Adding tomato sauce to the onions and jalapenos for the best red sauce chicken enchiladas.

The chicken nestles right into the sauce and cooks, covered, for a few minutes until tender and juicy. Don’t overcook the chicken! It’ll be tough and rubbery if you do. And you’ll be sad and then I’ll be sad. Chicken usually doesn’t take quite as long to cook as some people think. For thicker chicken breasts, you’re probably looking at 12 minutes or so and a few minutes less for thin cut chicken.

Can beef sub in for chicken? 

That’s a great question. I have never tried it in this recipe (probably because I’m a devout fan of these slow cooker shredded beef enchiladas), but I’m guessing it will work just fine. Beef will need a longer cooking time, and the…

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