Chicken Enchiladas Rojas

Juicy shredded chicken, black beans, and melty cheese rolled in corn tortillas and smothered in a homemade red enchilada sauce. Full cook night — worth the effort.

Prep: 20 minutes | Cook: 20-25 minutes baking, plus chicken and sauce cooking | Total: Variable: preparation, chicken cooking and assembly, plus 20-25 minutes baking | Yield: 4-6 servings

Ingredients

• 1.5 lbs chicken thighs (boneless/skinless)
• 8-10 corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 can (15oz) enchilada sauce or homemade (see below)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can black beans, drained
• Cumin, chili powder, smoked paprika, salt
• Water for poaching or oil for searing, as needed
• Oil for sauteing and greasing the baking dish, as needed
• Toppings: sour cream/crema, cilantro, diced avocado, pickled jalapeños

Quick Homemade Sauce

• 2 tbsp butter
• 2 tbsp flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 2 cups chicken broth
• 1 can (8oz) tomato sauce

Melt the sauce butter (or warm the listed oil alternative, if using) in a saucepan over medium heat. Whisk in the flour, chili powder, cumin and garlic powder. Gradually whisk in the broth and tomato sauce; bring to a simmer and cook for 10 minutes, stirring frequently.

Instructions

1. Poach the chicken in water or sear it in a little oil until the thickest part reaches 165°F; then shred with two forks. Preheat the oven to 375°F.
2. Sauté diced onion and garlic in a little oil until softened. Mix with shredded chicken, drained black beans, cumin, chili powder, smoked paprika, salt, and half the cheese.
3. Warm corn tortillas briefly so they're pliable (microwave in a damp towel or quick dip in hot oil).
4. Roll filling into tortillas, line seam-side down in a greased baking dish.
5. Cover with enchilada sauce and remaining cheese.
6. Bake at 375°F for 20-25 min until bubbly and cheese is golden.
7. Top with crema, cilantro, avocado, and pickled jalapeños.

Chef's Tips

• Make extra shredded chicken — use it for tacos or tinga later in the week.
• Make extra sauce — refrigerate it for 3-4 days or freeze for up to 3 months.
• Corn tortillas crack? Warm them first. A quick 10-second dip in hot oil makes them pliable and adds flavor.
• Meal prep: Assemble the whole dish, cover with foil, refrigerate. Bake the next day — allow at least 5-10 extra minutes and bake until the center reaches 165°F.

Dietary Notes

The homemade sauce uses wheat flour and butter. Check purchased sauce, broth and tortillas; dairy toppings add milk. Check ingredient labels and cross-contact information for allergies.

Cooking Safety

Cook chicken thighs to 165°F in the thickest part. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.