Everyone has that “thing” they always order at certain restaurants. For my boyfriend, every time we go to Mexican restaurants, it’s pretty much always going to be enchiladas. The thing is, recently we have been going out to eat too much – and he now blames me for “making him fat” so we decided to make enchiladas at home! This Homemade Mexican Chicken Enchiladas with Red Sauce was super delicious and we LOVED it.
Shout out to Simply Recipe‘s version of this recipe. It definitely inspired me to make my own version of Mexican Chicken Enchiladas with Red Sauce, but mine does have some changes and includes some optional tweaks to make it paleo friendly.
- 2 Tbsp olive oil
- 6 Tbsp Mexican chili powder – I know, this seems like a lot. But remember, we are adding this to a lot of liquids to make a batch of sauce for about 10 enchiladas! Also, if you’re not the biggest fan of spicy, definitely make sure you are using your standard American chili powder, because Mexican ones can be a lot more spicy.
- 1 teaspoon of cayenne
- 1 cup tomato paste
- 6 cups water
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cumin powder
- 1 teaspoon ground oregano
- 2 teaspoon salt
- 2 Tbsp of potato starch mixed in with 6 Tbsp of water (make sure to do this in another bowl first and then add to sauce when instructed) – corn starch is also fine, if you are not paleo.
- Olive oil
- 10-12 Paleo tortillas, depending on how much chicken you want to fill yours up with. Also, if you’re using not soft tortillas (for example, corn tortilla if you’re not paleo), you’re going to want to soften it first. BTW, if you’re struggling with paleo tortillas you have two options – you can make some, or you can buy some.
- 3 cups rotisserie chicken, shredded – You can also cook some chicken and then shred it, but this cuts down on some prep work and I love using rotisserie chicken breast for this! A whole rotisserie chicken is only $4.99 at Costco – so well worth it! BTW, do you know the best way to shred that rotisserie chicken or cooked chicken? Just take two forks and start ripping it apart.
- If you’re not dairy free, 2 cups shredded cheese – I recommend using Mexican mix. If you’re strict paleo, skip this.
- Optional Things That Go With The Enchiladas
- 1 medium red onion, chopped
- Shredded iceberg lettuce
- 1 Avocado
First things first, preparing the sauce. Yes you’re right, you COULD just go buy the enchilada sauce, but WHAT’s the fun in that :) So, first heat up some olive oil in a sauce pan on medium heat.
Add chili powder and cayenne, and stir it around in the oil for about a minute (don’t want to do this too long or else it’s going to burn and be gross), and then add the water and tomato paste and swirl it all around.
Add garlic powder, onion powder, cumin, oregano, salt, and corn or potato starch/water mix. Simmer for 10 minutes or until sauce thickens, and then and remove from heat and wait for it to cool down before you start making the actual enchiladas unless you have a thing for burning yourself.
Allrighty! Excited to make your own Mexican Chicken Enchiladas with Red Sauce? Time to make them! But first, preheat the oven to 350°F. Mix in 1/2 cup of the enchilada sauce with the shredded chicken.
Now it’s time to assemble the enchiladas:
- Dip a tortilla in the enchilada sauce
- Line up about 5 tablespoons of shredded chicken in each tortilla
- Sprinkle some cheese.
- Roll the tortilla up and place it in the baking dish.
- Repeat this steps 1-4 for the rest of your enchiladas you wanted to make. By the way – if you run out of space you are allowed to stack them… We ran out of space and did that, and it totally cooks just fine. However, I suggested sprinkling the bottom layer with cheese and pouring some enchilada sauce prior to stacking the second layer.
After they’re all in your baking dish, cover the enchilada with the remaining enchilada sauce and then sprinkle with shredded cheese.
Pop the baking dish in to the oven and bake for 10-15 minutes. While this is happening, prepare the ‘things that go with the enchiladas’ below!
Things That Go With The Enchiladas
Technically, this is all up to you and optional, but let me tell you what I do with the rest of the ingredients. I hand shred the lettuce, and sprinkle the red onions on top of the enchiladas. As for the avocado, you can just serve it in slices or chopped but I make the simplest Guacamole to go with the enchilada:
In a bowl, add avocado, 1 tablespoon of chopped red onion (that you’ve already chopped), sprinkle some garlic powder and salt. Stir together with a fork to your favorite amount of smooth/chunky.
This is it! After enchiladas are baked, take them out, and then add all the things that go with the enchiladas and serve!
How about a delicious Mexican Soup to go with that? This one gives you the option to use Rotisserie chicken too! Check it out here: