Chicken Enchiladas – Red Chile Sauce & Melted Oaxaca Cheese

These chicken enchiladas are all about bold flavor and warm comfort. Tender shredded chicken gets tucked into soft corn tortillas, smothered in a smoky red chile sauce, and finished with a blanket of melty Oaxaca cheese. It’s a weeknight-friendly dish that still feels special, the kind you share at the table with a stack of napkins and a fresh squeeze of lime.

If you’re craving something cozy but not heavy, this will hit the spot. And yes, they reheat beautifully.

Print Recipe

Chicken Enchiladas – Red Chile Sauce & Melted Oaxaca Cheese

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 4 servings

Ingredients

• For the Red Chile Sauce:
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 small white onion, chopped
• 3 garlic cloves
• 1 small tomato or 1/2 cup crushed tomatoes
• 1 1/2 cups low-sodium chicken broth (plus more as needed)
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1 tablespoon apple cider vinegar
• Salt to taste
• 1–2 tablespoons neutral oil (avocado or canola)
• For the Enchiladas:
• 12 corn tortillas (6-inch)
• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cups shredded Oaxaca cheese (or substitute Monterey Jack or mozzarella)
• 1/2 cup finely chopped white onion (optional)
• Fresh cilantro, chopped
• Lime wedges, for serving
• Oil for lightly toasting tortillas

Instructions

• Prep the chiles: Warm a dry skillet over medium heat. Toast guajillo and ancho chiles for 30–45 seconds per side until fragrant.Don’t burn them.
• Soften the chiles: Place toasted chiles in a bowl and cover with hot water. Soak 15 minutes until pliable. Drain.
• Blend the sauce: In a blender, add soaked chiles, onion, garlic, tomato, chicken broth, cumin, oregano, and vinegar.Blend until very smooth. Add a splash more broth if too thick.
• Cook the sauce: Heat oil in a saucepan over medium. Pour in the blended sauce through a fine mesh sieve if you want it extra silky.Simmer 8–10 minutes. Season with salt. The sauce should coat a spoon.
• Warm the tortillas: In a skillet, add a thin film of oil.Quickly toast each tortilla 10–15 seconds per side until pliable. Stack and keep warm under a clean towel.
• Prep the filling: Toss shredded chicken with a few spoonfuls of warm chile sauce to moisten. Mix in chopped onion if using.
• Assemble: Preheat oven to 375°F (190°C).Spread a thin layer of sauce in a baking dish. Dip each tortilla lightly in sauce, fill with chicken, roll, and place seam-side down in the dish.
• Sauce and cheese: Pour remaining sauce over the enchiladas, making sure they’re well coated. Top evenly with shredded Oaxaca cheese.
• Bake: Bake 12–15 minutes until the cheese is melted and bubbling.Broil 1–2 minutes if you want golden spots.
• Finish: Rest 5 minutes. Garnish with cilantro and serve with lime wedges.

What Makes This Special

The sauce brings everything together. It’s made with dried chiles, garlic, and a touch of tomato, giving a deep, earthy heat without overpowering the chicken.

Oaxaca cheese melts like a dream—stretchy, creamy, and mild—so you get that perfect pull with each bite. Real corn tortillas keep the texture authentic, and a quick toast helps them hold up in the oven. In the end, you get clean flavors, a little heat, and a lot of comfort.

Ingredients

• For the Red Chile Sauce:
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 small white onion, chopped
• 3 garlic cloves
• 1 small tomato or 1/2 cup crushed tomatoes
• 1 1/2 cups low-sodium chicken broth (plus more as needed)
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1 tablespoon apple cider vinegar
• Salt to taste
• 1–2 tablespoons neutral oil (avocado or canola)

• For the Enchiladas:
• 12 corn tortillas (6-inch)
• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cups shredded Oaxaca cheese (or substitute Monterey Jack or mozzarella)
• 1/2 cup finely chopped white onion (optional)
• Fresh cilantro, chopped
• Lime wedges, for serving
• Oil for lightly toasting tortillas

Instructions

1. Prep the chiles: Warm a dry skillet over medium heat. Toast guajillo and ancho chiles for 30–45 seconds per side until fragrant.

   Don’t burn them.

2. Soften the chiles: Place toasted chiles in a bowl and cover with hot water. Soak 15 minutes until pliable. Drain.
3. Blend the sauce: In a blender, add soaked chiles, onion, garlic, tomato, chicken broth, cumin, oregano, and vinegar.

   Blend until very smooth. Add a splash more broth if too thick.

4. Cook the sauce: Heat oil in a saucepan over medium. Pour in the blended sauce through a fine mesh sieve if you want it extra silky.

   Simmer 8–10 minutes. Season with salt. The sauce should coat a spoon.

5. Warm the tortillas: In a skillet, add a thin film of oil.

   Quickly toast each tortilla 10–15 seconds per side until pliable. Stack and keep warm under a clean towel.

6. Prep the filling: Toss shredded chicken with a few spoonfuls of warm chile sauce to moisten. Mix in chopped onion if using.
7. Assemble: Preheat oven to 375°F (190°C).

   Spread a thin layer of sauce in a baking dish. Dip each tortilla lightly in sauce, fill with chicken, roll, and place seam-side down in the dish.

8. Sauce and cheese: Pour remaining sauce over the enchiladas, making sure they’re well coated. Top evenly with shredded Oaxaca cheese.
9. Bake: Bake 12–15 minutes until the cheese is melted and bubbling.

   Broil 1–2 minutes if you want golden spots.

10. Finish: Rest 5 minutes. Garnish with cilantro and serve with lime wedges.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container. Reheat covered in the oven at 325°F until warm or microwave in short bursts.

If the sauce thickens, splash with a bit of broth before reheating. You can also freeze assembled, unbaked enchiladas tightly wrapped for up to 2 months; thaw in the fridge and bake as directed.

Why This is Good for You

Lean shredded chicken brings protein without a heavy feel. Dried chiles offer antioxidants and depth of flavor, so you don’t need tons of oil.

Corn tortillas are naturally gluten-free and provide fiber. A squeeze of lime and fresh cilantro add brightness without extra calories.

Common Mistakes to Avoid

• Skipping the tortilla toast: Cold, stiff tortillas crack. A quick toast keeps them pliable and prevents sogginess.
• Under-seasoning the sauce: Taste and salt at the end.

  The right seasoning makes the flavors pop.

• Overfilling tortillas: Too much chicken leads to tearing. Aim for 2–3 tablespoons per tortilla.
• Dry filling: Lightly coating the chicken with sauce keeps the center juicy.
• Using only one chile: The blend of guajillo and ancho gives balance—sweet, smoky, and warm.

Variations You Can Try

• Cheese swap: Use Monterey Jack, mozzarella, or Chihuahua if Oaxaca isn’t available.
• Veggie version: Fill with roasted squash, mushrooms, and black beans.
• Creamy touch: Whisk a spoonful of Mexican crema into the sauce for a softer heat.
• Spicier sauce: Add one arbol chile to the blender for extra kick.
• Fresh toppings: Finish with thinly sliced radishes, avocado, or pickled red onions.

FAQ

Can I use flour tortillas?

Corn tortillas are traditional and hold up better in sauce. If you use flour, choose small ones and toast them lightly so they don’t get gummy.

How do I cook the chicken?

Rotisserie chicken is convenient.

Or poach chicken breasts in salted water with onion and bay leaf for 12–15 minutes, then shred.

What if I can’t find dried chiles?

Use a good-quality canned red enchilada sauce and simmer it with cumin, oregano, and a splash of vinegar to brighten it up.

Can I make the sauce ahead?

Yes. The sauce keeps 5 days in the fridge or up to 3 months in the freezer. Whisk in a little broth when reheating if it’s too thick.

Is Oaxaca cheese the same as mozzarella?

They’re similar in melt and stretch, but Oaxaca has a slightly saltier, milkier flavor.

Mozzarella is a fine stand-in.

In Conclusion

These chicken enchiladas are simple to make and full of satisfying flavor. The red chile sauce gives warmth, the tortillas keep things rustic, and the melted Oaxaca cheese brings it all together. Keep a few limes on the table and let everyone add their own squeeze.

It’s easy, comforting, and perfect any night of the week.