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white plate of cut open enchilada and a fork.

Chicken Enchiladas with Red Adobo Sauce

Course Chicken, Main Course
Cuisine Mexican, Southwest; Tex-Mex
Prep Time 20 minutes
Cook Time 30 minutes


  • 2 cup rotisserie chicken from one chicken,deboned and shredded
  • 8 oz sharp white cheddar grated
  • 4 oz chihuahua cheese grated
  • 2 green onions thinly sliced
  • 8 corn tortillas can use flour

For the Sauce

  • 3 cups chicken broth divided
  • 2 adobo chiles canned in sauce
  • 2 Tablespoons adobo chile sauce from the can
  • 2 Tablespoons olive oil
  • ½ onion chopped
  • 6 cloves garlic minced
  • 1 Tablespoon butter
  • 3 Tablespoons flour
  • 8 oz can of tomato sauce or crushed tomatoes
  • 4 Tablespoons chili powder
  • 1 tsp onion salt
  • 2 Tablespoons cumin
  • 1 tsp kosher salt
  • 2 tsp sugar


  • Preheat oven to 350°.

For the Sauce

  • Pour ½ cup of chicken broth into a blender.
  • Add the two adobo chiles along with the sauce. Blend until smooth and incorporated for 1 minute. Set aside.
  • In a medium saucepan, heat the olive oil over medium heat. Add the onions and saute until lightly browned for three minutes.
  • Add the garlic and saute for 30 seconds until fragrant.
  • Add the butter to the pan along with the flour. Reduce the heat to low and stir for two minutes until the flour is cooked out and the onion/roux is lightly browned.
  • Pour the contents of the blender, the remaining broth and the tomato sauce into the saucepan. Add the spices. Simmer for about 10 minutes until the sauce has thickened and coats the back of a spoon.

Assemble the Enchiladas

  • Ladle 1 cup of sauce into the bottom a 9 x 13 baking pan. Set aside.
  • Pour 1 cup of sauce into a low shallow pie plate or bowl.
  • Using tongs, dip a tortilla into the sauce to coat one side. Flip over and coat the other side. Allow the excess to drip off. Place on a work surface or plate.
  • Layer ¼ cup of chicken into the tortilla. Top with cheese and some green onions. Roll to close and place in baking pan. Repeat with remaining tortillas.
  • If making ahead of time, spoon a little more sauce over the enchiladas and cover the whole pan with plastic wrap. Refrigerate until before baking time.
  • When ready to bake, add extra sauce if they enchildas look like they need it. Sprinkle the reserved cheese on top.
  • Bake for 30 minutes until the cheese is melted and golden.
  • See notes below for serving suggestions.


To soften tortillas before dipping:
Dampen a clean kitchen towel and place the corn tortillas inside. Microwave for about 1- 1 ½ minute(s) to soften the tortillas
Other Filling Ideas:
  • Canned green chiles
  • Green onion
  • Black olives
  • Combo of sauteed vegetables like zucchini, mushrooms, peppers, yellow squash and red onions
Serve with:
Make ahead and Freezing Tips:
Freezing: Soften each tortilla for about 10 seconds in a pan of heated vegetable or avocado oil. Drain on paper towels before saucing and rolling. The oil acts as a barrier and keeps the sauce from over-saturating the tortillas.
Make Ahead: The sauce can be made up to 3 days ahead of time and refrigerated until you're ready to use it. The enchiladas are best made earlier in the day you plan to serve them. Assemble the enchiladas and put a light layer of sauce on top. Right before baking, add more sauce and then top with shredded cheese.