Creamy Red Sauce Chicken Enchiladas

This recipe was first published October 2009 and has been updated in October 2020.

What You Can Expect From This Recipe

Can you ever go wrong with Mexican Food? It’s perfect weather for a hearty Mexican casserole in the form of this baked creamy red sauce chicken enchiladas casserole. Your hungry family will love this creamy version of a classic.

The red enchilada sauce becomes even more irresistible by adding Mexican Crema. And if you’ve never cooked with Mexican Crema, you’re in for a treat.

I’ve always said, if someone makes enchiladas for you that means they love you. Enchiladas using rolled corn tortillas are always a labor of love. This is not a quick meal to prepare, but it’s an easy meal to prepare. Just allow some time.

This recipe comes with impressive credentials as it’s an adaptation of a Rick Bayless recipe. His expertise lies in the fact that he has spent a few years living in Mexico and brings us fresh, delicious creations inspired by authentic Mexican cuisine. 

Along with it’s pedigree, this recipe has everything you want in an enchilada casserole:

• Roasted Chile Peppers Chile peppers are a staple in Mexican Cuisine. And more than likely they’re roasted to bring a hint of smoky flavor and that “just right” spicy heat.
• Mexican Crema A creamy tangy Mexican condiment that’s thicker and richer than American Sour Cream. It’s higher in fat so it doesn’t curdle as easy which makes it a perfect choice for stirring into hot soups and creamy sauces, like this tomato cream sauce for this recipe. It puts the “creamy” into this chicken enchilada recipe.
• Fresh Tomatoes When in season, sweet juicy fresh tomatoes will take this recipe over the top.
• Chicken Breast Roasted to perfection, juicy, tender and shredded, chicken breast makes this a healthier option when making enchiladas.
• White Cheese Enchiladas would be enchiladas without that ooey-gooey melty cheese factor. For this recipe we’re using a white melting cheese.

Ingredient Swaps

• Canned Tomatoes: If fresh tomatoes are not in season, please don’t turn to those sad hot-house tomatoes that we find in our markets during the winter. Canned tomatoes make a good choice. San Marzano tomatoes are an excellent choice. No need to drain them, and no need to roast them with the peppers.

• Step 4: Cook the Onions: In a Dutch oven saute one chopped onion in olive oil until tender, about 7 minutes. 
• Step 5: Turn up heat to medium high and add pureed tomato/chili mixture to onion. Add chicken broth.  Partially cover and simmer for 15 minutes.  When done, the texture of the sauce should be soupy.  If the sauce is too thick add a little more broth.  Stir in ½ Cup of Mexican crema, set aside and keep warm. You’re ready to prep the corn tortillas to make this creamy chicken enchilada recipe.

• Step 6: Prepare the corn tortillas: An easy way to heat corn tortillas is to spray them with oil and bake them. The oil creates a slight barrier which will help them soak up a little bit of the sauce when you dip them. But not too much to make them soggy. On a baking sheet, place 12 oiled corn tortillas.  Bake for 5 minutes. Remove from oven and cover with a towel to keep warm.

• Step 7: Roll the enchiladas: Spoon ½ of the tomato cream sauce into a casserole baking pan.  Working fast, so tortillas don’t cool, place shredded chicken inside a warm tortilla and roll.

• Step 8: Start placing enchiladas seam side down into the sauce. Use your imagination on spacing the enchiladas to fit. Spoon the remaining sauce over the chicken enchiladas.

• Step 9: Sprinkle with grated cheese.  Bake at 350 degrees for 15 minutes or until bubbly and cheese just starts to brown.

• Fresh onion, chopped or in rings is a customary topping for any authentic Mexican Enchilada.
• Chopped cilantro.
• We love and rings of sliced fresh jalapeno peppers, or try pickled jalapeno peppers.
• Guacamole or chopped fresh avocados.

Storage

• Store any leftovers in the refrigerator covered with aluminum foil. Gently reheat in a 250 degree oven, or individual servings in the microwave. Enchiladas will keep in the refrigerator up to four days.
• This chicken enchilada recipe will freeze well. Cover any leftovers first with plastic wrap and then top with aluminum foil. Three months is a good rule of thumb for freezing any casserole. Thaw in the refrigerator overnight and then gently reheat in a 250 degree oven.

Creamy Red Sauce Chicken Enchiladas

I hope you give this Rick Bayless Chicken Enchiladas recipe a try, and if you do, please give the recipe a star rating and scroll down a leave a comment about your experience with the recipe. I love hearing from my readers.