Are you hesitant about making enchilada sauce from scratch? Don’t be! While whipping up a flavor-packed sauce in your home kitchen might seem like a daunting task, the good news is that many of the same essential spices are used to season both the sauce and the chicken filling. This intelligent overlap keeps your ingredient list efficient and focused, making the entire process surprisingly straightforward and much more rewarding than using a store-bought can.

FOR THE ENCHILADA SAUCE: Crafting the Flavor Base

The homemade red enchilada sauce is the heart of this dish, providing deep, rich flavor that truly sets these enchiladas apart. Each ingredient plays a vital role:

• Butter: Forms the foundation of our roux, adding a creamy richness and helping to develop a nutty flavor as it toasts with the flour.
• All-purpose flour: Essential for thickening the sauce, creating that perfect consistency that clings beautifully to the tortillas and filling.
• Chicken stock: Serves as the liquid base for the sauce, contributing a savory depth that enhances all the other flavors.
• Tomato paste: A concentrated burst of umami, tomato paste adds a robust, slightly sweet, and tangy element that deepens the sauce’s complexity and color.
• Cumin, coriander, oregano and chili powder: These four spices are non-negotiable for achieving that authentic, warm, and earthy Mexican flavor profile that is characteristic of classic enchilada sauce. They provide the aromatic backbone.
• Chipotles in adobo: For those who appreciate a kick, minced chipotles in adobo introduce a wonderful smoky heat. These peppers are a game-changer for adding depth. If you prefer a milder sauce, feel free to omit them entirely without sacrificing flavor.
• Red wine vinegar: A touch of acidity is crucial for balancing the rich, savory flavors of the sauce. Red wine vinegar brightens the overall taste and adds a subtle tanginess that prevents the sauce from being too heavy.

FOR THE ENCHILADAS: The Heart of Your Meal

Once your sauce is simmering, the enchilada filling comes together quickly, thanks to the star ingredient.

• Onion and garlic: These aromatic powerhouses are sautéed to create a fragrant, flavorful base for your chicken filling. Cooking them until softened ensures their sweetness emerges, providing a perfect complement to the spices.
• Oregano, cumin and chili powder: These spices mirror those in the sauce, creating a cohesive flavor profile throughout the dish. They infuse the shredded chicken with that unmistakable Mexican flair.
• Shredded rotisserie chicken: The ultimate shortcut! Using store-bought rotisserie chicken means less cooking and more flavor, as the chicken is already perfectly seasoned and tender. Simply shred it – you’ll need about 3 cups for this recipe. Alternatively, you can use any cooked, shredded chicken breast or thigh meat you have on hand.
• Tortillas: The choice between flour and corn tortillas is a matter of preference and authenticity. While flour tortillas (especially 8-inch) are often favored for their larger size and flexibility, making them less prone to breaking during stuffing and rolling, corn tortillas offer a more traditional Mexican enchilada experience and are naturally gluten-free. Both work wonderfully with this recipe.
• Shredded cheese: A glorious layer of melted cheese is essential. I typically opt for a shredded Mexican blend for its diverse flavor profile, but cheddar, Monterey Jack, or even a combination of your favorite melting cheeses would be absolutely delicious. The key is generous application for that gooey, cheesy goodness.

For precise measurements and detailed instructions, please refer to the complete recipe card below.

How to Make Homemade Enchilada Sauce from Scratch

Creating your own enchilada sauce is surprisingly simple and yields a flavor far superior to anything from a can. Follow these steps for a rich, aromatic sauce:

1. Melt the butter and toast the flour: Begin by melting the butter in a medium saucepan over medium-high heat. Once the butter is completely melted and shimmering, gradually whisk in the all-purpose flour. It’s crucial to whisk continuously during this step to prevent any lumps from forming, ensuring a smooth sauce. Cook this mixture, known as a roux, for about 30 seconds until the flour turns a light golden brown and smells slightly nutty. This brief toasting develops a deeper flavor.
2. Add the remaining sauce ingredients: Slowly pour in the chicken stock while continuing to whisk vigorously. Once smooth, stir in the tomato paste, cumin, coriander, oregano, and chili powder. If you’re looking for a smoky, spicy kick, now is the time to add the minced chipotles in adobo. Finally, stir in the red wine vinegar, which will brighten the flavors and add a pleasant tang.
3. Simmer the sauce to perfection: Bring the sauce to a gentle simmer and let it cook for about 5 minutes, stirring occasionally. During this time, the flavors will meld and deepen, and the sauce will begin to thicken. Taste the sauce and season generously with salt and pepper to your preference. Once perfected, set the sauce aside to cool slightly; it will continue to thicken as it rests, ready to bathe your delicious enchiladas.

How to Assemble and Bake Rotisserie Chicken Enchiladas

With your homemade sauce ready, assembling these enchiladas is quick and satisfying, transforming simple ingredients into a comforting masterpiece.

1. Prepare the flavorful filling: In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and minced garlic, and cook, stirring frequently, until the onions become translucent and fragrant, which typically takes about 5 minutes. Next, stir in the oregano, cumin, and chili powder, allowing them to toast lightly for about 30 seconds to release their full aroma. Add the shredded rotisserie chicken to the skillet and mix until thoroughly combined with the aromatics and spices. Incorporate about ½ cup of your freshly prepared enchilada sauce into the chicken mixture, stirring well to ensure every shred is coated and moist. Remove the skillet from the heat, setting aside this delicious filling.

2. Assemble the enchiladas with care: Begin by ladling ½ cup of the luscious red enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. This layer will prevent sticking and add extra moisture. One by one, take each tortilla and dip it thoroughly into the prepared enchilada sauce, ensuring it’s well-coated but not soggy. Place each sauced tortilla on a clean cutting board. Spoon an even portion of the chicken mixture onto the bottom third of each tortilla. Tightly roll up each tortilla and arrange them seam-side down in the prepared baking dish. Ensure they are placed side by side in a single, snug layer.
3. Smother with sauce and cheese: Once all the enchiladas are neatly arranged in the dish, generously pour the remaining homemade enchilada sauce evenly over the top, making sure every roll is covered. Finish by scattering a liberal amount of shredded Mexican blend cheese (or your preferred cheese) over the entire dish, ensuring a blanket of cheesy goodness that will melt into perfection.

4. Bake to golden perfection: Place the baking dish in a preheated 350°F (175°C) oven. Bake for 10 to 15 minutes, or until the enchiladas are thoroughly heated through, and the cheese has melted into a beautiful, golden, bubbly crust. The aroma alone will have everyone rushing to the table!

To truly elevate these rotisserie chicken enchiladas, I love to finish them with a vibrant array of fresh toppings, mirroring those you’d find on your favorite tacos. Think creamy diced avocado, crisp shredded lettuce, savory sliced black olives, and juicy chopped tomatoes. A cooling dollop of sour cream or Greek yogurt and a zesty squeeze of fresh lime juice provide the perfect final touches, cutting through the richness and adding brightness. And for the ultimate indulgence, serve these surprisingly easy enchiladas alongside a big bowl of crispy tortilla chips and a generous helping of homemade guacamole. It’s a complete and satisfying meal that will leave everyone craving more!

Enchiladas are incredibly versatile, offering endless possibilities beyond the classic shredded chicken. Here are a few exciting variations to inspire your next meal, allowing you to tailor this comforting dish to your taste or dietary needs:

• Vegetarian enchiladas: Easily transform this recipe into a satisfying meat-free option. Swap the rotisserie chicken for hearty black beans, or a colorful medley of sautéed vegetables such as bell peppers, onions, zucchini, and corn. For a richer, more substantial filling, consider adding roasted sweet potatoes or butternut squash, which offer a delightful sweetness and texture. Fresh spinach and mushrooms are also excellent additions for extra nutrition and variety.
• Beef or pork enchiladas: For a different, equally delicious flavor profile, substitute the chicken with other cooked meats. Leftover taco meat, traditional picadillo, seasoned ground beef, or succulent shredded pork (this carnitas recipe would be absolutely divine!) all make fantastic fillings. Simply ensure your chosen meat is cooked and seasoned appropriately, then proceed with the rest of the recipe as directed.
• Creamier sauce: To achieve an even richer, more luxurious sauce, stir in a dollop of sour cream or plain Greek yogurt into the red enchilada sauce just before pouring it over the assembled enchiladas. This addition will add a wonderful tang and velvety texture.
• Gluten-free option: Making these enchiladas gluten-free is straightforward. The primary adjustment is to use corn tortillas instead of flour tortillas, ensuring they are made from 100% corn. Additionally, when preparing the sauce, substitute the all-purpose flour with a high-quality gluten-free flour blend for the roux. Always double-check labels to ensure all other ingredients (like chicken stock and spices) are certified gluten-free.

Enhance your Rotisserie Chicken Enchilada meal with a variety of complementary dishes. These Mexican-inspired recipes or classic sides and desserts will create a complete and unforgettable dining experience:

• Appetizers: Start with classic chips alongside a refreshing Pineapple Salsa or a creamy, zesty Greek Yogurt Guacamole. For a unique twist, Guacamole Deviled Eggs are a delightful and unexpected starter!
• Sides: Pair your enchiladas with a vibrant Elote Corn Salad, offering a smoky, sweet contrast, or hearty Quick Cuban Black Beans for a traditional and filling accompaniment.
• Drinks: Complement the flavors with a cooling Frozen Sangria or a festive Orange and Mango Margarita for a truly celebratory meal.
• Dessert: End your feast on a sweet note with delightful Strawberry Cheesecake Chimichangas or warm, crispy Homemade Churros with Chocolate Sauce.

Absolutely! To prepare these enchiladas in advance, you can cook both the chicken filling and the homemade enchilada sauce. Assemble the enchiladas with the filling and place them in the baking dish, but hold off on adding the remaining sauce and cheese. Cover the assembled enchiladas tightly with foil and refrigerate. Store the sauce separately in an airtight container in the fridge. When ready to bake, pour the sauce over the enchiladas, sprinkle with cheese, and bake as directed. You might need to add an extra 5-10 minutes to the baking time if baking directly from the refrigerator to ensure they are heated through completely.

While I haven’t personally tested freezing these enchiladas, the texture of dairy-based dishes can sometimes change upon freezing and reheating. For best results, I’d recommend enjoying them fresh or making them ahead and refrigerating as described above. If you do experiment with freezing, consider freezing them unbaked with the sauce and cheese added just before baking, or freeze individual portions after baking for easier reheating.

Don’t worry if your sauce appears a bit thin initially; it typically thickens considerably as it cools. If you need it thicker immediately or want extra body, you can create a simple slurry. Whisk together one tablespoon of cornstarch with two tablespoons of cold water until smooth. Gradually whisk this mixture into your simmering enchilada sauce. Bring the sauce to a rolling boil for one minute, and it will thicken almost instantly to your desired consistency. Be sure to stir well to avoid any lumps.