Ingredients
For the filling (shared)
3 cups cooked, shredded chicken (rotisserie chicken works great)
2 cups shredded cheddar or Monterey Jack cheese, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp vegetable oil
½ tsp ground cumin
Salt & pepper, to taste
For the red enchilada sauce (Pan A)
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
2 cups tomato sauce
1 cup chicken broth (or water)
½ tsp onion powder
½ tsp garlic powder
Salt, to taste
For the white (creamy) sauce (Pan B)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups milk
½ cup sour cream (optional, for extra tang)
½ cup cream cheese, softened
Salt & pepper, to taste
Extras
12–14 corn or flour tortillas (6–7 per pan)
Additional shredded cheese for topping (about 1 cup per pan)
Fresh cilantro, chopped (for garnish)
Sliced green onions or pickled jalapeños (optional)
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Instructions
1. Make the Filling
1. In a skillet over medium heat, warm 1 tbsp oil.
2. Add the chopped onion and cook until soft, about 3–4 minutes.
3. Stir in the garlic, cumin, salt & pepper; cook another minute.
4. Toss in the shredded chicken and 1 cup of cheese. Stir until cheese is melted and everything is well combined. Remove from heat.
2. Prepare the Red Sauce
1. In a saucepan, heat 2 tbsp oil over medium heat.
2. Whisk in the 2 tbsp flour to form a roux; cook 1 minute.
3. Stir in chili powder, then gradually whisk in tomato sauce and chicken broth until smooth.
4. Add onion powder, garlic powder, and salt. Simmer gently for 5–7 minutes, stirring occasionally.
3. Prepare the White Sauce
1. In a separate saucepan, melt 2 tbsp butter over medium heat.
2. Whisk in 2 tbsp flour to make a blonde roux; cook 1 minute.
3. Gradually whisk in milk until smooth, then bring to a gentle simmer until slightly thickened (2–3 minutes).
4. Remove from heat and stir in sour cream (if using) and cream cheese until silky. Season with salt & pepper.
4. Assemble & Bake
1. Preheat your oven to 180 °C (350 °F).
2. Lightly grease two 9×13″ baking dishes.
3. In Pan A, pour a thin layer (about ½ cup) of red sauce on the bottom.
4. In Pan B, pour a thin layer (about ½ cup) of white sauce on the bottom.
5. Warm tortillas briefly in the microwave (to make them pliable).
6. Spoon about ⅓ cup of the chicken-cheese filling into each tortilla, roll up tightly, and place seam-side down in the pan (6–7 per pan).
7. Pour the remaining sauce evenly over each pan of rolled enchiladas.
8. Sprinkle the top of each with the remaining shredded cheese.
9. Bake uncovered for 20–25 minutes, until cheese is bubbly and edges start to brown.
5. Serve
Let rest 5 minutes, then garnish with chopped cilantro, sliced green onions, or pickled jalapeños.
Serve with rice, refried beans, or a simple salad.
Enjoy your homemade red and creamy white enchiladas!
