Make-Ahead Chicken Enchiladas with Red Sauce

A lot of enchilada recipes called for a can of pre-made sauce, but this homemade sauce is super simple and it doubles as a cooking liquid for the chicken (which simmers right in the sauce.)


– onion – vegetable oil – salt and pepper – chipotle chili – garlic – ground cumin – chili powder – tomato sauce – water – chicken breasts – shredded cheddar cheese


First you’re going to saute some onions in a 1/2 teaspoon salt and little oil. A teaspoon seems stingy to me, so I use more than that.

Step: 1

Next, you’re going to add a bowl full of deliciousness, aka garlic, cumin, chili powder, and chipotles in adobo sauce.

Step: 2

Step: 3

And after about 30 seconds, you’re going to stir in tomato sauce and water…

Step: 4

Next, you’ll need a pound of boneless, skinless chicken breasts. Add them to the sauce, and bring it back up to a simmer. Continue to cook for about 10-15 minutes.

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