Chicken Enchiladas With Roasted Red Pepper Sauce – Bright, Comforting, and Weeknight-Friendly
Chicken enchiladas are always a crowd-pleaser, but this version stands out for its smoky, sweet roasted red pepper sauce. It’s creamy without being heavy, and the flavor is vibrant yet balanced. You get tender shredded chicken, melty cheese, and soft tortillas tucked under a silky, rosy sauce.
It’s the kind of meal that feels special but fits into a weeknight. Make it once, and it will likely land in your regular rotation.
Chicken Enchiladas With Roasted Red Pepper Sauce - Bright, Comforting, and Weeknight-Friendly
Ingredients
Method
- Roast or prep the peppers: If using fresh peppers, broil or grill until charred, steam in a covered bowl, peel, and remove seeds. If using jarred, drain well. Pat dry to avoid a watery sauce.
- Sauté aromatics: Warm 1 tablespoon oil in a skillet over medium heat. Add onion with a pinch of salt and cook 5–6 minutes until soft. Stir in garlic for 30 seconds until fragrant.
- Build the sauce base: Stir in tomato paste, cumin, smoked paprika, and chili powder. Cook 1 minute to bloom the spices.
- Blend the sauce: Add roasted peppers and chicken broth. Simmer 3–4 minutes. Transfer to a blender and blend until smooth. Return to the pan.
- Finish and balance: Stir in cream or Greek yogurt and lime juice. Taste and adjust with salt, pepper, more lime, or a splash of broth if too thick. The sauce should be silky and pourable.
- Prep the filling: In a bowl, combine shredded chicken with 1/2 cup of the sauce and 1 cup cheese. Add a pinch of salt and a handful of chopped cilantro if you like.
- Warm the tortillas: Heat a clean skillet with a thin film of oil and warm each tortilla 10–15 seconds per side, or microwave in a damp towel for 30–45 seconds. This prevents cracking.
- Assemble: Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Spoon 1/4 to 1/3 cup filling onto each tortilla, roll snugly, and place seam-side down in the dish.
- Sauce and top: Pour remaining sauce over the enchiladas, covering the edges so they don’t dry out. Sprinkle the remaining 1 cup cheese on top.
- Bake: Bake at 375°F (190°C) for 18–22 minutes, until the cheese is melted and bubbling. If you want browning, broil for 1–2 minutes, watching closely.
- Finish and serve: Rest 5 minutes. Top with sliced green onions and extra cilantro. Serve with a squeeze of lime, avocado, and a crisp side salad or rice and beans.
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Why This Recipe Works
The roasted red pepper sauce brings a fresh twist to classic enchiladas. Instead of a tomato-heavy or spicy-only sauce, this one blends sweetness from peppers with depth from garlic, onions, and a hint of chili.
A touch of cream (or Greek yogurt) rounds the sauce out without overwhelming the dish. Shredded chicken keeps the filling lean and flavorful, while cheese adds richness and helps everything hold together. Warming the tortillas before rolling keeps them flexible and prevents tearing.
Baking the enchiladas just long enough melds the flavors and melts the cheese without drying out the chicken.
What You’ll Need
- Cooked shredded chicken: 3 cups (use rotisserie or poach chicken breasts/thighs).
- Corn or flour tortillas: 10–12 medium size.
- Shredded cheese: 2 cups (Monterey Jack, pepper jack, or a Mexican blend).
- Fresh cilantro: A small handful, chopped (optional but brightens everything).
- Green onions: 2, thinly sliced (optional for garnish).
- Cooking oil: 2 tablespoons (olive or neutral).
For the Roasted Red Pepper Sauce:
- Roasted red peppers: 2 cups, drained (from a jar) or 3 large peppers you roast yourself.
- Onion: 1 small, chopped.
- Garlic: 3–4 cloves, minced.
- Tomato paste: 1 tablespoon.
- Chicken broth: 1 cup (plus more to adjust consistency).
- Ground cumin: 1 teaspoon.
- Smoked paprika: 1 teaspoon.
- Chili powder or chipotle chili powder: 1/2 to 1 teaspoon, to taste.
- Lime juice: 1–2 tablespoons.
- Heavy cream or Greek yogurt: 1/3 cup.
- Salt and black pepper: To taste.
How to Make It
- Roast or prep the peppers: If using fresh peppers, broil or grill until charred, steam in a covered bowl, peel, and remove seeds. If using jarred, drain well. Pat dry to avoid a watery sauce.
- Sauté aromatics: Warm 1 tablespoon oil in a skillet over medium heat.
Add onion with a pinch of salt and cook 5–6 minutes until soft. Stir in garlic for 30 seconds until fragrant.
- Build the sauce base: Stir in tomato paste, cumin, smoked paprika, and chili powder. Cook 1 minute to bloom the spices.
- Blend the sauce: Add roasted peppers and chicken broth.
Simmer 3–4 minutes. Transfer to a blender and blend until smooth. Return to the pan.
- Finish and balance: Stir in cream or Greek yogurt and lime juice.
Taste and adjust with salt, pepper, more lime, or a splash of broth if too thick. The sauce should be silky and pourable.
- Prep the filling: In a bowl, combine shredded chicken with 1/2 cup of the sauce and 1 cup cheese. Add a pinch of salt and a handful of chopped cilantro if you like.
- Warm the tortillas: Heat a clean skillet with a thin film of oil and warm each tortilla 10–15 seconds per side, or microwave in a damp towel for 30–45 seconds.
This prevents cracking.
- Assemble: Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish. Spoon 1/4 to 1/3 cup filling onto each tortilla, roll snugly, and place seam-side down in the dish.
- Sauce and top: Pour remaining sauce over the enchiladas, covering the edges so they don’t dry out. Sprinkle the remaining 1 cup cheese on top.
- Bake: Bake at 375°F (190°C) for 18–22 minutes, until the cheese is melted and bubbling.
If you want browning, broil for 1–2 minutes, watching closely.
- Finish and serve: Rest 5 minutes. Top with sliced green onions and extra cilantro. Serve with a squeeze of lime, avocado, and a crisp side salad or rice and beans.
How to Store
- Refrigerate: Cool completely.
Cover tightly and refrigerate for up to 4 days.
- Freeze: Assemble but do not bake. Wrap well and freeze up to 2 months. Thaw in the fridge overnight, then bake covered for 25–30 minutes, uncover and bake 10 minutes more.
- Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions in 60–90 second bursts.
Add a spoonful of extra sauce or broth if they look dry.
Why This is Good for You
The roasted red pepper sauce is rich in vitamin C and antioxidants, bringing color and nutrients without relying on heavy cream. Using shredded chicken provides lean protein that keeps you satisfied. Corn tortillas add fiber and are naturally gluten-free if you need that option.
You also control the sodium and fat. Choose low-sodium broth, go easy on the cheese, and use Greek yogurt for a lighter finish. Add a side of black beans or a crunchy salad to round out the meal with more fiber and micronutrients.
Pitfalls to Watch Out For
- Watery sauce: Drain jarred peppers thoroughly and simmer the sauce briefly if it looks thin.
A splash of tomato paste helps it cling.
- Tortillas cracking: Warm them first. If using corn tortillas, a quick dip in hot oil makes them very pliable.
- Dry enchiladas: Mix a little sauce into the filling and make sure the tops are well-covered. Don’t overbake.
- Flat flavor: Finish with lime and salt.
Taste at the end and adjust—acidity wakes everything up.
- Too spicy or not spicy enough: Start with less chili powder, then add more after tasting the sauce.
Variations You Can Try
- Roasted veggie filling: Swap chicken for roasted zucchini, onions, and mushrooms. Add black beans for protein.
- Creamy chipotle twist: Blend a canned chipotle pepper into the sauce for smokier heat.
- Poblano and corn: Sauté sliced poblanos and corn with cumin and fold into the chicken for extra texture.
- Cheese-forward: Use queso fresco or cotija on top with Monterey Jack inside for a salty, creamy combo.
- High-protein, lighter: Use Greek yogurt in the sauce, part-skim cheese, and extra chicken to boost protein.
- Gluten-free: Use corn tortillas and confirm your broth and spices are certified GF.
FAQ
Can I make the sauce ahead?
Yes. Store the sauce in the fridge for up to 5 days or freeze it for up to 2 months.
Whisk in a splash of broth when reheating if it thickens.
What’s the best chicken to use?
Rotisserie chicken is convenient and flavorful. If cooking from scratch, poach chicken breasts or thighs in salted water with a bay leaf and a slice of onion, then shred.
Can I use flour tortillas instead of corn?
Absolutely. Flour tortillas are soft and easy to roll.
Corn brings more flavor and is traditional, but either works here.
How do I keep the enchiladas from getting soggy?
Don’t over-saturate the filling. Coat the dish lightly, roll, then sauce the top generously. Bake just until hot and bubbly.
Is there a dairy-free option?
Use a creamy, unsweetened dairy-free yogurt or coconut cream in the sauce and a dairy-free cheese on top.
The sauce is naturally rich from the peppers, so it still tastes great.
How spicy is this recipe?
Mild to medium, depending on your chili powder. For mild, use regular chili powder and skip chipotle. For heat, add chipotle or a pinch of cayenne.
Can I grill the peppers instead of using jarred?
Yes.
Char them until blackened, steam, peel, and seed. Grilled peppers add an extra smoky note that’s fantastic in the sauce.
What sides go well with these enchiladas?
Try a lime-dressed cabbage slaw, cilantro-lime rice, black beans, or a simple green salad with avocado.
In Conclusion
Chicken Enchiladas with Roasted Red Pepper Sauce are bright, cozy, and simple enough for a weeknight. The sauce is the star—creamy, smoky, and just a bit tangy—tying together tender chicken and soft tortillas.
With a few smart steps, you’ll get a pan of bubbling, satisfying enchiladas that taste like you worked harder than you did. Keep the recipe flexible, adjust the heat to your liking, and enjoy a new favorite at your table.
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