These enchiladas start with a deeply flavorful red chile sauce built from scratch — onion and garlic bloomed in olive oil, then layered with chili powder, cumin, oregano, and smoked paprika before simmering with tomato sauce into something thick and glossy. Seared chicken breast gets shredded and tossed with more of those same warm spices, then wrapped tightly in warmed corn tortillas that stay soft and pliable without tearing. Everything gets bathed in extra sauce, topped with a generous layer of melty shredded cheese, and baked until bubbling at the edges. A scatter of fresh cilantro and a squeeze of lime at the end brightens up all that smoky, savory richness. Built on corn tortillas rather than flour ones, this is a naturally solid pick for a gluten free dinner rotation, and it reheats beautifully for lunch the next day.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil and set aside.
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the onion for the sauce and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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