Chicken Enchiladas with Red Sauce Recipe

If you’re craving flavors that sizzle straight from the heart of your home kitchen, this Chicken Enchiladas with Red Sauce Recipe simply can’t be beat. Imagine savory spiced chicken tucked in soft tortillas, drenched in a bold, tangy red sauce, and showered with golden melted cheese. It’s the kind of comfort food that’s wildly satisfying, wonderfully customizable, and surprisingly achievable on any weeknight. With this recipe, you’ll find every bite flirts with creamy, cheesy, and saucy perfection—a guaranteed favorite whether it’s a casual family dinner or a fun meal with friends.

Ingredients You’ll Need

Chicken Enchiladas with Red Sauce Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable flavor in this dish is letting simple, wholesome ingredients do their thing. Each item earns its place by lending essential taste, texture, or extra color. Here’s what you’ll need to create the best Chicken Enchiladas with Red Sauce Recipe at home:

  • Cooked chicken (2 cups, shredded): Rotisserie chicken makes this step speedy, but any cooked, shredded chicken works beautifully for hearty, protein-packed filling.
  • Red enchilada sauce (2 cups): Use homemade or your favorite store-bought brand for saucy, tangy depth that pulls the dish together.
  • Shredded cheddar or Mexican blend cheese (1 ½ cups, divided): Cheese adds gooey richness and that irresistible bubbly topping.
  • Sour cream (1/2 cup): A little sour cream in the filling makes everything extra creamy and ties the seasonings together.
  • Ground cumin (1/2 teaspoon): This earthy spice is absolutely classic, delivering a warm, distinctive note.
  • Garlic powder (1/2 teaspoon): For a subtle savory kick that infuses the filling with flavor.
  • Onion powder (1/2 teaspoon): Complements the garlic and rounds out the richness of the chicken and cheese.
  • Salt and black pepper (to taste): Essential for bringing all the flavors to life—don’t skip the taste test!
  • Small flour or corn tortillas (8): Choose flour for a soft bite, or corn for a more traditional, slightly toasted flavor.
  • Chopped fresh cilantro, diced avocado, or sliced green onions (for garnish, optional): Fresh garnishes brighten things up and add that perfect finishing touch.

How to Make Chicken Enchiladas with Red Sauce Recipe

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 375°F (190°C). This ensures everything gets beautifully cooked and the cheese melts just right. Lightly grease a 9×13-inch baking dish, which keeps those enchiladas from sticking and makes clean-up so much easier later.

Step 2: Mix the Filling

In a big bowl, add your shredded chicken, 1/2 cup of red enchilada sauce, 1 cup of the shredded cheese, sour cream, cumin, garlic powder, onion powder, and a pinch of salt and black pepper. Stir everything together until it’s evenly coated and the chicken mixture looks creamy and tempting. This is where the magic starts!

Step 3: Prepare the Dish and Tortillas

Spoon 1/2 cup of enchilada sauce into the bottom of your baking dish and spread it out. This little bath of sauce keeps the tortillas soft and infuses the bottom with flavor. Then, gently warm your tortillas, either in a microwave or skillet, so they’re nice and flexible for rolling.

Step 4: Assemble the Enchiladas

Working one at a time, scoop about 1/4 cup of the chicken filling onto a tortilla, roll it up tight, and place it seam-side down right in the prepared dish. Repeat until you’ve used up both filling and tortillas, nestling each little roll-up next to its neighbor.

Step 5: Top with Sauce and Cheese

Pour the rest of your enchilada sauce all over the rolled tortillas, making sure to coat every inch. Sprinkle the remaining shredded cheese on top to create a glorious cheesy blanket that will brown and bubble in the oven.

Step 6: Bake

Cover the dish snugly with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes. This final blast makes the cheese melted and golden, and the sauce starts to bubble around the edges—absolutely irresistible!

Step 7: Garnish and Serve

Give your bubbling tray a few minutes to cool so the flavors settle. Then scatter on plenty of fresh cilantro, creamy avocado, or crisp green onions for that essential pop of color and freshness.

How to Serve Chicken Enchiladas with Red Sauce Recipe

Garnishes

To turn your Chicken Enchiladas with Red Sauce Recipe from tasty to truly show-stopping, garnish generously! Chopped cilantro delivers a burst of herby brightness, diced avocado adds creamy contrast, and sliced green onions offer gentle oniony zip. For extra flair, a dollop of sour cream or a sprinkle of queso fresco never hurts.

Side Dishes

Pair these enchiladas with steaming Mexican rice, tangy black beans, or a crisp tossed salad for a meal that’s both vibrant and satisfying. If you want something truly special, try a scoop of zesty corn salsa or a simple pico de gallo on the side.

Creative Ways to Present

For a party or potluck, bake and serve the enchiladas in individual ramekins so everyone gets their own bubbling mini serve. Or, for a festive table, slice the enchiladas and arrange them in a spiral on a platter with all the garnishes in little bowls nearby for a DIY topping bar.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chicken Enchiladas with Red Sauce Recipe, store them in an airtight container in the fridge for up to 3 days. The flavors actually meld together and somehow taste even more delicious the next day!

Freezing

You can absolutely freeze this dish. Assemble the enchiladas up to the point of baking (but don’t add fresh garnishes yet), wrap tightly with foil, and store in the freezer for up to three months. When you’re ready to enjoy, bake straight from frozen—just add an extra 15-20 minutes to the cooking time.

Reheating

Reheat leftovers in the oven at 350°F until hot and bubbly, or zap individual portions in the microwave for a quick lunch or dinner. If reheating from frozen, let the enchiladas thaw overnight in the fridge for best texture, then bake until heated through.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are a traditional choice for Chicken Enchiladas with Red Sauce Recipe, giving each bite a slightly toasty, authentic flavor. Warm them gently so they roll easily without tearing.

Is it possible to make this recipe ahead of time?

Yes, you can assemble everything up to the baking step, then refrigerate overnight. When you’re ready to serve, just pop the dish straight in the oven. It’s perfect for prepping on a busy day.

Can I make it spicier?

You sure can! Try using hot enchilada sauce, add a pinch of cayenne, or stir some chopped jalapeños into the chicken mixture. Make it as fiery as you like.

What’s the best way to shred the chicken?

A stand mixer shreds warm, cooked chicken in seconds, but two forks or even your fingers work just as well. Make sure the chicken is tender and not overcooked for the best texture in your Chicken Enchiladas with Red Sauce Recipe.

Can I substitute the cheese with something else?

Definitely. If you’re feeling adventurous, swap in pepper jack for extra kick, or use mozzarella for a super melty stretch. Even dairy-free cheese can work if you need a lactose-free version.

Final Thoughts

If you’ve ever wanted to recreate restaurant-worthy enchiladas at home, this Chicken Enchiladas with Red Sauce Recipe is the ultimate place to start. Every step is simple, each ingredient brings something delicious to the table, and the result is a pan of bubbling, saucy comfort that you’ll want to make again and again. Dive in, share with the people you love, and watch how quickly this dish becomes the most requested dinner in your home!

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Chicken Enchiladas with Red Sauce Recipe

Chicken Enchiladas with Red Sauce Recipe


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4.8 from 12 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

Delicious and easy-to-make chicken enchiladas with red sauce, a classic Mexican dish that is perfect for a family dinner or gathering.


Ingredients

Scale

Enchilada Filling:

  • 2 cups cooked chicken (shredded)
  • 1/2 cup red enchilada sauce
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup sour cream
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste

Assembly:

  • 8 small flour or corn tortillas
  • 1 1/2 cups red enchilada sauce
  • 1/2 cup shredded cheddar or Mexican blend cheese

Garnish (optional):

  • Chopped fresh cilantro
  • Diced avocado
  • Sliced green onions

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Prepare the filling: In a bowl, mix shredded chicken, 1/2 cup enchilada sauce, 1 cup cheese, sour cream, cumin, garlic powder, onion powder, salt, and pepper.
  3. Assemble the enchiladas: Spread 1/2 cup enchilada sauce in the baking dish. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
  4. Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly.
  5. Serve: Let cool slightly, garnish as desired, and serve.

Notes

  • You can use rotisserie chicken for convenience.
  • For a spicier kick, opt for hot enchilada sauce or add jalapeños.
  • Pair with rice and beans for a satisfying meal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 470
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 90mg

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