If the words gooey cheese, tender chicken, and bold Mexican flavors set your heart aflutter, you’re about to fall in love with this Chicken Enchiladas with Red Sauce Recipe. This dish wraps savory chicken and melted cheese in soft tortillas, drenched in a vibrant, tangy red enchilada sauce, then baked to bubbly, golden perfection—it’s a real showstopper for weeknights and gatherings alike! Easy enough for busy evenings yet satisfying enough for a cozy family feast, this recipe brings both comfort and color to your dinner table.
Ingredients You’ll Need
You won’t need a complicated shopping list to whip up these enchiladas—every ingredient brings something special to the pan! From creamy cheese to smokey cumin, each component adds to the irresistible layers of flavor and texture.
- Cooked shredded chicken: Rotisserie chicken saves time and always turns out tender, but homemade works beautifully, too!
- Shredded cheddar or Mexican blend cheese: Melts to gooey goodness for that essential cheesy crust.
- Red enchilada sauce: The soul of the dish—use canned for speed or homemade for extra flair, plus a little more for topping before baking.
- Sour cream: Adds creaminess and balances the zesty sauce.
- Cumin: Brings warm, earthy undertones that make the filling sing.
- Chili powder: Offers a gentle kick without overwhelming the other flavors.
- Salt and pepper: Essential for seasoning the filling just right.
- Flour or corn tortillas: Flour tortillas are soft and roll easily; corn tortillas add classic flavor and texture (choose your favorite!).
- Chopped fresh cilantro (optional): A burst of fresh, herby brightness to finish.
- Sliced green onions or jalapeños for garnish (optional): Extra color and a pop of flavor, especially for spice lovers.
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This helps prevent sticking and ensures easy cleanup later, so you can focus on enjoying every cheesy bite!
Step 2: Make the Chicken Filling
In a large mixing bowl, combine the shredded chicken, 1/2 cup of red enchilada sauce, sour cream, cumin, chili powder, salt, pepper, and 1 cup of the shredded cheese. Stir everything together until the chicken is thoroughly coated and the mixture looks creamy and irresistible.
Step 3: Warm the Tortillas
To keep tortillas from cracking while you roll, warm them briefly. You can wrap them in a damp paper towel and microwave for about 20-30 seconds, or heat them directly on a dry skillet for a few moments. They’ll become soft and easy to fill.
Step 4: Fill and Roll Your Enchiladas
Spoon a generous scoop of your chicken filling into the center of each tortilla. Roll them up snugly and place seam-side down in your prepared baking dish, creating a tidy line of tasty bundles ready for saucing.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Be generous—every enchilada should get a good coating for maximum flavor! Sprinkle the rest of your cheese on top, making sure every inch is covered for that iconic bubbling finish.
Step 6: Bake to Perfection
Slide the dish into your preheated oven and bake for 20–25 minutes, or until the cheese is melted, golden, and bubbling. When your kitchen starts to smell delicious and the top is irresistibly gooey, you’ll know your Chicken Enchiladas with Red Sauce Recipe is ready to shine.
Step 7: Garnish and Serve
Once out of the oven, let the enchiladas cool for a few minutes before sprinkling with chopped cilantro, sliced green onions, or jalapeños—your choice! Serve hot, and prepare to enjoy a cozy, flavor-packed meal.
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
Sometimes a sprinkle of fresh cilantro or a handful of sliced green onions is all you need to boost both looks and flavor. For heat lovers, add sliced jalapeños or even a dollop of extra sour cream for cool richness.
Side Dishes
Pair your Chicken Enchiladas with Red Sauce Recipe with classic Mexican rice, refried beans, or a refreshing salad. The simplicity of the sides lets the enchiladas stay center-stage while providing balance to the meal.
Creative Ways to Present
For special occasions, plate each enchilada individually on colorful dishes, drizzle with extra sauce, and top with a swirl of crema and fresh cilantro. Or, set out toppings buffet-style and let everyone customize their own enchiladas—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Place any leftover enchiladas in an airtight container and refrigerate for up to three days. The flavors actually get even better as they mingle, making lunch the next day something to look forward to!
Freezing
You can assemble the Chicken Enchiladas with Red Sauce Recipe ahead of time, cover tightly, and freeze for up to two months. When ready to enjoy, just thaw in the fridge overnight before baking. It’s a fantastic way to plan for busy weeks.
Reheating
For the best results, reheat enchiladas in the oven at 350°F until warmed through. If you’re in a rush, the microwave works, too—just cover loosely to keep moisture in and heat in 1-minute bursts until hot.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a delicious, time-saving option that adds great moisture and flavor to the Chicken Enchiladas with Red Sauce Recipe.
Which tortillas are best—corn or flour?
Both work beautifully. Corn tortillas give the most authentic texture and flavor, while flour tortillas are softer and often easier to roll. Pick whichever suits your taste and any dietary needs.
Can I make this Chicken Enchiladas with Red Sauce Recipe ahead of time?
Definitely! You can assemble everything up to a day in advance; just cover and refrigerate until ready to bake. Add a few extra minutes to the bake time if baking straight from the fridge.
Is there a dairy-free or gluten-free version?
For dairy-free, use vegan cheese and unsweetened coconut yogurt instead of sour cream. For a gluten-free option, use corn tortillas and check that your enchilada sauce is certified gluten-free.
How do I jazz up the filling?
Consider adding ingredients like sautéed onions, diced bell peppers, or canned green chiles to the filling for even more flavor and color. This Chicken Enchiladas with Red Sauce Recipe is endlessly adaptable!
Final Thoughts
If you’re craving big flavor and a cozy meal that feels like a warm hug, give this Chicken Enchiladas with Red Sauce Recipe a try. It’s simple, satisfying, and guaranteed to become a regular on your dinner table—so invite your loved ones and dig in!
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Chicken Enchiladas with Red Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas with Red Sauce are a delicious and comforting Mexican dish that is perfect for a family dinner. Tender shredded chicken combined with savory spices, creamy sour cream, and gooey cheese, all wrapped in tortillas and baked to perfection. Top with more sauce, cheese, and your favorite garnishes for a flavorful meal.
Ingredients
For the Chicken Enchiladas:
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 (10-ounce) can red enchilada sauce (plus extra for topping)
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 flour or corn tortillas (6-inch)
- 2 tablespoons chopped fresh cilantro (optional)
- Sliced green onions or jalapeños for garnish (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, mix shredded chicken with 1/2 cup enchilada sauce, sour cream, cumin, chili powder, salt, pepper, and 1 cup of shredded cheese. Stir until well combined.
- Fill and roll the tortillas: Warm the tortillas slightly, spoon filling into each tortilla, roll them up tightly, and place seam-side down in the baking dish.
- Top and bake: Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with the remaining cheese, and bake for 20–25 minutes until the cheese is melted and bubbly.
- Garnish and serve: Garnish with cilantro, green onions, or jalapeños, and serve hot.
Notes
- You can use homemade red enchilada sauce or add canned green chiles for extra flavor.
- Corn tortillas provide a more authentic texture, while flour tortillas are softer and easier to handle.
- Pair the enchiladas with rice, beans, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
