Chicken Enchiladas with Red Sauce Recipe
If comfort had a flavor, it might just taste exactly like this Chicken Enchiladas with Red Sauce Recipe. Tender, seasoned chicken is enfolded in soft tortillas, bathed in a rich, vibrant red enchilada sauce, then smothered with melty cheese—every bite delivers layers of bold, homey flavor that feels like a big, warm hug. Whether you’re feeding a hungry family or gathering with friends for a lively weeknight dinner, this dish never fails to impress. Easy to make yet impossible to forget, it captures the very best of everything we crave about Mexican-inspired comfort food.
Ingredients You’ll Need
The ingredient list for this Chicken Enchiladas with Red Sauce Recipe is wonderfully straightforward, yet every item pulls its weight in creating depth, warmth, and vibrant color. These kitchen staples come together in perfect harmony, ensuring you’ll get maximum flavor with minimum fuss.
- Cooked shredded chicken: A batch of juicy, seasoned chicken is the backbone of this filling—rotisserie chicken is a delicious no-fuss option!
- Red enchilada sauce: The heart and soul of this recipe, whether homemade or your favorite store-bought—you want a sauce that’s tangy, slightly smoky, and full of character.
- Shredded Mexican cheese blend: Melty, stretchy cheese is what brings everything together, creating that irresistible bubbly topping.
- Small flour or corn tortillas: Choose flour for a soft bite or corn for classic flavor and a gluten-free twist—just make sure they’re pliable before rolling.
- Chopped onion: Sautéed onions add gentle sweetness and a hint of crunch tucked amid the filling.
- Olive oil: A dash in the pan helps soften the onions and deepens the overall richness.
- Ground cumin: This earthy spice lends subtle warmth to the chicken, accentuating those Mexican flavors we all love.
- Garlic powder: A sprinkling brings depth and savory notes to the filling, no mincing required!
- Salt and pepper to taste: Balance out all the rich flavors—taste as you go for perfect seasoning.
- Fresh cilantro, sour cream, and sliced jalapeños (optional): These garnishes add pops of freshness, creaminess, and heat to finish things off right.
How to Make Chicken Enchiladas with Red Sauce Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C) so it’s good and hot when the enchiladas go in. Lightly grease a 9×13-inch baking dish with a little cooking spray or oil—this ensures nothing sticks and makes cleanup a breeze later.
Step 2: Sauté the Onions
In a skillet over medium heat, add the olive oil and the chopped onion. Sauté for 3–4 minutes, stirring occasionally, until the onions are soft and slightly translucent. This gentle cooking step mellows out the bite of raw onion and sets a lovely, flavorful base for the filling.
Step 3: Mix Chicken and Spices
Add the cooked shredded chicken to the skillet along with the ground cumin, garlic powder, salt, and pepper. Continue to cook for about 2 more minutes, stirring well so every forkful is seasoned to perfection. The kitchen should be smelling amazing by now!
Step 4: Stir in Sauce and Cheese
Remove your skillet from the heat, then stir in 1/2 cup of the enchilada sauce and 1/2 cup of the cheese. This will make the filling moist and extra flavorful, helping it stick together beautifully when you roll your enchiladas.
Step 5: Warm and Fill the Tortillas
Warming your tortillas slightly—whether in the microwave for 20 seconds wrapped in a damp paper towel or softened briefly in a dry skillet—makes them much easier to roll without tearing. Spoon about 1/4 cup of chicken filling into each tortilla, roll it up snugly, and place seam-side down in your prepared baking dish.
Step 6: Finish with Sauce and Cheese
Once you’ve lined up all your rolled tortillas in the dish, pour the remaining enchilada sauce generously over the top, covering every edge. Sprinkle with the rest of the cheese, ensuring even, gooey coverage for that signature enchilada finish.
Step 7: Bake to Perfection
Slide the dish into your preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges. Let the enchiladas cool for a few minutes, then get ready to garnish and serve!
How to Serve Chicken Enchiladas with Red Sauce Recipe
Garnishes
The fun isn’t over when these Chicken Enchiladas with Red Sauce Recipe come out of the oven—adding a flourish of garnishes turns an already stunning dish into something truly special. Finish each serving with a sprinkle of fresh cilantro for color, a dollop of sour cream to mellow the spice, and a few sliced jalapeños if you crave a little kick. These touches not only make your enchiladas look chef-worthy, but also add wonderful layers of flavor and texture.
Side Dishes
Pairing this recipe with the right sides takes your meal to the next level. I love to serve it alongside fluffy Spanish rice, creamy refried beans, or a crisp green salad tossed in a bright lime vinaigrette. For something a little different, grilled corn or a sweet mango salsa offer delightful contrast to the savory richness of the enchiladas.
Creative Ways to Present
Why not make meal time even more fun? Serve the Chicken Enchiladas with Red Sauce Recipe family-style straight from the baking dish for a relaxed vibe, or go the extra mile and plate each enchilada individually, drizzling on extra sauce and arranging toppings artfully. Hosting a party? Turn the recipe into mini enchilada roll-ups, slice them into sections, and secure each with a toothpick for finger-friendly appetizers sure to wow your guests!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the enchiladas cool to room temperature, cover the dish with foil or transfer them to an airtight container, and refrigerate. They’ll stay delicious for up to 3 days, making lunches or next-day dinners feel extra special.
Freezing
This Chicken Enchiladas with Red Sauce Recipe freezes beautifully. Assemble the enchiladas up to the baking step, wrap tightly in plastic and foil, and freeze for up to 3 months. When you’re ready, bake straight from the freezer (adding a few extra minutes to the bake time), or thaw overnight in the fridge first. The texture and flavor stay spot-on!
Reheating
To reheat, cover your enchiladas loosely with foil and warm in a 350°F (175°C) oven until heated through, usually about 15–20 minutes. If you’re in a hurry, a quick zap in the microwave works too—just cover with a damp paper towel to help the tortillas stay nice and soft.
FAQs
Can I use rotisserie chicken or pre-cooked chicken in this recipe?
Absolutely! Rotisserie chicken not only saves time, but its savory seasoning adds another dimension of flavor to the Chicken Enchiladas with Red Sauce Recipe. Just shred and use as directed.
Is it better to use flour tortillas or corn tortillas?
It really comes down to personal preference and dietary needs. Flour tortillas are softer and easier to roll, while corn tortillas offer a more authentic and slightly earthy taste—and they’re gluten-free!
Can I make the enchilada sauce from scratch?
Yes! A homemade red enchilada sauce brings out incredible flavor in the Chicken Enchiladas with Red Sauce Recipe and lets you adjust the spice level to your liking. If you’re short on time, a good store-bought version works wonders too.
Can I add vegetables or beans to the filling?
Go for it! Diced bell peppers, black beans, or even steamed spinach all make fantastic additions to the filling, adding both nutrition and extra bursts of color and texture.
How do I prevent my enchiladas from getting soggy?
Make sure to warm your tortillas before filling so they’re more resilient, don’t over-saturate them with sauce before rolling, and avoid overfilling your baking dish. These simple steps keep everything just the right amount of saucy and soft, never mushy.
Final Thoughts
There’s just something magical about sharing this Chicken Enchiladas with Red Sauce Recipe with people you love—it’s cozy, satisfying, and guaranteed to earn smiles at the table. I can’t wait for you to try this family favorite and make it your own, whether you keep it classic or add your creative twist. Dive in and enjoy every flavorful bite!
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Chicken Enchiladas with Red Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas with Red Sauce are a delicious and comforting meal that the whole family will love. Tender shredded chicken, savory spices, and gooey cheese wrapped in tortillas and baked to perfection with a flavorful red enchilada sauce.
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup red enchilada sauce
- 1/2 cup shredded Mexican cheese blend
For Assembly and Garnish:
- 8 small flour or corn tortillas
- Fresh cilantro
- Sour cream
- Sliced jalapeños for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onions and chicken: In a skillet, sauté onions in olive oil until soft. Add chicken, cumin, garlic powder, salt, and pepper. Cook briefly, then stir in 1/2 cup enchilada sauce and 1/2 cup cheese.
- Fill and roll: Warm tortillas, spoon filling into each, roll tightly, and place in the baking dish seam-side down.
- Add sauce and cheese: Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Bake: Bake for 20–25 minutes until cheese is melted and bubbly.
- Serve: Let cool slightly, garnish as desired, and serve.
Notes
- Use rotisserie chicken for convenience.
- Swap flour tortillas for corn for gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
