Easy Chicken Enchiladas with Red Sauce Recipe

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Chicken enchiladas with red sauce are a comforting and satisfying dish that brings the vibrant flavors of Mexican cuisine right to your kitchen. With tender shredded chicken wrapped in soft corn tortillas, smothered in zesty red enchilada sauce, and topped with melted cheese, this recipe is perfect for an easy weeknight dinner that the whole family will love.

Why You’ll Love This Recipe

This chicken enchiladas recipe is not only delicious but also simple to prepare. It offers a perfect balance of flavors and textures, making it a crowd-pleaser. Plus, it’s versatile and can be customized to suit your taste.

• Quick and easy to make in under 30 minutes.
• Perfect for meal prep or feeding a crowd.
• Customizable with your favorite toppings and fillings.
• A comforting dish that brings warmth to any dinner table.
• Great for using up leftover chicken.

Ingredients

• 2 cups cooked shredded chicken
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 tablespoon vegetable oil (for frying tortillas)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

How to Make Chicken Enchiladas with Red Sauce

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, 1 cup of red enchilada sauce, ground cumin, garlic powder, salt, and pepper. Mix well until the chicken is evenly coated.
3. In a skillet, heat the vegetable oil over medium heat. Briefly fry each corn tortilla for about 10-15 seconds on each side to soften them. Drain on paper towels.
4. Take one tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll it up tightly and place seam side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
5. Once all the tortillas are filled and placed in the dish, pour the remaining red enchilada sauce over the top, ensuring all tortillas are covered.
6. Sprinkle the shredded cheddar cheese evenly over the sauce.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Serve warm, topped with sour cream and garnished with fresh cilantro.

Tips for the Best Results

• Use warm tortillas to prevent them from tearing when rolling.
• Feel free to mix in black beans or corn with the chicken for added flavor and texture.
• Adjust the level of heat by choosing a mild or spicy red enchilada sauce.
• If you prefer a cheesy topping, add more cheese before baking.

Easy Variations

• Substitute the chicken with shredded beef or pulled pork for a different flavor.
• Use flour tortillas instead of corn for a softer texture.
• Top with avocado slices or jalapeños for an extra kick.
• Make it vegetarian by using sautéed bell peppers and onions instead of chicken.

What to Serve With It

• Mexican rice or cilantro lime rice for a complete meal.
• A side of refried beans or black beans for added protein.
• Freshly made guacamole and tortilla chips for a crunchy accompaniment.
• A simple green salad with a light vinaigrette to balance the richness of the enchiladas.

Storage and Reheating

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Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them, but the oven will keep the tortillas crispier.

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