Chicken Enchiladas with Red Sauce

This post contains affiliate links, which means I may earn a small commission at no extra cost to you.

Chicken enchiladas with red sauce are one of those dinners that my whole family gets genuinely excited about. The moment that pan comes out of the oven, golden and bubbling, everyone is already at the table. This recipe has been a staple in my house for years, and once you make it from scratch, you will understand why store-bought just does not compare.

The key is the red enchilada sauce. A good, rich red sauce is what takes these enchiladas from fine to absolutely incredible. I use a quality canned red sauce when I am short on time and homemade when I have an extra 20 minutes, and both versions are wonderful. The filling is simple, savory shredded chicken seasoned with cumin and chili powder, and everything gets blanketed in melted cheese. Classic comfort food at its finest.

Chicken Enchiladas with Red Sauce

Tender shredded chicken wrapped in corn tortillas, smothered in a rich homemade red enchilada sauce and melted cheese. A beloved family dinner that is worth every single minute.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 3 cups shredded cooked chicken rotisserie works great
• 12 corn tortillas
• 2 cups shredded Mexican blend cheese divided
• 1 can (28 oz) red enchilada sauce or homemade
• 1 cup diced onion
• 1 can (4 oz) diced green chiles
• 2 cloves garlic minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• fresh cilantro, sour cream, and sliced jalapenos for topping

Method

 

1. Preheat oven to 375 F. Lightly grease a 9×13 baking dish and spread 1/2 cup enchilada sauce on the bottom.
2. In a skillet over medium heat, warm olive oil. Saute onion until softened, about 5 minutes. Add garlic and cook 1 minute. Add green chiles, cumin, and chili powder. Stir to combine.
3. Remove from heat and stir in shredded chicken and 1/2 cup cheese. Mix well.
4. Warm tortillas to make them pliable. Dip each tortilla briefly in enchilada sauce, then fill with about 1/4 cup chicken mixture.
5. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
6. Pour remaining enchilada sauce over the top. Sprinkle with remaining 1.5 cups cheese.
7. Bake uncovered 25 to 30 minutes until cheese is melted and bubbling. Top with cilantro, sour cream, and jalapenos before serving.

Notes

Warming your tortillas before rolling prevents them from cracking. Wrap a stack in damp paper towels and microwave 30 seconds, or warm them one at a time in a dry skillet. The enchiladas can be assembled a day ahead and refrigerated before baking.

Why This Recipe Works Every Time

A few technique details make these enchiladas foolproof. First, dipping your tortilla in the sauce before filling and rolling it is a game changer. It adds flavor directly to the tortilla and makes it more pliable so it does not crack when you roll it. Second, spreading sauce on the bottom of the baking dish before adding the enchiladas prevents them from drying out underneath. And third, do not be shy with the cheese on top. A generous layer of melted, slightly browned cheese is non-negotiable here.

Tips for the Best Chicken Enchiladas

Use rotisserie chicken for the fastest, most flavorful filling. Just shred it up and season with your spices and you are halfway there. Warm your tortillas before rolling so they bend instead of crack. A quick 30 seconds in the microwave wrapped in a damp paper towel does the trick perfectly. And let the enchiladas rest about 5 minutes after baking before serving so everything sets up and you get clean slices rather than a saucy pile. (Not that a saucy pile is bad, it is actually delicious.)

Toppings and Serving Ideas

The toppings are where you can really have fun. Fresh cilantro, a big dollop of sour cream, sliced jalapenos, diced avocado or guacamole, and a squeeze of lime are all beautiful options. Serve alongside Spanish rice, refried beans, or a simple green salad. If you are feeding a big group, these scale up wonderfully. Just make two pans and everyone is happy.

Make Ahead and Storage

These enchiladas are perfect for meal prep. Assemble the whole dish up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, add about 10 extra minutes to the cook time. Leftovers reheat beautifully in the oven at 350 F covered with foil, or in the microwave for a quicker option. They also freeze well for up to 3 months, just thaw overnight in the fridge before reheating.

The Bottom Line

Chicken enchiladas with red sauce are the kind of dinner that earns you serious dinner table applause. They are hearty, cheesy, full of bold flavor, and feel like a true celebration of a meal even on a random weeknight. Make this recipe once and it will absolutely become a family tradition.

Tools for This Recipe

• Pyrex Deep 9×13 Glass Baking Dish with Lid: A deep 9×13 fits a full pan of rolled enchiladas with plenty of room for sauce and cheese on top.
• OXO Good Grips Box Grater: Freshly shredded cheese melts smooth and gooey on top of the enchiladas.

So glad you are here. Pam