Introduction

Few dishes deliver the same comforting satisfaction as Cheesy Chicken Enchiladas with Red Sauce. Imagine tender shredded chicken wrapped in soft corn tortillas, drenched in a rich, smoky red enchilada sauce, and baked under a blanket of melted cheese — every bite bursting with Mexican warmth and flavor.

This dish is the perfect harmony of savory, spicy, and cheesy, embodying everything we love about classic Mexican cuisine. Whether for a cozy family dinner, a festive gathering, or meal prep for the week, these enchiladas always bring joy to the table.

Why I Love This Recipe

I love this recipe because it’s comfort food at its best — bold, hearty, and deeply satisfying. The homemade red enchilada sauce adds layers of complexity, while the gooey melted cheese and tender chicken make it indulgent yet wholesome.

It’s also incredibly versatile — you can adjust the spice level, swap the filling, or even make it vegetarian. Every component — the tortillas, sauce, and cheese — comes together beautifully to create a dish that’s warm, cozy, and packed with flavor.

Plus, it reheats like a dream, making it ideal for leftovers or make-ahead meals.

Why It’s a Must-Try Dish

You must try this recipe because:

• It’s comforting, cheesy, and full of flavor — a true crowd-pleaser.
• It’s easy to customize — change the filling, spice level, or sauce.
• It’s authentic yet approachable, perfect for beginners and pros alike.
• It’s great for meal prep — freeze and reheat easily.
• It’s a classic Mexican favorite that never goes out of style.

Every bite tastes like a fiesta — rich, tangy, cheesy, and absolutely delicious.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6 (makes about 12 enchiladas)
• Calories: ~430 kcal per serving
• Course: Main Course
• Cuisine: Mexican

Ingredients

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie or poached)
• ½ cup diced onion
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup sour cream (optional, for creamier filling)
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and pepper, to taste

For the Red Enchilada Sauce:

(Homemade for best flavor — or use 2 cups store-bought sauce)

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder (mild or medium)
• 2 cups chicken broth
• 1 can (8 oz) tomato sauce
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• Salt and pepper, to taste

For Assembling:

• 12 corn tortillas (or flour tortillas if preferred)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Sliced jalapeños, avocado, or sour cream (optional toppings)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Red Enchilada Sauce

1. Heat oil in a medium saucepan over medium heat.
2. Whisk in flour and chili powder to create a roux. Cook for 30 seconds.
3. Gradually whisk in chicken broth, tomato sauce, cumin, garlic powder, onion powder, and oregano.
4. Simmer for 8–10 minutes, stirring occasionally, until thickened slightly.
5. Season with salt and pepper to taste. Remove from heat and set aside.

Step 2: Make the Chicken Filling

1. Heat olive oil in a skillet and sauté onion until translucent (about 3 minutes).
2. Add shredded chicken, cumin, chili powder, salt, and pepper.
3. Stir to combine and cook for 2–3 minutes to blend flavors.
4. Remove from heat and mix in sour cream and ½ cup of shredded cheese.

Step 3: Soften the Tortillas

• Lightly warm tortillas in a skillet or microwave for 20–30 seconds to make them pliable.
• You can also dip them briefly in warm enchilada sauce to soften them further.

Step 4: Assemble the Enchiladas

1. Spread ½ cup of enchilada sauce in the bottom of a greased baking dish (9×13 inches).
2. Place 2–3 tablespoons of the chicken filling in the center of each tortilla.
3. Roll tightly and place seam-side down in the baking dish.
4. Pour remaining enchilada sauce evenly over the top.
5. Sprinkle the remaining shredded cheese generously over the top.

Step 5: Bake the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Cover with foil and bake for 20 minutes.
3. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Step 6: Garnish and Serve

• Let rest for 5 minutes before serving.
• Garnish with chopped cilantro, avocado slices, sour cream, or jalapeños.

How to Serve

• Serve hot straight from the oven.
• Pair with Mexican rice, refried beans, or fresh guacamole.
• For a complete meal, add a side of Mexican Street Corn Salad or Cilantro Lime Rice.
• Top with a dollop of sour cream and a squeeze of lime juice before serving for brightness.

Recipe Tips

• Use rotisserie chicken: A time-saver that adds great flavor.
• Warm tortillas: Prevents cracking during rolling.
• Homemade sauce: Always tastes richer and more authentic.
• Cheese choice: Use a mix of cheddar and Monterey Jack for maximum meltiness.
• Add veggies: Sautéed peppers or corn can be added to the filling.

Recipe Variations

1. Green Enchiladas: Use salsa verde or tomatillo sauce instead of red sauce.
2. Creamy Enchiladas: Add ½ cup cream cheese to the filling for extra richness.
3. Spicy Enchiladas: Add diced jalapeños or hot sauce to the filling or sauce.
4. Vegetarian Version: Replace chicken with black beans, corn, and sautéed bell peppers.
5. Beef Enchiladas: Substitute ground beef seasoned with taco spices.
6. Breakfast Enchiladas: Fill with scrambled eggs, cheese, and chorizo.

Freezing and Storage

• To Store:
  • Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F (175°C) until warmed through.
• To Freeze (before baking):
  • Assemble enchiladas, cover tightly with foil, and freeze for up to 2 months.
  • When ready to bake, thaw overnight in the fridge and bake as directed.
• To Freeze (after baking):
  • Let cool, then freeze individual portions.
  • Reheat covered in the oven or microwave until hot.

Special Equipment Needed

• 9×13-inch baking dish
• Medium saucepan
• Skillet
• Mixing bowls
• Whisk and spatula

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought enchilada sauce?
Yes, you can! But homemade sauce gives a fresher, deeper flavor.

Q2: Can I make it ahead of time?
Absolutely. Assemble the enchiladas and refrigerate (unbaked) for up to 24 hours. Bake when ready.

Q3: Can I use flour tortillas?
Yes. Corn tortillas are traditional, but flour tortillas hold up well too.

Q4: How do I prevent soggy enchiladas?
Avoid over-saturating tortillas with sauce and bake uncovered for the last 10 minutes.

Q5: Can I make this gluten-free?
Yes. Use corn tortillas and ensure your enchilada sauce and seasonings are gluten-free.

Conclusion

The Cheesy Chicken Enchiladas with Red Sauce is a timeless classic that combines everything we crave — melty cheese, tender chicken, smoky sauce, and warm spices — all wrapped in soft tortillas.

It’s hearty enough for family dinners, elegant enough for guests, and comforting enough to become a weeknight favorite. The homemade red sauce gives it authentic Mexican flair, and the cheesy topping makes it absolutely irresistible.