Introduction

Cheesy Chicken Enchiladas with Red Sauce is one of those dishes that feels like a warm hug in food form. Tender shredded chicken is wrapped in soft tortillas, smothered in a smoky, flavorful red enchilada sauce, and baked under a blanket of gooey melted cheese. It’s savory, comforting, and loaded with flavor.

This dish comes from Mexican cuisine, with layers of bold spices and rich textures that make it universally loved. Whether you’re cooking for family dinner, potluck night, or simply craving something satisfying, enchiladas never disappoint.

Why I Love This Recipe

I love this recipe because it’s hearty, cheesy, and bursting with flavor. The tortillas soak up just enough sauce to become soft and tender without falling apart, while the cheesy topping creates a golden, bubbly crust. It’s a dish that always brings people to the table with excitement.

I also love how flexible this recipe is—you can use rotisserie chicken for convenience, make your sauce from scratch, or spice it up with jalapeños for a fiery kick. It’s both cozy and customizable, making it perfect for every home cook.

Why It’s a Must-Try Dish

• Comfort Food at Its Best: Warm, cheesy, and satisfying.
• Family-Friendly: Loved by adults and kids alike.
• Customizable: Change the filling, spice level, or cheese to your liking.
• Make-Ahead Friendly: Assemble ahead of time and bake when ready.
• Perfect for Gatherings: Great for feeding a crowd.

If you’re looking for a dish that guarantees empty plates and happy faces, this is it.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings (about 2 enchiladas per person)
• Calories (per serving): ~480 kcal
• Course: Main Course
• Cuisine: Mexican

Ingredients

For the Filling

• 3 cups cooked chicken, shredded (rotisserie or homemade)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 small onion, finely diced
• 1 can (4 oz) green chilies (optional, for mild heat)
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper, to taste

For the Red Enchilada Sauce (or use store-bought, 2 cups)

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 2 cups chicken broth
• 1 cup tomato sauce
• 1 tsp apple cider vinegar (for tang)
• Salt, to taste

For Assembly

• 10 flour or corn tortillas (6–8 inch size)
• 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
• Fresh cilantro, chopped (for garnish)
• Sour cream, avocado, or jalapeños (optional toppings)

Step-by-Step Preparation

Step 1: Make the Red Enchilada Sauce

1. Heat oil in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute to form a roux.
3. Add chili powder, cumin, garlic powder, onion powder, and paprika; stir for 30 seconds.
4. Slowly whisk in chicken broth and tomato sauce.
5. Bring to a simmer and cook for 8–10 minutes, until slightly thickened.
6. Stir in vinegar and salt to taste. Set aside.

Step 2: Prepare the Filling

1. In a large bowl, combine shredded chicken, onion, green chilies, seasonings, and half of the cheese.
2. Mix until evenly combined.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup of sauce over the bottom of a 9×13-inch baking dish.
3. Warm tortillas slightly (microwave 20 seconds) to prevent tearing.
4. Fill each tortilla with about ⅓ cup of chicken mixture, roll tightly, and place seam-side down in the dish.
5. Repeat with all tortillas.

Step 4: Bake

1. Pour remaining sauce evenly over the enchiladas.
2. Sprinkle with remaining cheese.
3. Cover with foil and bake for 20 minutes.
4. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.

How to Serve

Serve hot, garnished with fresh cilantro. Add toppings like sour cream, diced avocado, or jalapeño slices. Pair with:

• Mexican rice
• Refried beans
• Fresh salad with lime dressing

Recipe Tips

• Use rotisserie chicken to save time.
• Warm tortillas before rolling to avoid cracks.
• For extra flavor, lightly fry tortillas in oil before filling.
• Let enchiladas rest 5 minutes after baking for easier serving.

Variations

• Vegetarian: Use beans, corn, and sautéed peppers instead of chicken.
• Spicy Kick: Add diced jalapeños or chipotle peppers in the filling.
• Creamy Enchiladas: Mix sour cream or cream cheese into the filling.
• Green Sauce: Use salsa verde or green enchilada sauce instead of red.
• Seafood Twist: Swap chicken for shrimp or crab meat.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Assemble enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
• Reheating: Reheat in oven at 350°F (175°C) until warmed through, or microwave single portions.

Special Equipment Needed

• 9×13-inch baking dish
• Saucepan for enchilada sauce
• Mixing bowls
• Whisk and spatula

FAQ

Q1: Can I use store-bought enchilada sauce?
Yes, it saves time—just use about 2 cups of your favorite brand.

Q2: Should I use flour or corn tortillas?
Both work—corn tortillas are traditional, while flour tortillas are softer and easier to roll.

Q3: Can I make this ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.

Q4: How do I keep tortillas from getting soggy?
Lightly toasting or frying them before filling helps prevent sogginess.

Conclusion

Cheesy Chicken Enchiladas with Red Sauce is a bold, flavorful, and deeply satisfying dish that combines tender chicken, smoky sauce, and gooey cheese in one irresistible bite. It’s the perfect balance of comfort food and festive Mexican flavor. With its flexibility, make-ahead convenience, and crowd-pleasing appeal, this recipe is a must-have in any kitchen.

Once you try it, it’ll become one of your go-to dinners for busy weeknights or family gatherings.