If you’re looking for a delicious, hearty and easy-to-make meal, these Chicken Enchiladas with Red Sauce are the perfect choice. This recipe combines tender, shredded chicken with a rich, flavorful red enchilada sauce, all wrapped up in soft flour tortillas and covered with a generous amount of melted Mexican blend cheese. These chicken enchiladas are not only a crowd-pleaser, but with this family-sized recipe, they can easily feed a family of six. Plus, with a few handy tips and tricks, you can customize this recipe to fit your needs and preferences.
The Shredded Chicken
To start, you’ll need four cups of cooked shredded chicken. If you already have some leftover chicken on hand, this step is a breeze. But if not, don’t worry—there are several ways to quickly prepare the chicken. One of the easiest options is to grab a ready-cooked rotisserie chicken from your local grocery store. Simply shred the meat and you’re good to go.
Alternatively, you can bake your own chicken breasts at home using my favorite method: Grab 4 large chicken breasts, rub them with olive oil and season with salt, black pepper, and paprika. Place the chicken breasts in a baking dish and bake at 400 degrees for about 35 minutes. Let them rest for 5-10 minutes before shredding them into perfect, juicy pieces.
The Red Enchilada Sauce
Next up is the red enchilada sauce. You can either use store-bought sauce for convenience or make your own for a more personalized touch. If you’re feeling adventurous, I highly recommend trying my Homemade Enchilada Sauce recipe. It’s made with cream of chicken soup, tomato sauce, and a blend of spices that come together to create a rich and authentic flavor. This homemade sauce is incredibly easy to whip up and adds a unique twist to the dish that you won’t find in any store-bought version.
Assembling the Enchiladas
Preparing the Filling: Once your chicken and sauce are ready, mix the shredded chicken with about ¾ cups of the enchilada sauce. Save the rest of the sauce for topping.
Preparing and Stuffing the Tortillas: When it’s time to assemble the enchiladas, I would highly suggest heating the tortillas in the microwave for 1 minute (flipping halfway through) to ensure they are plenty malleable for filling and baking. You’ll then lay out your 16 tortillas and spoon a generous amount of shredded chicken onto each one. Add some shredded cheese in there as well and roll them up tightly. Place them seam-side down in a large baking dish.
Adding the Sauce and Cheese: Once all the tortillas are rolled and arranged, pour the rest of the enchilada sauce over the top, making sure each enchilada is well-covered. You can use the back of a spoon or a silicone spatula to spread the sauce more evenly. Finish the assembly by sprinkling the rest of the shredded cheese over the entire dish. The cheese adds a nice creamy and melty layer that perfectly complements the spicy, tangy sauce.
Baking the Chicken Enchiladas: Finally, bake the enchiladas in the preheated oven at 350 degrees for about 20 minutes, or until the cheese is melted and bubbly. Once they’re done, let the enchiladas cool for a few minutes before serving.
Chicken Enchiladas with Red Sauce
And there you have it! A super easy recipe for Chicken Enchiladas with Red Sauce that’s hearty, satisfying, and perfect for any occasion. Whether you’re making them for a weeknight dinner or a special gathering, they’re sure to be a hit. And with the option to use store-bought or homemade sauce, as well as a variety of methods for cooking the chicken, this recipe is as flexible as it is delicious. Enjoy!
Although these Chicken Enchiladas with Red Sauce can be a meal all their own, who doesn’t love a good side dish? Try one of these!
- Avocado, Corn & Black Bean Salad
- Mexican Street Corn Pasta Salad
- Easy, Healthy Spinach & Broccoli Salad
Chicken Enchiladas with Red Sauce
Course: Main CourseDifficulty: Easy8
servings30
minutes20
minutes597
kcalThis family-sized recipe for Chicken Enchiladas with Red Sauce features tender shredded chicken, a rich enchilada sauce and melted Mexican-blend cheese.
Ingredients
4 cups cooked, shredded chicken (you can buy a ready-made rotisserie chicken or make your own shredded chicken)
3 cups red enchilada sauce (store bought or homemade)
16 flour tortillas (medium, 6-inch diameter)
5 cups shredded Mexican-blend cheese
- Optional Toppings
Sour Cream
Onions
Cilantro
Jalapenos
Olives
Directions
- Preheat oven to 350 degrees
- In a large bowl, mix together the shredded chicken and about ¾ cups of the enchilada sauce
- Working in batches of 4-5 tortillas, stack the tortillas on top of each other on a plate and microwave them for 30 seconds. Flip the tortillas and microwave for another 30 seconds
- Lay out the tortillas in a large baking dish. Fill each tortilla with some of the shredded cheese and the shredded chicken mixture
- Wrap each enchilada tightly and lay them all side by side in the baking dish, seam-side down
- Top with the remaining enchilada sauce. Spread evenly with the back of a spoon or silicone spatula until all enchiladas are covered well
- Sprinkle generously with the remaining shredded cheese
- Bake for 20 minutes
- Serve with your choice of toppings such as sour cream, onions, cilantro, jalapenos, or olives
Notes
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
Nutrition Facts
8 servings per container
Calories597
- Amount Per Serving% Daily Value *
- Total Fat
31.2g
48%
- Saturated Fat 17.7g 89%
- Cholesterol 141mg 47%
- Sodium 1710mg 72%
- Amount Per Serving% Daily Value *
- Potassium 203mg 6%
- Total Carbohydrate
35.1g
12%
- Dietary Fiber 1.2g 5%
- Sugars 6.1g
- Protein 42.9g 86%
- Calcium 52%
- Iron 14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
