When you’re craving comfort food with serious flavor and a touch of spice, nothing hits the spot quite like Chicken and Cheese Red Enchiladas. They’re stuffed with shredded chicken and gooey cheese, wrapped in soft corn tortillas, and smothered in a bold, smoky red enchilada sauce. Then baked until bubbly and golden. It’s the kind of meal that makes you want seconds before you’ve even finished your first plate.
Why You’ll Love This Recipe
Perfect mix of tender chicken, melty cheese, and saucy goodness
Uses simple ingredients and comes together fast
Customizable with whatever you’ve got in the fridge
Freezer-friendly and meal-prep approved
Tastes like your favorite Mexican restaurant, minus the takeout box
What You’ll Need
2 cups cooked shredded chicken (rotisserie works great)
1 ½ cups shredded Mexican cheese blend or cheddar
8 corn tortillas
2 cups red enchilada sauce (store-bought or homemade)
½ cup diced onion (optional)
½ tsp cumin
¼ tsp garlic powder
Chopped cilantro, sour cream, and sliced avocado for serving
Let’s Make Enchiladas
Preheat your oven to 375°F. Mix the shredded chicken with 1 cup of cheese, onion if using, cumin, and garlic powder. Warm your tortillas (in a skillet or microwave wrapped in a damp towel) so they’re nice and pliable. Spread a few spoonfuls of enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with a scoop of the chicken-cheese mix, roll it up, and place seam-side down in the dish. Pour the remaining enchilada sauce all over the top, making sure every inch is covered. Sprinkle with the remaining cheese. Bake uncovered for 20–25 minutes until hot and bubbly. Top with cilantro, sour cream, and avocado slices before serving.
Tips and Variations
Use flour tortillas if that’s what you have
Swap in ground beef or black beans for the chicken
Add a handful of spinach or diced green chiles to the filling
Make it extra cheesy with a mix of Monterey Jack and queso fresco
Freeze before baking for a make-ahead dinner win
People Also Ask
Q: Can I use canned chicken?
A: Absolutely. Just shred it well and season it up
Q: How do I keep corn tortillas from cracking?
A: Warm them first and keep them wrapped in a towel while you work
Q: Can I make this dairy-free?
A: Yep! Use your favorite vegan cheese and skip the sour cream topping
Q: What’s the best way to reheat leftovers?
A: Oven or microwave works, but cover with foil to keep them moist
Chicken and Cheese Red Enchiladas: Your New Weeknight Hero
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
When you’re craving comfort food with serious flavor and a touch of spice, nothing hits the spot quite like Chicken and Cheese Red Enchiladas. They’re stuffed with shredded chicken and gooey cheese, wrapped in soft corn tortillas, and smothered in a bold, smoky red enchilada sauce. Then baked until bubbly and golden. It’s the kind of meal that makes you want seconds before you’ve even finished your first plate.
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 ½ cups shredded Mexican cheese blend or cheddar
8 corn tortillas
2 cups red enchilada sauce (store-bought or homemade)
½ cup diced onion (optional)
½ tsp cumin
¼ tsp garlic powder
Chopped cilantro, sour cream, and sliced avocado for serving
Instructions
Preheat your oven to 375°F. Mix the shredded chicken with 1 cup of cheese, onion if using, cumin, and garlic powder. Warm your tortillas (in a skillet or microwave wrapped in a damp towel) so they’re nice and pliable. Spread a few spoonfuls of enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with a scoop of the chicken-cheese mix, roll it up, and place seam-side down in the dish. Pour the remaining enchilada sauce all over the top, making sure every inch is covered. Sprinkle with the remaining cheese. Bake uncovered for 20–25 minutes until hot and bubbly. Top with cilantro, sour cream, and avocado slices before serving.
Notes
Use flour tortillas if that’s what you have
Swap in ground beef or black beans for the chicken
Add a handful of spinach or diced green chiles to the filling
Make it extra cheesy with a mix of Monterey Jack and queso fresco
Freeze before baking for a make-ahead dinner win
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~380 per serving