Easy Chicken Enchiladas with Red Sauce Recipe

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Looking for a simple yet satisfying weeknight dinner? These Easy Chicken Enchiladas with Red Sauce are just what you need. With tender shredded chicken wrapped in soft tortillas, smothered in zesty red sauce, and topped with gooey cheese, they deliver bold flavors in every bite. Plus, they come together in no time, making them perfect for busy evenings.

Why You’ll Love This Recipe

These chicken enchiladas are a delightful combination of flavors and textures that will please everyone at the table. They are:

• Quick to prepare: Ready in about 30 minutes!
• Customizable: Adjust ingredients to suit your taste.
• Flavor-packed: Every bite bursts with savory goodness.
• Comforting: A warm, hearty meal that feels like a hug.
• Family-friendly: Kids and adults alike will devour them.

Ingredients

• 2 cups cooked shredded chicken
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

How to Make Chicken Enchiladas with Red Sauce

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, 1 cup of red enchilada sauce, ground cumin, garlic powder, salt, and pepper. Mix well until the chicken is evenly coated.
3. In a skillet, heat the olive oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until soft and pliable. This helps prevent them from breaking when you roll them.
4. Spread a thin layer of the remaining red enchilada sauce (about 1/2 cup) on the bottom of a 9×13 inch baking dish.
5. Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
6. Once all the tortillas are rolled and in the dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheddar cheese evenly over the sauce.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Top with sour cream and chopped cilantro before serving.

Tips for the Best Results

• Make sure to warm the tortillas. This prevents them from cracking when you roll them.
• Feel free to add some diced onions or bell peppers to the chicken mixture for extra flavor and crunch.
• If you like it spicy, consider adding diced jalapeños or using a spicy enchilada sauce.

Easy Variations

• Swap the chicken for shredded beef, pork, or even black beans for a vegetarian option.
• Use flour tortillas instead of corn for a different texture.
• Experiment with different cheeses like Monterey Jack or pepper jack for added flavor.

What to Serve With It

• A side of Mexican rice or cilantro-lime rice.
• Refried beans or black beans for extra protein.
• A fresh garden salad with lime vinaigrette.
• Guacamole and tortilla chips for a crunchy side.

Storage and Reheating

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Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions for a quick meal.

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