Chicken Enchiladas With Red Sauce

Chicken enchiladas are filled with just chicken, cheese, and sauce and are a simple, easy way to make your favorite Mexican food at home.

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These delicious chicken enchiladas are simple to make and better than any takeout! Shredded chicken, cheese, and enchilada sauce are wrapped in soft flour tortillas before being topped with more sauce and three kinds of cheese.

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Can’t get enough Mexican food? Sheet pan nachos and Mexican beef and rice casserole are perfect for an at-home fiesta anytime.

Easy Chicken Enchilada Recipe ingredients

You’ll need:

• 5-6 cups shredded chicken, white and dark meat (1½ pounds boneless skinless chicken breasts and 1½ pounds boneless skinless thighs)
• 2 (10-ounce) cans red enchilada sauce
• 1 (4-ounce) can diced green chilies 
• 1 (1-ounce) packet taco seasoning or use homemade taco seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¼ cups crumbled cotija cheese, divided
• 8 flour tortilla shells (soft taco size)
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 fresh jalapeño, seeded & sliced for garnish
• 2 tablespoons fresh cilantro, chopped for garnish
• ½ small avocado, sliced for garnish

How to cook Chicken for Enchiladas

There are a few different ways to cook chicken for enchiladas. Roast chicken breasts in the oven or cook in your slow cooker until cooked through. You can use chicken grilled on the barbecue or even store-bought rotisserie chicken as well.

How to make Chicken Enchiladas with Red Sauce

STEP ONE: Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray. Set aside.

STEP TWO: In a large bowl, combine the shredded chicken meat, 1 (10-ounce) can of the enchilada sauce, the diced green chilies, taco seasoning, salt, black pepper and 1 cup of the crumbled cotija cheese. Using a large spoon, mix to combine.

STEP THREE: Fill and roll each tortilla by placing ½ to ¾ cup of the chicken mixture onto one side of the flour tortilla (you will want to create a line of chicken filling about an inch offset from the center) and start rolling from the end that has the filling. 

STEP FOUR: Place the filled and rolled tortilla, seam side down, into the prepared baking dish starting at one end. You will repeat this until all the flour tortillas are filled, rolled, and placed into the baking dish.

STEP FIVE: Slowly and evenly pour the second (10-ounce) can of enchilada sauce onto the tops of the filled and rolled tortillas. Do not go all the way to the open edges of the chicken enchiladas. Leave about 1 inch of the edges of the enchiladas without sauce.

STEP SIX: Top the sauce-covered chicken enchiladas with the cheddar and jack shredded cheese. Make sure you get an even layer.

STEP SEVEN: Bake uncovered for 30 minutes or until bubbling and the cheese is melted.

STEP EIGHT: Garnish your baked chicken enchiladas with a few slices of jalapeño, a sprinkle of the remaining ¼ cup cotija cheese, chopped cilantro, and a few avocado slices.

How to cook Chicken for Enchiladas

There are a few different ways to cook chicken for enchiladas. Roast chicken breasts in the oven or cook in your slow cooker until cooked through. You can use chicken grilled on the barbecue or even store-bought rotisserie chicken as well.

Serving these Shredded Chicken Enchiladas

Serve these simple chicken enchiladas hot with a salad or beans and Spanish rice. Add chips and salsa, queso dip, sour cream, green onion, or guacamole for extra toppings with this Mexican-inspired dish.

MORE MEXICAN-INSPIRED RECIPES

Lunch

Mexican Layered Salad

Casserole Ideas

Taco Bake

Storing this Recipe for Chicken Enchiladas

IN THE FRIDGE: Store leftover enchiladas in an airtight container for up to 2 days. They can be reheated in the microwave, in 30-second intervals, until the desired temperature is reached.

IN THE FREEZER: These enchiladas can be covered and frozen in the pan for up to three months. Use a throw-away aluminum foil pan for an easy meal to share.

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Easy Chicken Enchiladas Recipe

5 from 11 votes

Chicken enchiladas are filled with just chicken, cheese, and sauce and are a simple, easy way to make your favorite Mexican food at home.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 5 to 6 cups shredded chicken, white and dark meat 1½-pounds boneless/skinless chicken breast and 1½ pounds boneless/skinless thighs
• 20 ounce enchilada sauce (two 10-ounce cans)
• 4 ounces diced green chilies
• 1 ounces taco seasoning, or homemade taco seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¼ cups crumbled cotija cheese, divided
• 8 flour tortillas (soft taco size)
• 1 cup cheddar cheese, shredded
• 1 cup jack cheese, shredded
• 1 fresh jalapeño, seeded and sliced for garnish
• 2 tablespoons cilantro, chopped for garnish
• ½ small avocado, sliced for garnish

Instructions

 

• Preheat oven to 350°F.  Spray a 9×13 baking dish with cooking oil spray.  Set aside.
• In a large bowl, combine the shredded chicken meat, 1 (10-ounce) can of the enchilada sauce, the diced green chilies, taco seasoning, salt, black pepper and 1 cup of the crumbled cotija cheese. Using a large spoon, mix to combine.
• Fill and roll each tortilla by placing ½ to ¾ cup filling onto one side of the flour tortilla (you will want to create a line of chicken filling about an inch offset from the center) and start rolling from the end that has the filling.
• Place the filled and rolled tortilla, seam side down, into the prepared baking dish starting at one end.  You will repeat this until all the flour tortillas are filled, rolled, and placed into the baking dish.
• Slowly and evenly pour the second (10-ounce) can of enchilada sauce onto the tops of the filled and rolled tortillas. Do not go all the way to the open edges of the chicken enchiladas. Leave about 1 inch of the edges of the enchiladas without sauce.
• Top the sauce-covered chicken enchiladas with the cheddar and jack shredded cheese. Make sure you get an even layer.
• Bake uncovered for 30 minutes or until bubbling and the cheese is melted.
• Garnish your baked chicken enchiladas with a few slices of jalapeño, a sprinkle of the remaining ¼ cup cotija cheese, chopped cilantro, and a few avocado slices.

Notes

• If you prefer extra saucy enchiladas, add more sauce to the mixture. For lighter flavor and texture, use less sauce, or leave it out of this step.
• If you opt for yellow corn tortilla shells in your enchiladas, they need to be warmed slightly before rolling or they will break apart. Either fry them quickly in a skillet greased with a little oil, or warm up the sauce before adding it to the pan, and thoroughly coat the tortillas with sauce before filling. It is not necessary to warm flour tortillas before filling them.
• Easily make these enchiladas a freezer meal by covering the pan with plastic wrap and freezing them instead of baking. Thaw overnight in the refrigerator and cook according to the instructions.

Nutrition

Calories: 429kcal | Carbohydrates: 18g | Protein: 35g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 114mg | Sodium: 855mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 3mg | Calcium: 367mg | Iron: 2mg

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