Picture this: It’s Tuesday night, you’re exhausted, but you want something comforting that doesn’t taste like “quick dinner.” That’s when my red sauce chicken enchiladas come to the rescue! I discovered this recipe during a chaotic week when my sister showed up unannounced with hungry kids in tow. Thirty minutes later, we were all moaning over these saucy, cheesy bundles of joy. What makes them magic? That rich red enchilada sauce clinging to every bite of tender chicken, with just enough spice to wake up your taste buds without setting them on fire. Simple pantry ingredients transform into pure comfort food – my kind of kitchen alchemy!
Why You’ll Love These Red Sauce Chicken Enchiladas
Listen, I’m not just biased—these enchiladas have won over every skeptic I’ve served them to. Here’s why they’ll become your new weeknight hero:
- Crazy-fast prep: 15 minutes of active time means you’re eating before hangry mode kicks in
- Bold flavors that punch above their weight: That smoky cumin and garlic powder? They transform basic chicken into something magical
- Kid-approved (but not boring): My picky nephew inhales these while my spice-loving sister adds hot sauce – win-win!
- Better leftovers: The sauce soaks in overnight, making lunch tomorrow even more delicious
- Impressively adaptable: Raid your fridge – extra veggies? Different cheese? It all works
Trust me, once that bubbly cheese crown comes out of the oven, you’ll understand why this is my most requested recipe.
Ingredients for Red Sauce Chicken Enchiladas
Gather these simple ingredients – I bet half are already in your kitchen! The magic happens when they all come together:
- 2 cups cooked, shredded chicken (about 1 lb raw – I use rotisserie chicken when I’m lazy)
- 8 corn tortillas (6-inch size works best – we’ll talk substitutions below)
- 2 cups red enchilada sauce (my favorite shortcut ingredient!)
- 1 cup shredded cheese (cheddar for tang or Monterey Jack for meltiness)
- 1/2 cup diced onion (yellow for mildness or red for crunch)
- 1/4 cup chopped cilantro (stems and all – that’s where the flavor hides)
- 1 tsp cumin (our flavor MVP)
- 1/2 tsp garlic powder (not garlic salt – big difference!)
- Salt and pepper (to taste – start with 1/4 tsp each)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Here are my proven swaps:
Tortillas: Flour tortillas work if corn isn’t your thing – just bake 5 minutes less since they soften faster. Sauce: Homemade is great, but I won’t judge your favorite jarred brand (I use Las Palmas red sauce in a pinch!). Cheese: Dairy-free shreds melt surprisingly well. Protein: Leftover turkey or even well-drained black beans make great chicken alternatives.
How to Make Red Sauce Chicken Enchiladas
Let’s get into the nitty-gritty – these enchiladas are so easy, you’ll wonder why you don’t make them every week. Here’s how to nail it:
- Preheat your oven to 350°F (175°C). Trust me, you don’t want to skip this step – it ensures your enchiladas bake evenly and get that gorgeous bubbly cheese top.
- Mix your chicken with half the enchilada sauce. In a bowl, toss the shredded chicken with cumin, garlic powder, salt, pepper, and half the sauce. This step is key for flavor-packed bites!
- Warm those tortillas. Pop them in the microwave for 20 seconds wrapped in a damp paper towel, or heat them one by one in a dry skillet. This keeps them pliable so they don’t crack when you roll them.
- Fill, roll, and arrange. Scoop about 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a baking dish. Don’t overcrowd – they should fit snugly but not squished.
- Drench in sauce. Pour the remaining enchilada sauce over the top, making sure every inch is covered. This is what gives them that saucy, irresistible finish.
- Top with cheese. Sprinkle that shredded cheese evenly over everything – this is where the magic happens!
- Bake for 20-25 minutes. You’ll know they’re done when the cheese is melted, bubbly, and just starting to brown at the edges.
- Garnish and serve. Sprinkle with diced onion and cilantro for that fresh, zesty finish.
Tips for Perfect Red Sauce Chicken Enchiladas
Here are my secrets for enchilada success:
- Drain your chicken well. Excess moisture can make your tortillas soggy – pat it dry with a paper towel if needed.
- Add cheese between layers. Sprinkle a little cheese inside each tortilla before rolling for extra gooey goodness.
- Don’t skip warming the tortillas. It’s the difference between easy rolling and a cracked mess.
- Bake until bubbly. That’s when you know the flavors have melded perfectly.
Serving Suggestions for Red Sauce Chicken Enchiladas
Oh, the joy of plating these beauties! I always serve my red sauce chicken enchiladas with a few must-haves:
- Mexican rice (that saucy goodness loves to mingle with the grains)
- Cooling toppings like sliced avocado, sour cream, or Greek yogurt
- Extra crunch with shredded lettuce or quick-pickled red onions
- Heat lovers’ bonus: fresh jalapeños or my favorite hot sauce
Pro tip: Set up a topping bar and let everyone customize their plate – it’s half the fun!
Storage & Reheating Instructions
These enchiladas taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I always use the oven (350°F for 10-15 minutes) – the microwave turns tortillas soggy. Pro tip: Sprinkle a little extra cheese before reheating to revive that fresh-baked magic!
Red Sauce Chicken Enchiladas Nutritional Information
Here’s the skinny on these saucy bundles of joy (per 2 enchiladas): 350 calories, 22g protein, and 4g fiber to keep you full. Remember, nutritional values are estimates and vary by ingredients/brands – that extra cheese sprinkle might be worth it!
Frequently Asked Questions
I get asked about these enchiladas all the time! Here are the answers to the most common questions:
Can I freeze red sauce chicken enchiladas?
Absolutely! Assemble them completely but don’t bake. Wrap the dish tightly in foil and freeze for up to 2 months. When ready, bake from frozen (add 10-15 minutes to cooking time). The tortillas might get slightly softer, but the flavor stays amazing.
How spicy is the sauce?
Store-bought red enchilada sauce varies – mild versions taste rich and smoky, while hot ones bring serious heat. My trick? Mix half mild and half hot sauce for the perfect kick. Always taste your sauce before assembling!
Can I make these enchiladas ahead?
Yes! Prepare everything up to the baking step, cover, and refrigerate overnight. Just add 5-10 minutes to the baking time since everything will be cold. Perfect for stress-free entertaining!
Why corn tortillas instead of flour?
Corn tortillas hold up better to the sauce and give that authentic texture. But if you prefer flour tortillas, they’ll work – just know they’ll become softer as they absorb more sauce.
What if my enchiladas come out soggy?
Two tips: 1) Don’t oversauce – just coat the tops lightly. 2) Let them rest 5 minutes after baking so the tortillas firm up slightly. They’ll still be saucy but not mushy!
Ready to Make Red Sauce Chicken Enchiladas?
Grab those ingredients and get rolling! Don’t forget to snap a pic and share your saucy masterpiece with me – I can’t wait to see your results!
PrintIrresistible Red Sauce Chicken Enchiladas in 30 Minutes
A simple and flavorful dish featuring shredded chicken wrapped in tortillas and covered in a rich red enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 2 cups cooked and shredded chicken
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Mix shredded chicken with half of the enchilada sauce, cumin, garlic powder, salt, and pepper.
- Warm tortillas to make them pliable.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle cheese evenly on top.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Garnish with diced onion and cilantro before serving.
Notes
- Use store-bought enchilada sauce for convenience.
- Substitute corn tortillas with flour tortillas if preferred.
- Add black beans or bell peppers for extra texture.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
