Red Chicken Enchiladas

Name: Red Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: Shredded cooked chicken – about 2 cups; Corn tortillas – 8 to 10 small; Red enchilada sauce – 2 cups; Shredded cheddar cheese – 1 cup; Shredded Monterey Jack cheese – 1 cup; Onion, diced – 1 small; Garlic, minced – 2 cloves; Ground cumin – 1 teaspoon; Chili powder – 1 teaspoon; Oil or non-stick spray for greasing; Fresh cilantro or green onions (optional, for garnish)

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I still remember the first time I tried to make enchiladas from scratch. I was fresh out of college, living in a tiny apartment with one decent pan and zero kitchen confidence. I had grown up watching my abuela roll enchiladas like it was second nature, but when it was my turn? Let’s just say I ended up with a spicy mess and a serious respect for her culinary magic.

That’s why I created this beginner-friendly red chicken enchiladas recipe—it’s designed for people just like I was. If you’re new to cooking or looking for a fuss-free, flavorful dinner, this is the perfect dish to start with. Not only is it easy to make, but it’s also a great way to explore classic Mexican flavors using simple pantry staples.

Whether you’re cooking for one or feeding a crowd, this dish delivers comfort, nutrition, and bold flavor in every bite. And the best part? It all comes together in under an hour.

Why This Recipe is Special

This recipe simplifies the traditional enchilada process while keeping all the soul-satisfying flavor. Using shredded chicken (store-bought rotisserie works great), a canned red enchilada sauce, and soft corn tortillas, the steps are streamlined without sacrificing authenticity.

It’s also a fantastic make-ahead meal and reheats like a dream, making it ideal for busy weeknights or casual dinner parties. The enchiladas are baked on a sheet pan for easy cleanup, and the balance of spice, cheese, and savory chicken makes it a guaranteed crowd-pleaser.

Ingredients and Preparation

Chicken – The star protein, shredded for easy folding and bite-sized tenderness. Rotisserie chicken is perfect for convenience, but you can also boil and shred boneless chicken breasts or thighs.

Corn tortillas – They bring an earthy, authentic flavor and hold their structure well. If you don’t have corn tortillas, flour tortillas will work in a pinch, though they’ll be softer.

Red enchilada sauce – This adds depth, smokiness, and a vibrant color. Canned works wonderfully, but homemade sauce takes the flavor up a notch.

Cheese – A blend of shredded cheddar and Monterey Jack melts beautifully and adds a creamy, gooey finish. You can use Mexican cheese blends or even mozzarella if that’s what you have.

Onions – Diced and lightly sautéed, they add sweetness and aromatic depth to the filling.

Garlic – Minced garlic brings a subtle pungency that ties the flavors together.

Spices – A touch of cumin and chili powder elevates the flavor without making it too spicy for beginners.

Fresh cilantro or green onions (optional) – Adds brightness and a fresh finish when sprinkled on top.

Step-by-Step Instructions

Step 1 Start by preheating your oven to 375°F (190°C) and lightly grease a large baking dish or sheet pan with oil or non-stick spray.

Step 2 Warm the corn tortillas in a skillet for about 30 seconds on each side or microwave them in a damp paper towel for 30 seconds. This keeps them pliable and prevents cracking when rolling.

Step 3 In a mixing bowl, combine the shredded chicken, half of the shredded cheese, sautéed onions, garlic, cumin, and chili powder. Stir well to create your filling.

Step 4 Pour about a quarter of the enchilada sauce into the bottom of your baking dish to prevent sticking and add flavor.

Step 5 Place a spoonful of the filling into the center of each tortilla, roll tightly, and place seam-side down into the dish. Repeat until all tortillas are filled and snugly packed.

Step 6 Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle the rest of the cheese evenly over the top.

Step 7 Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.

Step 8 Let the enchiladas rest for 5–10 minutes before serving to allow the flavors to settle and make serving easier.

Beginner Tips and Notes

If your tortillas crack while rolling, they may be too cold. Warming them helps make them more flexible. If they still tear, don’t worry—just layer them like a casserole instead!

To save time, prep your chicken and onions in advance. You can even mix the filling the night before.

If your cheese browns too quickly, loosely cover with foil while baking to prevent burning.

No enchilada sauce? Mix tomato sauce with a pinch of chili powder, cumin, garlic powder, and smoked paprika for a quick homemade substitute.

No sheet pan? Any oven-safe dish like a glass casserole dish or metal baking tray will do the job.

Serving Suggestions

Pair these red chicken enchiladas with:

Cilantro lime rice or Spanish rice
A simple green salad with avocado and lime vinaigrette
Black or pinto beans (refried or whole)

Sour cream, guacamole, or fresh salsa on the side

For leftovers, store in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F or microwave in short bursts.

Conclusion

There’s something deeply comforting about a tray of freshly baked enchiladas—oozing with cheese, smothered in sauce, and filled with savory goodness. This easy sheet pan dinner is more than just a quick and healthy meal—it’s an invitation to explore bold flavors in a way that’s accessible for every home cook, especially beginners.

If you try this lemon herb chicken enchilada recipe (see what I did there?), I’d love to hear how it turns out. Leave a comment, ask a question, or share a photo of your delicious creation. You’ve got this—happy cooking!

FAQ About Red Chicken Enchiladas

1. Can I make red chicken enchiladas ahead of time?

Yes! You can assemble the enchiladas up to a day in advance. Cover them tightly and refrigerate, then bake just before serving. They may need a few extra minutes in the oven if baked cold.

2. What type of chicken works best for this recipe?

Rotisserie chicken is ideal for convenience and flavor, but any cooked, shredded chicken breast or thigh will work. Leftover grilled or roasted chicken is also a great option.

3. My tortillas keep tearing—what can I do?

Warm your tortillas before rolling. Either heat them in a dry skillet for 30 seconds per side or microwave them with a damp paper towel. If they still tear, consider layering the ingredients like an enchilada casserole.

4. Is red enchilada sauce spicy?

It can be mildly spicy depending on the brand or recipe. If you’re sensitive to heat, look for “mild” versions or make a homemade sauce where you control the spice level.

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