Description
Beginner-friendly red chicken enchiladas baked in red sauce and cheese. Quick, flavorful, and perfect for easy weeknight dinners.
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)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish or sheet pan.
- Warm the tortillas in a skillet or microwave to make them pliable.
- In a bowl, mix shredded chicken, half of the cheese, sautéed onions, garlic, cumin, and chili powder.
- Pour a layer of enchilada sauce into the baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes until the cheese is bubbly.
- Let the enchiladas rest for 5–10 minutes before serving.
Notes
- If tortillas crack, layer the dish like a casserole instead.
- To save time, prep chicken and onion filling ahead of time.
- Cover with foil during baking if cheese browns too quickly.
- Homemade sauce can replace canned for a richer flavor.
- Use any oven-safe dish if a sheet pan is not available.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg