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Close-up of cheesy chicken enchiladas covered in red enchilada sauce and melted Jack–cheddar, sprinkled with cilantro in a baking dish.

Chicken Enchiladas with Red Sauce

Make easy chicken enchiladas with red sauce in about 30–35 minutes. Fill warm tortillas with shredded chicken, roll, cover with bold red sauce and cheese, then bake until bubbly. It’s a cozy weeknight dinner for 4 that uses simple ingredients and delivers big, cheesy flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
Rest Time 5 minutes
Total Time 38 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mexican, Tex-Mex
Calories: 590
Ingredients Method

Ingredients
  

  • 3 cups 450 g cooked shredded chicken
  • 8 small tortillas corn for classic, or flour
  • 2 cups 480 ml red enchilada sauce
  • 2 cups 200 g shredded cheese (Monterey Jack or cheddar)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika optional
  • 1 Tbsp oil
  • Salt to taste
  • Optional add-ins: ½ cup black beans ½ cup corn, ½ small onion (sautéed)

Method
 

  1. Heat oven to 375°F / 190°C. Grease a 9×13 in (23×33 cm) dish.
  2. Warm a skillet with oil. Add chicken, chili powder, cumin, paprika, ½ cup sauce, and salt. Stir 2–3 min. Add beans/corn if using.
  3. Warm tortillas (skillet 20–30 sec/side or microwave 10–15 sec) so they bend.
  4. Spoon a thin layer of sauce into the baking dish.
  5. Fill each tortilla with chicken and a little cheese. Roll tight; place seam-side down.
  6. Pour over the remaining sauce. Top with the rest of the cheese.
  7. Bake 15–18 min until hot and bubbly. Broil 1–2 min to brown.
  8. Rest 5 min. Serve with cilantro and lime (optional). Enjoy!