Red Chicken Enchiladas

These Red Chicken Enchiladas are a comforting and flavorful Tex-Mex favorite, made with tender shredded chicken, melty cheese, and a rich red enchilada sauce. Baked until bubbly and golden, they’re an easy way to bring a fiesta to your table any night of the week.

Why You’ll Love This Recipe

• Only a few simple ingredients needed
• Perfect balance of creamy, cheesy, and spicy
• Easily customizable with add-ins or toppings
• Freezer-friendly and great for meal prep
• Family-approved and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken
• Shredded mozzarella cheese
• Shredded Colby Jack cheese
• Sour cream
• Taco seasoning
• Corn tortillas (6-inch)
• Red enchilada sauce (canned or homemade)
• Optional garnishes: fresh cilantro, sliced red onions, avocado

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
2. In a large bowl, mix the shredded chicken, 1½ cups each of mozzarella and Colby Jack, sour cream, and taco seasoning until well combined.
3. Warm the tortillas in the microwave wrapped in a damp towel for about 1 minute until pliable.
4. Heat enchilada sauce in a small saucepan over low heat. Dip each tortilla briefly in the warm sauce, then place about ⅓ cup of the chicken mixture in the center. Roll up and place seam-side down in the baking dish.
5. Pour remaining sauce evenly over the enchiladas. Sprinkle with remaining cheese.
6. Bake uncovered for 25 minutes, until cheese is melted and sauce is bubbling.
7. Let rest for 5 minutes before serving. Garnish as desired.

Servings and timing

• Servings: 6
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Variations

• Use flour tortillas for a softer texture
• Add beans, corn, or sautéed vegetables to the filling
• Swap in rotisserie chicken for convenience
• Use Pepper Jack or Mexican cheese blend for added flavor
• Make your own enchilada sauce for a homemade touch

Storage/reheating

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Microwave individual portions or reheat covered in the oven at 350°F until warm.
• Freezing: Assemble without baking, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.

FAQs

1. Can I make these ahead of time?

Yes, you can assemble them up to a day in advance and refrigerate until ready to bake.

2. Can I freeze enchiladas after baking?

Yes, but for best texture, freeze before baking.

3. How do I prevent tortillas from tearing?

Warm them first and dip in sauce to soften.

4. What can I use instead of sour cream?

Greek yogurt works as a lighter alternative.

5. Are corn or flour tortillas better?

Corn is traditional, but flour tortillas are easier to roll.

6. Can I use store-bought rotisserie chicken?

Yes, it’s a great time-saving option.

7. How do I keep enchiladas from getting soggy?

Don’t overfill or oversaturate with sauce.

8. Can I add vegetables?

Yes, bell peppers, onions, or corn make great additions.

9. What goes well with enchiladas?

Mexican rice, beans, salad, or guacamole are perfect sides.

10. Can I make this spicy?

Use spicy enchilada sauce or add jalapeños to the filling.

Conclusion

Red Chicken Enchiladas are a satisfying, cheesy, and flavor-packed dish that’s easy to make and even easier to love. With their bold taste and comforting texture, they’re perfect for casual family dinners or festive gatherings. Try them once, and they’ll become a regular in your meal rotation!

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