Red Chicken Enchiladas
Cheesy and savory chicken enchiladas filled with seasoned shredded chicken and smothered in red enchilada sauce, baked to perfection for a classic Tex-Mex comfort meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 10 corn tortillas
- 1 (28 oz) can red enchilada sauce
- 2 cups shredded Mexican-blend cheese
- 1/2 cup sour cream (optional, for filling)
- 2 tbsp taco seasoning
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, diced onions, sliced jalapeños, sour cream
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a bowl, mix shredded chicken with 1 cup cheese, sour cream, taco seasoning, salt, and pepper.
- Warm tortillas in a damp towel in the microwave for 1 minute to soften.
- Spread 1/3 cup of enchilada sauce on the bottom of the baking dish.
- Dip each tortilla in enchilada sauce, fill with chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with the rest of the cheese.
- Bake for 20-25 minutes until cheese is melted and edges are slightly crispy.
- Let sit for 5 minutes, then garnish and serve.
Notes
- Use rotisserie chicken for quick preparation.
- Warm tortillas before rolling to prevent cracking.
- Can be made ahead and refrigerated before baking.
- Freezes well for up to one month; thaw before reheating.
Nutrition
- Serving Size: 1 enchilada
- Calories: 674
- Sugar: 5 g
- Sodium: 942 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 138 mg
Find it online: https://ukfinda.com/red-chicken-enchiladas/