Easy Chicken Enchiladas with Red Sauce Recipe
These easy Chicken Enchiladas are filled with tender seasoned shredded chicken and cheese, rolled in corn tortillas, covered with flavorful red enchilada sauce, and baked until hot and bubbly. Finish them with sour cream, fresh cilantro, tomatoes, or jalapeños for an easy Mexican-inspired dinner the whole family can enjoy.
Using cooked or rotisserie chicken makes these homemade chicken enchiladas especially easy for busy weeknights. They're ready in about 45 minutes and can also be prepared ahead of time for meal prep.
Why You'll Love These Chicken Enchiladas
This recipe gives you cheesy, saucy enchiladas without making dinner complicated. They're especially good for using leftover chicken or a store-bought rotisserie chicken.
Easy weeknight dinner: Prep is simple and the enchiladas only need about 20–25 minutes in the oven.
Great use for leftover chicken: Turn cooked chicken into an entirely different meal.
Plenty of cheese: Cheese goes inside the tortillas and over the top.
Easy to customize: Add your favorite toppings or adjust the seasonings to your taste.
Meal-prep friendly: Assemble the enchiladas ahead of time and bake when you're ready.
Freezer-friendly: Make an extra pan to freeze for another dinner.
Ingredients
For the Chicken Filling
3 cups cooked shredded chicken
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
For the Enchiladas
10 corn tortillas
2 cups shredded Mexican cheese blend, divided
2 cups red enchilada sauce
Optional Toppings
Sour cream
Fresh cilantro
Diced tomatoes
Sliced or diced jalapeños
What Kind of Chicken Is Best for Enchiladas?
You can make chicken enchiladas with practically any cooked shredded chicken.
Rotisserie chicken is one of the easiest options because it's already cooked and seasoned. Remove the skin and bones, then shred the meat before mixing it with the enchilada seasonings.
You can also use leftover baked, boiled, roasted, or slow-cooked chicken.
Chicken breast works well if you prefer leaner meat, while shredded chicken thighs provide a slightly richer flavor.
How to Make Chicken Enchiladas
Step 1: Preheat the Oven
Preheat your oven to 375°F.
Lightly grease a 9x13-inch baking dish.
Step 2: Season the Chicken
Place the shredded chicken in a large bowl.
Add the chili powder, cumin, garlic powder, paprika, salt, and black pepper. Toss until the seasonings are evenly distributed throughout the chicken.
Step 3: Add the Enchilada Sauce
Spread approximately ½ cup of red enchilada sauce across the bottom of your prepared baking dish.
This creates a saucy base and helps prevent the enchiladas from sticking.
Step 4: Fill and Roll the Enchiladas
Warm the corn tortillas briefly so they're soft and flexible enough to roll without cracking.
Add some seasoned chicken and a small amount of shredded cheese down the center of each tortilla.
Roll the tortilla around the filling and place it seam-side down in the baking dish.
Repeat with the remaining tortillas.
Step 5: Add Sauce and Cheese
Pour the remaining red enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheese generously across the top.
Step 6: Bake
Bake the chicken enchiladas uncovered at 375°F for 20–25 minutes, or until the filling is heated through, the sauce is bubbling, and the cheese is completely melted.
Step 7: Add Your Toppings
Remove the enchiladas from the oven and allow them to rest for a few minutes.
Top with sour cream, cilantro, diced tomatoes, jalapeños, or your favorite Mexican-inspired toppings.
Serve warm.
How Do You Keep Corn Tortillas From Breaking When Making Enchiladas?
Corn tortillas can crack when they're rolled straight from the package.
The easiest solution is to warm the tortillas before filling them. Heating makes them softer and more flexible.
You can microwave a stack of tortillas wrapped in a slightly damp paper towel for approximately 30–60 seconds, checking until they're pliable.
Work with the tortillas while they're still warm.
Can You Make Chicken Enchiladas With Flour Tortillas?
Yes. Although corn tortillas are commonly used for enchiladas, you can substitute flour tortillas if that's what your family prefers.
Flour tortillas are softer and easier to roll, but they'll produce a different texture after absorbing the enchilada sauce.
What Cheese Is Best for Chicken Enchiladas?
A shredded Mexican cheese blend is an easy option because it typically combines several cheeses that melt well.
Other good choices include:
Monterey Jack
Cheddar
Pepper Jack
Oaxaca cheese
Chihuahua cheese
You can also combine cheeses. Monterey Jack and cheddar, for example, give you both creaminess and a stronger cheesy flavor.
What to Serve With Chicken Enchiladas
Turn these cheesy chicken enchiladas into a complete dinner by serving them with:
Mexican rice
Cilantro lime rice
Refried beans
Black beans
Corn
Guacamole
Pico de gallo
Homemade Salsa and Chips
Simple green salad
Can I Use Rotisserie Chicken for Chicken Enchiladas?
Absolutely.
Using rotisserie chicken is one of the fastest ways to prepare this recipe. You'll need approximately 3 cups of shredded cooked chicken.
It's also a great option when you want homemade enchiladas without cooking the chicken separately.
Can You Make Chicken Enchiladas Ahead of Time?
Yes. You can assemble the enchiladas ahead of time, cover the baking dish, and refrigerate until you're ready to bake.
For the best texture, you can also prepare the chicken filling separately and assemble the enchiladas closer to baking time. This prevents the tortillas from sitting in sauce for too long and becoming overly soft.
How to Store Chicken Enchiladas
Allow leftover enchiladas to cool before transferring them to an airtight container.
Store them in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or place several enchiladas in a baking dish, cover, and warm them in the oven until heated through.
Can You Freeze Chicken Enchiladas?
Yes. Chicken enchiladas are a good freezer-friendly dinner.
Assemble them in a freezer-safe baking dish and allow all cooked ingredients to cool before freezing. Wrap the dish securely to protect it from freezer burn.
For best quality, use frozen chicken enchiladas within about 2–3 months.
Thaw them overnight in the refrigerator before baking. You may need to add a little extra baking time when starting with cold enchiladas.
Frequently Asked Questions
Are enchiladas better with corn or flour tortillas?
Traditional Mexican enchiladas generally use corn tortillas. They also provide the characteristic corn flavor associated with enchiladas. Flour tortillas can still be used if you prefer their softer texture.
What's the difference between enchiladas and burritos?
Both can contain similar fillings, but they're prepared differently. Enchiladas are rolled tortillas covered with sauce and typically baked. Burritos are usually wrapped more completely around the filling and aren't normally served baked underneath a layer of enchilada sauce.
How long do chicken enchiladas bake?
Because the chicken is already cooked, these enchiladas only need to bake for approximately 20–25 minutes at 375°F, or until they're hot throughout and the cheese has melted.
Can I make chicken enchiladas spicy?
Yes. Add diced jalapeños, cayenne pepper, hot enchilada sauce, Pepper Jack cheese, or your favorite hot sauce to increase the heat.
Easy Chicken Enchiladas for Dinner
These easy chicken enchiladas with red sauce are a simple way to turn shredded chicken into a cheesy, comforting family dinner. With seasoned chicken, corn tortillas, enchilada sauce, and plenty of melted cheese, you can have homemade enchiladas on the table in about 45 minutes.
They're also easy to customize, freeze well, and make an excellent way to use leftover or rotisserie chicken.
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