Chicken Enchiladas with Red Sauce Recipe Card
Easy baked chicken enchiladas filled with seasoned shredded chicken and cheese, rolled in corn or flour tortillas, covered with rich red enchilada sauce, and baked until hot, bubbly, and golden.
Ingredients
- 3 cups cooked shredded chicken such as rotisserie chicken
- 1 tablespoon olive oil
- 1/2 medium yellow onion finely diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 2 1/2 cups red enchilada sauce divided
- 10 to 12 corn tortillas or medium flour tortillas
- 2 cups shredded Monterey Jack cheddar, or Mexican cheese blend, divided
- Chopped cilantro for serving, optional
- Sour cream for serving, optional
- Sliced avocado or guacamole for serving, optional
- Lime wedges for serving, optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes, until softened. Add garlic and cook for 30 seconds, until fragrant.
- Add shredded chicken, cumin, chili powder, garlic powder, smoked paprika, oregano, salt, and black pepper. Stir until the chicken is evenly coated.
- Add chicken broth and 1/2 cup of red enchilada sauce. Cook for 2 to 3 minutes, stirring until the chicken is warm and moist but not wet. Remove from the heat and stir in 1/2 cup shredded cheese.
- Spread 1/2 cup enchilada sauce over the bottom of the prepared baking dish.
- Warm the tortillas to make them flexible. For corn tortillas, warm them briefly in a dry skillet or microwave them in a damp paper towel.
- Fill each tortilla with about 1/3 cup chicken mixture. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining 1 1/2 cups enchilada sauce over the rolled tortillas. Sprinkle with the remaining 1 1/2 cups shredded cheese.
- Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and the sauce is bubbling.
- Let the enchiladas rest for 5 to 10 minutes. Serve with cilantro, sour cream, avocado, and lime wedges if desired.
Notes
Warm corn tortillas before rolling to prevent cracking. Keep the chicken filling moist but not overly saucy, and let the baked enchiladas rest briefly before serving so the sauce settles.