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    Home ➞ All Recipes ➞ Dinner

    Chicken Enchiladas with Red Sauce

    Published: July 3, 2023 // Updated: July 3, 2023 // by Shannon Emery

    Jump To RecipePrint RecipeThis post may contain affiliate links. Please read my disclosure policy.

    Cheesy chicken enchiladas with red sauce.
    Chicken enchiladas with red sauce and melted cheese topped with avocado and green onions.
    A baking dish of chicken enchiladas topped with melted cheese, avocado, and green onions.

    Delicious chicken enchiladas smothered in a flavorful red enchilada sauce, topped with melted cheese, and baked to perfection. A fiesta of flavors! Naturally gluten-free.

    A baking dish of chicken enchiladas topped with melted cheese, avocado, and green onions.

    First the enchilada sauce, now the enchiladas. I could eat these for days. Unfortunately they never last that long when you share a house with other enchilada lovers.

    🌟 Why you'll love this recipe

    Picture this: tender rotisserie chicken, seasoned to perfection, tucked inside warm corn tortillas with black beans, a creamy, cheesy mixture of sour cream, cream cheese, and shredded Mexican cheese, and then smothered in a rich and zesty red enchilada sauce.

    Hold on, we're not done yet.

    Sprinkle a generous helping of additional cheese on top (#teamcheese) and let it bake to golden, gooey perfection. Finish it off with your favorite enchilada toppings: avocado, fresh cilantro, chopped green onions, a splash of hot sauce, you know what to do.

    Are you seeing this picture coming together? Every bite is an enchilada harmony of flavor and texture and yummms...

    Let's bring this tasty recipe to your dinner table.

    🛒 Ingredients & suggestions

    Ingredients for chicken enchiladas are laid out on a marble countertop.
    • Shredded rotisserie chicken: These enchiladas are made more quickly and easily if you have fully cooked and shredded chicken already on hand. My go-to chicken is the hand pulled rotisserie chicken from Costco. If you've got the time and energy to cook a couple of chicken breasts though, go for it.
    • Mexican cheese: Many stores carry pre-shredded Mexican cheese which is typically a blend of Sharp Cheddar, Monterey Jack, Asadero, and Queso Blanco cheeses. If you can't find Mexican cheese create you own blend with a simple 50/50 mix of shredded Sharp Cheddar and Monterey Jack.
    • Enchilada sauce: Not to brag but I love my homemade red enchilada sauce recipe. It's quick and easy to make with basic pantry ingredients. However, there's nothing wrong with reaching for a can of store-bought red enchilada sauce, just be sure to read the ingredients label to verify that it's gluten-free. These enchiladas are also super tasty using green enchilada sauce.
    • Chili powder: Not to be confused with chile powder. Chili powder is a spice blend that typically contains ground chili peppers (such as ancho, cayenne, or chipotle), along with other spices like cumin, garlic powder, oregano, and paprika. Chile powder specifically refers to ground chili peppers, often made from a single variety such as ancho, guajillo, pasilla, or New Mexico chiles. Both powders are used to enhance flavor and add heat to various dishes, but their specific compositions and flavor profiles differ.
    • Corn tortillas: White or yellow corn tortillas are both great. I recommend using 8-inch tortillas versus the smaller tortillas that range from 4 to 6 inches. If you can't find the larger 8-inch tortillas, the smaller 6-inch taco tortillas will work but I would avoid using the super small 4-inch street tacos tortillas.

    For a full list of ingredients and quantities see the recipe card at the end of this post.

    🔪 Step-by-step instructions

    Onions are sautéed and cream cheese, Mexican cheese, and sour cream are combined.

    Step 1: In a medium skillet cook some chopped onion in a little bit of olive oil or butter until tender. If you're on a time crunch you can skip this ingredient but it does add some texture and flavor that I think makes it worth the extra few minutes.

    Step 2: In a large bowl, combine cream cheese, sour cream, and 1 cup shredded Mexican cheese.

    Spices and green chiles are added to cheese mixture.

    Step 3: Season the cheesy mixture with cumin, garlic powder, chili powder, kosher salt, and ground black pepper.

    Step 4: Add a can of diced green chiles and give it all a stir to combine.

    Chicken and beans are stirred into cheese mixture. Enchilada sauce spread in the bottom of a baking dish.

    Step 5: Add black beans and cooked, shredded chicken to the cheesy seasoned mixture. Give it all a stir again. The magic is beginning to come together.

    Step 6: Spread a thin layer of red enchilada sauce on the bottom of a 9x13 baking dish.

    Corn tortillas are warmed, then filled with chicken mixture and placed in prepared baking dish.

    Step 7: Let's warm up those tortillas! Place a damp paper towel between every two tortillas (this method allows each tortilla to be uniformly steamed) and microwave for 1 minute. Let it rest in the microwave for an additional minute.

    Step 8: Begin assembling! Spoon the cheesy chicken mixture into each tortilla, being careful not to overstuff, and roll it up into a cozy tortilla hug. Then place the stuffed tortilla seam side down in the baking dish.

    Prepared enchiladas are topped in red enchilada sauce and covered with foil to bake.

    Step 9: Pour the remaining red enchilada sauce evenly over the tortillas in the baking dish.

    Step 10: Cover with foil and bake in a 350°F (180°C) oven for about 35 minutes or until heated through.

    Enchiladas are topped with cheese, then topped with avocado slices and green onions.

    Step 11: After the enchiladas have baked for about 35 minutes, remove the foil, sprinkle the enchiladas with more Mexican cheese and bake an additional 5 minutes or until the cheese melts.

    Step 12: Top with your favorite enchilada toppings and swoon. Dinner is served!

    Chicken enchiladas with red sauce topped with cheese and avocado.

    👩‍🍳 Recipe tips!

    • Store-bought rotisserie chicken or leftover roasted chicken is a great way to reduce prep time, but if you don't have any on hand, use 1 ½ lb. (750g) boneless, skinless chicken breasts that have been poached and then shredded.
    • Warm the tortillas prior to stuffing. There is quite a bit of internet discussion and opinion regarding whether tortillas should be fried prior to stuffing, dipped in hot enchilada sauce first, or warmed in a microwave. One thing everyone is essentially agreeing on is that the tortillas should definitely be warmed prior to stuffing. I like to warm my tortillas in the microwave for about 1 minute with a damp paper towel inserted between every two tortillas. I then allow them to rest in the microwave for another minute. The corn tortillas come out warm and perfectly pliable for stuffing and rolling without any tearing or ripping.
    • Be careful not to overstuff the tortillas with enchilada filling. If using 8-inch corn tortillas fill with about ½ cup of the enchilada filling. You should be able to easily roll the tortilla up allowing the two sides of the tortilla to overlap.
    A chicken enchilada on a great plate with limes.

    💭  Frequently asked questions

    I have leftover enchilada filling. What should I do with it?

    If you happen to end up with leftover enchilada filling you could make possibly another smaller batch of enchiladas or it would be perfect for making a quesadilla!

    Should chicken enchiladas be covered when baking?

    It's really up to you but I prefer to cover my enchiladas with aluminum foil while they bake to help prevent the tortillas from drying out and becoming hard and to also allow the sauce to become hot and bubbly. After they've baked for about 35 minutes, I then remove the foil, top the enchiladas with cheese, and bake for about 5 more minutes uncovered. Those final 5 minutes of baking uncovered perfectly melts the cheese and allows the top of the enchiladas to crisp up a bit.

    Is it better to use corn or flour tortillas for enchiladas?

    Corn tortillas are considered more traditional for authentic Mexican enchiladas. However, this recipe is not claiming to be authentic Mexican enchiladas so it really depends on what you prefer in taste and texture. For enchiladas, I personally prefer corn over gluten-free flour tortillas for both the flavor and because corn tortillas typically hold up better than gluten-free flour tortillas while baking.

    Chicken enchiladas with red sauce and melted cheese topped with avocado and green onions.

    My taste buds are dancing with delight. ♡

    ✨ More tasty dinner recipe ideas!

    • A plate of creamy pasta with sausage and wooden handled fork.
      One Pot Creamy Cajun Sausage Pasta
    • Two bowls of southwest chicken and rice topped with cilantro, avocado, and sour cream. Served with lime wedges.
      Southwest Chicken Rice Bowl
    • A table set with a pot of creamy polenta, a cutting board with sliced herb-crusted pork tenderloin, a skillet of roasted cherry tomatoes, and two plates with a serving of each.
      Herb-Crusted Pork Tenderloin with Creamy Polenta
    • A plate of slow cooker pineapple pulled pork with cauliflower rice and guacamole.
      Slow Cooker Pineapple Pulled Pork with Cauliflower Rice + Guacamole

    💕 Follow along!

    Subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook for more tasty recipe inspiration!

    DID YOU MAKE THIS RECIPE? If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

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    📖 Recipe

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    Cheesy chicken enchiladas with red sauce.

    Chicken Enchiladas with Red Sauce


    5 from 1 review

    • Author: Shannon Emery
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Total Time: 1 hour
    • Yield: 8 enchiladas 1x
    Print Recipe
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    Description

    Delicious chicken enchiladas smothered in a flavorful red enchilada sauce, topped with melted cheese, and baked to perfection. A fiesta of flavors! Naturally gluten-free.


    Ingredients

    Scale

    Chicken Enchiladas with Red Sauce

    • ½ cup chopped onion
    • 2 tablespoons olive oil or butter
    • 3 oz. cream cheese, room temperature
    • ½ cup sour cream
    • 2 cups shredded Mexican cheese, divided
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 (4 oz.) can diced green chiles, drained
    • ½ cup black beans
    • 4 cups cooked, shredded chicken*
    • 2 cups store-bought or homemade red enchilada sauce, divided
    • 8 (8-inch) corn tortillas

    Optional Enchilada Toppings

    • sour cream
    • cilantro
    • green onions
    • red onion
    • avocado
    • diced tomatoes
    • black olives
    • cotija cheese


    Instructions

    1. Preheat oven: Preheat the oven to 350°F (180°C).
    2. Sauté the onion: Add olive oil or butter to a medium skillet and sauté chopped onion over medium heat until tender. If you're on a time crunch you can omit the onion and skip this step but the chopped onion does add a tasty texture and flavor that I think makes it worth the extra few minutes.
    3. Make the filling: In a large bowl, combine cream cheese, sour cream, and 1 cup shredded Mexican cheese. Add cumin, garlic powder, chili powder, salt, pepper, black beans, green chiles, and chicken. Mix until well incorporated.
    4. Prep baking dish: Spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish.
    5. Warm tortillas: Place a damp paper towel between every two tortillas (this method allows each tortilla to be uniformly steamed) and microwave for 1 minute. Allow the tortillas to rest in the microwave for an additional minute.
    6. Assemble chicken enchiladas: Spoon about ½ cup of the chicken mixture into each tortilla and roll up (use less chicken mixture if using tortillas that are smaller than 8-inches in diameter). Place filled tortillas seam side down in the prepared baking dish. Pour the remaining enchilada sauce evenly over the tortillas.
    7. Bake: Cover the baking dish with foil. Bake for about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with remaining cheese. Return to oven uncovered and bake an additional 5 minutes or until cheese melts. Top with your favorite enchilada toppings and serve!

    Equipment

    Image of Baking Dish

    Baking Dish

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    Notes

    My quick and easy go-to chicken that I use for these enchiladas is the fully cooked, hand pulled rotisserie chicken available at Costco.

    You can add any additional mix-ins that you'd like to the chicken mixture - white beans, olives, corn, whatever strikes your interest.

    • Category: Dinner
    • Method: Bake
    • Cuisine: Tex-Mex
    • Diet: Gluten Free

    Keywords: chicken enchiladas, red enchiladas, red chicken enchiladas, chicken enchiladas with red sauce

    Did you make this recipe?

    Tag @passmesometasty on Instagram. I'd love to see what you made!

    Recipe Card powered byTasty Recipes

    Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored or compensated by the brands mentioned in this post for my recommendations. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!

    « Red Enchilada Sauce

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    1. Kristina

      September 05, 2023 at 7:11 pm

      Made these for dinner tonight and they were the best enchiladas we’ve had! Big hit even with our picky toddlers! Thank you Shannon for the delicious recipe!






      Reply
      • Shannon Emery

        September 06, 2023 at 11:51 am

        Hi Kristina! I'm so happy to hear that your whole family enjoyed this recipe! Thank you for taking the time to leave your rating and review!

        Reply

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    Hi! I'm Shannon

    Shannon Emery of Pass Me Some Tasty

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