These Homemade Chicken Enchiladas are bursting with a fiesta of flavors! A succulent chicken filling, made with red sauce, encased in crisped flour tortillas. It’s a super easy weeknight meal, guaranteed to satisfy the hungriest of appetites!
Red Sauce Chicken Enchiladas Recipe
Want to whip up an easy and delicious weeknight dinner? May I introduce you to these divine Homemade Chicken Enchiladas! Filled to the brim with chicken, smothered in cheese and baked to perfection, this classic Mexican dish is bound to please kids and adults alike!
Looking for other delicious Mexican recipes? Why not also try my Chicken Tamale Casserole Recipe and my Skillet Chicken Fajitas!
Why You’ll Love this Red Chicken Enchiladas Recipe:
- Loaded with cheese. With a blend of Mexican cheese in the filling and melted on top, these are cheesy enchiladas!
- Customizable. Load these up with all your favorite toppings!
- Easy Homemade Chicken Enchiladas. Made with only a handful of ingredients, this Mexican casserole is simple to prep and delicious to eat!
How to make these Homemade Chicken Enchiladas
- In a large skillet cook the onions, chicken and other filling ingredients.
- Assemble the tortillas by spread sauce, cheese and filling onto the tortillas and wrap them up then place in a casserole dish.
- Pour the remaining sauce over the enchiladas, top with cheese and bake.
- Garnish, serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What toppings to serve on these Homemade Enchiladas
Super versatile, these red chicken enchiladas play well with all kinds of toppings! Chopped fresh cilantro, guacamole, sliced avocado, diced red onion, sour cream, crumbled cotija, or whatever else takes your fancy!
When it comes to enchilada toppings, don’t be afraid to load ’em up!
What’s the best cheese to use for enchiladas?
I like to use either Pepper Jack or Mexican-blend shredded cheese for these Homemade Enchiladas. However, enchiladas are very friendly with all kinds of cheeses! Cheddar, Monterrey Jack, or other shredded cheeses would also do.
Ideally shred your own cheese because pre shredded cheese contains anti caking agents, so it doesn’t melt as well.
What’s good to eat with enchiladas?
These beauties are great on their own, especially if you load up with toppings. However you can totally amp this up further with sides. here’s some ideas:
Recipe Tips and Notes
- Use a preheated oven.
- You can also use shredded rotisserie chicken. Add the chicken in step 3 after the garlic and cook to warm through.
- Add more jalapenos if you want to up the spice level.
- Corn tortillas can be used in place of flour. You will need 12-16 tortillas to accommodate all the filling.
Other delicious Mexican recipes
- Mexican Chicken Soup
- Shredded Chicken Tacos
- Mexican Chicken Sheet Pan Nachos
- Mexican Street Corn Chicken Salad
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Red Chicken Enchiladas (Homemade)
Ingredients
- 2 tablespoons oil
- 1 large onion diced
- 1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 4 oz can diced green chilis drained
- 1 cup corn
- 2 cloves garlic minced
- 2 cups enchilada sauce divided
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend divided
Optional garnishes:
- Avocado slices
- Cilantro
- Lime wedges
Instructions
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet over medium-high heat. Add in the onion and sauté until softened, about 5 minutes.
- Add in the chicken and cook until no longer pink and cooked through, about 7-10 minutes. Add in the green chilis, corn and garlic. Sauté until the corn is warmed through. Set aside.
- Spread ½ cup of the enchilada sauce in a 9×13 inch baking dish. Set up an assembly line with the tortillas, 1 cup of the enchilada sauce, filling, and 1 cup cheese.
- Grab a tortilla, spread one side with enchilada sauce. Top with filling and sprinkle with cheese. Roll and tuck it into the baking dish. Repeat with the remaining tortillas until all the filling is used.
- Pour the remaining sauce over the enchiladas and spread it into an even layer. Top with the remaining cheese and cover with foil. Bake for 20 minutes, remove the foil and bake for another 20 minutes. Remove from the oven, top with desired garnishes and serve!
Notes
- Use a preheated oven.
- You can also use shredded rotisserie chicken. Add the chicken in step 3 after the garlic and cook to warm through.
- Add more jalapenos if you want to up the spice level.
- Corn tortillas can be used in place of flour. You will need 12-16 tortillas to accommodate all the filling.
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