Chicken Enchiladas with Red Sauce
Savor the bold, comforting flavors of these Chicken Enchiladas with Red Sauce, a crowd-pleasing Mexican-inspired dish that’s perfect for weeknight dinners or festive gatherings. Tender shredded chicken is infused with aromatic spices like cumin and chili powder, then rolled into tortillas alongside gooey Mexican blend cheese. Smothered in rich, tangy red enchilada sauce and baked to perfection, these enchiladas boast a bubbly, golden layer of melted cheese that will tempt any palate. With just 20 minutes of prep and straightforward assembly, this recipe delivers restaurant-quality flavor in your own kitchen. Serve these enchiladas warm, topped with fresh cilantro, a dollop of sour cream, and a squeeze of lime for an irresistible finish. Perfect for family meals or casual entertaining, this dish is a must-try for lovers of Mexican cuisine!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour or corn tortillas
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cup Sour cream (for serving)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, cumin, chili powder, and salt. Cook for another minute until fragrant.
Add the shredded chicken to the skillet and mix well to coat the chicken in the spices. Remove from heat and set aside.
Spread 1 cup of red enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Lay a tortilla flat on a clean surface. Place approximately 1/4 cup of the chicken mixture in a line down the center of the tortilla. Sprinkle with a small handful of shredded cheese.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas, chicken mixture, and cheese.
Once all the enchiladas are assembled in the dish, pour the remaining 1 cup of red enchilada sauce over the top, ensuring the tortillas are fully covered.
Sprinkle the remaining shredded cheese evenly across the top of the sauce-covered enchiladas.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro.
Serve warm with sour cream on the side and optional lime wedges for squeezing over the top.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 578 mg | 44% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
