Cheesy Chicken Enchiladas with Red Sauce

Why You’ll Love This Recipe

• Big, cozy flavor: tender chicken, melty cheese, and a bold homemade red sauce.
• Weeknight-friendly: uses rotisserie chicken and a 10-minute stovetop sauce.
• Classic corn tortilla texture that rolls soft and bakes up beautifully.
• Easy to customize with spice level, cheese blend, and toppings.

Grocery List

• Produce: Fresh cilantro, limes, optional radishes
• Dairy: Shredded Monterey Jack or cheddar blend, sour cream
• Pantry: Corn tortillas, low-sodium chicken broth, mild chili powder, ground cumin, dried oregano, garlic powder, onion powder, tomato paste, all-purpose flour, neutral oil, kosher salt, black pepper, apple cider vinegar, canned diced green chiles

Full Ingredients

Quick Red Enchilada Sauce

• 2 tbsp neutral oil (avocado or vegetable)
• 2 tbsp all-purpose flour
• 3 tbsp mild chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano (Mexican oregano if available)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Pinch ground cinnamon (optional)
• 2 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp apple cider vinegar (to finish)

Chicken and Filling

• 3 cups (about 1 lb) cooked, shredded chicken (rotisserie works great)
• 1 (4-oz) can diced green chiles, drained
• 2 cups (8 oz) shredded Monterey Jack or cheddar blend
• 1/4 cup chopped fresh cilantro
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

To Assemble and Bake

• 12 corn tortillas (6-inch)
• 1 cup (4 oz) shredded cheese (for topping)
• 1 tsp neutral oil (optional, for brushing the dish or softening tortillas)
• Cooking spray (optional)

For Serving

• 1 cup sour cream
• Fresh cilantro leaves
• Lime wedges
• Thinly sliced radishes (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with a little oil or cooking spray. This keeps the enchiladas from sticking and makes cleanup easier.

Step 2: Build the quick red enchilada sauce

In a medium saucepan over medium heat, whisk together the oil and flour. Cook, whisking constantly, until the mixture smells toasty and looks smooth, 1 to 2 minutes. Stir in the chili powder, cumin, oregano, garlic powder, onion powder, and a pinch of cinnamon. Cook 30 seconds to bloom the spices. Add the tomato paste and stir to combine.

Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer and cook, whisking occasionally, until slightly thickened and glossy, 5 to 7 minutes. Season with the salt and pepper, then stir in the apple cider vinegar. Taste and adjust seasoning. Set aside. Measure out 1/4 cup sauce for the filling and 1/2 cup to coat the baking dish.

Step 3: Mix the cheesy chicken filling

In a large bowl, combine the shredded chicken, diced green chiles, cilantro, 2 cups cheese, 1/4 cup of the warm sauce, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Toss until evenly coated. The bit of sauce in the filling keeps the chicken moist and helps it hold together inside each tortilla.

Step 4: Warm and soften the corn tortillas

Wrap the tortillas in a damp paper towel and microwave until pliable, 45 to 60 seconds. Keep them wrapped to retain heat while you work. Alternatively, for extra insurance against cracking, brush a skillet lightly with oil and warm each tortilla for 5 to 10 seconds per side.

Step 5: Fill and roll the enchiladas

Spread 1/2 cup of the sauce over the bottom of the prepared baking dish. Working one at a time, place a warm tortilla on your work surface, add about 1/4 cup of the chicken filling across the center, and roll snugly. Arrange seam-side down in the baking dish. Repeat with all tortillas and filling.

Step 6: Smother, cheese, and bake

Pour the remaining sauce evenly over the rolled tortillas, making sure the edges are coated so they do not dry out. Sprinkle the remaining 1 cup cheese over the top. Bake, uncovered, until the sauce is bubbling and the cheese is melted and lightly golden, 20 to 22 minutes.

Step 7: Rest, garnish, and serve

Let the enchiladas rest for 5 minutes to set. Top with generous dollops of sour cream and a sprinkle of fresh cilantro. Serve hot with lime wedges (and radishes, if using).

Pro Tips

• Warm tortillas thoroughly; heat makes corn tortillas flexible and prevents cracking as you roll.
• Let the sauce thicken slightly; it should coat the back of a spoon. Too thin and the enchiladas can get soggy.
• Use freshly shredded cheese if possible; it melts creamier than pre-shredded blends.
• Do not overfill; about 1/4 cup filling per tortilla rolls neatly and bakes evenly.
• Taste the sauce before assembly and adjust salt or vinegar for balance.

Variations

• Verde and Pepper Jack: Swap the red sauce for 2 cups salsa verde and use pepper jack cheese for a bright, tangy version.
• Chipotle-Creamy: Stir 1 to 2 tsp chipotle in adobo (minced) and 1/4 cup sour cream into the red sauce before baking for a smoky, creamy finish.
• Vegetarian: Replace chicken with 2 cups black beans and 1 cup corn; add 1/2 tsp cumin to the filling.

Storage & Make-Ahead

Refrigerate leftovers, covered, for 3 to 4 days. Reheat covered at 350°F for 15 to 20 minutes, or microwave individual portions 2 to 3 minutes. Make the sauce up to 1 week ahead and refrigerate; warm gently before using. Assemble enchiladas up to 24 hours in advance, cover, and refrigerate; bake 25 to 30 minutes. To freeze (unbaked), assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Bake from frozen, covered with foil, at 375°F for 45 to 55 minutes, then uncover for the last 10 minutes to brown.

Nutrition (per serving)

Approximate values for 1 serving (2 enchiladas): 560 calories; 29 g carbohydrates; 32 g protein; 28 g fat; 4 g fiber; 980 mg sodium. Values will vary based on brands and garnishes.