🌶️ Red Chicken Enchiladas – Easy Homemade Enchiladas with Red Sauce
Red Chicken Enchiladas are a classic Mexican-American comfort food—tender shredded chicken wrapped in soft tortillas, smothered in a rich red enchilada sauce, and baked with melted cheese. This easy enchilada recipe is perfect for weeknight dinners, potlucks, and family gatherings.
⭐ Why You’ll Love These Red Chicken Enchiladas
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Bold, savory red enchilada sauce
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Juicy, flavorful shredded chicken
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Ready in about 35 minutes
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Great for meal prep and leftovers
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Customizable with your favorite toppings

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🛒 Ingredients
For the Enchiladas
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2 cups cooked shredded chicken (rotisserie works great)
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10 small corn or flour tortillas
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2 cups red enchilada sauce (homemade or store-bought)
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1½ cups shredded Mexican-blend cheese or cheddar/jack
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½ cup diced onion
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1 tablespoon olive oil
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½ teaspoon cumin
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½ teaspoon chili powder
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Salt & black pepper to taste
Optional Toppings
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Sour cream
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Fresh cilantro, chopped
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Diced tomatoes
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Sliced jalapeños
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Avocado or guacamole
👩🍳 How to Make Red Chicken Enchiladas
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Preheat the Oven
Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Season the Chicken
In a bowl, mix shredded chicken with cumin, chili powder, salt, and pepper. -
Soften the Tortillas
Warm tortillas in a skillet or microwave until flexible. -
Assemble the Enchiladas
Spoon chicken and a little cheese into each tortilla. Roll tightly and place seam-side down in the dish. -
Add Sauce & Cheese
Pour red enchilada sauce over the top. Sprinkle with remaining cheese and diced onion. -
Bake
Bake uncovered for 20–25 minutes until bubbly and golden. -
Serve
Let rest 5 minutes. Add your favorite toppings and enjoy!
🔥 Tips & Variations
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Spicy version: Add diced green chiles or hot sauce to the filling
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Creamy twist: Mix a little sour cream into the chicken
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Low-carb: Use low-carb tortillas
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Extra cheesy: Add a layer of cheese inside and on top
🍽️ What to Serve with Red Chicken Enchiladas
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Mexican rice
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Refried or black beans
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Elote (Mexican street corn)
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Fresh green salad
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Tortilla chips & salsa
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