Chicken Enchiladas with Red Sauce - Juicy, Succulent, Tender Chicken tucked away inside crispy warm corn or flour tortillas with lots of shredded cheese and Homemade Red Enchilada Sauce. Baked until melty and served with fresh cilantro and diced onions.
If you like Chicken Enchiladas with Green Sauce then you can make Salsa Verde Chicken Enchiladas
Freezer Friendly, Perfect for Meal Prep and tastes delicious on the next day.
Chicken Enchiladas have become so popular that every family makes it differently.
I love to add more cheese in my Enchilada. Cotija Cheese is my go-to option for Cheesy Chicken Enchiladas. But to make it extra cheesy I like to use cotija cheese along with my all time favorite shredded sharp cheddar cheese.
If I'd be making traditional Mexican Chicken Enchiladas then i'd be adding less cheese and I would be making them spicier.
This is how Traditional Mexican Chicken Enchiladas differs from Tex-Mex Style Chicken Enchiladas.
If you love Tex-Mex Style Chicken Enchiladas do not miss :-
Now that Cinco De Mayo is around the corner I thought maybe I should make some Mexican recipes.
I LOVE Mexican food. Its spicy, has that earthy taste, and makes the guests happy.
- Shredded Chicken - I usually keep poached chicken in the freezer. Thaw it overnight in the refrigerator and then shred it using two forks.
- Ground Cumin - Literally the prime ingredient for most Mexican recipes.
- Paprika - Smoked paprika is a must when making Mexican Chicken Enchiladas.
- Mexican oregano - Now, it's easy to confuse this with regular italian or Mediterranean oregano. But Mexican oregano has a hint of licorice with lemon-y and citrusy notes.
- Taco Seasoning - I like to make taco seasoning at home. It saves so much time and comes as a valuable addition to most of my recipes.
- Salt and Pepper
- Red Enchilada Sauce - You can make it at home and store it in the freezer for 3-4 months, rather than buying canned sauce.
- Corn or Flour Tortillas - 6-inch tortillas are perfect for this recipe.
- Cotija Cheese - Cotija Cheese is literally one of the most important ingredients to make a Tex Mex Chicken Enchilada Recipe.
- Cheddar Cheese - Now most people would disagree with me. They'd say cheddar is not necessary in this recipe. But, I agree to disagree with them.
- Fresh Toppings - Diced onions, cilantro, lemon juice, sour cream.
How do i make Chicken Enchiladas and make my guests love it?
Let me walk you through these quick steps which I believe are the core steps to make the BEST Chicken Enchiladas ever.
STEP 1: Make Enchilada Filling
In a bowl combine shredded chicken, ground cumin, paprika, mexican oregano, taco seasoning, salt and pepper.
STEP 2: Warm the Tortillas
Place the tortillas in the microwave with a damp paper towel. Microwave for 30-45 seconds and they'll become more firm and pliable.
STEP 3: Dip Tortillas in Enchilada Sauce
There cannot be a easier way to say this. You just need to dip your tortillas in the enchilada sauce. And, that's how the flavors get on.
STEP 4: Place the filling
Place the filling in the tortillas. Add in Shredded Cheddar Cheese and Shredded Cotija Cheese.
STEP 5: Roll it up tightly
Roll it up tightly. And place them in a baking dish brushed with red enchilada sauce, seam side down.
STEP 6: BAKE
Place them snugly in a baking dish. Bake in a preheated oven at 350 degrees F for 20-minutes.
Serve warm with fresh toppings of your choice. I like to use diced onions, sour cream, lemon juice, and fresh chopped cilantro. You can add diced avocados or anything else that you like.
Secret Tips that I rarely share
- Always poach your chicken for this recipe. Poached chicken brings a juicy, succulent taste to the meat. Here is a fool-proof way from where I learnt how to poach my chicken.
- Microwave Tortillas with a damp paper towel. This would make them more pliable.
- Use Homemade Red Sauce for best taste and flavor. I don't believe in those canned sauce.
- Use Homemade Taco Seasoning. It's a total game changer.
- Be very gentle while rolling tortillas and placing them in the baking sheet.
- Spread some of the red enchilada sauce on the bottom of the 9x13 inch baking dish.
- Spoon a couple of tablespoons of red enchilada sauce on the enchiladas.
- Place the enchiladas seam side down (fold side down) when placing them in the baking sheet.
- Green Chilies - If you want it more spicy you can add some green chilies to the enchilada filling.
- Hot Sauce - Although not traditionally, but, just to add in that Buffalo hot sauce flavor a tablespoon of Hot sauce works really well.
- Yellow Onions - You could sautè about a cup of diced yellow onions and then combine it with your enchilada filling.
- ancho chili powder - For more heat you can add in some ancho chili powder. It adds a rich spicy flavor to the enchilada filling. Look for ancho chili powder in the spices section of grocery stores.
- canned black beans - You can use rinsed and drained canned black beans.
Red Chicken Enchiladas
- 1 lb Shredded Cooked Chicken *see notes on how to poach chicken and shred it
- 1 cup Red Enchilada Sauce
- salt and pepper as per taste
- ½ teaspoon Paprika can be replaced with chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon mexican oregano
- ½ teaspoon taco seasoning
- 6 6-inch tortillas
- 1 cup cotija cheese shredded (divided)
- 1 cup cheddar cheese shredded (divided)
- Preheat oven to 375 degrees F
- Poach chicken before hand and give it a good shred. Or use leftover chicken and shred them up nicely. Or simply buy rotisserie chicken and shred using two forks and you are good to go. But be careful with rotisserie chicken as they contain sodium and might make your enchiladas extra salty.
Make enchilada filling
- In a medium-sized mixing bowl combine shredded chicken with salt and pepper, paprika, ground cumin, mexican oregano, and taco seasoning. Give it a good stir.
- Place tortillas in the microwave with a damp paper towel. Microwave for about a minute or just until crispy. or heat up a skillet with 2 tablespoons of olive oil/avocado oil/coconut oil. Place tortillas in the skillet for about 30-60 seconds per side.
- Dip each tortillas in red enchilada sauce until lightly coated on both sides and place them on a flat plate.
- Place about 2-3 tablespoons of enchilada filling in the center of the tortillas. Add shredded cotija cheese and shredded sharp cheddar cheese.
- Roll them up tightly.
- Brush a large 9x13 inch baking sheet with few tablespoons of red enchilada sauce.
- Arrange chicken enchiladas seam side down in the baking sheet. Repeat with remaining tortillas.
- Spoon a couple of more tablespoons of red enchilada sauce. Top with remaining shredded cheese.
- Bake for 25-minutes or until warm and melty.
- Serve with fresh toppings of your choice. I like to use diced onions, sour cream, and fresh chopped cilantro.
- Place boneless skinless chicken breasts in a large skillet with just enough water to cover the chicken breasts.
- Add in salt, pepper, one bay leaf, and few cloves of garlic.
- Cover the skillet with a lid.
- Simmer for 20-minutes.
- Remove chicken to a bowl and discard the contents of the skillet.
- Use two forks to shred the chicken apart.