Easy Red Chicken Enchiladas
These Easy Chicken Enchiladas are so easy to make and taste delicious. Corn tortillas are stuffed with shredded chicken, and green chiles, and smothered with a delicious red enchilada sauce, and Mexican cheese. These cheesy chicken enchiladas will be a regular in your meal rotation!
Ingredients
- 1 ½ cup shredded chicken
- 2 cups red enchilada sauce
- 8-10 white corn tortillas
- 2 ½ cups Mexican blend cheese
- 4 oz can Hatch green chiles
Optional Toppings
- avocado
- diced onions
- chopped scallions
- shredded lettuce
- sour cream
- cilantro
- squeeze of lime juice
Instructions
- Preheat oven to 350 degrees.
- If making enchilada sauce, follow the recipe linked above. Or, you can use your favorite store bought brand of red enchilada sauce.
- Spread ½ cup of enchilada sauce in an even layer at the bottom of baking dish.
- One at a time, dip each corn tortilla into the sauce, then set the sauce-soaked tortilla on a plate.
- Carefully add shredded chicken mixture and green chilies and shredded cheese to each tortilla (don’t fill them too full!). Roll up the tortilla carefully then place the tortilla seam side down in the baking dish. Repeat this process with the remaining tortillas.
- Pour the remaining sauce over the top of the tortillas, and sprinkle cheese liberally over the top.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle green onion, or chopped cilantro over the top and serve with your choice of additional toppings.
Notes
- Warm your tortillas in the microwave for 1 minute before assembling to make them easier to handle.
- Dip the tortillas in the red sauce before adding the filling. This will help ensure a delicious bite every time.
- Use rotisserie chicken to make this recipe fast!
- Don't want to assemble the enchiladas? Make a casserole instead by layering the ingredients in a lasagna-like fashion.
- Store baked enchiladas in the fridge for up to two days.
- To freeze, allow the enchiladas to come to room temperature, then transfer to an airtight container and place in the freezer. Chicken enchiladas will keep for 2-3 months in the freezer. Thaw completely before reheating at 350 in the oven for 20 minutes.
- Make this dish ahead of time! Assemble everything and then place in the refrigerator prior to baking. When ready to bake, remove from the fridge and bake as directed.
Tried this recipe?Let me know how it was!