Red Chicken Enchiladas
- Authentic red chicken enchiladas with tender shredded chicken and melty cheese.
- Wrapped in corn tortillas and smothered in zesty red sauce.
- A comforting Mexican classic that’s perfect for family dinners.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 cups shredded Mexican blend cheese
- 1 red bell pepper, thinly sliced
- 1 can (4 oz) diced green chiles
- 12–14 corn tortillas (6-inch)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
Instructions
- Place chicken breasts in a pot, cover with water, add 1 tsp salt, 1/2 tsp pepper, and 1 tsp cumin.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until internal temperature reaches 165°F.
- Remove chicken, let cool for 5 minutes, then shred with two forks.
- Heat olive oil in a large skillet over medium heat.
- Sauté diced onions for 3-4 minutes until translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in shredded chicken, diced green chiles, remaining cumin, chili powder, and oregano.
- Preheat oven to 375°F.
- Warm corn tortillas by wrapping in damp paper towels and microwaving for 30-45 seconds.
- Spread 1/2 cup of enchilada sauce across the bottom of a 9×13-inch baking dish.
- Place a warm tortilla on a flat surface and add about 3 tablespoons of the chicken mixture down the center.
- Add 2 tablespoons of shredded cheese and a few slices of red bell pepper.
- Roll tightly and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas, arranging them snugly in the dish.
- Pour remaining enchilada sauce evenly over the rolled enchiladas.
- Sprinkle remaining cheese over the top.
- Cover with foil and bake for 15 minutes, then uncover and bake 5-7 minutes more until cheese is bubbly.
- Let stand for 5 minutes before serving.
- Garnish with freshly chopped cilantro.
Notes
- For spicier enchiladas, add diced jalapeños to the filling or use hot enchilada sauce.
- Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4
- Sodium: 890
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 95
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