Red Chicken Enchiladas are a timeless comfort dish that brings together tender shredded chicken, warm corn tortillas, and a rich red chile sauce in a way that feels both hearty and familiar. This is the kind of meal that’s often made for family dinners, gatherings, or whenever you want something filling and deeply satisfying. The beauty of red chicken enchiladas lies in their simplicity. Each component is modest on its own, but when layered together and baked, they create a dish that’s greater than the sum of its parts. The tortillas soften as they absorb the sauce, the chicken stays moist and flavorful, and the cheese melts into everything, binding it all together.
The red enchilada sauce is the soul of this recipe. Whether homemade or well-chosen from the store, it should be smooth, slightly earthy, and gently spicy rather than overpowering. A good red sauce enhances the chicken instead of masking it, adding warmth and depth without excessive heat. Lightly warming the tortillas before filling is an important step, helping prevent cracking and ensuring a tender final texture. Baking the enchiladas allows the flavors to meld, creating that classic saucy, comforting bite people love.
Red Chicken Enchiladas are incredibly versatile. They can be served with rice and beans for a full meal, topped simply with onions and cilantro, or dressed up with sour cream and queso fresco. They’re also a great make-ahead dish, tasting even better the next day as the flavors settle. Whether you’re cooking for a crowd or just your household, this dish delivers warmth, familiarity, and that unmistakable homemade feel that keeps it a favorite across generations.
Ingredients
2½ cups cooked chicken, shredded
2 cups red enchilada sauce
12 corn tortillas
2 cups shredded cheddar, Monterey Jack, or a blend
1 small onion, finely chopped
2 tablespoons oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
Instructions
Preheat the oven to 375°F (190°C). Heat the oil in a skillet over medium heat and sauté the chopped onion until soft and translucent. Add the shredded chicken, salt, pepper, and cumin, stirring until warmed through. Warm the tortillas briefly until pliable. Dip each tortilla lightly in red enchilada sauce, then fill with chicken and a small amount of cheese. Roll tightly and place seam-side down in a greased baking dish. Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top. Let rest for a few minutes before serving.