red chicken enchiladas

Chicken enchiladas just might be the best form of comfort food. Tender shredded chicken is tossed with rich enchilada sauce and wrapped up in corn tortillas topped with cheese. Use this recipe (and our article) as a guide for making the best enchiladas at home. We have three sauce options for you to choose from: our authentic red chili enchilada sauce, our quick and easy sauce (made with chili powder and spices), and a roasted tomatillo sauce. You can also use store-bought sauce, if that is all you have available to you. For the chicken, leftovers work nicely or you can cook up a batch of shredded chicken. Here&#8217;s our stovetop recipe as well as our slow cooker recipe.

Seriously Good Chicken Enchiladas

chicken

shredded cheese

(6-inch) corn tortillas

Cooking spray or oil

avocado

Made these with a dried ancho chili-based enchilada sauce I had made and frozen and your slow cooker shredded chicken recipe and they were truly delicious. The taste of the oven-heated corn tortillas was amazing. Fresh cilantro and sour cream were great finishing touches. Thanks!

Made these and they were sooooo good! I have been on the hunt for authentic red enchilada sauce and this recipe nailed it!!! My family loved it so much that they want these weekly! I’ve shared the recipe to family out of state and they’re also giving it a try. Highly recommended!!!! ?

I used rotisserie chicken and canned enchiladas sauce for this recipe. It was delicious! My picky 9 years old, said this was her favorite dish! Thank for sharing these recipes. I refer to your site often and also have my family and friends follow you! :)

We made these with some leftover chicken we had (happened to be potato crusted chicken breast that we scraped the crust off of), used a mix of green and red salsa in the sauce and a mix of plain Greek non-fat yogurt with some part-skim ricotta cheese in place of the sour cream (what we had on hand); it was SO good!!! Thank you for your recipes - I refer to your site often and am always pleased!

Our Tex-Mex style, easy chicken enchiladas with red sauce are baked under a blanket of cheese and loaded with shredded chicken. Plus, with only six ingredients, they’re a total no-brainer.

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16x9

Red Chicken Enchiladas

shredded mozzarella, (12 oz)

monterey jack cheese, (12 oz)

Sour cream

Tbsp Taco seasoning, homemade

10” corn tortillas

(28 oz) can Mild red enchilada sauce

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https://images.themodernproper.com/billowy-turkey/production/posts/2021/Red-Enchiladas-11.jpeg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1639588242&s=0559c4d35b740dc0d125cd3c3f70bba2

Preheat the oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning

Mix until well incorporated.Wrap tortillas in a damp paper towel or tea towel and microwave for 1 minute.In a skillet, warm the enchilada sauce

Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides

Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly

Arrange, seam side down in a 9X13 baking dish and repeat with remaining tortillas.Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.Bake for 25 minutes, until the cheese is bubbling.

I made these for a picky crowd and they were great; everyone was happy with them!  I made 1.5x the recipe, added 2 diced serrano peppers for some spice, and a can of black beans.  My mom's husband and my husband are both picky eaters in different ways, but this recipe satisfied both of them.  It was also quick and easy, so definitely a great go-to for making during a busy weeknight.  I made extra so I could freeze some of them as well.

Perfectly creamy and pretty simple! Definitely will make these again!

These were so delicious! The creamy chicken filling was easy and SO good. My whole family (including my 3 and 1 year old) devoured them. 
Also, I'm never buying store bought Taco Seasoning again. :)

These Enchiladas Rojas are an authentic recipe made with lightly fried corn tortillas dipped in a delicious red sauce. Add your favorite filling, garnish with cheese, crema, onion and lettuce for the final touch. 

Authentic Enchiladas Rojas

guajillo mexico peppers

ancho chile

¼ of a large yellow or red onion

garlic clove

salt

black pepper

stock (vegetable, beef,

vegetable oil

tomato sauce

enchilada sauce

corn tortillas

oil tortillas

queso fresco,

Shredded lettuce (romaine

queso fresco

radishes

Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.

In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.

Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.

Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn&#39;t big enough for all the ingredients at once.

Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).

In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.

Make The Enchilada Sauce

Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section)

As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary. 

To assemble the enchiladas rojas, dip each tortilla into the warm sauce and place on the serving plates.

Fill with your favorite filling. In this case we&#39;re using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.

Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor.

Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors.

Buen provecho!

Make The Enchiladas Rojas

I've read the recipe many times where does the stock come in for the red chili sauce? There is no step for it.

ABSOLUTELY DELICIOUS!! Thank you for sharing your recipe! I will NEVER use store-bought again!

I will never buy enchilada sauce again. This recipe turned out amazing!

Just made these Enchiladas Rojas—so rich and comforting! The red sauce is everything. 🌶️🫓❤️

Incredible salsa roja. These enchiladas are delightful. Making again this weekend!

We loved these and are making again this week!!

Loved how quick it came together once the sauce was done—really satisfying.

Thank You …Truly Authentic .. We all Loved your recipe and the Aromas throughout our home ❣️🪇

I love your instructions for making the sauce.   I used to make it very similarly with my mom.  Have you ever tried lightly roasting the chile pods before boiling?  We would use a low temp in the oven being careful not to burn.  Filling with calabacitas!  Brilliant!

This is exactly what I was craving…. A recipe with a sauce made from the chiles onward. So good. So authentic. I went multicultural and served them with a Salvadoran style curtido. (Kisses tips of fingers)

Top 3 red chicken enchiladas recipes from across the web

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Seriously Good Chicken Enchiladas

Red Chicken Enchiladas

Authentic Enchiladas Rojas

Top 3 red chicken enchiladas recipes from across the web

The most viewed red chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seriously Good Chicken Enchiladas

Red Chicken Enchiladas

Authentic Enchiladas Rojas

The most viewed red chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine