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Cheesy Red Sauce Shredded Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and smothered in red sauce and cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Cooked and shredded, can use rotisserie chicken.
  • 1 cup red enchilada sauce Store-bought or homemade.
  • 1 cup shredded cheese (cheddar or Mexican blend) Cheddar or a zesty blend works best.
  • 8 pieces corn tortillas Use flour tortillas for a softer texture if desired.
  • 1/2 cup diced onion Substitute with green onions or leeks if preferred.
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper Season to preference.
  • optional fresh cilantro for garnish Adds freshness, can be omitted.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking dish by spreading a light layer of enchilada sauce on the bottom.
  2. In a mixing bowl, combine the shredded chicken with half of the red enchilada sauce, cumin, garlic powder, and season with salt and pepper.
  3. Fill each corn tortilla with a generous spoonful of the chicken mixture, rolling them tightly seam-side down in the prepared baking dish.
Cooking
  1. Pour the remaining enchilada sauce over the filled tortillas in the baking dish, and sprinkle shredded cheese evenly on top.
  2. Cover the dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes.
  3. After baking, remove the foil and let the enchiladas bake for an additional 10 minutes until the cheese is bubbly and lightly golden brown.
  4. Garnish with fresh cilantro if desired, then let them sit for a few minutes before serving.

Notes

Estas enchiladas are great for leftovers and can be reheated easily. Store them in an airtight container for up to 3-4 days in the fridge or freeze for up to 2-3 months.