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Chicken Enchiladas with Red Sauce

Chicken Enchiladas with Red Sauce

Rolled Chicken Enchiladas with Homestyle Red Sauce

These enchiladas hit all the right notes — tender shredded chicken seasoned just right, corn tortillas that stay soft but don't fall apart, and that satisfying moment when the cheese on top turns golden. It's the kind of dish that makes your kitchen smell like a proper Mexican cocina.

MexicanDinnerComfort FoodMeal PrepBakingChicken
Prep30 min
Cook25 min
Total55 min
Servings6
Difficultymedium

Nutrition

fat18g
carbs32g
protein28g
calories385

Ingredients

Filling

  • 2 lbboneless, skinless chicken breasts (about 2 large breasts)
  • 1 tspground cumin
  • 1 tspchili powder
  • 1 tspsalt
  • 2 cupshredded Mexican cheese blend (for filling)

Assembly

  • 12 corn tortillas (white or yellow)
  • 2 cupred enchilada sauce (store-bought or homemade)

Topping

  • 1 cupshredded Mexican cheese blend (for topping)
  • 1 tbspvegetable oil

Instructions

  1. Get your oven heating to 375°F and season the chicken breasts evenly with the cumin, chili powder, and salt. Press the spices into the meat a bit — you want them to stick and create a flavorful crust.
  2. Warm the oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken and cook without moving it for 6-8 minutes per side, until the internal temperature hits 165°F. The spices will create a nice golden crust that locks in the juices.
    ⏱ 8 min
  3. Transfer the chicken to a cutting board and let it rest for 5 minutes — this keeps the meat juicy when you shred it. Use two forks to pull it apart into bite-sized pieces, then toss with the 2 cups of cheese while it's still warm so the cheese gets slightly melty.
    ⏱ 5 min
  4. Stack the tortillas on a microwave-safe plate, cover with a damp paper towel, and warm for 30 seconds. They should be soft and pliable, not crispy — this prevents cracking when you roll them.
    ⏱ 30 sec
  5. Pour about 1/2 cup of enchilada sauce into your 9x13-inch baking dish and spread it around to coat the bottom. This prevents sticking and adds flavor to the bottom of each enchilada.
  6. Working with one tortilla at a time, spoon about 1/3 cup of the chicken mixture down the center. Roll it up snugly but don't overstuff, then place seam-side down in the sauced dish. Repeat with remaining tortillas, nestling them close together.
  7. Pour the remaining enchilada sauce evenly over all the rolled tortillas, making sure each one gets covered. Sprinkle the remaining cup of cheese over the top — it should cover most of the surface.
  8. Slide into the oven and bake for 20-25 minutes, until the cheese on top is melted and lightly golden, and the sauce is bubbling around the edges. Let them rest for 5 minutes before serving — they'll be molten hot.
    ⏱ 25 min