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Easy Chicken Enchiladas with Red Sauce

A close-up view of freshly baked chicken enchiladas topped with melted cheese and cilantro.
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Make flavorful chicken enchiladas with a homemade red sauce. This recipe uses corn tortillas and results in a cheesy, moist casserole perfect for weeknights or parties.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (28 ounce) can crushed tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn tortillas
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chilies, crushed tomatoes, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally. This is your enchilada sauce.
  4. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly warming them in a dry skillet.
  5. In a bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, and half of the cheddar cheese.
  6. Spread about 1/2 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.
  7. Dip each tortilla into the remaining enchilada sauce to coat, then fill with about 2 tablespoons of the chicken and cheese mixture. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  8. Pour the rest of the enchilada sauce over the rolled tortillas.
  9. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  11. Let the enchiladas rest for 5 minutes before serving. Garnish with sour cream or crema and fresh cilantro.

Notes

  • For a spicier sauce, add a pinch of cayenne pepper or a chopped jalapeño to the sauce while it simmers.
  • If you prefer flour tortillas, you can substitute them for corn tortillas. Warm them as directed.
  • These enchiladas freeze well. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.
  • Serve with your favorite toppings like avocado slices, salsa, or pickled jalapeños.

Nutrition

Find it online: https://blissbatter.com/easy-chicken-enchiladas/