Classic Red Enchilada Chicken
A warm and comforting dish featuring tender chicken in a rich red sauce, topped with melted cheese and fresh garnishes. Perfect for family dinners or entertaining.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken (about 2 chicken breasts)
- 8 pieces corn tortillas
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro and sliced green onions for garnish
- Sour cream for serving (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the shredded chicken, garlic powder, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until the chicken is warmed through. Remove from heat.
- Wrap tortillas in a damp paper towel and microwave for about 30 seconds to soften.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in a greased 9x13 inch baking dish.
- Pour the red enchilada sauce over the rolled tortillas, covering them well.
- Sprinkle the shredded cheese generously over the top.
- Bake for 20-25 minutes until bubbly and the cheese is melted and slightly golden.
- Allow to cool for a couple of minutes, then garnish with fresh cilantro and sliced green onions. Serve with sour cream if desired.
Notes
For best results, consider using rotisserie chicken for convenience. You can also make your own enchilada sauce for a fresher taste. Adjust spice levels according to preference and store leftovers for up to 3 days.