These Red Chicken Enchiladas are quick and easy, super flavorful, perfect for meal prep and a total family favorite. They’re filled with a mixture of tender rotisserie chicken, cream cheese and green chilis, then slathered in your favorite red enchilada sauce and melted cheese.
This chicken enchilada recipe is so simple and can even be prepped ahead of time. You can make them the night before or you could even freeze them for up to 2 months and bake whenever you have a craving for an enchilada dinner.
Easy Red Chicken Enchiladas
Red chicken enchiladas are a Tex-Mex favorite in my household. Lucky for me, they are also crazy simple and perfect for meal prepping. You can prep and freeze an entire tray inside a foil container for times when you know you’ll need one later. Or, make a double batch to have one now and one later.
This recipe calls for using red enchilada sauce, but you can easily substitute green enchilada sauce. Speaking of substitutions, you can swap out different proteins, cheeses and toppings in order to use whatever you have on hand and make this quick enchiladas recipe all…the…time.
Key Ingredients
- Enchilada Sauce – this recipe calls for red enchilada sauce, but you could easily substitute green if you prefer. Going the store-bought route is easiest, but if you have a favorite homemade enchilada sauce recipe, you can use that too.
- Chicken – a great way to make this recipe even more simple is to use rotisserie chicken. This recipe is also perfect for leftovers, or to use with slow cooker chicken.
- Cream Cheese – you want this to be room temperature so it is easy to mix with the other ingredients.
- Green Chilis – you should be able to find canned green chilis in the Mexican section of your local grocery store.
- Shredded Cheese – we like to use shredded cheddar, but you could also use a Mexican blend, pepper jack, or Monterey jack.
- Tortillas – while corn tortillas are the more traditional tortillas to use, we usually use flour tortillas because they are easier to roll and they make for a perfect portion size.
- Toppings – some of our favorite toppings include sour cream, salsa, chopped tomatoes, avocado or guacamole, pico de gallo, and black beans.
How to Make Red Sauce Chicken Enchiladas
- Mix. In a medium-sized bowl, combine chicken, room temperature cream cheese, green chilies, and 2 cups of cheddar cheese. Mix well to combine.
- Roll. Fill each tortilla with about ½ cup of chicken mixture and roll-up.
- Assemble the enchiladas. Spray a 9”x13” baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce on the bottom. Place the filled, rolled tortillas seam side down into the prepared baking dish. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining cheese.
- Bake. Bake uncovered in a preheated 375-degree oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
- Serve. Top with your favorite toppings and serve warm. Enjoy!
Recipe Variations
- Different meat. Try substituting ground beef, shredded beef, carne asada or shredded pork for the chicken.
- Make it vegetarian. Skip the chicken and replace it with our easy homemade refried black beans and lime rice or some sautéed veggies.
- Use green enchilada sauce instead. The process is the same, you will just have a slightly different flavor profile.
- Different toppings. Top these Red Chicken Enchiladas with all sorts of different toppings, including guacamole, cilantro, black beans, corn or queso fresco.
Frequently Asked Questions
Yes! Enchiladas are perfect for meal prep. You can make a day ahead, or as much as 3 months ahead if you decide to freeze them.
To prep the day before, make as directed up until the point where you would put them into the oven to bake. Instead, wrap tightly with plastic wrap and store in the fridge for up to 24 hours. The next day, remove the plastic and bake in a preheated oven for 25-30 minutes.
The main difference between red and green enchilada sauce is the types of chilis used to make them. Red enchilada sauce is generally made with red chilis, along with various spices and seasoning. Green enchilada sauce, on the other hand, is made with a base of green chilis, along with tomatillos and other spices.
One is not automatically more spicy than the other – both red and green enchilada sauce come in a range of spiciness from very mild to super spicy.
Yup, just be sure and pre-warm them so that they don’t break on your when you go to roll them up. The quickest way to warm them is to cover loosely with a paper towel and microwave for about 1 minute.
Once your sauce is bubbling and the cheese has browned, your enchiladas are finished. At 375 degrees, this generally takes between 25-30 minutes.
Storing and Reheating Instructions
- Refrigerator: store any leftovers covered in the fridge for up to 3 days.
- Freezer: if you plan to freeze these, we recommend making them in a disposable tin foil baking pan. Prep as directed but instead of baking, wrap tightly with plastic wrap and store in the freezer for up to 3 months.
- Baking from Frozen: remove from the freezer and let sit out at room temperature for about 30 minutes while you preheat the oven to 375 degrees. Bake for about 25-30 minutes in a preheated oven.
- Reheating: to reheat individual portions, transfer to a microwave-safe dish and heat for 30 seconds at a time until warmed through. Otherwise, cover with foil and reheat in a preheated 350 degree oven for about 15-20 minutes, or until warmed through.
More Tex-Mex Recipes You’ll Love
Red Chicken Enchiladas Recipe
Ingredients
- 18 ounces red enchilada sauce, (divided)
- 3 cups rotisserie chicken
- 8 ounces cream cheese, room temperature
- 4 ounces canned green chilis
- 3 cups cheddar cheese, shredded (divided)
- 8 large flour tortillas
Toppings for Enchiladas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup tomatoes, chopped
- 1 whole avocado, sliced
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9" x 13" baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce into the bottom.
- In a medium sized bowl, combine the chicken, room temperature cream cheese, green chilis, and 2 cups of cheddar cheese. Mix well to combine.
- Fill each tortilla with about 1/2 cup of chicken mixture. Roll up and place seam side down in the baking dish. Repeat with all 8 tortillas.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese.
- Bake uncovered in a preheated oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
- Top with sour cream, salsa, chopped tomatoes and sliced avocados, if desired, and serve immediately. Enjoy!
Notes
Nutrition
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Here are more of our favorite Tex-Mex recipes
- Slow Cooker Chicken Fajitas
- Chipotle Chicken Recipe
- Southwest Grilled Chicken
- Crockpot Creamy Salsa Chicken.
- Green Chile Hasselback Chicken
- Green Chili Chicken Taquitos
- Pork Carnitas Nachos
- Cheesy Green Chili Rice Casserole
- More Easy Recipes
- More of the Best Chicken Recipes
This Chicken Enchilada with Red Sauce recipe is filled with a mixture of tender rotisserie chicken, cream cheese and green chilis, then slathered in red enchilada sauce and melted cheese. They are super simple, perfect for meal prep and totally delicious.
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Categories:
Chicken, Easy Weeknight Meals, Fall Recipes, Main Dish, Meal Prep, Nut-Free, Spring Recipes, Summer Recipes, Tex Mex, Winter Recipes,
Thanks for the cream cheese tip! I had never tried adding that before and it made all the difference. Thank you.
I always love a great enchilada. These never disappoint! I love the red sauce pairing with the chicken.