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red chicken enchiladas
Main Course, Main Dishes

Red Chicken Enchiladas

This recipe for red chicken enchiladas is a beloved Tex-Mex tradition in our house. It's an easy recipe to whip up any night of the week and is so easy freeze and store, making it a no-brainer for make-ahead meals and meal trains.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Makes: 4 - 6 servings

Ingredients

  • 3 cups shredded, cooked chicken
  • 2/3 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 bunch scallion stalks, sliced (white and light green parts)
  • 1 cup shredded monterrey jack cheese
  • 2 cups shredded cheddar, divided
  • 12 corn tortillas
  • 2 1/2 cups red enchilada sauce
  • 3-4 tablespoons canola oil
  • chopped cilantro, for serving
  • green onion (dark green parts), for serving

Instructions

  • Preheat an oven to 375 F. Lightly grease a 9x13 baking dish.
  • In a mixing bowl combine the shredded chicken, sour cream, spices, sliced green onion (white and light green parts), monterrey jack cheese, and half the cheddar cheese. Stir well to combine. This part can be done up to 3 days in advance.
  • In a nonstick skillet, heat 3-4 tablespoons canola oil over medium heat. Once the oil is hot, lightly fry the tortillas for 10-15 seconds per side until flexible. Transfer to a plate and let them cool. Alternately, spray both sides of tortillas with nonstick canola spray, lay them on a baking sheet, and bake 3-4 minutes until flexible.
  • Pour half the enchilada sauce in a shallot dish. Pour about 1/2 cup into the prepared baking dish in a thin layer on the bottom.
  • Dip a tortilla in the enchilada sauce on both sides and shake off the excess. Place the tortilla on a cutting board, fill with about 1/3 cup or so of filling, and roll into a tight log. Place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  • Drizzle the remaining enchilada sauce over the top and top with the remaining cheese. Bake for 35-40 minutes uncovered until browned and the cheese is bubbly. Remove from the oven and top with cilantro and green onions.