Red Chile Chicken Enchiladas
Tender chicken and cheese wrapped in corn tortillas, smothered in rich red chile sauce and baked until bubbly for a comforting dinner. This Mexican recipe, ready in about 50 minutes, pairs cooked shredded chicken, red chile sauce, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup red chile sauce
- 8 corn tortillas
- 1 cup Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup cilantro
The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Spread 1/2 cup red chile sauce in the bottom of a 9x13-inch baking dish.
- Step 2: Warm 8 corn tortillas in a dry skillet for 30 seconds per side to make them pliable.
- Step 3: Place 1/4 cup shredded chicken and 1 tablespoon shredded Monterey Jack cheese on each tortilla, then roll tightly and place seam-side down in the baking dish.
- Step 4: Pour remaining 1/2 cup red chile sauce over the rolled enchiladas, then sprinkle with 1/2 cup shredded cheese and 1/2 cup sour cream.
- Step 5: Bake for 20-25 minutes until cheese is melted and sauce is bubbly. Sprinkle with 1/4 cup chopped cilantro before serving.
