Name: Cheesy Chicken Enchiladas with Red Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken breast; 8 corn tortillas; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 2 cups red enchilada sauce; ½ cup chopped onion; 2 tablespoons chopped fresh cilantro; 1 tablespoon olive oil; ½ teaspoon ground cumin; Salt and pepper to taste

So, About These Cheesy Chicken Enchiladas...

You know how some dishes just stick with you? Cheesy Chicken Enchiladas with Red Sauce is that dish for me—it's what I whip up when I want to impress, or at least make everyone at the table stop talking for a minute (because their mouths are full, obviously). The first time I made these, I was probably more nervous than I care to admit—mostly because, as a college student, my idea of "cooking" was reheating pizza. But one rainy Saturday, I decided to try making enchiladas like my aunt does back in Texas. Let's just say, there was a minor cheese avalanche, and my roommate still teases me about it. But it was worth every gooey, messy bite.

Why You'll Probably Love This (Or At Least Like It A Lot)

I make this when my family is craving something comforting but I don't want to do a mountain of dishes. My kids go absolutely bonkers for the cheesy topping—it's like a magnet for hungry people. The best part? It reheats surprisingly well (if it survives the first round). There was a time I tried cutting corners with jarred sauce and, well, let's just say my husband politely asked if I was "experimenting" again. Lesson learned: the homemade red sauce is worth it, but I’ll admit I sometimes grab a jar of Old South Red Enchilada Sauce if I’m in a pinch—no judgment.

What You'll Need (And What You Can Swap)

2 cups cooked, shredded chicken (I usually use rotisserie; leftover roast chicken totally works. Or even turkey if that's all you've got...)
8 flour tortillas (corn is more traditional, but my son claims they “fall apart” so I switch it up; Grandma swore by Mission brand, but any soft tortillas will do)
2 cups shredded cheese (Cheddar, Monterey Jack, or a blend—I just use whatever's in the fridge. Once used mozzarella. Tasted fine!)
1 can (15 oz) red enchilada sauce (Make your own if you're feeling fancy—see below. If not, the store-bought stuff is fine, and honestly, nobody’s checking.)
1 small onion, diced (optional, unless you’re my dad, in which case it’s required)
1 tablespoon olive oil
1 teaspoon cumin (or chili powder, or both if you’re feeling wild)
Salt and pepper, to taste

Want homemade sauce? Sauté a couple tablespoons of flour in oil, whisk in chili powder, cumin, garlic powder, then slowly add 2 cups of chicken broth and a can of tomato sauce. Season and simmer for 10 minutes. It’s easier than it sounds, promise.

Alright, Let's Make 'Em!

Preheat your oven to 180°C (350°F). Not that I've never forgotten this step, but...well, I have. More than once.
Cook the onion in a skillet with olive oil over medium heat till it's soft and fragrant—about 4 minutes. I sometimes toss in a clove of garlic if I'm feeling extra.
Add chicken, cumin, salt and pepper. Stir around till everything’s cozy and warm. This is where I usually sneak a taste (just to make sure it's not boring).
Pour a little enchilada sauce into the bottom of a baking dish—enough to just coat, not drown it. Don’t worry if it looks messy, it always sorts itself out.
Fill tortillas with chicken mixture and a small handful of cheese (don’t be stingy). Roll them up and place seam-side down in the dish. I always end up with one rolled tighter than the others. Oh well.
Pour remaining sauce over the enchiladas—try to cover all the bits, but don’t stress if some tortilla peeks out. Scatter the rest of the cheese on top like you mean it.
Bake uncovered for about 20 minutes, or until bubbly and melty. If your cheese starts to look a bit too brown, just pull it out. No need to overthink it.

Notes from the School of Hard (But Cheesy) Knocks

If your tortillas keep cracking, try microwaving them for 15 seconds under a damp paper towel. Learned that the hard way.
The sauce always tastes spicier before baking. Don’t panic—cheese mellows it out.
Actually, I find it works better if you let the dish rest for 10 minutes after baking. But sometimes I can't wait and dig in anyway.

I've Tried These Variations (Some Worked...Some, Not So Much)

Tried swapping chicken for pulled pork once—pretty tasty, though my daughter said it was "too weird for Tuesday."
Added black beans and corn to the filling, which made it heartier (and sneakily healthier, maybe?).
Used green enchilada sauce instead of red—honestly, I still prefer red but my friend Amy swears by green. Go figure.
Once tried a "healthy" low-fat cheese. Don't do it; it melted into something that reminded me of plastic. Lesson learned.

Equipment: What You'll Need (or Improvise With...)

Baking dish (9x13 is standard, but I've used a couple of loaf pans in a pinch. Worked fine, just crowded!)
Frying pan/skillet
Mixing bowl (sometimes I just mix in the pan to save dishes—don't tell the chef police)
Aluminum foil (optional, if you're worried about over-browning)

Cheesy Chicken Enchiladas with Red Sauce

How to Store Leftovers (If You Even Have Any)

Store cooled enchiladas in an airtight container in the fridge—should last 2-3 days. Reheat in the oven or microwave. But honestly, in my house, it never lasts more than a day (sometimes I catch my partner sneaking a bite straight from the fridge—cold enchiladas at midnight? Not judging).

Serving 'Em Up (The Fun Part)

We always serve these with a big scoop of sour cream and some chopped cilantro. My aunt likes to set out pickled jalapeños for those who like it spicy (I do, but the kids rebel). Sometimes I make a quick salad on the side, but chips and guac also hit the spot. For drinks—if you want a real treat—try a Mexican coke. Or, if you're feeling fancy, here's a killer Paloma recipe I love.

Pro Tips (From My Mistakes...Trust Me)

Don't try to rush the rolling step. I once overstuffed a tortilla in a hurry and ended up with chicken everywhere but inside. Take your time.
If you forget to grease the baking dish, you'll be chiseling cheese off for days. Learned that the hard way.
Let the enchiladas rest for a bit before serving. The cheese firms up, and you avoid cheese lava tongue burns. (Ask me how I know.)

FAQ: Stuff People Have Actually Asked Me

Can I use pre-cooked chicken?
Yes! Rotisserie, leftover roast, even leftover grilled chicken—it's all fair game. Honestly, the lazier I get, the better this turns out.
Why are my tortillas soggy?
Probably too much sauce or overbaking. Don't drown them, just coat. Or maybe the tortillas themselves were too thin—try switching brands, sometimes that's the fix.
Can I freeze these?
Sure thing. Just wrap tightly and freeze before baking (or after, but the texture's a bit different). Reheat from frozen at 350°F till hot and bubbly. I always forget to label the date, though, so...your guess is as good as mine.
Is it spicy?
Not really, unless you add extra chili. The sauce is usually pretty mild—make it as hot or as not as you like.
What if I don't have a baking dish?
Honestly? Improvise. I've even used a cast iron skillet once. A bit rustic but tasted amazing. Sometimes you just have to roll with what you’ve got.

Oh—and if you end up with leftover cheese, try making a quesadilla for breakfast. Or just eat it straight. No judgment here. Cooking is supposed to be fun, not fancy! If you want to nerd out on more enchilada history, Mexico in My Kitchen has a fantastic deep dive. Anyway, hope you enjoy these as much as we do. And if your kitchen looks like a tornado hit by the end, well, join the club.

Cheesy Chicken Enchiladas with Red Sauce