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Red Chicken Enchiladas

November 2, 2023

Our Tex-Mex style, easy chicken enchiladas with red sauce are baked under a blanket of cheese and loaded with shredded chicken. Plus, with only six ingredients, they’re a total no-brainer.


homemade red chicken enchiladas topped with cilantro and red onion

The Easiest Chicken Enchilada Recipe Ever

A creamy, cheesy chicken enchilada filling plus store-bought red enchilada sauce make this delicious enchilada recipe a huge hit for both the cook and the lucky enchilada eaters! Sour cream and two kinds of cheese mixed together with shredded chicken and our beloved homemade taco seasoning (though yes, you could use store-bought if need be) make for an extra irresistible filling that’s packed inside warm corn tortillas that have been dipped in just a bit of enchilada sauce. Rolled up and tucked together into a big pan, then covered in more sauce and cheese and baked to perfection, this is one dinner that no one will turn down. It’s great for meal trains and making ahead, too because it freezes like a dream!

shredded chicken, cheese, taco seasoning, sour cream, enchilada sauce, red onion and cilantro in bowls on the counter

Are Enchiladas Mexican or Tex-Mex?

Loaded with sour cream and shredded mozzarella and Jack cheese, it’s probably not a huge shock that our shredded chicken enchilada recipe is firmly in the Tex-Mex enchilada category, but enchiladas themselves originated in Mexico. Mexican enchiladas wouldn’t be as cheesy as these—they might have a bit of cojita, but that’d be it. Though enchilada recipes vary region to region and even family to family, Mexican enchiladas would likely also be spicier than our chicken enchiladas, which rely on a mild enchilada sauce. If you’d like to try your hand at authentic Mexican enchiladas rojo (red enchiladas), check out this recipe by Mely Martinez who writes about Mexican cuisine over at Mexico in my Kitchen.

shredded chicken, cheese, sour cream and taco seasoning in a bowl for red enchilada filling
shredded chicken, cheese, sour cream and taco seasoning stirred together in a bowl for red enchilada filling
a corn tortilla being dipped in red enchilada sauce in a frying pan
a corn tortilla covered in enchilada sauce with enchilada filling sitting on top on a bread board

Easy Chicken Enchiladas in Just Six Ingredients

Store-bought sauce and cooked chicken—you can use poached chicken that you’ve made ahead of time, or the meat from a store-bought rotisserie chicken—make this chicken enchilada bake so, so quick and easy to put together. It’s a filling, cheesy, meaty weeknight superstar that the whole family will adore. Here’s everything you’ll need to make it:

  • Shredded chicken

  • Taco seasoning

  • Cheese! We use a combo of mozzarella and Monterey Jack

  • Sour cream

  • Corn tortillas

  • Red enchilada sauce

red chicken enchiladas rolled in a baking dish
red chicken enchiladas rolled in a baking dish and covered with enchilada sauce

How to Make Red Chicken Enchiladas

Drenched in mild enchilada sauce, and perked up with homemade taco seasoning, these enchiladas are full of flavor. Here’s how easy it is to make the best chicken enchiladas ever:

  1. Make the enchilada filling! Stir together the shredded chicken, cheese, sour cream and taco seasoning. Mix until well incorporated.

  2. Warm the corn tortillas! Just a quick minute in the microwave will do the trip.

  3. Dip the tortillas in enchilada sauce!

  4. Roll the enchiladas! Scoop enchilada filling into each tortilla. Roll tightly and tuck them into the baking dish. Repeat until the dish is full!

  5. Smother the enchiladas! With more red enchilada sauce and cheese.

  6. Bake the chicken enchiladas! Until the cheese is gooey and melted.

homemade red chicken enchiladas topped with shredded cheese ready to go in the oven
homemade red chicken enchiladas in a baking dish

Tools You’ll Need

What to Serve With Chicken Enchiladas

Our red chicken enchiladas can really stand basically on their own, but they’re even better when served up on a plate with all the fixings! Here are some sides to pair with them:

homemade red chicken enchiladas topped with cilantro and red onion
homemade red chicken enchiladas topped with cilantro and red onion

Move Over, Taco Night! Make Way for Enchilada Night!

Good fresh, good leftover, quick, easy, one-pan—the list of reasons to love this enchilada recipe just goes on and on. Try the recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Red Chicken Enchiladas

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  25 min
  • Calories: 674




  1. Preheat the oven to 375°F.

  2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.

  3. Wrap tortillas in a damp paper towel or tea towel and microwave for 1 minute.

  4. In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange, seam side down in a 9X13 baking dish and repeat with remaining tortillas.

  5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.

  6. Bake for 25 minutes, until the cheese is bubbling.

Nutrition Info

  • Per Serving
  • Amount
  • Calories674
  • Protein38 g
  • Carbohydrates16 g
  • Total Fat44 g
  • Dietary Fiber0 g
  • Cholesterol138 mg
  • sodium942 mg
  • Total Sugars5 g

Red Chicken Enchiladas

Questions & Reviews

Join the discussion below.

  • Jamie

    Can I sub in yogurt in place for the sour cream?

    You could! It won't have the exact same flavor but should be fairly close.

  • Jennah

    I couldn't find 10inch corn tortillas, what would you recommend? I found smaller sized corn tortillas or bigger flour ones.

    You can. use smaller and just use more to fill the pan, hope you enjoy!

  • Sharon

    Can I add green chilis

    Sure! Hope you enjoy Sharon!

  • tammie

    Do you think prepping in the morning + baking at dinner time would work? Or would it get soggy? Thank you so much in advance :)

    Hi Tammie, it would work just fine!

  • Sheryl

    Can you freeze?

    You bet!

  • Grace

    I made these for a picky crowd and they were great; everyone was happy with them! I made 1.5x the recipe, added 2 diced serrano peppers for some spice, and a can of black beans. My mom's husband and my husband are both picky eaters in different ways, but this recipe satisfied both of them. It was also quick and easy, so definitely a great go-to for making during a busy weeknight. I made extra so I could freeze some of them as well.

    Thank you! We are so happy everyone enjoyed them! It always feels like great success satisfying a picky eater! Nice work!

  • Jenn

    Perfectly creamy and pretty simple! Definitely will make these again!

    Thanks Jenn!

  • Stephenie

    These were so delicious! The creamy chicken filling was easy and SO good. My whole family (including my 3 and 1 year old) devoured them.
    Also, I'm never buying store bought Taco Seasoning again. :)

    YAY STEPHENIE!!! It's such a win when the whole family enjoys the same recipe! We love to hear you're all about the taco seasoning as well!