These creamy chicken enchiladas with red sauce are the kind of dinner that disappears fast—like, “wait, who took the last one?” fast. They’re cozy, saucy, cheesy, and just the right amount of hearty for a family favorite you’ll want on repeat.
The best part: this recipe leans on simple grocery-store ingredients, but tastes like you put in way more effort than you did. Perfect for weeknights, Sunday dinners, and feeding a crowd without stress.
Why You’ll Love This
They’re ultra-creamy thanks to a quick sour-cream filling, boldly flavored from red enchilada sauce, and baked until the cheese is bubbly and irresistible—plus they reheat like a dream, so leftovers are basically a gift to Future You.
Ingredients
- 2 1/2 cups cooked shredded chicken (rotisserie chicken is perfect)
- 10 small flour tortillas (about 8-inch)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese
- 1 (15 oz) can red enchilada sauce (or 2 cups homemade), divided
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 (4 oz) can diced green chiles (mild)
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional, for serving)
- Optional toppings: diced avocado, sliced jalapeños, extra sour cream, lime wedges
How to Make It
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Sauté the aromatics: heat olive oil in a skillet over medium heat. Add the diced onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
- Make the creamy filling: in a large bowl, mix sour cream and softened cream cheese until mostly smooth. Stir in green chiles, cumin, chili powder, salt, pepper, and the sautéed onion/garlic.
- Add chicken and cheese: fold in the shredded chicken, 1 cup Monterey Jack (save the rest for topping), and the cheddar. Taste and adjust salt if needed.
- Build the sauce base: spread about 1/2 cup enchilada sauce on the bottom of the baking dish. This keeps tortillas from sticking and adds flavor from the first bite.
- Fill and roll: warm tortillas for 15–20 seconds in the microwave (covered with a damp paper towel) so they roll without tearing. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Sauce and cheese: pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining Monterey Jack over the top.
- Bake: cover with foil and bake 20 minutes. Remove foil and bake 8–12 minutes more, until hot and bubbly and the cheese is lightly golden.
- Rest and serve: let the pan rest 5–10 minutes (it helps everything set). Top with cilantro and your favorite extras.
Tips for the Best Results
- Soften tortillas before rolling. A quick warm-up prevents cracking and keeps the rolls tight.
- Use rotisserie chicken for speed. Shred it while it’s warm for the easiest, juiciest texture.
- Don’t skip the sauce on the bottom. It adds flavor and keeps the enchiladas from drying out.
- Cover first, uncover later. Foil helps heat everything through without over-browning; uncovering finishes the cheesy top.
- Want it extra creamy? Add 2–3 tablespoons of the enchilada sauce into the filling to loosen it slightly.
- Pick a red sauce you love. Enchilada sauce varies a lot by brand—mild, smoky, spicy—so choose your vibe.
Variations
- Spicy upgrade: Add 1–2 chopped chipotles in adobo (or a teaspoon of adobo sauce) to the filling for smoky heat.
- Tex-Mex style: Stir 1/2 cup drained black beans and 1/2 cup corn into the filling.
- Green twist: Swap red enchilada sauce for green enchilada sauce and use pepper jack cheese.
- More veggie-forward: Add sautéed bell peppers or zucchini, or fold in a few handfuls of fresh spinach (it wilts into the filling).
- Gluten-free: Use corn tortillas (warm them well and handle gently) and confirm your enchilada sauce is gluten-free.
Storage & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the microwave for quick portions, or warm in a 350°F oven (covered with foil) for about 15–20 minutes until heated through; add a small splash of enchilada sauce if they look a little dry.
FAQ
Can I make these creamy chicken enchiladas ahead of time?
Yes—assemble everything up to the baking step, cover tightly, and refrigerate up to 24 hours. When ready to bake, let the dish sit at room temp for 15–20 minutes while the oven preheats, then bake as directed (you may need an extra 5–10 minutes covered since it’s starting cold).
What’s the best chicken to use?
Rotisserie chicken is the easiest and gives great flavor. Leftover roasted chicken also works. If you’re cooking from scratch, simmer or bake 2–3 boneless chicken breasts, shred, and season lightly with salt and cumin before mixing into the filling.
Why did my tortillas get soggy?
A little softness is normal (it’s enchiladas!), but too much can happen if there’s excess sauce pooled in the pan or if the enchiladas sit too long before baking. Use just a thin layer of sauce on the bottom, roll the tortillas snugly, and bake soon after assembling (or if making ahead, keep the sauce amount as written and bake straight from the fridge).
Can I freeze them?
Yes. For best texture, freeze before baking: assemble in a freezer-safe dish, wrap tightly (plastic wrap plus foil), and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze baked leftovers, but the tortillas may soften more after thawing.
How can I make this recipe less spicy for kids?
Use mild red enchilada sauce, choose mild green chiles, and skip any spicy toppings. If your sauce still has a kick, you can mix a few tablespoons of sour cream into the sauce before pouring it on top to mellow the heat while keeping the flavor.