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Chicken Enchiladas With Red Sauce Recipe

These chicken enchiladas with red sauce are the best because we make our own version of the popular Mexican enchilada sauce!
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Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 386kcal
Author: Megan Porta


  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1/4 cup cilantro finely chopped
  • 2 jalapeno pepper finely chopped, optional
  • 2 cups chicken cooked and shredded (recommended: pull meat from a Rotisserie chicken)
  • 4 oz diced green chiles
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • 8 flour tortillas burrito size
  • 2 1/2 cups cheddar cheese shredded, divided
  • 40 oz enchilada sauce or a batch of Homemade Enchilada Sauce
  • 1/4 cup Green onion slices, tomato slices, avocado slices, sour cream and extra cilantro for topping if desired


  • Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
  • In a medium bowl combine chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.
  • Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
  • Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!


  • Use fresh ingredients! This plays a huge role in the success of this recipe. Make sure your tortillas are soft and that your veggies are bright and fresh.
  • All you need is an extra 15 minutes to make your own Enchilada Sauce. When I started doing this, these enchiladas reached a WHOLE new level of delicious. It is SO worth the extra few minutes of effort!
  • These enchiladas can definitely be made ahead of time, kept in the fridge (covered) overnight and baked the following day.
  • Add 1-2 tablespoons of taco seasoning to the skillet (along with the onion and garlic, etc) for an added punch of flavor.


Calories: 386kcal | Carbohydrates: 31g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1712mg | Potassium: 171mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1399IU | Vitamin C: 12mg | Calcium: 296mg | Iron: 2mg
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