Easy Chicken Enchiladas: Best Red Sauce Recipe for Weeknight Dinner

Craving that authentic Mexican restaurant flavor without the endless prep time? You’re searching for a way to bring a delicious, comforting meal to your family table on a busy weeknight, but complex recipes feel overwhelming. That search for the perfect balance of quick and quality ends right here with this easy chicken enchiladas recipe.

This easy chicken enchiladas recipe is the perfect weeknight dinner, ready in about 30 minutes, featuring tender shredded rotisserie chicken and gooey cheese rolled in soft tortillas and baked in a rich, savory red enchilada sauce. It is a simple, satisfying, and family-friendly meal that delivers homemade quality without the stress.

Drawing from established best practices and a kitchen-tested framework, this guide provides more than just a recipe. It’s a complete strategy for achieving perfect chicken and cheese enchiladas every single time. You’ll discover essential tips that elevate your dish from good to unforgettable, all while fitting perfectly into your busy schedule.

How to Make the Best Easy Chicken Enchiladas for a Weeknight Dinner?

The key to transforming chicken enchiladas from a weekend project into a feasible quick weeknight dinner lies in strategic shortcuts that don’t sacrifice flavor. In my experience, the most significant time-saver is using a pre-cooked rotisserie chicken, which provides perfectly seasoned, moist meat that’s ready to be shredded. This recipe is a family favorite because it combines that convenience with a rich, savory red enchilada sauce and gooey, melted bubbly cheese to create a deeply comforting meal. This approach has been perfected to guarantee a delicious, homemade quality result in about 30 minutes, solving the “what’s for dinner” dilemma without compromising on a truly satisfying experience.

The Ultimate Easy Chicken Enchiladas Recipe

This is the core, tested recipe that serves as the foundation for your weeknight success. It’s designed to be a complete and easy-to-follow guide, mapping out the simple relationship between key ingredients. The process begins with creating a flavorful filling of shredded chicken and Monterey Jack cheese, which is then rolled into soft tortillas. These rolled tortillas are arranged in a baking dish, generously covered in red enchilada sauce and more cheese, and then baked until golden and bubbly. Whether you choose a quality canned vs homemade sauce, this method requires baking for only 20-25 minutes to achieve perfection.

1. The Best Easy Red Sauce Chicken Enchiladas

Pin this delicious weeknight dinner recipe to your “Mexican Food Favorites” board!

Ingredients

• 3 cups cooked and shredded chicken (a rotisserie chicken works perfectly)
• 2 cups shredded Monterey Jack cheese or cheddar cheese, divided
• 28 oz can red enchilada sauce, divided
• 10-12 corn tortillas (or flour tortillas, see tips below)
• Optional for garnish: sour cream, fresh cilantro, sliced black olives

Instructions

1. Preheat oven to 350°F (175°C). Spread 1 cup of the enchilada sauce over the bottom of a 9×13-inch baking dish.
2. Mix the filling. In a medium bowl, combine the shredded chicken, 1 cup of the cheese, and ½ cup of enchilada sauce.
3. Soften the tortillas to make them pliable (see tip below on how to prevent cracking tortillas).
4. Assemble the enchiladas. Spoon about ¼ cup of the chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
5. Top the rolled tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are coated.
6. Sprinkle with the remaining 1 cup of cheese.
7. Bake for 20-25 minutes, or until the sauce is bubbling and you have melted bubbly cheese that is lightly browned.
8. Serve hot, garnished with sour cream and cilantro if desired.

Pro-Tip: The sauce viscosity is key. If your canned sauce seems overly thick, whisk in a ¼ cup of chicken broth to thin it slightly. This helps it coat the tortillas evenly and prevents the final dish from being dry.

7 Essential Tips for Perfect Chicken Enchiladas Every Time

Once you have the basic recipe down, a few essential techniques can elevate your dish from good to truly great. Mastering these expert tips ensures you get perfect results every single time, addressing common issues like soggy tortillas or bland fillings. This section is your guide to troubleshooting potential problems before they start, covering everything from the classic corn vs flour tortillas debate to the best way to shred chicken quickly. We’ll also explore what to serve with your enchiladas and how to reheat them, giving you the confidence to make this meal a flawless part of your regular rotation.

2. Solve the “Corn vs. Flour Tortillas” Debate

Save this definitive guide on corn vs flour tortillas to your cooking tips board!

What You Need to Know

• Corn Tortillas: The traditional choice, offering an authentic-style corn flavor that complements the red enchilada sauce. They can be prone to cracking if not prepared properly. The texture is generally firmer. Many brands are naturally gluten-free.
• Flour Tortillas: A common Tex-Mex variation. They are softer, more pliable, and less likely to crack, making them very easy to roll. They result in a softer, more tender enchilada, which is often a hit with kids and is considered very family-friendly.

The Best Choice for Your Enchiladas

1. For Authentic Flavor: Choose corn tortillas. Their robust flavor is the classic pairing for enchiladas.
2. For Soft, Tender Texture: Choose flour tortillas. They absorb the sauce for a very soft, almost creamy consistency.
3. For No-Fuss Rolling: Choose flour tortillas. They are the easiest to work with straight out of the package.
4. For Gluten-Free Needs: Choose 100% corn tortillas (always check the label).

Pro-Tip: The key to using corn tortillas is proper Maize nixtamalization, which is already done. Your job is to manage the Tortilla moisture content. A quick dip in warm sauce or a brief fry in oil makes them pliable and enhances flavor.

3. Master the Technique to Prevent Soggy Enchiladas

Never have soggy enchiladas again! Pin this expert tip.

What You Need

• 1/4 cup vegetable or canola oil
• A shallow skillet or pan (cast iron works great)
• Tongs
• A plate lined with paper towels

Quick Steps to Seal the Tortillas

1. Heat the oil in the skillet over medium-high heat. The oil should be hot but not smoking.
2. Fry each tortilla one at a time. Using tongs, place a tortilla in the hot oil for about 10-15 seconds per side. You are not trying to make it crispy like a chip, just to make it pliable and create a very thin barrier.
3. Drain the tortilla. Remove it from the oil and let any excess drip off before placing it on the paper towel-lined plate.
4. Repeat with the remaining tortillas. This simple step not only prevents them from getting soggy but also helps prevent cracking tortillas when you roll them.

Pro-Tip: The quick fry initiates a small-scale Maillard reaction on the tortilla’s surface, which adds a layer of complex, toasted flavor to your final dish, providing significant information gain over simply dipping them in sauce.

4. Use the Fastest Method to Shred Chicken

Pin this time-saving kitchen hack for how to shred chicken quickly!

Tools Required

• Cooked, warm, boneless chicken breasts (or meat from a rotisserie chicken)
• A deep mixing bowl
• An electric hand mixer

The 30-Second Shredding Process

1. Place the warm cooked chicken into the deep mixing bowl. It’s important the chicken is warm, as it shreds more easily.
2. Insert the beaters of the hand mixer into the bowl.
3. Turn on the mixer to a low speed and move it around the bowl. The chicken will shred almost instantly. Continue for about 15-30 seconds until you have perfectly shredded + cooked chicken for your filling.
4. Avoid over-mixing, which can make the chicken texture mushy.

Pro-Tip: This method is a game-changer for batch cooking or meal prep. You can shred an entire rotisserie chicken in under a minute, giving you a head start on recipes for the rest of the week.

5. Choose the Best Cheese for a Perfect Melt

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What You Need

• A block of good melting cheese
• A box grater or food processor with a shredding attachment

Why This Step Matters

1. Best Cheese Choice: For the ultimate creamy and cheesy melt without being greasy, Monterey Jack cheese is the top choice. A medium Cheddar cheese is also a fantastic option, as is a blend of both.
2. The Problem with Pre-Shredded: Bags of pre-shredded cheese are coated with powders like potato starch to prevent clumping. These agents inhibit a smooth, seamless melt.
3. The Solution: Buy your cheese in a block and shred it yourself right before using it. It only takes a minute and the difference in the final melted bubbly cheese texture is significant.

Pro-Tip: The lower Monterey Jack melting point compared to aged cheddars allows it to become perfectly gooey and fluid inside the enchilada without releasing excess oil, creating that coveted “cheese-pull” effect.

6. Learn How to Make Enchiladas Ahead of Time

Pin this meal prep guide for making easy chicken enchiladas ahead of time!

Supplies Needed

• A freezer-safe and oven-safe baking dish
• Plastic wrap and/or aluminum foil

The Make-Ahead and Freezing Method

1. Assemble as Directed: Follow the recipe instructions to assemble the enchiladas completely in the baking dish, but DO NOT BAKE them.
2. For Refrigeration (Up to 24 Hours): Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. When ready to bake, remove the cover and add about 10 minutes to the baking time.
3. For Freezing (Up to 3 Months): To freeze chicken enchiladas, wrap the dish tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
4. Baking from Frozen: You can bake directly from frozen. Remove the plastic wrap and foil, then cover again with a fresh piece of foil. Bake at 350°F (175°C) for 40-50 minutes. Remove the foil for the last 10-15 minutes to let the cheese brown.

Pro-Tip: If you plan to freeze, using flour tortillas can sometimes yield a slightly better texture upon reheating, as they are less prone to breaking down than corn tortillas after being frozen.

7. Find the Perfect Side Dishes to Complete Your Meal

Don’t know what to serve with chicken enchiladas? Pin these perfect pairings!

Classic Pairings

• Mexican Rice: The savory, tomato-based rice is the quintessential partner for enchiladas.
• Refried Beans: Creamy refried beans, either from a can or homemade, topped with a sprinkle of cotija cheese.
• Black Beans: A simple bowl of seasoned black beans offers a healthy and delicious contrast.

Fresh & Light Options

1. Simple Corn Salad: A quick salad of corn, black beans, red onion, and cilantro with a lime juice vinaigrette.
2. Avocado Slices: Simply sliced avocado with a sprinkle of salt and a squeeze of lime.
3. Jicama Slaw: A crunchy and refreshing slaw made with jicama, carrots, and a light citrus dressing. This is a great way to add a crisp texture to the meal.

Pro-Tip: To create a truly balanced plate, aim for one creamy element (like refried beans or sour cream), one starchy element (Mexican rice), and one fresh, acidic element (like a corn salad or a squeeze of lime). This combination of textures and flavors is a hallmark of great Mexican food.

Key Takeaways: Your Quick Guide to Easy Chicken Enchiladas

This quick-glance summary provides the most crucial takeaways from the recipe and tips. For those in a hurry, these are the essential points that guarantee a delicious and successful outcome for your chicken enchilada dinner.

• Shortcut to Speed is Rotisserie Chicken: The fastest, easiest way to get flavorful, moist shredded chicken for your filling is by using a pre-cooked rotisserie chicken. Use a hand mixer to shred the meat in under 30 seconds.
• Fry Corn Tortillas to Prevent Sogginess: The single most important step to prevent soggy tortillas is a quick 10-second fry in hot oil. This creates a seal that also enhances flavor and makes them easier to roll without cracking.
• Shred Your Own Cheese for the Best Melt: Avoid pre-shredded cheese bags. Grating a block of Monterey Jack cheese yourself results in a much creamier, gooier, and more satisfying melt because it doesn’t contain anti-caking powders.
• Sauce is Key: Bottom and Top: Always coat the bottom of your baking dish with sauce before adding the rolled tortillas. This prevents sticking and ensures every part of the enchilada is moist and flavorful.
• Plan Ahead: Make & Freeze with Ease: These enchiladas are perfect for meal prep. You can assemble them up to 24 hours in advance and refrigerate, or freeze them for up to 3 months for an emergency dinner solution.

People Also Ask About Easy Chicken Enchiladas

How do you make enchiladas not soggy?

The best way to prevent soggy enchiladas is to briefly fry the corn tortillas in hot oil for 10-15 seconds per side before filling and rolling. This simple step creates a slight barrier that stops the tortilla from absorbing too much sauce and turning mushy. Using enough sauce to coat, but not drown, the enchiladas also helps maintain the perfect texture.

Is it better to use corn or flour tortillas for enchiladas?

It depends on your preference, but corn tortillas are the traditional and more authentic choice. They offer a distinct corn flavor that complements the sauce. Flour tortillas are softer, easier to roll, and result in a more tender, less-textured enchilada, which some people prefer. For authentic flavor, use corn; for a softer bake, use flour.

Do you have to cook chicken before putting it in enchiladas?

Yes, the chicken must be fully cooked and shredded before you use it in the enchilada filling. The baking time for enchiladas is only about 20-25 minutes, which is just long enough to heat everything through and melt the cheese, but not long enough to cook raw chicken safely. Using pre-cooked rotisserie chicken is a popular time-saving shortcut.

Should I cover my enchiladas with foil when baking?

Generally, you do not need to cover enchiladas with foil when baking. Baking them uncovered allows the cheese to get golden brown and bubbly. The only time you should cover them is if you are baking them from frozen, in which case you should cover them for the first 30-40 minutes to ensure they heat through evenly.

Can I use salsa instead of enchilada sauce?

While you can, it’s not recommended for the best flavor and texture. Enchilada sauce has a unique flavor profile from rehydrated chiles, broth, and spices, and its thinner sauce viscosity is designed for this type of bake. Salsa is typically thicker, chunkier, and has a different flavor that can result in drier enchiladas that taste more like baked burritos.

How do you keep corn tortillas from breaking when rolling?

The key is to warm and soften them first. You can do this by quickly frying them in oil (as mentioned above), dipping them one-by-one in warm enchilada sauce before filling, or wrapping a stack of them in a damp paper towel and microwaving for 30-60 seconds until they are warm and pliable.

What is the best cheese for melting on enchiladas?

Monterey Jack is widely considered the best cheese for enchiladas due to its excellent melting properties. It becomes incredibly creamy and gooey without being overly greasy. A medium cheddar, Colby Jack, or a “Mexican Blend” are also great options. For the best results, always buy cheese in a block and shred it yourself.

Can you freeze chicken enchiladas?

Yes, chicken enchiladas freeze beautifully. Assemble the enchiladas in a freezer-safe dish but do not bake them. Cover tightly with plastic wrap and then a layer of aluminum foil. They can be frozen for up to 3 months. Bake from frozen, covered with foil, for 40-50 minutes, then uncovered for 10-15 minutes.

What’s the difference between red and green enchilada sauce?

The primary difference is the type of chile used. Red enchilada sauce is typically made from dried red chiles like Ancho or Guajillo, giving it a deep, earthy, and smoky flavor. Green enchilada sauce (salsa verde) is made from fresh tomatillos, jalapeños, and cilantro, giving it a bright, tangy, and zesty flavor.

How long do leftover chicken enchiladas last?

Properly stored in an airtight container in the refrigerator, leftover chicken enchiladas will last for 3 to 4 days. To reheat, you can use a microwave for individual portions or place the baking dish back in a 350°F oven for 15-20 minutes until heated through.

Final Thoughts on Your New Favorite Weeknight Meal

You now have everything you need to create the most delicious and easy chicken enchiladas right in your own kitchen. This tested recipe proves that you don’t need to spend hours to achieve deep, authentic flavor. By using smart shortcuts like rotisserie chicken and mastering a few simple techniques like flash-frying your tortillas, you can solve the “weeknight rush” with a comforting, cheesy, and incredibly satisfying meal that the whole family will love.

This isn’t just a recipe; it’s a reliable game plan for a perfect family dinner. Go ahead and add it to your rotation—you’ll be amazed at how quickly this Mexican food favorite comes together.

What’s your favorite topping for chicken enchiladas? Let us know in the comments below.

Last update on 2026-02-26 at 17:43 / Affiliate links / Images from Amazon Product Advertising API