Chicken enchiladas with red sauce

Chicken enchiladas are tortillas rolled around a seasoned chicken filling, covered in red sauce and cheese, then baked until the sauce bubbles and the cheese melts. They are an easy weeknight dinner: the filling comes together in one bowl, and the rolled enchiladas bake in a single dish. This version uses canned red enchilada sauce and green chiles for a mild, savory result that serves 4 to 5.

Key takeaways

• Cook the chicken to 165°F, or use about 3 cups of shredded rotisserie chicken for a faster dinner.
• Warm the tortillas before rolling so they bend without cracking.
• Sauce goes on the bottom of the dish and over the top, which keeps the enchiladas moist.
• Bake at 350°F for 20 to 25 minutes, until the sauce bubbles and the center is hot.

Why this recipe works

Most classic baked chicken enchilada recipes use 2 to 3 cups of chicken and a 9-by-13-inch pan for every 8 to 10 tortillas, plus around 2 cups of sauce and 2 to 3 cups of shredded cheese. They bake at 350°F for roughly 20 to 25 minutes, long enough to melt the cheese and heat the filling without drying it out. The amounts here follow that pattern, with 3 cups of chicken for a generous filling.

Sour cream and a small amount of cheese stirred into the chicken keep the filling moist, so it doesn’t turn dry and stringy in the oven. Spreading sauce on the bottom of the pan keeps the tortillas from sticking and lets them soften as they bake.

Ingredient notes

Chicken. Boneless, skinless breasts are simple to cook and shred. Boneless thighs also work and stay a bit juicier. For a shortcut, use about 3 cups of shredded rotisserie chicken and skip the cooking step; leave out the extra salt, since rotisserie chicken is already seasoned.

Enchilada sauce. Canned or jarred red enchilada sauce is the easiest option. It comes mild, medium or hot, so choose the heat you want. If your sauce is very thick, thin it with a splash of water so it pours and spreads.

Tortillas. Flour tortillas roll easily and stay soft. Corn tortillas are more traditional and have a more distinct flavor, but they tear unless warmed first. Eight 8-inch flour tortillas or ten 6-inch corn tortillas fit a 9-by-13-inch pan.

Cheese. Monterey Jack melts smoothly. A Mexican-blend works well too. For best melting, shred the cheese yourself from a block, since pre-shredded cheese is often coated with anti-caking starch.

Green chiles. A 4-ounce can of diced green chiles adds mild, slightly tangy flavor, not much heat. Drain them if the can has a lot of liquid.

Tips for the best enchiladas

• Warm the tortillas. Cold tortillas crack when you roll them. Warm them just before filling and keep them covered with a towel while you work.
• Don’t overfill. A scant 1/3 cup per flour tortilla (1/4 cup per corn tortilla) rolls neatly. Overfilled tortillas split.
• Keep the filling moist but not wet. If the chicken seems dry, add a spoonful of sauce or sour cream. Drain any wet add-ins before stirring them in.
• Pack the rolls tightly, seam-side down, so they hold their shape.
• Cover every tortilla with sauce. Any exposed edge can dry out and turn crisp.
• Rest the pan for 5 minutes after baking so the cheese and sauce settle and the enchiladas cut cleanly.
• Check the temperature. USDA lists 165°F as the safe temperature for poultry and for casseroles. Check the center of the pan with a food thermometer.

Variations and substitutions

Green sauce. Use green (salsa verde) enchilada sauce in place of red. Pepper Jack cheese and a squeeze of lime suit it well.

Black beans or corn. Stir 1/2 cup of drained black beans or corn into the filling to stretch it.

More heat. Add a chopped, seeded jalapeño to the filling, or choose a hot enchilada sauce.

Creamier top. For a creamier finish, spoon a few tablespoons of sour cream over the sauce before adding the cheese.

Make it ahead. Assemble the enchiladas up to a day in advance, cover tightly and refrigerate. Add the cheese just before baking, and allow 5 to 10 extra minutes in the oven, until the center is hot.

Serving ideas. Rice, black or refried beans, or a simple green salad round out the meal. Serve toppings like cilantro, avocado and lime wedges at the table.

Storing, freezing and reheating

Refrigerate. Cool leftovers and put them in a covered container within 2 hours of cooking. They keep in the refrigerator for 3 to 4 days, according to USDA guidance.

Freeze. Wrap individual enchiladas or the whole pan tightly and freeze for 2 to 3 months for best quality. Thaw in the refrigerator before reheating. USDA also notes that frozen casseroles and combination meals can be reheated straight from the freezer; it just takes longer. See our guide on freezing cheese for how the cheese holds up.

Reheat. Cover with foil and warm in a 350°F oven until hot in the center, about 20 minutes for a full pan and less for single portions. Add a splash of sauce or water if the edges look dry. In the microwave, cover loosely and heat in short bursts, then check that the center reaches 165°F with a food thermometer. Microwaves have cold spots, so check in more than one place.

Frequently asked questions

What are chicken enchiladas made of?

Tortillas filled with shredded chicken, rolled up, covered with enchilada sauce and cheese, and baked. Onion, green chiles and spices flavor the filling.

Should enchiladas be covered when baking?

Bake them uncovered so the cheese melts and browns. If the top browns before the sauce bubbles, cover loosely with foil for the rest of the baking time.

How do I keep enchiladas from getting soggy?

Use a thick enough sauce, drain any wet add-ins and don’t overfill the tortillas. Sauce on the bottom of the dish and over the top is enough; a deep pool of sauce will make them mushy.

Can I use corn tortillas instead of flour?

Yes. Warm corn tortillas in a lightly oiled skillet or between damp paper towels so they stay flexible, and use about 1/4 cup of filling in each.

Can I use rotisserie chicken?

Yes. Use about 3 cups of shredded rotisserie chicken in place of the raw chicken and skip the skillet step.

How do I know the enchiladas are done?

The sauce should bubble around the edges, the cheese should be melted and the center of the pan should read 165°F on a food thermometer.

Can I freeze chicken enchiladas?

Yes, baked or unbaked. Wrap them well and freeze for 2 to 3 months for best quality. Thaw in the refrigerator, then bake or reheat until the center reaches 165°F.