Red Chicken Enchiladas

Tex-Mex style baked chicken enchiladas with red sauce, loaded with shredded chicken and two melted cheeses. Only 6 core ingredients, 38g of protein per serving, and ready in under 45 minutes.

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Prep Time 15

Cook Time 25

Rest Time 5

Total Time 40

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 674

Ingredients Equipment Method Notes

Ingredients

2.5 cups cooked shredded chicken Rotisserie or poached chicken both work well
2.33 cups shredded mozzarella, divided Freshly shredded from block recommended
2.33 cups shredded Colby Jack, divided Freshly shredded from block recommended
0.75 cups sour cream Plain full-fat Greek yogurt may be substituted
2 tbsp taco seasoning Homemade or store-bought
10 6-inch corn tortillas Corn preferred for sturdiness; if smaller, reduce fill to 1/4 cup per tortilla
28 oz mild red enchilada sauce (1 can) Warmed before dipping tortillas
finely chopped fresh cilantro Optional, for serving
thinly sliced red onion Optional, for serving

Equipment

Large mixing bowl
Small skillet
9x13 Baking Dish
Damp paper towel or tea towel

Method

Preheat the oven to 375 degrees F with a rack in the center position.
In a large bowl, combine the shredded chicken, 1 1/2 cups of the mozzarella, 1 1/2 cups of the Colby Jack, the sour cream, and the taco seasoning. Mix until fully incorporated.
Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute to soften and prevent cracking.
Warm the enchilada sauce in a small skillet over medium-low heat. Working one at a time, dip each tortilla in the warm sauce until lightly coated on both sides. Scoop 1/3 cup of filling into the center, roll the tortilla tightly, and place it seam-side down in the 9x13 baking dish. Repeat with remaining tortillas and filling, pressing them snugly together.
Pour the remaining enchilada sauce evenly over all the enchiladas. Sprinkle with the remaining mozzarella and remaining Colby Jack.
Bake for 25 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted. Let rest 5 minutes before serving. Top with cilantro and sliced red onion if using.

Notes

Chicken: rotisserie or poached chicken both work. Tortillas: if smaller than 6 inches, reduce fill to 1/4 cup per tortilla. Freezing: assemble unbaked, wrap tightly in plastic then foil, freeze up to 3 months. Reheat from frozen at 350F covered until internal temp reaches 165F (45-55 minutes). Make-ahead: assemble and refrigerate up to 24 hours before baking. Optional additions: diced serrano peppers or a drained can of black beans stirred into the filling.