Chicken Enchiladas with Red Sauce 🍽
If you’re looking for a cozy, cheesy meal that feels like a warm hug, these Chicken Enchiladas with Red Sauce are perfect! Soft tortillas filled with shredded chicken, topped with a homemade red sauce and melted cheese—it’s a total win. And if you want to make it fit your diet, go for gluten-free tortillas or cut back on the cheese for a lighter version. This dish is all about comfort and flavor, and it’s super easy to whip up.
Ingredients
Ingredients 🍅🧀
- 2 Cups Shredded Chicken cooked
- 2 Cups Red Enchilada Sauce
- 8 Corn Tortillas or gluten-free tortillas
- 1 Cup Shredded Cheddar Cheese
- 1/4 Cup Diced Onion
- 1/4 Cup Fresh Cilantro chopped
- 1 Tablespoon Olive Oil
- Salt and Pepper to taste
Instructions
Instructions 📋
- Preheat and Prep 🌡️
- Preheat your oven to 180°C (350°F). Heat Olive Oil in a skillet over medium heat and lightly warm each Corn Tortilla for 30 seconds per side. This softens them for easy rolling.
- Assemble the Enchiladas 🌯
- Lay out each Corn Tortilla and place a spoonful of Shredded Chicken in the center. Roll them up and place them seam-side down in a baking dish. Repeat for all tortillas.
- Pour the Sauce 🍅
- Pour the Red Enchilada Sauce evenly over the rolled tortillas, making sure they’re nicely covered. Sprinkle Diced Onion on top for an extra kick of flavor.
- Add the Cheese 🧀
- Top everything with a generous layer of Shredded Cheddar Cheese. The cheesier, the better!
- Bake ⏲️
- Bake the enchiladas for 15-20 minutes or until the cheese is melted and bubbly. Once done, take them out and let them cool slightly.
- Garnish and Serve 🌿
- Garnish your enchiladas with Fresh Cilantro and serve them warm. Add a side of sour cream or extra sauce if you like!
