These Cheesy Chicken Enchiladas with homemade red sauce are a comforting and flavorful dish that combines tender shredded chicken, melted cheese, and a creamy, savory sauce. Perfect for a cozy dinner or feeding a family, this recipe is sure to become a favorite!
Ingredients:
- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (4 oz) chopped green chilies, drained
- 8 (8-inch) flour tortillas
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/4 cup milk
- 1/2 cup shredded Monterey Jack cheese
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Chicken Mixture: In a medium-sized bowl, combine the shredded chicken, 1/2 cup of the red enchilada sauce, chopped onion, green bell pepper, 1/2 cup of cheddar cheese, sour cream, and chopped green chilies. Mix everything until well combined.
- Fill and Roll the Tortillas: Take each flour tortilla and fill it with the chicken mixture. Roll them up tightly and place them seam side down in a greased 9×13 inch baking dish.
- Make the Sauce: In a small bowl, mix the cream of chicken soup with the milk until smooth. Pour this mixture over the enchiladas in the baking dish, ensuring they are evenly covered. Then, pour the remaining red enchilada sauce on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 30 minutes.
- Add Cheese and Bake Again: After 30 minutes, remove the enchiladas from the oven and sprinkle the shredded Monterey Jack cheese over the top. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the enchiladas cool slightly before serving. Enjoy your cheesy, flavorful enchiladas!
Prep Time:
- 20 minutes
Cooking Time:
- 45 minutes
Total Time:
- 1 hour 5 minutes
Servings:
- 4 servings
Tips:
- Customizing the Heat: If you like your enchiladas spicier, you can add more green chilies or a pinch of cayenne pepper to the chicken mixture.
- Make Ahead: You can prepare the enchiladas the day before, cover them tightly, and refrigerate until you’re ready to bake them. Just increase the baking time by about 10 minutes if baking from cold.
Conclusion:
These Cheesy Chicken Enchiladas with homemade red sauce are the ultimate comfort food. The creamy chicken filling, savory enchilada sauce, and melted cheese make for a perfect combination that’s sure to please everyone at the table!
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Cheesy Chicken Enchiladas with Homemade Red Sauce
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
These cheesy chicken enchiladas, topped with a rich homemade red sauce, are packed with tender chicken, melted cheese, and a creamy filling, making them a crowd-pleasing comfort food. Perfect for family dinners!
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (4 oz) chopped green chilies, drained
- 8 (8-inch) flour tortillas
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/4 cup milk
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine chicken, 1/2 cup enchilada sauce, onion, green bell pepper, 1/2 cup cheddar cheese, sour cream, and green chilies.
- Fill each tortilla with the chicken mixture and roll up tightly.
- Place the rolled tortillas seam-side down in a greased 9×13 inch baking dish.
- In a small bowl, mix together the cream of chicken soup and milk.
- Pour the soup mixture over the enchiladas and top with the remaining enchilada sauce.
- Bake uncovered for 30 minutes.
- Sprinkle with shredded Monterey Jack cheese and bake for an additional 15 minutes until the cheese is melted and bubbly.
Notes
Serve with a side of rice, beans, or a fresh salad for a complete meal. You can also add jalapeños for extra heat or swap the sour cream with Greek yogurt for a tangier taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes