These Red Chicken Enchiladas are a warm embrace at the dinner table—soft tortillas brimming with seasoned chicken, beans, and a tangy red sauce, all baked until golden and melty. They’re perfect for both weeknight meals and casual gatherings, delivering comfort with a Tex-Mex flair.
From stovetop sauté to oven-fired perfection, this recipe is straightforward yet satisfying. A simple sauce, basic seasonings, and clever assembly make it easy to prep, even before your oven does most of the work. With thoughtful toppings and a side of toppings, these enchiladas bring both ease and excitement.
Table of Contents
Why You’ll Love These Red Chicken Enchiladas
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Bold flavor from red enchilada sauce and tender, seasoned chicken
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Adds protein and texture with beans—hearty and filling
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Perfectly cheesy and baked through—everyone loves them
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Easy assembly and customizable toppings for personal flair
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Great for feeding a crowd or making ahead and reheating
Ingredients (Serves ~8)
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2 Tbsp avocado or olive oil
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1 small white onion, diced
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1½ lb boneless, skinless chicken breasts, diced (~½-inch)
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1 (4 oz) can diced green chilies
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Salt and freshly cracked black pepper
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1 (15 oz) can black beans, rinsed and drained
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8 large flour tortillas
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3 cups Mexican-blend shredded cheese
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1 batch of red enchilada sauce
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Optional toppings: chopped cilantro, red onions, diced avocado, sour cream, crumbled cotija cheese
Instructions
1. Preheat & Prep Sauce
Set oven to 350°F and prepare your enchilada sauce while it heats up.
2. Sauté the Filling
Warm oil in a large skillet over medium-high heat. Add onion and sauté for about 3 minutes until softened. Add chicken and green chilies, seasoning with salt and pepper. Cook for 6–8 minutes until chicken is cooked through. Stir in black beans and remove from heat.
3. Assemble Enchiladas
Set up an assembly line with tortillas, sauce, chicken mixture, and cheese. Spread ~2 Tbsp of sauce on a tortilla, add a generous line of the chicken mixture, sprinkle with ~⅓ cup cheese, roll up, and place in a greased 9×13–inch baking dish. Repeat with remaining ingredients. Top with any leftover sauce and cheese.
4. Bake
Bake uncovered for 20 minutes, or until tortillas are slightly crispy and cheese is melted and bubbly.
5. Serve
Serve hot with fresh toppings like cilantro, red onion, avocado, sour cream, or cotija cheese.
Variations & Customization Ideas
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Use corn tortillas for a gluten-free twist.
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Add some extra kick with chopped jalapeños or a dash of cayenne.
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Substitute shredded rotisserie chicken for convenience.
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Use shredded beef or pulled pork for another delicious variation.
Tips for the Best Enchiladas
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Toasting tortillas slightly before filling can help prevent sogginess.
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Make extra sauce—you can pour more over the top before baking if needed.
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Let assembled enchiladas rest 5 minutes post-bake for easier slicing and serving.
Serving Suggestions
Pair these enchiladas with a side of cilantro-lime rice, guacamole and chips, or a crisp green salad with lime vinaigrette for freshness.
Final Thoughts
These Red Chicken Enchiladas are a delightful blend of creamy, spicy, and satisfying—made even better with toppings and shared with loved ones. With minimal prep and maximum comfort, they’re a winning staple for cozy nights or fiesta-worthy meals.
Whip them up confidently, garnish generously, and watch them disappear—enchiladas aren’t just dinner, they’re an experience.
Red Chicken Enchiladas
Ingredients
Method
- Set oven to 350°F and prepare your enchilada sauce while it heats up.
- Warm oil in a large skillet over medium-high heat. Add onion and sauté for about 3 minutes until softened. Add chicken and green chilies, seasoning with salt and pepper. Cook for 6–8 minutes until chicken is cooked through. Stir in black beans and remove from heat.
- Set up an assembly line with tortillas, sauce, chicken mixture, and cheese. Spread ~2 Tbsp of sauce on a tortilla, add a generous line of the chicken mixture, sprinkle with ~⅓ cup cheese, roll up, and place in a greased 9×13–inch baking dish. Repeat with remaining ingredients. Top with any leftover sauce and cheese.
- Bake uncovered for 20 minutes, or until tortillas are slightly crispy and cheese is melted and bubbly.
- Serve hot with fresh toppings like cilantro, red onion, avocado, sour cream, or cotija cheese.
