Chicken and Cheese Red Enchiladas


30 minutes prep30 minutes cook
Serves 6-8
Main Dish
Good Leftovers


  • Baking sheet
  • 12" cast iron or non-stick skillet
  • 10x16" Casserole dish
  • Aluminum Foil


  • 2 Chicken boobs, cut in half horizontally
  • 2 tbsp white people taco seasoning
  • 4 tbsp oil, avocado or vegetable
  • 16 oz (2 cans) red enchilada sauce
  • 7 3/4 oz chipotle sauce, to taste — the more you add the spicier and smokier the flavor will be
  • 1/2 white onion, finely diced
  • 2 cups fiesta cheese, separated 1 1/2 cup and 1/2 cup
  • To taste: salt, pepper
  • 30 corn tortillas



  1. Preheat oven to 350°F.
  2. Place chicken halves on a sheet of foil, drizzle with oil, and [white people taco seasoning](/recipes/taco-seasoning. Rub the seasoning and oil all over chicken.
  3. Cover with foil and seal shut.
  4. Bake at 350°F for 10 minutes covered, 10 minutes uncovered.
  5. Let rest for 5–10 minutes, then shred with some forks and set aside.


  1. Before mixing the filling, coat bottom of casserole dish with about 1/8 cup of enchilada sauce.
  2. In large mixing bowl mix 1 1/2 cans enchilada sauce, desired amount of chipotle sauce, onion, 1 1/2 cup cheese, salt, pepper, chicken. Mix until well combined.


  1. Preheat oven to 375°F.
  2. Heat cast iron or non-stick skillet to medium-low heat.
  3. While skillet is heating up, set up an assembly line next to your stove. Have a clean cutting board (plate will work fine), the casserole dish, and filling at easy access.
  4. Start toasting tortillas, 30 seconds to 1 minute on each side or until pliable, not crispy.
  5. Using 2–3 tbsp of filling, place it in a straight line on the warmed up tortilla and roll into a log. Place the enchilada into casserole dish seam side down. Repeat until either casserole dish is full, or all filling is gone.
  6. Top with remaining 1/2 can enchilada sauce, and cheese.
  7. Cover with tin foil, and bake at 375°F for 30–35 minutes.
  8. Uncover and broil for 5 minutes or until golden and crispy


If you want to make this a creamy red enchilada add 1/4 cup sour cream to the filling mixture.

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