Loaded Red Chili Chicken Enchiladas
These saucy, cheesy enchiladas are packed with tender chicken and drenched in bold red chili sauce, then baked until bubbly for the ultimate comfort dish.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 4–6 servings
Ingredients:
* 2 cups cooked shredded chicken
* 1 1/2 cups red enchilada sauce
* 1/2 cup sour cream
* 1 cup shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 8 small flour or corn tortillas
* 1/2 cup black beans (optional)
* 1/4 cup diced onion
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and black pepper to taste
* 2 tablespoons chopped cilantro (for garnish)
Instructions:
1. Preheat oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix shredded chicken, 1/2 cup enchilada sauce, sour cream, black beans (if using), onion, chili powder, cumin, salt, and pepper.
3. Spoon the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Pour remaining enchilada sauce evenly over the top.
5. Sprinkle cheddar and Monterey Jack cheese generously over the enchiladas.
6. Bake for 20–25 minutes until hot and bubbly.
7. Let cool slightly, then garnish with fresh cilantro.
8. Serve warm and enjoy!
Pro Tip:
Lightly warm your tortillas before rolling—they’re less likely to crack and will hold all that loaded filling perfectly!
Loaded Red Chili Chicken Enchiladas
