This post may contain affiliate links. Please read our disclosure policy.
These Red Chili Chicken Enchiladas are bold, cheesy, and full of yummy flavors. Tender shredded chicken, delicious enchilada sauce, and melted cheese come together in a cozy, crowd-pleasing dinner that’s surprisingly simple to make. If you love my Fiesta Chicken Casserole or Chicken Parmesan Casserole, you’ll definitely want to add this one to your rotation.
👉 Don’t forget to finish the meal with my easy Berry Cobbler for dessert!
These Red Chili Chicken Enchiladas are yummy, cheesy, and loaded with tender shredded chicken baked in rich red enchilada sauce. This makes for a comforting Mexican-inspired dinner that is perfect for weeknights or family gatherings.
Table of Contents
- Step-by-Step Recipe Video
- What You’ll Need for Red Chili Chicken Enchiladas
- Full Ingredient List
- How to Make Red Chili Chicken Enchiladas
- Red Chili Chicken Enchilada Variations
- Tips and Tricks
- Recipe FAQs – Red Chili Chicken Enchiladas
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- More Great Casserole Recipes
- Red Chili Chicken Enchiladas Recipe
Step-by-Step Recipe Video
Why you’ll love this recipe…
This recipe takes classic enchiladas and makes them as easy as a casserole — no individual rolling needed! Layers of tortillas, chicken, sauce, and cheese bake together into a rich, comforting dish that’s ready to serve straight from the pan.
⏰ Ready In: 1 hour 10 minutes
🍂 Perfect For: Cozy weeknights, potlucks, or family dinners
🛒 Key Ingredients: Chicken, red enchilada sauce, tortillas, cheese
🍽️ Servings: 4
👩🍳 Difficulty: Easy
🧊 Make-Ahead Friendly: Refrigerates and freezes well
👉 You need to try my Fiesta Chicken Casserole next!
Made With Love,
What You’ll Need for Red Chili Chicken Enchiladas
- Shredded chicken – tender, juicy, and soaks up all the sauce.
- Red enchilada sauce – adds a bold flavor to every bite.
- Corn tortillas – holds up the layers perfectly.
- Cheddar + Monterey Jack cheese – the melty, gooey duo that makes this dish irresistible.
- Rotel – adds just a touch of spice and freshness.
👉 If you love layered dinners, try my Simple Cheese Ravioli Bake.
Full Ingredient List
- 1 pound cooked shredded chicken
- 1 can Rotel (drained)
- 10 small corn tortillas, quartered
- 20 oz red or green enchilada sauce
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Red Chili Chicken Enchiladas
Step 1: Preheat oven to 375℉.
Step 2: In a large bowl, mix the shredded chicken and Rotel (drained) together.
Step 3: Lightly coat the bottom of an 8×8 baking dish with a small amount of enchilada sauce.
Step 4: Add a layer of corn tortillas, followed by the chicken mixture, both cheeses, and more enchilada sauce.
Step 5: Repeat layers for a total of three, finishing with cheese on top.
Step 6: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20-25 minutes, until bubbly and golden.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Red Chili Chicken Enchilada Variations
- Swap the red sauce for green enchilada sauce for a mild twist.
- Add black beans or corn between layers for more texture.
- Use flour tortillas instead of corn for a softer bite.
- Sprinkle fresh cilantro or green onions before serving.
👉 For another cheesy chicken dinner, try my Chicken Cordon Bleu Pockets.
My Pro TipS
Tips and Tricks
- Use pre-cooked or rotisserie chicken to save time.
- Warm the tortillas slightly before layering to prevent tearing.
- Freeze individual portions for easy future meals.
Recipe FAQs – Red Chili Chicken Enchiladas
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Absolutely. Freeze before or after baking for up to 2 months. Reheat covered until warm.
Yes, but corn tortillas hold up better in layers.
Use mild enchilada sauce and plain diced tomatoes instead of Rotel.
👉 For another Tex-Mex favorite, check out my Mexican Beef and Rice One-Pot Meal.
Serving Suggestions
- Fresh lime wedges
- Sliced avocado or guacamole
- Mexican rice or refried beans
- Finish with Berry Cobbler for dessert!
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers up to 3 days.
- Freezer: Freeze in portions up to 2 months.
- Reheat: Bake covered or microwave until hot.
👉 If you want another make-ahead meal, see my Potato Beef Casserole.
More Great Casserole Recipes
📌 If you try this recipe, give it a rating — it helps others find the best recipes!
Red Chili Chicken Enchiladas
Ingredients
- 1 pound cooked shredded chicken
- 1 can Rotel (drained)
- 10 small corn tortillas, quartered
- 20 oz red or green enchilada sauce
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese
Instructions
- Preheat oven to 375℉.
- Mix chicken and Rotel.
- Coat bottom of 8×8 dish with sauce.
- Layer tortillas, chicken, cheese, and sauce; repeat 3 times.
- Bake covered 30 minutes, then uncovered 25 minutes.
Video
Notes
- Use rotisserie chicken to save time.
- Substitute green enchilada sauce for milder flavor.
- Freeze portions up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night. It was really easy to throw together and so flavorful. My husband really enjoyed it. It’s a great way to use up extra tortillas.
I’m trying out the recipe this week to use up some extra corn tortillas.