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Red Chili Chicken Enchiladas

By: Julia Pacheco
Bold, smoky red enchilada sauce and tender chicken wrapped in tortillas and baked with cheese—these enchiladas are classic, comforting, and crowd-pleasing.
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings: 4 servings
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Ingredients 

  • 1 pound cooked shredded chicken
  • 1 can Rotel
  • 10 small corn tortillas, quartered
  • 20 oz red or green enchilada sauce
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack cheese

Instructions 

  • In a bowl mix the rotel and shredded chicken together
  • To a 8×8 baking dish pour a small amount of enchilada sauce to coat the bottom
  • Add a layer of corn tortillas, chicken, cheeses and top with enchilada sauce. Repeat for three total layers.
  • Bake covered with foil on 375℉ for 30 minutes. Then uncovered for 10 – 15 minutes.

Video

Nutrition

Calories: 626kcal | Carbohydrates: 46g | Protein: 49g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 138mg | Sodium: 1708mg | Potassium: 618mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1614IU | Vitamin C: 12mg | Calcium: 509mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Jenifer says:

    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.

    Reply
  2. Jenifer says:

    I’m trying out the recipe this week to use up some extra corn tortillas.

    Reply