Easy Chicken Enchiladas (Red Sauce)

These easy chicken enchiladas wrap shredded chicken and cheese in corn tortillas under homemade red sauce, baked until bubbly in 45 minutes!

Course dinner, Lunch, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken enchiladas, comfort food, easy, gluten free enchiladas, one pan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 348

Heat the oven to 350F.
In a medium bowl, mix the chicken with 1 cup enchilada sauce and ¼ cup of the cheese.

Note: If using my slow cooker enchilada chicken, just stir together with the cheese, no additional sauce required.

Spread ½ cup enchilada sauce on the bottom of a casserole dish.
Add a few tablespoons of the chicken mixture to a warmed tortilla. Roll and place in the prepared casserole dish. Repeat with the remaining tortillas and chicken mixture.
Pour over the remaining enchilada sauce, spreading into an even layer. Sprinkle over the remaining ½ cup cheese.
Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides.
Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.
Serve with toppings of your choice.

Enchilada Sauce: I like to use my homemade enchilada sauce when possible here, but a good store-bought option works well, too. Look the kind in the jar, which I find is thicker and more flavorful than canned in most cases. Look for a gluten-free option for gf diets.
Chicken: Rotisserie chicken works well here, but my slow cooker enchilada chicken is perfect if you have some leftover.