Making chicken and rice enchiladas is very easy! These chicken enchiladas with red sauce are family friendly, tasty, and perfect to enjoy year round.
My recipe for a chicken enchiladas bake will have you wondering why you didn’t throw this recipe into your monthly rotation sooner! If you need a break from your regular boring chicken dinner recipes you’ll love these chicken enchiladas homemade with red sauce.
Some people use green sauce when they make chicken and rice enchiladas but we prefer the red sauce…you’ll see today why this delicious recipe is one of my favorites!
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Is this chicken enchiladas bake spicy?
Yes and no. These chicken enchiladas with red sauce are not super spicy in a hot and firey way. They are loaded with flavor and spices but there’s not much heat.
I’m not a huge fan of dinner recipes that hurt when you eat them 😉 so these chicken and rice enchiladas are able to be enjoyed by everyone without fear!
You can certainly add more spices and heat if you prefer your enchiladas to have a little more spice tho! Feel free to turn it up a notch if that’s what you prefer.
Ingredients needed to make chicken enchiladas with red sauce:
Some of the ingredients will be obvious…like the chicken, rice, and red enchiladas sauce. Of course you will also what to know what else to add to your shopping list, right? Find the full amounts and ingredients in the printable shopping list at the bottom of the post.
In addition to the chicken, rice, and red sauce you will need canned green chilies, tortillas, shredded cheese, onion powder, cilantro, cumin, garlic powder, and butter.
That’s all! We used Monterey jack cheese, you can use cheddar, taco blend, Mexican blend, whatever they have that you think will go great with these enchiladas!
How to make chicken enchiladas homemade:
If this is your first time making chicken enchiladas homemade you’ll need some tips…don’t worry! I’ve got you covered. Here is the easiest way to make homemade chicken and rice enchiladas.
Preheat oven to 400 degrees
In a large skillet on medium heat, stir together the butter, chicken, green chilis, dry onion, dry cilantro, cumin, and garlic powder until warm
Stir in the cooked spanish rice until well combined
Spray a 13×9 pan with nonstick spray.
Pour enchilada sauce in a shallow dish and coat one side of a tortilla with sauce.
Place tortilla sauce side down in pan.
Fill with approximately 2 – 3 tablespoons of filling.
Sprinkle on cheese.
Roll enchiladas leaving the seam side down.
Repeat this process until the pan is full and all tortillas and filling have been used.
Pour remaining sauce over the top and sprinkle on remaining cheese.
Bake for 15 – 20 minutes or until bubbly and hot.
Let rest for about 5 minutes, serve & enjoy!
Looking for more delicious dinner recipes to try?
Here are some other awesome dinner recipes that I think you’ll enjoy. Try them all out and let me know which ones are your favorite!
There’s something for everyone to enjoy and lots of recipe collections for you to explore. Fill up your meal plans for the few weeks with ease!
- Cold Dips For Parties | Summer Dips
- Rosemary Parmesan Popcorn
- Southwest Pasta with Chicken
- Super Easy 5-Ingredient Red Potato Salad
- Hearty Breakfast Sandwiches
- Parmesan Crusted Chicken with Buttered Noodles
- Chicken, Peppers and Potatoes
- Slow Cooker Recipes for Chicken
- Ground Beef Crockpot Recipes
- Family Favorite Ground Turkey Goulash
Printable Chicken Enchiladas with Red Sauce Recipe:
- 2 cups chicken breast, cooked and shredded
- 2 cups spanish rice, prepared
- 1 package (10 count) tortillas
- 1 can red enchilada sauce
- 1 4oz can green chilis, diced
- 2 cups cheese, your choice, shredded - I used monterey jack
- 1 Tablespoon dry onion, minced
- 1 Tablespoon dry cilantro
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon butter
- Preheat oven to 400 degrees
- In a large skillet on medium heat, stir together the butter, chicken, green chilis, dry onion, dry cilantro, cumin, and garlic powder until warm
- Stir in the cooked spanish rice until well combined
- Spray a 13x9 pan with nonstick spray
- Pour enchilada sauce in a shallow dish and coat one side of a tortilla with sauce
- Place tortilla sauce side down in pan
- Fill with approximately 2 - 3 tablespoons of filling
- Sprinkle on cheese
- Roll enchilada leaving the seam side down
- Repeat this process until the pan is full and all tortillas and filling have been used
- Pour remaining sauce over the top and sprinkle on remaining cheese
- Bake for 15 - 20 minutes or until bubbly and hot
- Let rest for about 5 minutes, serve & enjoy!
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KitchenAid Nylon Spatula, Black
Rubbermaid Spoon-Shaped Spatula, 9 1/2 in, White
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13
Pyrex Easy Grab 8-Inch Square Baking Dish
OXO Good Grips 2.5 Qt Glass Bowl
Cooks Standard Lid 7 Quart Hard Anodized Nonstick Dutch Oven Casserole Stockpot, Black
Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 480mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 20g