Description
Enchiladas rojas are a vibrant Mexican dish that delights the senses. Tender corn tortillas are filled with savory shredded chicken and smothered in a rich red enchilada sauce, all topped with melted cheese. This dish is perfect for weeknight dinners or festive gatherings, as it can easily be customized with your favorite fillings. Enjoy the explosion of flavors in every bite while creating lasting memories with family and friends.
Ingredients
Scale
- 8 corn tortillas
- 2 cups cooked shredded chicken (preferably rotisserie)
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- ½ cup sour cream (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Warm each tortilla in a dry skillet for about 30 seconds on each side until flexible.
- Place a scoop of shredded chicken and a sprinkle of cheese in the center of each tortilla, then roll them up gently.
- Pour half of the enchilada sauce into a baking dish and arrange rolled tortillas seam-side down.
- Drizzle remaining sauce on top and sprinkle excess cheese.
- Bake for 20 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (200g)
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg