These baked red chicken enchiladas are filled with a flavorful shredded chicken and cheese mixture, covered in a rich red enchilada sauce, and finished with a melted cheese topping. A drizzle of Creamy Avocado Sauce is optional for extra creaminess.
As an option, you can drizzle our Creamy Avocado Sauce on top for a cool, tangy contrast to the warm enchiladas.
How to Make Baked Red Chicken Enchiladas
With cooked shredded chicken ready, follow the steps below to make the sauce, assemble the enchiladas, and bake them to golden perfection. The process is straightforward and yields a tray of about 12 enchiladas.
For the Enchilada Sauce:
- Whisk the flour together with the chili powder, cumin, garlic powder, oregano, salt, and pepper in a small bowl to form the spice base.
- Warm a large saucepan over medium heat and add the olive oil. When the oil is hot, add the spice-flour mixture and cook for 1–2 minutes to bloom the spices and remove any raw flour taste.
- Stir in the tomato paste, then slowly pour in the chicken broth while whisking to avoid lumps.
- Bring the sauce to a gentle simmer and cook for about 5–7 minutes, whisking occasionally, until it has slightly thickened. Note: the sauce will thicken more as it cools.
- Remove the pan from the heat and stir in the apple cider vinegar to brighten the flavors.
Assembly:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken with crumbled queso fresco, finely diced onions, grated Parmesan, and about 1/4 cup of the reserved chicken juices. Mix until evenly combined.
- On a large baking sheet lined with foil, lay out 12 yellow corn tortillas in one layer (they may overlap slightly). Lightly brush both sides of each tortilla with olive oil—this helps soften them and prevents sogginess after baking.
- Bake the oiled tortillas for about 4 minutes to make them pliable for rolling, then stack them on a plate until ready to fill.
- Spray a 9″x13″ casserole dish with non-stick spray and pour a thin layer of the enchilada sauce over the bottom of the dish.
- Place about 1/4 cup of the chicken mixture in the center of each tortilla, roll it up, and arrange seam-side down in the prepared casserole dish.
- Pour the remaining sauce over the rolled enchiladas and sprinkle with 2–3 cups shredded cheese of your choice.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Garnish with chopped fresh cilantro and, if desired, a drizzle of Creamy Avocado Sauce before serving.
Why add oil to the tortillas?
Brushing tortillas with a little oil and briefly baking them softens them enough to roll without the extra work of pan frying each one. The oil also helps keep the tortillas from becoming overly soggy in the casserole and helps the enchiladas retain their shape after baking. If you prefer a lower-fat option, you can skip the oil and warm the tortillas in the microwave until pliable.
A Few Notes on the Recipe
- The red enchilada sauce used here is adapted from a well-loved home recipe and adjusted for balance and texture. It produces a smooth, tangy sauce that complements the chicken filling.
- The shredded Crockpot chicken in this recipe is simple to prepare with basic seasonings and broth, but any cooked shredded chicken or leftover rotisserie chicken will work in a pinch.
- This recipe yields a tray of 12 enchiladas. You will likely have extra chicken filling; use it for tacos, salads, nachos, or burritos, or make additional enchiladas by doubling the sauce.
- Parmesan adds an unexpected savory note to the filling—it’s a small addition that enhances the overall flavor profile without making the dish taste Italian.
Make it Lighter
For a lighter version, reduce or omit the shredded cheese topping and instead use a generous drizzle of the Creamy Avocado Sauce for richness. You can also skip the oil on the tortillas and warm them in the microwave wrapped in paper towels until flexible (about 30 seconds per side for a stack of six).
Recipe Details
Prep Time: 20 minutes
Cook Time: 4 hours 25 minutes (including crockpot time)
Total Time: 4 hours 45 minutes
Servings: About 12 enchiladas
Equipment
- 9″ x 13″ baking dish
- Large sheet pan or baking sheet
- Crockpot or slow cooker (optional for chicken)
Ingredients
Crockpot Shredded Chicken (or any cooked chicken):
- 3 lbs chicken breast
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Red Enchilada Sauce (enough for 12 enchiladas):
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar
Additional:
- 12 yellow corn tortillas
- 2 tablespoons olive oil for brushing (optional)
- 2–3 cups shredded cheese of your choice
- 5 oz crumbled queso fresco (about 1 cup)
- 1/2 cup finely diced onions
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved crockpot chicken juices
Optional Toppings:
- Fresh cilantro, chopped
- Creamy Avocado Sauce (drizzle)
Instructions
For the Crockpot Chicken:
- Place the chicken breasts in the crockpot and add the chicken broth, salt, pepper, garlic powder, and onion powder.
- Cover and cook on HIGH for about 4 hours, or until the chicken is tender and easily shredded.
- Remove the chicken and place on a large plate or bowl. Reserve about 1/4 cup of the cooking juices and mix it into the chicken before shredding with two forks.
For the Red Enchilada Sauce:
- Combine the flour and spices in a small bowl.
- Heat olive oil in a saucepan over medium heat. Add the flour-spice mixture and cook for 1–2 minutes.
- Add the tomato paste, then gradually whisk in the chicken broth until smooth.
- Simmer for 5–7 minutes until the sauce has slightly thickened, then remove from heat and stir in the apple cider vinegar.
Assembly:
- Preheat the oven to 400°F. Mix the shredded chicken with queso fresco, onions, Parmesan, and reserved juices.
- Place tortillas on a sheet pan, brush lightly with oil on both sides, and bake 4 minutes to soften. Stack on a plate.
- Spray a casserole dish with non-stick spray and spread a thin layer of enchilada sauce on the bottom.
- Fill each tortilla with about 1/4 cup chicken filling, roll, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas, top with shredded cheese, and bake uncovered for 20 minutes.
- Garnish with cilantro and a drizzle of Creamy Avocado Sauce, if desired, and serve warm.
Notes and Variations
- Vegan option: use vegetable broth in the sauce, substitute a black bean filling, and top with vegan cheese or avocado sauce.
- If you want a quicker chicken option, leftover cooked chicken or rotisserie chicken works well.
- Reduce or omit the shredded cheese and rely on the avocado sauce for a lighter finish.
This recipe may seem like a few steps when read, but once you prepare the chicken and sauce the assembly goes quickly. Enjoy these comforting, homemade baked red chicken enchiladas with your favorite toppings and sides.
Tried this recipe? Please leave a review and a star rating in the comments—I’d love to know how it turned out!
