Creamy Red Chicken Enchiladas (Easy Oven Recipe)
If you are looking for an easy, creamy, and comforting dinner, these red chicken enchiladas are perfect. Tender shredded chicken mixed with cream cheese and sour cream, wrapped in soft tortillas, covered with red enchilada sauce, and baked until golden and bubbly. This recipe is simple, flavorful, and perfect for two
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Ingredients
- 4 chicken fillets
- Salt, to taste
- Black pepper, to taste
- A pinch of turmeric
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- Tortilla wraps
- Red enchilada sauce (enough to coat the baking dish)
- Shredded cheese (cheddar and mozzarella blend)
Instructions
Step 1: Cook and shred the chicken
Cook 4 chicken fillets until fully done.
Shred the chicken using two forks
Step 2: Make the creamy filling
Add salt, black pepper, a little turmeric, 2 tablespoons cream cheese, and 2 tablespoons sour cream to the shredded chicken.
Mix everything well until creamy and combined.
Step 3: Fill and roll
Add about 3 full tablespoons of the mixture into each tortilla.
Roll tightly and place seam-side down.
Step 4: Prepare the baking dish
Pour a layer of red enchilada sauce into the bottom of a Pyrex dish.
Place the rolled enchiladas inside the dish.
Step 5: Add sauce and cheese
Top with more enchilada sauce if needed.
Sprinkle shredded cheddar and mozzarella generously on top.
Step 6: Bake
Preheat oven to 350°F (175°C).
Bake for 15 minutes.
Then turn on the top broiler for about 10 minutes until the cheese is melted and golden.
Serving
Serve warm.
You can add sour cream, fresh cilantro, or a side salad.
Storage
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through
Enjoy!
If you try this creamy red chicken enchiladas recipe, let me know in the comments. I would love to hear how you liked it