No les voy a mentir. Esta receta es de Tex-Mex. O sea, no diría que es una receta auténtica. Pero, de todos modos, estas enchiladas son bien ricas y espero que les gusten. Now that I’ve given a disclaimer to my Mexican friends, let’s dive into why I love this recipe and why it earns a permanent place in my “meals that save the day” rotation.

First and foremost, this is one of those recipes you can make entirely with pantry and fridge staples. Canned chicken? Check. A can of green chiles you bought months ago? Check. Shredded cheese you grabbed on sale? Check. This dish stretches your protein, uses inexpensive ingredients (cheese is probably the priciest item here), and still feels like a comforting, hearty dinner.

And can we talk speed? You can have these enchiladas on the table in under an hour—20 to 30 of those minutes are just them baking away in the oven while you go live your best life (or, realistically, fold laundry or scroll Instagram). I keep the ingredients on hand so I can whip these up when I’m too busy—or too lazy—to run to the store. These enchiladas are the definition of “having your back” on a hectic day.

Now, about assembly. It’s honestly the “hardest” part, and even that is more of a “prepare to get your hands saucy” situation than anything else. You’ll be dipping tortillas in enchilada sauce and rolling them up with a creamy, cheesy filling. It’s a little messy but also very satisfying, like a kitchen craft project that ends in melted cheese.

One piece of advice: resist the urge to drown these in extra sauce. I know, I know—dry enchiladas are a crime, but that’s not what we’re dealing with here. The dipping process locks in enough moisture that they come out soft and flavorful without turning into a soggy, soupy mess. Trust me on this one. I’ve made the mistake of adding more sauce “just in case,” and it only leads to disappointment.

If you’re someone who likes to tinker, there’s plenty of room for variation here. You can tweak the spice level, add veggies, or serve them with sides to make a more rounded meal. This recipe is flexible enough for weeknight cooking but still feels worthy of company. In short: adelante, provecho, and I hope you love these as much as I do.

Ingredients

For the Filling

2 cups chicken (I usually just use a can of whatever size I have on hand)
1 cup sour cream
1 (7-ounce) can Hatch green chiles (see recipe notes on spice levels)
1 teaspoon onion powder
½ teaspoon salt
2 cups cheese (I recommend Monterey Jack or a Mexican blend)

For the Enchiladas

10 flour tortillas (8-inch diameter, soft taco size)
1 can red enchilada sauce (My favorite is Old El Paso)
2 cups cheese (same as above, for topping)

Instructions

Make the Filling

Preheat your oven to 350℉.
Shred your chicken if it’s not already shredded. Add it to a large mixing bowl.
Add the sour cream, green chiles, onion powder, salt, and cheese. Stir until everything is well combined.

Form the Enchiladas

Grease the bottom of two 9 x 13-inch baking pans. If you only have smaller pans, you can squeeze them in, but you might need more than two pans to fit them all.
Pour a little enchilada sauce into each pan—just enough to cover the bottom. Pour some more onto a plate (this will be your dipping station).
Working one tortilla at a time, dip it into the sauce, making sure both sides are coated.
Place the tortilla in the pan, add some filling, and roll it up. Repeat until you’ve used all 10 tortillas, adding more sauce to the plate as needed. Aim for about 5 tortillas per pan.

Bake

Pour any remaining sauce over the top of the rolled tortillas.
Sprinkle each pan with about 1 cup of cheese.
Bake for 20–30 minutes, or until the cheese is bubbly and slightly golden.

Recipe Notes & Tips

Adjusting Spice Levels – The type of green chiles you use will dictate a lot of the spice. Mild Hatch chiles make for family-friendly enchiladas, but if you want more heat, grab the medium or hot variety. You could also add a pinch of cayenne or a few dashes of hot sauce to the filling.

Rounding Out the Meal – These enchiladas pair beautifully with Mexican rice, refried beans, or a fresh side salad to balance the richness.

Make-Ahead Friendly – You can assemble these up to a day ahead and store them, covered, in the fridge. When you’re ready to bake, just pop them in the oven, adding 5–10 minutes to the baking time since they’ll be starting from cold.

Tortilla Tip – If your tortillas tend to tear while rolling, try microwaving them for 15–20 seconds to make them more pliable before dipping them in sauce.

Cheese Swap – Monterey Jack is my favorite for its melty, creamy texture, but a cheddar blend works great too. You can even add a little crumbled queso fresco after baking for a fresh, tangy contrast.

Final Thoughts

This recipe might not be a page from your abuela’s cookbook, but it’s the kind of meal that will quietly earn a spot in your regular rotation. It’s affordable, adaptable, and satisfying in a way only cheesy, saucy comfort food can be. And once you get into the rhythm of dipping, filling, and rolling, you’ll see just how easy it is to pull together a batch of Enchiladas Rojas any night of the week.