The BEST Chicken Enchiladas Rojas (Red Enchiladas)

When my husband was stationed in Monterey, California, we discovered the BEST taco shop just down the road from our house.

Perched atop a hill overlooking the beach town, Baldemiro's tacos not only had an amazing view, but incredible food, too.

In fact, my husband, who lived in Mexico for two years and is fluent in Spanish, gave this quaint little taco shop a 9.5/10 after our first time there!

(He always ordered their carne asada tacos and I ordered the chicken enchiladas rojas.)

I loved their red enchiladas so much that I recreated them at home and now we have them almost weekly.

While I will never out-do Baldemiro's, I will say these enchiladas come as close as you can get to authentic, restaurant-style Mexican with the simple and nourishing ingredients from home!

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Why you'll love this recipe

Bold flavors: some additional spices and a simple marinade take this enchilada rojas recipe to the next level.

Easy recipe: if your chicken is ready beforehand, all you need is one baking dish!

Healthy ingredients: no inflammatory oils, grease, or lard here! Just real, whole foods.

Gluten free: thanks to the corn tortillas.

Kid friendly: this enchilada recipe isn't very spicy, so the kids can have some too!

All the toppings: it's not a true enchiladas mexicana recipe without the toppings.

Freezer friendly: make them ahead of time and save for a rainy day!

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Ingredients you'll need

• Shredded chicken: the main ingredient. I always make my own with some chicken breast to save some money, but you can use shredded rotisserie chicken, leftover meat, or another choice of meat like ground beef (but beef enchiladas aren't as good). If you want this to be a meat-free meal, use equal amounts of beans.
• Red enchilada sauce: I usually prefer making things from scratch, but enchilada sauce (aka red chile sauce or red sauce) is one of the few that I will always buy from the store. Homemade enchilada sauce requires a combination of ancho chiles and guajillo chilies, along with chicken stock, tomato sauce, and 30 extra minutes of work.
• Favorite salsa: we're blending it with the enchilada sauce and using it for the chicken marinade for an extra depth of flavor. The combo of salsa and enchilada sauce makes an easy red enchilada sauce that tastes like an authentic enchilada sauce without all the niche ingredients.
• Shredded cheese: this recipe calls for Mexican cheese, but equal amounts of cheddar cheese, monterey jack cheese, queso fresco, or cotija cheese will all taste great, too.
• Corn tortillas: the secret to true authentic enchiladas. I chose yellow corn because that's how Baldemiro's made theirs, but white corn or blue corn tortillas work well too. I also chose the "extra thin" corn tortillas to keep the calories a bit lower and create a better ratio between chicken and tortilla. I don't recommend flour tortillas because they're too thick and the texture with the enchilada sauce isn't right.

For the full recipe and ingredients list, see the recipe card below.

Optional toppings

• Shredded lettuce
• Diced tomatoes
• White onions with cilantro
• Plain greek yogurt (or a dollop of sour cream or crema mexicana)
• Thinly sliced radishes
• Guacamole or sliced avocado
• Avocado crema
• More enchilada sauce
• Squeeze of fresh lime juice
• Cheese (shredded or crumbled)
• Salsa roja or salsa verde

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How to make red enchiladase

Step 1: marinate the chicken

In a ziploc bag or a large bowl, combine chicken with half of the salsa and 3 tablespoons of enchilada sauce. Place in the fridge for 30 minutes, up to 48 hours, before cooking.

Step 2: make the enchilada sauce

Blend the remaining enchilada sauce and salsa with the garlic powder, stevia, and a big pinch of salt. You could add a pinch of chili powder if everyone in your family prefers spicy enchiladas too.

You can do this in a small blender or food processor, but I don't recommend doing it by hand. You don't want the chunky salsa to be noticeable; it should be a very thin and smooth enchilada sauce.

Spread 1/2 cup of the blended enchilada sauce on the bottom of a greased 9x13 baking dish (or 12" cast iron skillet). Set aside.

Step 3: wrap the enchiladas

Wrap the tortillas in a paper towel and warm in the microwave for 30-45 seconds. This makes them more pliable so they are less likely to split during wrapping. Lay out all the tortillas on the counter.

Remove the chicken from the fridge and divide evenly among the tortillas. You can eyeball it, weigh the chicken and divide by 12, or start with 1/4 cup on each tortilla. No matter what you choose, be sure to "fill" all 12 tortillas before wrapping.

Gently wrap each tortilla with both ends open and place seam-side down in the baking dish. I've found it works best to do 8 across, then a 2x2 grid in the leftover space above.

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Step 4: bake until bubbly

Pour the remaining sauce over the tops of the rolled enchiladas, making sure to coat every inch of exposed tortilla with enchilada sauce.

Top enchiladas with all the cheese, then cover with foil.

Bake for 15 minutes covered, then 10-15 minutes uncovered until the sauce is bubbling and the cheese is melted and slightly crispy on top. Let cool 5 minutes before serving.

Step 5: add toppings and serve

The best part. Choose from all the yummy toppings I mentioned earlier and serve with one or some of the delicious side dishes below. Get ready to transport your tastebuds!

(P.S. my favorite way to enjoy these enchiladas is with tons of fresh chopped romaine lettuce, diced tomatoes, plain greek yogurt, guacamole, and cilantro on top with refried black beans on the side!)

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What to serve with red enchiladas

• Mexican red rice (arroz rojo) or spanish rice
• Refried beans (pinto or black)
• Pinto beans or black beans
• Chips and salsa
• Mexican 7 Layer Dip
• Cilantro lime coleslaw
• Jalapeño Cheddar Stuffed Sweet Potatoes

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Helpful tips

1. Don't skip the marinade! You'll notice a difference, I promise.
2. Have everything ready before you warm the tortillas. They cool down quickly and when they do, they're more likely to split, especially with the cold chicken on top.
3. Spray the bottom of the foil with a little oil so the cheese doesn't get stuck to the foil during baking.
4. Bake the enchiladas in a baking dish that also comes with a matching tupperware lid so you don't have to transfer the leftovers to a new container.
5. Make a double batch with the rest of the tortillas and freeze the second batch for later! Just make sure to cool to room temperature before storing.

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More mexican recipes

Honey Lime Chicken Enchiladas

Huevos Rancheros Enchiladas

Beef Sheet Pan Quesadillas

Easy Carne Asada Quesadillas

Instant Pot Healthy White Chicken Chili

Baked Chicken Taquitos with Avocado Crema

I hope you love enchiladas rojas de queso as much as we do. They are a great way to enjoy authentic Mexican food at home and feed a crowd too. These enchiladas have become a family favorite and one of my favorite recipes on the blog!

(And don't forget - if you loved these red chicken enchiladas, you'll also love my green chicken enchiladas! Also known as enchiladas verdes, they're chicken enchiladas made with green enchilada sauce, green chiles, and a touch of honey for added sweetness.)

Be sure to leave a star rating and review if you made this recipe so other readers know how you liked it. Olé!