Oh yes—Red Cheesy Enchiladas are a classic comfort food, and I can give you a quick, easy, and absolutely delicious version that’s perfect for a weeknight dinner.
Quick & Easy Red Cheesy Enchiladas (Serves 4)
Ingredients
-
8 corn or flour tortillas
-
2 cups cooked shredded chicken (optional—can also use beef or beans for vegetarian)
-
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
-
1 can (10 oz) red enchilada sauce
-
1 small onion, finely chopped
-
1–2 tbsp olive oil
-
Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes
Instructions
-
Preheat Oven
-
Preheat oven to 375°F (190°C).
-
-
Prepare Filling
-
In a skillet, heat olive oil over medium heat.
-
Sauté onion 2–3 minutes until softened.
-
Add shredded chicken (or beans) and 1 cup of cheese. Stir to combine.
-
-
Assemble Enchiladas
-
Pour a few tablespoons of red enchilada sauce on the bottom of a baking dish to prevent sticking.
-
Spoon 2–3 tablespoons of the filling into each tortilla, roll tightly, and place seam-side down in the dish.
-
-
Top with Sauce & Cheese
-
Pour remaining red enchilada sauce evenly over the tortillas.
-
Sprinkle the remaining shredded cheese on top.
-
-
Bake
-
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
-
-
Serve
-
Garnish with sour cream, chopped cilantro, jalapeños, or diced tomatoes.
-
Serve hot with rice, beans, or a side salad.
-
Tips
-
Extra Quick: Use rotisserie chicken or leftover cooked meat.
-
Vegetarian: Replace meat with sautéed peppers, onions, mushrooms, or beans.
-
Cheesy Kick: Mix in a little pepper jack with your cheese for extra flavor.
-
Make Ahead: Assemble and refrigerate a few hours before baking—just add a few extra minutes in the oven.
If you want, I can make an “ultra-cheesy, melt-in-your-mouth” version that uses a quick homemade enchilada sauce and is extra saucy and flavorful.