Layered Red Chicken Enchiladas: A Cheesy, Saucy Twist on a Classic Favorite
This recipe is the reason that I bulk slow cook and shred chicken…so that it’s ready to be added and layered into this dish.
Also, the homemade red enchilada sauce is magical. And so easy…and much cheaper than buying from the store.
MUST TRY THESE SOON.
Discover the ultimate comfort food with this easy Layered Red Chicken Enchiladas recipe!
Packed with tender shredded chicken, zesty red enchilada sauce, gooey melted cheese, and soft tortillas, this casserole-style dish is perfect for weeknight dinners or family gatherings.
Learn how to make enchiladas with layers for bold flavor in every bite—ready in about 30 minutes!
VIDEO: The Perfect Meal to Take to Family or Friend in Need – Layered Chicken Enchiladas
Enjoy!
Layered Chicken Enchiladas
These layered enchiladas are the BEST, thanks to the best homemade red enchilada sauce and perfectly shredded chicken.
Servings - 8 servings
Ingredients
- 18 corn tortillas
- 3 cups shredded chicken see recipe below
- 3 cups homemade red enchilada sauce see recipe below
- 3 cups shredded pepper jack or cheddar blend cheese
Instructions
- Preheat the oven to 350 F.
- Place about 1/2 cup of the enchilada sauce into the base of a 9x13-inch baking dish and spread into a thin layer on the bottom of the pan. Add 5-6 corn tortillas onto the sauce in a single layer. Spread half of the shredded chicken over the tortillas. Sprinkle about 1/2 cup of shredded cheese over the chicken. Add a thick layer of red enchilada sauce over the top and spread into an even layer.
- Repeat with the tortillas, shredded chicken, and 1/2 cup of shredded cheese layers. Then add another layer of tortillas, then spread the remaining red enchilada sauce onto the tortillas and sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese has melted. Let cool slightly before cutting.
- Serve Layered Chicken Enchiladas with side salad or veggies. Enjoy!
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