Red Sauce Chicken Enchiladas


"These are incredibly moist and flavorful enchiladas with a delicious blend of spices. My husband said "they smelled very spicy but were surprisingly not spicy at all, just delicious!" Have with a side of Spanish rice and top with sour cream!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 8 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350F. Spray with cooking spray 13x9 in casserole dish.
  2. In small saucepan blend tomato sauce, water, and enchilada sauce mix. Bring to boil. Simmer on low 10-15 minutes, stirring occasionally.
  3. In a large saute pan cook chicken and onions. Add beans, tomatoes, taco seasoning, and water. Simmer for 15-20 minutes, stirring occasionally.
  4. Evenly fill tortillas with chicken mixture. Roll each filled tortilla and place in prepared dish. Pour sauce over enchiladas. Top with cheese. Bake in oven for 20-25 minutes.


Read all reviews 0

Other stories that may interest you