Cheesy Enchiladas Rojas Bake (Printable Version)
Corn tortillas, chicken, and red sauce baked under melted cheese for a satisfying, flavorful Mexican-inspired dish.
# What You'll Need:
→ Base
01 -
10 corn tortillas
→ Filling
02 -
2 cups shredded cooked chicken
03 -
1 ½ cups shredded cheese (cheddar, Monterey Jack, or blend)
04 -
½ cup chopped onions
→ Sauce and Garnish
05 -
2 cups red enchilada sauce
06 -
Fresh cilantro
07 -
Fresh parsley
# Steps To Follow:
01 -
Set oven to 190°C and allow to fully preheat.
02 -
Gently heat corn tortillas until flexible to prevent cracking.
03 -
Evenly distribute shredded chicken and a portion of cheese onto each tortilla. Add chopped onions if desired.
04 -
Roll tortillas tightly and position seam-side down in a lightly greased baking dish.
05 -
Pour red enchilada sauce over the arranged rolls, ensuring all are well coated. Top with remaining cheese.
06 -
Transfer to oven and bake for 20–25 minutes, until cheese is melted and sauce is bubbling.
07 -
Remove from oven and finish with freshly chopped cilantro or parsley prior to serving.
# Notes and Tips:
01 -
Serving suggestion: Pair with sour cream, guacamole, and rice for a complete meal.