11 Rolled Chicken Enchilada Recipes Saucy

ByChef Sage

I still remember the first time my abuela made chicken enchiladas in our tiny kitchen back in Texas— the air thick with the scent of simmering chili sauce and melting cheese. Those rolled tortillas, stuffed with tender shredded chicken and drenched in a fiery red sauce, were my ultimate comfort food. They’d bubble in the oven, creating this irresistible saucy layer that we’d fight over with spoons. That memory sparked my lifelong love for enchiladas, always chasing that perfect balance of spice, creaminess, and ooze.

Lately, I’ve been on a rolled chicken enchilada binge in my own kitchen, experimenting with global twists on the classic. From creamy poblano sauces to sweet-spicy pineapple glazes, I’ve rolled, sauced, and baked my way through dozens of batches. In today’s fast-paced world, these recipes are a game-changer—quick to prep, family-friendly, and endlessly customizable for weeknight dinners or meal prep. If you’re craving that saucy enchilada fix, you’re in for a treat with these 11 variations!

Classic Red Chile Chicken Enchiladas

These timeless enchiladas feature shredded rotisserie chicken rolled in corn tortillas, smothered in a homemade red enchilada sauce made from dried ancho and guajillo chiles blended with tomatoes, garlic, and cumin. Ingredients for 4 servings: 3 cups shredded chicken, 12 corn tortillas, 2 cups red enchilada sauce, 2 cups shredded cheddar, 1 onion diced, oil for frying tortillas. Steps: Warm tortillas in oil to soften, fill with chicken and onion, roll and place seam-side down in a baking dish. Pour sauce over, top with cheese, bake at 375°F for 25 minutes until bubbly. They’re packed with antioxidants from chiles, offer lean protein, and deliver authentic Mexican flavor without the fuss—perfect for beginners.

A high-resolution close-up photo of classic red chile chicken enchiladas, golden cheese bubbling over rolled tortillas in a rich red sauce, garnished with cilantro, under soft lighting.

Creamy Green Chile Chicken Enchiladas

A milder, indulgent twist with roasted Hatch green chiles blended into a creamy sauce using sour cream, chicken broth, and Monterey Jack cheese. Key ingredients: 3 cups cooked chicken, 12 flour tortillas, 2 cups green chile sauce (blend 1 cup roasted chiles, 1 cup sour cream, 1 cup broth), 2 cups cheese blend, diced green onions. To make: Soften tortillas, roll with chicken and cheese, arrange in dish, cover with sauce, bake 20-25 minutes at 350°F. The creaminess aids digestion with probiotics from sour cream, plus vitamin C from chiles—ideal for a comforting, crowd-pleasing meal.

A high-resolution close-up photo of creamy green chile chicken enchiladas, saucy rolls topped with melted cheese and green flecks, steam rising, under soft lighting.

Spicy Chipotle Chicken Enchilada Rolls

Infuse smoke and heat with adobo chipotles pureed into a tomato-based sauce, paired with spiced chicken. Ingredients: 3 cups chicken mixed with cumin and chipotle powder, 12 corn tortillas, 2 cups chipotle sauce (tomatoes, chipotles in adobo, garlic), 1.5 cups queso fresco, cilantro. Steps: Fry tortillas lightly, fill and roll with chicken, bake under sauce and cheese at 375°F for 25 minutes. Chipotles boost metabolism with capsaicin, providing bold flavor and a low-carb option when using low-sodium ingredients.

A high-resolution close-up photo of spicy chipotle chicken enchilada rolls, dark saucy glaze with charred flecks over neat rolls, lime wedge nearby, under soft lighting.

Cheesy White Sauce Chicken Enchiladas

Luxuriously saucy with a béchamel-style white sauce enriched by cream cheese and pepper jack. For 4: 3 cups shredded chicken, 12 tortillas, 2 cups white sauce (butter, flour, milk, cream cheese, jack cheese), 1 cup extra cheese, jalapeños. Prep: Roll chicken-filled tortillas, top with sauce and cheese, bake 30 minutes at 350°F. High in calcium for bone health, this version satisfies cheesy cravings while being gluten-adaptable with corn tortillas.

A high-resolution close-up photo of cheesy white sauce chicken enchiladas, creamy white sauce oozing between golden rolls, jalapeño slices on top, under soft lighting.

Tangy Tomatillo Salsa Verde Enchiladas

Bright and zesty with blended tomatillos, cilantro, and serranos for a vibrant green sauce. Ingredients: 3 cups chicken, 12 corn tortillas, 2 cups salsa verde, 2 cups cotija cheese, avocado slices. Simple steps: Dip tortillas in sauce, roll with chicken, bake covered in more sauce and cheese at 375°F for 20 minutes. Tomatillos provide fiber and low calories, making this a fresh, gut-friendly choice for lighter dinners.

A high-resolution close-up photo of tangy tomatillo salsa verde enchiladas, vibrant green sauce coating rolled tortillas with crumbled cheese, under soft lighting.

BBQ Pulled Chicken Enchilada Rolls

A fusion delight with tangy BBQ sauce mixed into the enchilada sauce and chicken. Serves 4: 3 cups BBQ-sauced chicken, 12 flour tortillas, 1.5 cups enchilada-BBQ hybrid sauce, 2 cups cheddar, coleslaw topping. Roll, sauce, bake 25 minutes at 350°F. Balances sweet-savory flavors with protein for muscle repair, great for game-day twists.

A high-resolution close-up photo of BBQ pulled chicken enchilada rolls, sticky reddish sauce glistening on cheese-topped rolls, under soft lighting.

Buffalo Chicken Enchilada Casserole Rolls

Kick it up with Frank’s hot sauce blended into a ranch-enriched enchilada sauce. Ingredients: 3 cups buffalo chicken, 12 tortillas, 2 cups buffalo-ranch sauce, blue cheese crumbles, celery. Steps: Roll tightly, cover in sauce, bake 25 minutes at 375°F. Supports immunity with anti-inflammatory spices, a fun low-effort party dish.

A high-resolution close-up photo of buffalo chicken enchilada rolls, fiery orange sauce with blue cheese dollops over crisp edges, under soft lighting.

Mole-Style Saucy Chicken Enchiladas

Rich, chocolate-tinged mole sauce with chicken, nuts, and spices for depth. For 4: 3 cups chicken, 12 tortillas, 2 cups mole sauce (blend chiles, chocolate, peanut butter, broth), sesame seeds. Fry, roll, bake under sauce 30 minutes at 350°F. Antioxidants from cacao and chiles promote heart health in this gourmet take.

A high-resolution close-up photo of mole-style chicken enchiladas, dark glossy sauce with sesame sprinkle on rolled tortillas, under soft lighting.

Roasted Poblano Cream Enchiladas

Silky sauce from charred poblanos, cream, and Oaxaca cheese. Ingredients: 3 cups chicken, 12 tortillas, 2 cups poblano cream sauce, 1.5 cups cheese, corn kernels. Roll, top with sauce, bake 25 minutes. Poblanos offer vitamins A and C for skin health, creamy without heaviness.

A high-resolution close-up photo of roasted poblano cream enchiladas, pale green sauce with charred pepper bits over cheesy rolls, under soft lighting.

Sweet-Spicy Pineapple Chicken Rolls

Tropical heat with pineapple-mango salsa fused into a spicy enchilada sauce. Serves 4: 3 cups chicken with pineapple chunks, 12 tortillas, 2 cups pineapple-chipotle sauce, cotija. Steps: Roll generously, bake sauced 20 minutes at 375°F. Pineapple aids digestion with bromelain, adding fruity excitement.

A high-resolution close-up photo of sweet-spicy pineapple chicken rolls, golden sauce with pineapple bits peeking from rolls, under soft lighting.

Truffle-Infused Creamy Chicken Enchiladas

Elevated with black truffle oil in a garlic cream sauce for luxury. Ingredients: 3 cups herbed chicken, 12 flour tortillas, 2 cups truffle cream sauce (cream, stock, truffle oil), parmesan. Roll, sauce, bake 25 minutes. Truffles provide umami without calories, for special-occasion indulgence.

A high-resolution close-up photo of truffle-infused creamy chicken enchiladas, luxurious white sauce shimmering on elegant rolls, under soft lighting.

These saucy rolled chicken enchilada recipes are your ticket to effortless, flavorful meals that wow the whole family—grab your apron, pick your favorite sauce vibe, and dive in tonight for that unbeatable cheesy, saucy bliss!

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