I’m back with another recipe that is comforting AF and one that I’m the only one in the house will eat. 😂

Listen. Sometimes it’s been a long week. The laundry is judging me. The group chat is popping off. The sourdough starter is side-eyeing me because I haven’t fed it. And I want something Mexican-ish (I’m not winning any authenticity awards with this one, lovelies — I use flour tortillas, so… we are simply doing our best) and with enough cheese to soothe my tired soul.

Enter: Chicken Enchiladas in Red Sauce.

Are they traditional? No.
Are they cozy? Extremely.
Do they involve a frankly irresponsible amount of melty cheese? Yes, absolutely.

My ARFID crew won’t touch it — which, if you’re in this season too, you know is not a complaint, just a fact of life. So instead of fighting it, I’ve decided this is  *meal prep*. It reheats beautifully. It’s even better the next day. It’s basically Future Me saying, “I got you, babe.”

And just because I can’t share it with Ivy and her brother doesn’t mean I can’t share it with you. So make this one for yourself, your family, your cat, whatever works. But make it — and then come back and tell me how it worked out.

Cozy Chicken Enchiladas in Red Sauce

Ingredients

• 2–3 cups cooked, shredded chicken
  (Rotisserie chicken is a gift from the heavens. We accept help.)

• 8 medium flour tortillas

• 2 cups shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• Salt and pepper to taste

• 2 cups red enchilada sauce (store-bought is completely fine — we are tired, remember?)

Optional but delightful:

• Sour cream

• Sliced jalapeños

• Chopped cilantro

• Avocado slices

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13 baking dish.

2. Sauté the filling.
   In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until soft and slightly golden, about 5 minutes. Stir in the garlic and cook 30 seconds more. Add shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir until everything is warm and cozy together. Remove from heat.

3. Add cheese (obviously).
   Stir about 1 cup of the shredded cheese into the chicken mixture. Yes, inside and outside cheese. We are layering comfort.

4. Sauce the situation.
   Spread about ½ cup of red enchilada sauce in the bottom of your baking dish.

5. Roll them up.
   Spoon chicken mixture down the center of each flour tortilla, roll tightly, and place seam-side down in the dish.

6. Drown them lovingly.
   Pour remaining enchilada sauce over the top, making sure the edges are covered so they stay soft. Sprinkle the remaining cheese all over like you are emotionally processing something.

7. Bake.
   Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and your kitchen smells like you absolutely have your life together.

8. Rest (the enchiladas, not you).
   Let them sit for about 5–10 minutes before serving. This helps everything set up and makes cleaner slices.

Serving Ideas

Top with sour cream, jalapeños, cilantro, avocado — or nothing at all. They are perfectly wonderful in their cheesy red-sauced glory.

Storage + Reheating (aka The Silver Lining)

• Store in the fridge up to 4 days.

• Reheat in the microwave (hello, lunch) or in a 350°F oven until warmed through.

• They honestly might taste even better the next day, which feels like a small personal victory.

This one is for the tired moms, the solo eaters, the “fine, I’ll make my own dinner” queens, and anyone who just needs a pan of something warm and melty waiting for them at the end of the day.

Make it. Feed yourself well. That counts.

And tell me — are you team flour tortilla chaos like me, or are you a corn tortilla purist? I can take it. Probably.