Classic Red Sauce Chicken Enchiladas, Oven-Baked Mexican Style

"**Origin & History**: Enchiladas are among Mexico’s most enduring culinary traditions, tracing their roots back to pre-Hispanic times when corn tortillas were softened in chili-based sauces and folded around simple fillings. As Spanish influences introduced dairy and oven baking, enchiladas evolved into the layered, sauce-laden comfort dish now beloved across central and northern Mexico, eventually traveling north into Tex-Mex cuisine where cheese and baked presentations became more prominent. **Comparison & Differentiation**: This Classic Red Sauce Chicken Enchilada recipe represents a refined, home-style interpretation of the baked Mexican-American tradition. Unlike street-style enchiladas that are quickly sauced and served soft, this version is oven-baked for depth and cohesion. The use of corn tortillas preserves authenticity, while shredded chicken provides a lean, delicate contrast to the robust red enchilada sauce. Baking under foil first ensures moisture retention, while the final uncovered bake delivers a lightly caramelized cheese crust—hallmarks of a premium casserole-style enchilada. **Sensory Experience & Pro Tips**: Expect supple tortillas infused with chili warmth, tender chicken throughout, and a bubbling crown of melted cheese releasing aromas of toasted corn and spice. The mouthfeel is rich yet balanced, especially when finished with fresh cilantro and cool sour cream. For service, allow the dish to rest five minutes before plating to achieve clean slices and optimal texture."