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Chicken Enchiladas with Red Sauce Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 enchiladas 1x
  • Category: main dishes
  • Method: baking
  • Cuisine: Mexican

Description

These Chicken Enchiladas with Red Sauce are a flavorful and satisfying dish that’s perfect for a weeknight meal. Tender chicken is combined with a savory red sauce, rolled in tortillas, and topped with melted cheese.

Ingredients

Units Scale
  • 2 tablespoons oil (vegetable, corn, or avocado)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 (14-ounce) can chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 2 cups shredded cooked chicken
  • 1/4 cup green onions, chopped
  • 1 1/2 cups shredded cheese (Mexican blend or Monterey Jack and cheddar)
  • 1/4 cup sour cream
  • 2-ounce can green chilies
  • 1/4 cup cilantro, chopped, plus extra for garnish
  • 6 (8-10 inch) tortillas (flour or corn)

Instructions

  1. Preheat oven: Preheat oven to 350 degrees F (175 degrees C).
  2. Make sauce: Heat oil in a saucepan. Stir in flour and chili powder; cook for 1 minute. Add cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring to a boil, then simmer for 10 minutes, stirring occasionally.
  3. Prepare filling: In a bowl, combine chicken, green onions, 1 cup of cheese, sour cream, green chilies, and cilantro. Add 1/2 cup of the enchilada sauce.
  4. Assemble enchiladas: Spray a 9×13 inch baking dish with cooking spray. Spread a little sauce in the bottom. Fill tortillas with chicken mixture, roll them up, and place seam-down in the dish. Pour remaining sauce over enchiladas. Top with remaining cheese.
  5. Bake: Bake for 15-20 minutes, or until cheese is melted and bubbly.
  6. Serve: Garnish with cilantro and serve with sour cream, guacamole, rice, and beans, if desired.

Notes

  • Optimal Chicken Cooking: Slow cook the chicken for tenderness and easy shredding.
  • Perfecting the Roux: Cook the roux for a richer flavor and proper sauce thickness.
  • Rolling Technique: Place enchiladas seam-down to prevent them from unraveling.
  • Even Filling: Distribute the filling evenly in each tortilla.
  • Cheese Matters: Use a good melting cheese that complements the other flavors.
  • Let it Rest: Allow enchiladas to rest for a few minutes after baking.
  • Fresh Garnishes: Use fresh cilantro, tomatoes, or sour cream for garnish.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 530kcal
  • Sugar: 7g
  • Sodium: 1180mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 17g
  • Trans Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/chicken-enchiladas-with-red-sauce-recipe/