EASY RED CHICKEN ENCHILADAS
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
RED CHICKEN ENCHILADAS (HOMEMADE)
These Homemade Chicken Enchiladas are bursting with a fiesta of flavors! A succulent chicken filling, encased in crisped flour tortillas.
Provided by Becky Hardin
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet over medium-high heat. Add in the onion and sauté until softened, about 5 minutes.
- Add in the chicken and cook until no longer pink and cooked through, about 7-10 minutes. Add in the green chilis, corn and garlic. Sauté until the corn is warmed through. Set aside.
- Spread ½ cup of the enchilada sauce in a 9x13 inch baking dish. Set up an assembly line with the tortillas, 1 cup of the enchilada sauce, filling, and 1 cup cheese.
- Grab a tortilla, spread one side with enchilada sauce. Top with filling and sprinkle with cheese. Roll and tuck it into the baking dish. Repeat with the remaining tortillas until all the filling is used.
- Pour the remaining sauce over the enchiladas and spread it into an even layer. Top with the remaining cheese and cover with foil. Bake for 20 minutes, remove the foil and bake for another 20 minutes. Remove from the oven, top with desired garnishes and serve!
Nutrition Facts : Calories 743 kcal, Carbohydrate 54 g, Protein 58 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 162 mg, Sodium 2181 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH RED SAUCE
This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and "fry" in the butter until fragrant, 30 seconds to a minute.
- Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
- Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside.
- In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.
- Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
- To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
- Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.
Nutrition Facts : Calories 614 kcal, Carbohydrate 16 g, Protein 44 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 172 mg, Sodium 1075 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
CREAMY CHICKEN RED ENCHILADAS
Watch this video on how to make red enchiladas! These Creamy Chicken Red Enchiladas are the cheesiest, creamiest and yummiest you've ever had.
Provided by My Food and Family
Categories Casseroles
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
- Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
- Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.
Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
CREAMY CHICKEN ENCHILADAS WITH RED SAUCE
This is a recipe I got from my mom. I have changed it a litte over the years. My family requests it a least once a month.
Provided by kathesoza
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium Skillet put a little Veggie Oil in and Cook Chicken.
- Shred Chicken and combine it with seasoning and Cream of Chicken cook in skillet for another 10 min on Medium.
- Add 1 package of Cheese to Chicken and cook just enough to start melting.
- Get baking dish and pour half of enchallada sauce so it just cover the bottom of the dish.
- Take Chicken mixture and divide evenly in to your Tortilla shells.
- Fold over and place seam at bottom of the dish.
- Take the rest of the enchilada sauce and pour over the dish.
- Take the other package of cheese and spread over dish.
- This were you can top it with Jalapeno's if you wish.
- Bake for 20 minutes at 350 just enough to melt cheese.
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!
Provided by breezermom
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
- Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
- Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
- Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.
Nutrition Facts : Calories 516.2, Fat 33.3, SaturatedFat 19.2, Cholesterol 100.5, Sodium 1028.1, Carbohydrate 32.5, Fiber 4.5, Sugar 5.1, Protein 23.5
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
CHICKEN ENCHILADAS WITH RED SAUCE
Make and share this Chicken Enchiladas With Red Sauce recipe from Food.com.
Provided by Lola Hanson
Categories Mexican
Time 1h30m
Yield 12-16 enchiladas, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven at 350 degrees.
- Combine the chicken, cheese, sour cream, refried beans, chiles, taco seasoning and cilantro in a mixing bowl.
- Fill each tortilla with 2 spoonfuls of filling mix.
- Fold tortillas and place in baking pan seam side down.
- When the pan is filled, pour enchilada sauce over the top of all the filled tortillas.
- Cover the pan and bake for 20-40 minutes.
CHICKEN ENCHILADAS WITH CREAMY RED SAUCE
I had a recipe that sounded good but just seemed like it needed some tweeking. And tweeking I did and boy, they turned out wonderful. The family polished it all off...no leftovers for my lunch the next day.
Provided by Cindee Hansen
Categories Tacos & Burritos
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Lighly spray 9 x 13 baking pan. Saute onion, garlic, green chili and tomato in a little olive oil for about 4 minutes. Add salt, pepper, cumin or other seasoning to taste and saute one more minute. Add cream cheese and/or Velveeta. Stir until melted. Add shredded chicken and mix well.
- 2. Fill each tortilla with a spoonful of chicken mix, roll up and place (seam side down) in baking dish. Repeat until all six are filled.
- 3. In a bowl, whisk together enchilada sauce and a splash or two of half and half. You can double the sauce depending on how "saucy" you like it. Drizzle or pour sauce over enchiladas. Sprinkle shredded cheese over the top. Bake for 30 to 35 minutes.
- 4. I served mine with Spanish Rice. Very satisfying!
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5/5 (3)Total Time 1 hr 15 minsCategory Main CourseCalories 318 per serving
- Heat olive oil in a large skillet over medium heat. Sauté garlic and chopped onion until it becomes translucent. Reserve 1/3 cup of the sautéed onion and garlic.
- Add tomato sauce, enchilada sauce, and 1 tsp cumin into the skillet. Sauté for another 2 minutes.
- In a bowl combine shredded chicken, 1/2 tsp cumin, 1/3 cup sautéed onion, corn, green chilies, chili powder, and red pepper flakes.
- Add 1/2 cup of the red sauce to the chicken mixture. Then mix in 8 oz shredded pepper jack cheese and 16 oz Monterey Jack cheese.
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