How To Make Chicken Enchiladas With Red Sauce

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Is Canned Enchilada Sauce Good

How To Make Chicken Enchiladas With Red Sauce by Rockin Robin

The beauty of canned enchilada sauce is that it makes it so simple and the flavors are still really great. What is the best canned enchilada sauce? The best option will have an authentic flavor that is bold and daring without being overstated. It wont be grainy and it also wont be extra high in sodium.

How To Cook Chicken For Enchiladas

You need a total of about 3 cups of cooked, pulled chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through . When cool enough to handle, shred the chicken with two forks.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. Not only is this a convenient option, but the rotisserie chicken also adds great flavor to the dish.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this recipe.

Red Sauce Enchiladas Recipe

First things first. If you have enchilada sauce in a can somewhere in your pantry, start by placing that can at the very bottom of the nearest trash receptacle.

Then get three tomatoes roasting in the oven at 400F.

And saute 1/2 an onion and 3 garlic cloves in a dollop of oil. You can chop roughly as all of this is going in the blender eventually.

Youve got options for the chicken. Rotisserie chicken will work if you want to streamline this recipe even further, or you can poach a chicken breast for 15-20 minutes in simmering water. Thats what I did for this batch.

Okay, in about 10-15 minutes the tomatoes will be roasted enough.

Add them to the onions along with 3 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon Mexican oregano, 1 cup stock, and some freshly ground pepper.

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If youre new to chipotles in adobo you can find them in the Latin goods section of most grocery stores.

1-2 Tablespoons of chili powder would be a viable substitute for the chipotles in adobo, but I think its worth it to keep a few cans of the chipotles in adobo on hand for recipes like this one. They create a rich, complex flavor that is hard to duplicate.

After the mixture comes to a uniform temp , add it to a blender and combine well. Return to saucepan and simmer on mediumish heat.

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So good!

Buen Provecho.

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How Long To Cook Enchiladas

I baked my enchiladas for 45 minutes at 370 degrees F. This gives all the flavors time to really meld together and it makes the cheese melt perfectly.

Since all the ingredients are already fully cooked, you can bake it for a shorter amount of time. Just make sure the cheese is all melted and the enchiladas are warmed completely.

Can Beef Sub In For Chicken

Chicken Enchiladas with Red Sauce

Thats a great question. I have never tried it in this recipe , but Im guessing it will work just fine. Beef will need a longer cooking time, and the cut of meat will be important to ensure tenderness and not toughness. You could probably use ground beef, too just cook it in a skillet on its own instead of in the sauce.

After the chicken cooks, pull it out with tongs and let it rest on a plate or in a dish for a few minutes while you strain the sauce.

Youre going to use both the sauce and the onion mixture, so dont discard either. Press on the solids to get as much flavorful sauce into the bowl as you can.

The onion mixture gets tossed with the shredded chicken, cilantro and cheese. It may not look like much, but it is so, so good. Seriously, at this point, its almost beyond my self-control not to eat this entire bowl before it is even rolled up in enchiladas.

Which makes me think it would be fantastic in burritos, quesadillas or even on a salad.

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The Origins Of Enchiladas

Now a popular item in most American diets, enchiladas were originally known as tlaxcalli and can be dated all the way back to the Mayans. The name enchilada came about when Spanish conquistadors arrived in the Western hemisphere and discovered the dish. Currently, it is available in many variations including corn and flour tortillas, beef and chicken, and a wide array of toppings and add-ins. Enchiladas were once a very simple meal consisting of an empty corn tortilla that has been dipped in chili sauce. Over time, ingredients were added to create what we know as enchiladas today.

Should You Fry Flour Tortillas For Enchiladas

Frying flour tortillas beforehand is a common practice when making enchiladas. Its how theyre traditionally made in Mexico! Lightly frying the tortilla before preparing the enchiladas will prevent it from soaking up too much sauce. Learning how authentic enchiladas are made can help you improve yours!Oct 4, 2021.

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How To Make Slow Cooker Chicken & Cheese Enchiladas

  • Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees
  • Remove the chicken and shred the meat. Return to slow cooker
  • Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix.
  • Top with remaining cheese and cook for 45 minutes.
  • Red Sauce Chicken Enchiladas Recipe

    Easy Chicken Enchiladas | How To Make Chicken Enchiladas With Red Sauce | Baked Chicken Enchiladas

    Want to whip up an easy and delicious weeknight dinner? May I introduce you to these divine Homemade Chicken Enchiladas! Filled to the brim with chicken, smothered in cheese and baked to perfection, this classic Mexican dish is bound to please kids and adults alike!

    Looking for other delicious Mexican recipes? Why not also try my Chicken Tamale Casserole Recipe and my Skillet Chicken Fajitas!

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    What Neutralizes Bitter Taste

    Easy Ways to Reduce Bitter Taste in Any Food 1 Balance out bitterness with some fat. 2 Cover the flavor with sweetness. 3 Sprinkle some salt over your food. 4 Try a pinch of baking soda. 5 Squeeze in some vinegar or lemon juice. 6 Add some spice to your foods. 7 Cook with herbs to cut through the bitter taste.

    Authentic Mexican Chicken Enchiladas With Red Sauce

    These Authentic Mexican Chicken Enchiladas with Red Sauce are tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!

    These Authentic Mexican Chicken Enchiladas with Red Sauce are very simple to make and quite delicious.

    As a matter of fact the hardest part about making these enchiladas is making the ancho chili sauce for the enchiladas! And luckily for us, it just takes three simple steps to make! Not a biggie! Right?!

    So first lets talk a little about Ancho chilis

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    Make The Red Enchilada Sauce

    Start the red sauce by heating vegetable oil in a saucepan over medium heat. Add gluten-free flour then whisk slowly and constantly for a minute. Next add chili powder, onion powder, dried oregano, salt, garlic powder, and cumin then whisk until the spices are very fragrant, 1-2 minutes.

    Add tomato paste then whisk to combine, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn the heat up slightly to bring to a bubble, then turn back down to medium and simmer until the sauce has slightly thickened, 3-4 minutes, stirring often.

    You can make the red enchilada sauce several days ahead of time just warm it back up in the microwave or in a saucepan before using.

    What Is Cotija Cheese


    Cotija cheese is a Mexican cheese named after the town of Cotija located in the state of Michoacan. It is made out of cows milk and comes both fresh and aged. Both versions have a salty flavor and crumbly texture. However, the fresh version is a much softer cheese while the aged version has a harder consistency more like Parmesan. Unlike other cheeses, Cotija doesnt melt. Therefore, it is often used as a finishing ingredient to enhance the flavors of dishes like beans, tacos, enchiladas, and tostadas.

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    Choosing Sauce For Enchiladas

    This chicken enchiladas recipe is really flexible. Here are four options when it comes to the sauce:

  • Make our easy authentic red enchilada sauce. To make it, we start with dried chilies and then blend them with garlic, onion, and spices. Thats the sauce we used to make the enchiladas shown here. The sauce is rich and deeply flavorful. Youll need about 35 minutes to make it.
  • Make our quicker recipe for enchilada sauce that swaps dried chilies for chili powder and spices that you probably already have in your kitchen. The sauce tastes different to the more authentic version shared above, but its still delicious! Adam and I love both sauce recipes and are happy to use either to make a batch of enchiladas. Youll need about 15 minutes to make it.
  • Make green enchiladas and use our homemade salsa verde. We love red and green sauce equally. Youll need about 25 minutes to make it.
  • Use store-bought sauce. I particularly like Hatch.
  • How To Make Beef Enchiladas With Canned Red Sauce:

    Start by preheating your oven to 375 degrees F. Lightly spray a 9 by 13 baking dish with non-stick cooking spray and set it aside.

    In a large non-stick skillet, cook 1 pound of lean ground beef until brown and no longer pink. While browning, chop the beef into smaller pieces with your spoon or spatula as it cooks. This should take about 7-10 minutes to complete. Add the chopped onions when the beef is about 2-3 minutes from being done. Continue to cook until the onions are translucent.

    Add salt and a can of re-fried beans to the beef mixture. Mix well to combine the ingredients, then set aside.

    Add 1 tablespoon of oil to a non-stick skillet. Heat each tortilla in the hot oil until lightly fried/ just softened . Add more oil to the skillet as needed until all 10 tortillas are softened. Be sure not to crisp the tortillas. We want a soft, lightly fried tortilla.

    Place 1/2 cup of the red enchilada sauce in the bottom of your prepared 9 x 13 baking dish.

    Next, fill the tortillas with the beef mixture. Place about 1/4 cup of the beef mixture into the center of each tortilla. Add about 1 tablespoon of shredded cheese to each tortilla filling.

    Roll up each tortilla and place seam side down in the baking dish.

    Pour the rest of the enchilada sauce over the top of the filled tortillas in the baking dish. Top with the remaining cheese.

    Bake the enchiladas uncovered for about 20 minutes until the sauce is bubbly.

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    How To Make Chicken Enchiladas Homemade:

    If this is your first time making chicken enchiladas homemade you’ll need some tipsdon’t worry! I’ve got you covered. Here is the easiest way to make homemade chicken and rice enchiladas.

    Preheat oven to 400 degrees

    In a large skillet on medium heat, stir together the butter, chicken, green chilis, dry onion, dry cilantro, cumin, and garlic powder until warm

    Stir in the cooked spanish rice until well combined

    Spray a 13×9 pan with nonstick spray.

    Pour enchilada sauce in a shallow dish and coat one side of a tortilla with sauce.

    Place tortilla sauce side down in pan.

    Fill with approximately 2 3 tablespoons of filling.

    Sprinkle on cheese.

    Roll enchiladas leaving the seam side down.

    Repeat this process until the pan is full and all tortillas and filling have been used.

    Pour remaining sauce over the top and sprinkle on remaining cheese.

    Bake for 15 20 minutes or until bubbly and hot.

    Let rest for about 5 minutes, serve & enjoy!

    More Ways To Use Instant Pot Enchilada Chicken

    CHICKEN ENCHILADAS | Red Chicken Enchiladas | Authentic Enchilada Sauce Recipe
    • Enchilada Chicken Rice Bowls. Top a bowl of white or brown rice with the enchilada chicken, Instant Pot Black Beans, veggies, and some avocado for an easy and tasty meal.
    • Enchilada Chicken Quesadillas. Add the chicken, Monterey Jack cheese, and your choice of veggie in a quesadilla.
    • Enchilada Chicken Nachos. For the ultimate party food, serve the chicken on top of tortilla chips with cheese, corn, black beans, or whatever other toppings you enjoy.

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    How To Make Easy Chicken Enchiladas

    Unlike tacos or fajitas, which both require last-minute prep and attention, this dish can be assembled in advance for a convenient last-minute dinner when you rush in the door at night. So easy!

  • Cook the filling.
  • Roll the filling in the tortillas.
  • Arrange the tortillas seam-side down in a 9 x 13-inch baking dish with a little bit of sauce in the bottom.
  • Pour enchilada sauce over top and sprinkle with cheese.
  • Bake the enchiladas in a 350°F oven for about 20 minutes, or until the enchiladas are heated through and the edges of the tortillas are a bit crispy.
  • Garnish with your favorite toppings and serve warm.
  • How To Make Enchiladas

    Preheat oven to 400 degrees F. Spray to casserole dishes with non-stick cooking spray.

    Spread 3 Tbsp of the homemade enchilada sauce in each dish.

    Heat an electric griddle over moderately high heat.

    Once heated, add tortillas and cook about 10 seconds per side, then immediately transfer to a gallon-size resealable bag, seal bag, and repeat with remaining tortillas .

    Toss cheeses together. Set aside about 2/3 of it for topping.

    Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.

    Roll enchiladas up then transfer to prepared baking dish . Repeat with remaining ingredients.

    Drizzle with remaining enchilada sauce.

    Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through.

    If desired, garnish with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. Normally I just leave everything off, but for color I added those some of those things here.

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    The Secret Ingredient In Amazing Enchilada Sauce

    The secret to getting it just right? Throw in a small piece of Mexican chocolate.

    All you need is about an eighth of a circular tablet of Abuelita Mexican chocolate. If youve never used it before, I highly recommend you buy a pack because its so good! Its normally used to make hot chocolate, but my Mom uses it to make various sauces like mole and this enchilada sauce.

    Its normally located in the grocery stores Hispanic foods section, but if you cant find it there, try looking in the hot chocolate section. If you prefer shopping online, you can easily find it on Amazon here .

    Dont have Mexican chocolate? Thats okay! A good substitute is a little unsweetened cocoa powder and turbinado/raw sugar.

    Easy Chicken Enchiladas Recipe Variations

    Chicken Enchiladas with Homemade Red Enchilada Sauce ...
    • Substitute pink beans or pinto beans for the black beans.
    • Omit the beans and substitute with about 1 ½ cups of additional chicken or corn. You can also replace the beans with 1 ½ cups of cooked rice.
    • Use corn tortillas instead of flour tortillas. You’ll need to warm the corn tortillas before rolling them . To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute, or until the tortillas are soft and flexible.
    • Swap out the Mexican-style corn and use regular canned corn or frozen corn that’s thawed before adding to the skillet.
    • If you have some extra time, prepare a batch of homemade enchilada sauce for this recipe. You’ll need a total of about 2 ¼ cups.

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    How To Make Chicken Enchiladas Step

    STEP 1. Preparation

    Preheat the oven to 350 degrees F.

    STEP 2. Prepare the chicken enchilada filling

    In a large skillet heat the oil over medium-high heat. Sauté the onions until translucent .

    Add the chicken and green chilies. Cook until chicken is cooked aproximately 7-8 minutes .

    Add the refried beans and 1/4 cup of the enchilada sauce . Cook 2-3 minutes until combined and heated through .

    STEP 3. Assemble the enchiladas

    Drizzle 3/4 cup of the enchilada sauce into a 9-inch by 13-inch baking disk. Spread to cover the bottom.

    Spoon 1/2 cup of the chicken mixture onto the middle of a flour tortilla leaving room at the ends .

    Roll up the enchilada and place seam side down into the prepared pan . Repeat for the remaining enchiladas.

    STEP 4. Finish and bake

    When all the enchiladas are in the baking dish drizzle the remaining enchilada sauce evenly on top . Sprinkle on the cheese .

    Bake for 20 minutes until the cheese is melted and the edges of the tortillas are slightly crisp .

    Tips For Making The Best Chicken Enchiladas

    • A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time.
    • If you insist, flour tortillas could be substituted for corn, you just wont get as many enchiladas.
    • When adding the remaining enchilada sauce to the top of the chicken enchiladas, I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between.

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