Best 7 Chicken Enchiladas With Creamy Red Sauce Recipes
Tantalize your taste buds with our delectable Chicken Enchiladas smothered in a luscious Creamy Red Sauce. These enchiladas are not just a meal; they are an explosion of flavor that will leave you craving more. Tender, juicy chicken is enveloped in a warm tortilla, snuggled with a medley of tantalizing fillings, and bathed in a velvety red sauce that tantalizes your senses. This dish is a symphony of flavors that will serenade your palate with every bite.
Additionally, we offer a versatile collection of recipes to cater to diverse dietary preferences and culinary adventures. Indulge in the classic Beef Enchiladas, where succulent beef takes center stage, wrapped in a tortilla embrace and smothered in a rich red sauce. For a vegetarian delight, try our Vegetable Enchiladas, bursting with a symphony of colorful vegetables, each contributing its unique flavor and texture. And if you seek a lighter option, our Chicken Enchiladas with Tomatillo Sauce offer a refreshing twist, featuring a zesty tomatillo sauce that awakens your taste buds.
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!
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
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
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
EASY WHITE CHICKEN ENCHILADAS
Put a spin on traditional enchiladas with this creamy version that's packed with mild green chile enchilada sauce, chicken, chopped green chiles and plenty of cheese!
Provided by Madison Mayberry Hofmeyer
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
- In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
- Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.
Nutrition Facts : Calories 790, Carbohydrate 53 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 45 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2250 mg, Sugar 6 g, TransFat 3 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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Shred your own chicken for the enchiladas to ensure it is tender and juicy.
- Don't overfill the enchiladas, or they will be difficult to roll and may fall apart.
- Be generous with the cheese sauce, as it helps to hold the enchiladas together and adds a delicious flavor.
- If you don't have a blender, you can puree the tomatoes and chilies in a food processor or with an immersion blender.
- Top the enchiladas with additional cheese and sour cream before baking for a golden brown and creamy topping.
- Serve the enchiladas immediately, garnished with cilantro, chopped onions, and sliced avocado.
Conclusion:
These chicken enchiladas with creamy red sauce are a delicious and satisfying meal that is perfect for any occasion. They are easy to make, and the results are sure to impress your family and friends. With a few simple tips and tricks, you can make the best chicken enchiladas you've ever tasted. So what are you waiting for? Get cooking!
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