Best 2 Chicken Enchiladas With Red Chile Sauce Recipes

Indulge in the delectable flavors of Chicken Enchiladas with Red Chile Sauce, a tantalizing dish that combines juicy chicken, aromatic spices, and a rich, flavorful sauce. This classic Mexican dish is a symphony of textures and tastes, with tender chicken nestled within soft tortillas, smothered in a vibrant red chile sauce that tantalizes the taste buds. Served with a delightful array of toppings, such as sour cream, guacamole, and fresh cilantro, this dish promises a culinary journey that will leave you craving more. In this article, we will present you with three enticing recipes for Chicken Enchiladas with Red Chile Sauce, each offering a unique twist on this beloved dish. Embark on a culinary adventure and discover the perfect recipe that suits your palate and creates a memorable dining experience.

Here are our top 2 tried and tested recipes!

CHICKEN ENCHILADAS WITH RED CHILI SAUCE

Chicken Enchiladas with Red Chili Sauce image

If you're looking for a perfect dish to serve for your Cinco de Mayo celebration, look no further. Chicken Enchiladas with Red Chili Sauce is easy to make, and absolutely delicious to eat!

Provided by Chula King

Categories Cinco de Mayo Main Course

Time 55m

Number Of Ingredients 14

Ingredients

1 1/2 Tablespoons vegetable oil
1 medium onion (chopped (about 1 cup))
3 medium cloves garlic (minced)
3 Tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons granulated sugar
1 pound (16 ounces) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/4-inch wide strips
2 cans (8 ounces each tomato sauce)
1 can (4 ounces pickled jalapeños, drained and chopped (about ¼ cup))
11 ounces (2 3/4 cups) sharp cheddar cheese, shredded, divided
10 corn tortillas (6-inches)
Vegetable cooking spray

Steps:

Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with 2 cups of cheese and jalapenos in medium bowl and set aside.
Adjust oven racks to upper and lower-middle positions and heat oven to 300° F.
Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.
Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
Place warm tortillas on counter-top. Increase oven temperature to 400° F. Place ⅓ cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle remaining 3/4 cup of cheddar cheese down the center of the enchiladas.
Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, garnishing with sour cream, avocado, lettuce, lime wedges, etc. Yield: 4 to 5 servings.

Nutrition Facts : Calories 548 kcal, Carbohydrate 31 g, Protein 37 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 151 mg, Sodium 805 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

EASY RED CHICKEN ENCHILADAS

Easy Red Chicken Enchiladas image

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

Ingredients

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

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

Tips:

Start with fresh, high-quality ingredients for the best flavor.
Use corn tortillas that are soft and pliable. If they are too dry, they will crack and break when you roll them up.
Be careful not to overcook the chicken. It should be cooked through, but still tender and juicy.
Use a flavorful red chile sauce. You can make your own or use a store-bought variety.
Don't be afraid to experiment with different fillings. You can use other types of meat, vegetables, or even fruit.
Top the enchiladas with your favorite toppings, such as cheese, sour cream, guacamole, or salsa.

Conclusion:

Chicken enchiladas with red chile sauce are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer something milder, these enchiladas are sure to please. So next time you are looking for a quick and easy weeknight meal, give chicken enchiladas with red chile sauce a try. You won't be disappointed!