Best 4 Easy Red Chicken Enchiladas Recipes
Savor the delightful flavors of Mexican cuisine with our easy red chicken enchiladas recipe. This dish combines tender, juicy chicken coated in a flavorful red sauce, all wrapped in soft tortillas. Our recipe uses simple ingredients and a step-by-step guide to create a satisfying meal that's perfect for dinner parties or busy weeknights.
In addition to the classic red chicken enchiladas, we also offer variations to suit different tastes:
1. **Creamy Poblano Chicken Enchiladas**: These enchiladas feature a creamy poblano sauce made with roasted poblano peppers and tangy sour cream.
2. **Sweet Potato and Black Bean Enchiladas**: For a vegetarian option, try these enchiladas filled with roasted sweet potatoes, black beans, and a smoky chipotle sauce.
3. **Green Chicken Enchiladas**: If you prefer a milder flavor, our green chicken enchiladas use a tomatillo-based sauce for a refreshing, slightly tangy twist.
All our enchilada recipes come with detailed instructions, cooking tips, and serving suggestions. Whether you're a seasoned cook or new to Mexican cuisine, we've got you covered. So, gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness of homemade enchiladas!
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
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
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
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
Tips:
- Use fresh ingredients: Fresh ingredients always yield the best results. When making red chicken enchiladas, use ripe tomatoes, fresh cilantro, and flavorful cheese.
- Make your own enchilada sauce: It's easy to make your own enchilada sauce, and it's much more flavorful than store-bought sauce. You can find a simple recipe for enchilada sauce in the article.
- Shred your own chicken: Shredded chicken is much more tender and flavorful than pre-shredded chicken. You can shred chicken easily by boiling it in water or broth until cooked through, then shredding it with two forks.
- Don't overfill the enchiladas: Overfilling the enchiladas will make them difficult to roll and they may fall apart when you bake them. Aim to fill each enchilada with about 1/4 cup of filling.
- Bake the enchiladas until the cheese is melted and bubbly: The enchiladas are done baking when the cheese is melted and bubbly. This usually takes about 20 minutes.
Conclusion:
Red chicken enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover chicken, and they can be made ahead of time and frozen. Whether you are serving them for a weeknight dinner or a special occasion, red chicken enchiladas are sure to be a hit with everyone.
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