CHICKEN ENCHILADAS WITH RED CHILE SAUCE
Make and share this Chicken Enchiladas With Red Chile Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.
- Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
- Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
- Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
- Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.
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KIMBERLY OLSEN
[email protected]I'm always looking for new enchilada recipes, and this one didn't disappoint. The sauce was flavorful and the chicken was tender. I'll definitely be making this again.
Kerri Carter
[email protected]I've never made enchiladas before, but this recipe made it easy. They turned out great and my family loved them!
Clutch Papii
[email protected]I'm not sure why this recipe has so many good reviews. I tried it and it was just okay. The sauce was bland and the chicken was dry.
Tamara Milovanovic
[email protected]This recipe was a disaster! The sauce was too runny and the chicken was tough. I would not recommend this recipe to anyone.
Steve Noble
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really dry. The sauce was also too spicy for my taste.
Trilochun Kiran
[email protected]I thought these enchiladas were okay. The sauce was a bit bland for my taste, and the chicken was a little dry.
Ainee Feroze
[email protected]Just made these enchiladas and they were a huge success! Everyone loved them, even my picky kids.
Charles Jenkins
[email protected]These enchiladas were so good! The sauce was flavorful and the chicken was tender. I would definitely make these again.
Arju ajmin
[email protected]Amazing! My husband and kids loved these enchiladas. Will definitely make them again.
Aliniwe zuriel Masangano
[email protected]Easy to make and delicious! I made a few substitutions (used ground turkey instead of chicken and a store-bought enchilada sauce), but it still turned out great.
FireType Naruto
[email protected]I've tried many chicken enchilada recipes, but this one is by far the best. The sauce is flavorful and the chicken is cooked to perfection. I highly recommend this recipe!
Ronald Moore
[email protected]These chicken enchiladas were a hit with my family! The red chile sauce had just the right amount of spice, and the chicken was tender and juicy. I'll definitely be making this recipe again.