red chicken enchiladas recipe

Written ByJenny Smyth Posted on
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The Best red chicken enchiladas recipe

I’ve always been fascinated by the rich flavors and textures of red chicken enchiladas. This dish has its roots in Mexican cuisine, where tender chicken is wrapped in tortillas and smothered in a spicy tomato-based sauce.

When I first tried making red chicken enchiladas, I was blown away by the depth of flavor and the way the different components worked together to create a truly satisfying meal. My family loves it when I make this dish, and it’s become a staple in our household for special occasions and everyday meals alike.

One of the things I love about this recipe is that it’s incredibly easy to make, despite its complex flavors. All you need is some boneless chicken breasts, a few cans of diced tomatoes, some onions and garlic, and a packet of taco seasoning.

From there, it’s just a matter of assembling the enchiladas and baking them until they’re hot and bubbly. The end result is a dish that’s both comforting and exciting, with a level of sophistication that’s perfect for company or just a weeknight dinner.

The key to making great red chicken enchiladas is to use high-quality ingredients and to take your time when assembling the dish. Don’t be afraid to get creative with your fillings or toppings – after all, that’s what makes this recipe so versatile and fun to make.

Whether you’re serving it at a holiday dinner or just need something quick and easy on a Tuesday night, this recipe is sure to please even the pickiest eaters in your household.

Red Chicken Enchiladas

4.6 from 1625 votes

Tender shredded chicken wrapped in corn tortillas and smothered in a rich, homemade red enchilada sauce. This classic Mexican dish is baked with melted cheese for a comforting and satisfying meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Red Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 cups chicken broth
1 (8 ounce) can tomato sauce

For the Filling

2 cups cooked shredded chicken
1 cup shredded cheddar cheese, divided
1/2 cup diced onion
1 (4 ounce) can diced green chiles, drained
8 corn tortillas

For Topping

1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup sour cream

👨‍🍳Directions

1Preheat the oven to 375°F.
2Heat vegetable oil in a medium saucepan over medium heat, then whisk in the flour and cook for 1 minute until bubbly.
3Add chili powder, cumin, garlic powder, oregano, and salt, and whisk constantly for 30 seconds to bloom the spices.
4Gradually pour in the chicken broth while whisking to prevent lumps, then stir in the tomato sauce.
5Bring the sauce to a simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
6In a large bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, diced onion, and green chiles.
7Pour 1/2 cup of the red sauce over the chicken mixture and stir to coat everything evenly.
8Spread 1/2 cup of the red sauce on the bottom of a 9×13 inch baking dish.
9Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
10Fill each tortilla with about 1/4 cup of the chicken mixture, roll it up tightly, and place seam side down in the baking dish.
11Pour the remaining sauce over the rolled enchiladas, making sure to cover the ends.
12Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the enchiladas.
13Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly and the edges are slightly crisp.
14Let the enchiladas rest for 5 minutes before serving.
15Garnish with fresh cilantro and a dollop of sour cream.

🔧Equipment

Medium saucepan
Whisk
Large skillet
9×13 inch baking dish
Aluminum foil
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 980mg🌾Total Carbs: 34g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 26g

📝Notes

For a spicier sauce, add 1/2 teaspoon of cayenne pepper. You can also use flour tortillas if preferred, but corn tortillas are traditional. To make ahead, assemble the enchiladas without baking, cover, and refrigerate for up to 24 hours, then bake as directed.

Watch Video Of How Red Chicken Enchiladas Works

In conclusion, red chicken enchiladas are a delicious and versatile dish that’s perfect for any occasion.

Whether you’re serving them at a holiday dinner or just need something quick and easy on a Tuesday night, this recipe is sure to please even the pickiest eaters in your household.

For storage ideas, consider freezing individual portions for up to two months or refrigerating leftovers for up to three days before reheating them in the oven or on the stovetop.

❓ Frequently Asked Questions About Red Chicken Enchiladas

Q: What type of tortillas should I use for this recipe?

Tortillas are an essential component of any enchilada dish, and for this recipe, you’ll want to use corn tortillas.

Q: Can I use leftover chicken for this recipe?

While you can use leftover chicken for this recipe, keep in mind that it may not be as flavorful as freshly cooked chicken.

Q: How do I store leftover red chicken enchiladas?

You can store leftover red chicken enchiladas in an airtight container in the refrigerator for up to three days or freeze them for up to two months.

Q: Can I make this recipe without using cumin?

Cumin adds a unique flavor to this dish, but you can omit it if you’re not a fan or if you’re cooking for someone who doesn’t like cumin.

Q: Are red chicken enchiladas healthy?

This recipe is relatively healthy compared to other comfort foods out there. The tomatoes add natural sweetness while the onions add crunch. However, feel free to modify the recipe by using low-fat cheese or omitting the sour cream topping if you’re watching your calories.

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