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Creamy Red Sauce Enchiladas with Chicken

These red sauce enchiladas are stuffed with chicken, green onions, and cheese, then smothered in a rich red sauce with sour cream. They are ready in about 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 -6 servings
Calories: 543 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 garlic cloves
  • ½ teaspoon red chili flakes more or less to taste, Note 1
  • 1 lb chopped tomatoes from a can
  • 1 teaspoon sugar
  • 1 tablespoon dried oregano
  • ½ teaspoon fine sea salt
  • 1 cup sour cream
  • 2 tablespoons cilantro chopped
  • 6 large tortillas Note 2
  • 1 ½ cups cooked chicken shredded, Note 3
  • 3-4 green onions depending on size
  • 2 cups grated cheddar Note 4

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F/ 200°C.
  2. Saute onions: Finely chop the onion. Heat the oil in a saucepan and cook the onions for about 2 minutes or until translucent. Grate the garlic and add it to the pan together with the chili. Stir for one minute.2 tablespoons olive oil + 1 medium onion + 2 garlic cloves + ½ teaspoon red chili flakes
  3. Make red sauce: Blend the canned tomatoes in a blender or with an immersion blender. Pour them into the pan, add the sugar, dried oregano, and salt, and cook on medium heat for 5 minutes. Cover the pan partially if it starts to splutter. Stir occasionally. Remove the tomato sauce from the heat and let cool for 5 minutes. 1 lb chopped tomatoes / 450 g + 1 teaspoon sugar + 1 tablespoon dried oregano + ½ teaspoon fine sea salt
  4. Stir in the sour cream and the chopped cilantro.1 cup sour cream/ 250 g + 2 tablespoons cilantro
  5. Prepare ingredients: In the meantime, shred the chicken and finely slice the scallions. Grate the cheese.1 ½ cups cooked chicken/ 200 g + 3-4 green onions + 2 cups grated Cheddar/ 200 g
  6. Heat tortillas: Heat a large pan without adding any oil. Heat one tortilla at a time until softer and pliable, about 10 seconds on each side. Repeat with the rest of the tortillas.6 large tortillas
  7. Assemble the enchilada dish: Cover the bottom of the casserole dish with 2-3 tablespoons of the sauce (a thin layer of sauce).
  8. Fill enchiladas: Smear each tortilla with about 1 tablespoon of the sauce. Divide the shredded chicken meat and the green onions between the tortillas. Sprinkle the filling with just a little bit of the grated cheese.
  9. Roll the tortillas and place them in the casserole dish. Pour the remaining tomato and sour cream sauce over the enchiladas and sprinkle everything with the remaining grated cheese.
  10. Bake enchiladas for only about 15-20 minutes. The cheese should be melted, and the enchiladas should be heated through.
  11. Leave the enchiladas to rest for about 5 minutes, then serve immediately.

Notes

  • Spices: You can use ground cayenne pepper or any other fresh or dried chili you like; think to adjust the quantity according to your heat tolerance.
  • The tortillas have a diameter of 25 cm/ 10 inches. If using smaller tortillas, you will need more.
  • I used leftover chicken from making chicken stock. You can use any kind of leftover chicken (roasted, rotisserie) or poach about 200 g/ 7 oz chicken breast. Leftover turkey works as well.
  • Cheese: Cheddar works perfectly, but it can be replaced with a suitable sort of Mexican cheese.

Nutrition Information

Serving 1/6 of the dish Calories 543kcal (27%) Carbohydrates 44g (15%) Protein 24g (48%) Fat 31g (48%) Saturated Fat 13g (65%) Polyunsaturated Fat 14g Trans Fat 1g Cholesterol 85mg (28%) Sodium 701mg (29%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 543

% Daily Value*

Serving 1/6 of the dish
Calories 543kcal 27%
Carbohydrates 44g 15%
Protein 24g 48%
Fat 31g 48%
Saturated Fat 13g 65%
Polyunsaturated Fat 14g 82%
Trans Fat 1g 50%
Cholesterol 85mg 28%
Sodium 701mg 29%
Fiber 5g 20%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.