Easy Red Sauce Enchiladas
User Reviews
4.5
60 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2
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Calories
690 kcal
Easy Red Sauce Enchiladas
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This is my go-to recipe for red sauce enchiladas. Fast, incredible flavor, and stress free to make. You might even have all the ingredients on hand already.
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Ingredients
- 3 tomatoes
- 1/2 onion
- 3 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon Mexican oregano
- 3 chipotles in adobo
- 1 tablespoon adobo sauce
- 1 cup stock (or water)
- freshly ground black pepper
- oil
- 1 chicken breast
- 8-10 corn tortillas
- Monterey jack cheese
- 2-3 tablespoons finely chopped onion
- crema (optional)
- cotija cheese (optional)
- Basic Guacamole (optional)
Instructions
- Start by roasting 3 tomatoes in the oven at 400F.
- If you are poaching the chicken, cover the chicken breast with cold water in a saucepan and bring to a boil. Reduce heat to a simmer and let cook until the chicken is no longer pink inside, approx. 20 minutes. You can also add salt, onion, and cilantro to the simmering water for a hint of additional flavor. Once cooked, set aside to cool and then shred using two forks.
- Saute a roughly chopped 1/2 onion and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.
- Add the roasted tomatoes to the onions and garlic, along with 3 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1 cup stock (or water), 1/2 teaspoon salt, and freshly ground black pepper.
- Let the mixture simmer for a few minutes and then add it to a blender. Blend well and return to the saucepan. Taste for seasoning. ( I added additional pinches of salt and oregano to this batch). Let simmer for 5-10 minutes on mediumish heat.
- Meanwhile, heat up 8-10 corn tortillas. I covered them with damp paper towels and nuked them for 60 seconds.
- Add a dollop of the enchilada sauce to a plate. Dredge a tortilla in the sauce and flip. Fill with shredded chicken, chunks of cheese, and some bits of finely chopped raw onion. Roll tight and place on a baking dish seam side down. You can line the baking dish with enchilada sauce to prevent sticking.
- Continue rolling the enchiladas until all the chicken is gone. A single chicken breast will make 7-9 enchiladas. Cover the enchiladas with the remaining sauce and give them a jiggle.
- Bake at 400F for 8-10 minutes
- Serve immediately with your choice of Crema, Cotija cheese, Arroz Rojo, and Guacamole.
Notes
- Mexican oregano works really well in this dish so use that if you have some, but you will still get a great result without it.
- I used a homemade chicken stock but virtually any stock (or even water) would work for this dish.
- Be sure to warm up the tortillas before building the enchiladas. This makes them easier to roll.
Nutrition Information
Show Details
Calories
690kcal
(35%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
60 reviews
Excellent
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