Red Chile Chicken Enchiladas
User Reviews
5.0
9 reviews
Excellent
Red Chile Chicken Enchiladas
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Chicken enchiladas with red sauce are made with soft and savory corn tortillas, shredded chicken, warm and flavorful red sauce from scratch and topped with Mexican crema and cheese.
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Ingredients
- Homemade Red Chile Enchilada Sauce:
- 2 Tablespoons oil
- 1 onion chopped
- 1 - 15 ounce can tomato sauce all-natural, no spices added
- 1 1/4 cup chicken broth
- 2 Tablespoons chili powder may use a mix of different types of chili powders
- 2 teaspoons cumin powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon garlic powder
- salt to taste
- Enchiladas:
- 4 cups shredded chicken from a rotisserie chicken or 4 chicken breasts, cooked and shredded
- 2 cups Mexican cheese blend
- 2 cups cheddar cheese
- 10-12 corn or flour tortillas
- GARNISH:
- Mexican crema
- cilantro
- avocado
- jalapeños
Instructions
- In a medium pot, saute onion in oil over medium heat until onion is soft, about 7-8 minutes.
- Stir in tomato sauce, chicken broth, chili powder, cumin, Mexican oregano, and garlic powder.
- Cook for 20 minutes until it starts to thicken and reduce. Carefully puree in a blender or with an immersion blender.
- If cooking chicken, place chicken in a pot. Generously season with salt and pepper. Add enough water to cover the chicken by 2 inches. Bring to a gentle boil and then reduce heat and cover. Let cook for approximately 10 - 12 minutes or until no longer pink. Set aside to cool and shred.
- To assemble enchiladas:
- Preheat oven to 350 degrees.
- If using corn tortillas, heat in microwave for 60 seconds by wrapping stack of tortillas with a damp paper towel or tea towel. This helps to make the tortillas more pliable and easy to roll up.
- Pour 1/2 cup of enchilada sauce over shredded chicken to season it.
- Pour another 1/2 cup of enchilada sauce in bottom of baking dish. Place chicken in center of each corn or flour tortilla and top with shredded cheese. Roll up and place seam down in a pan. Repeat. Pour remaining enchilada sauce over enchiladas and remaining 2 cups of shredded cheese.
- Cover the baking dish with foil and bake for 20 minutes. Uncover and continue to cook for 4-5 minutes or until cheese is melted.
- Top with sour cream or Mexican crema, cilantro, avocado, and jalapenos (if desired)
Equipments used:
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
29g
(10%)
Protein
45g
(90%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
144mg
(48%)
Sodium
1148mg
(48%)
Potassium
682mg
(19%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1790IU
(36%)
Vitamin C
7mg
(8%)
Calcium
591mg
(59%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 45g | 90% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1148mg | 48% |
| Potassium | 682mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1790IU | 36% |
| Vitamin C | 7mg | 8% |
| Calcium | 591mg | 59% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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