Red Sauce Chicken Enchiladas
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
15 enchiladas
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Calories
181 kcal
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Course
Main Course, Dinner
Red Sauce Chicken Enchiladas
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These delicious Red Sauce Chicken Enchiladas are a quintessential Tex Mex dinner. Forget bland, dry chicken enchiladas. With this recipe, you'll have the best enchiladas everyone will be asking for the recipe.
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Ingredients
- 1 pound boneless skinless chicken thighs
- salt & pepper
- 2 tablespoons avocado oil + 1/4 cup
- 1 cup chicken broth
- 4 cloves garlic minced
- 1/2 whole onion sliced
- 1 tablespoon dried oregano
- 15 whole white corn tortillas
- 3 cups shredded Monterey jack cheese
Sauce Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons all purpose flour
- 2 teaspoons chili powder
- 1-2 teaspoons garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups low sodium vegetable stock
- 1 teaspoons kosher salt this may be more/less depending on the stock you use
Instructions
- Preheat the oven to 350°F.
- Season the chicken thighs on both sides with salt and pepper.
- Heat 2 tablespoons of avocado oil over medium-high heat in a large skillet.
- Add the chicken and sear on each side for about 2-3 minutes. You aren't cooking the chicken through, you're just searing it on each side.
- Once seared, add the broth, garlic, onion, and oregano.
- Cover it with a lid and simmer it for about 15 minutes, just until the chicken is cooked through and the internal temperature is 165°F at the thickest part.
- Remove the chicken from the broth, shred it, and set it aside.
- Begin making the sauce by adding 2 tablespoons of oil to a skillet on medium heat.
- Sprinkle in all purpose flour and whisk to combine. It should be smooth and creamy looking.
- Season it with chili powder, garlic powder, ground cumin, and dried oregano. Whisk to combine.
- Slowly pour in the broth while whisking until it's fully combined and thickened. Remove it from the heat.
- Scoop a little bit of sauce into the bottom of a baking dish, just enough to barely spread across the bottom and set it aside.
- In a separate skillet, add 1/4 cup of oil and heat over medium heat.
- Add a tortilla to the oil and heat it about 5-7 seconds per side. You aren't crisping them, you're just heating them through.
- Remove the tortilla from the oil and dip it into the sauce.
- Place the sauced tortilla on a flat surface (I use a cutting board) and add some of the shredded chicken along with about 1-2 tablespoons of cheese.
- Roll the tortilla up and place it seam side down in the baking dish.
- Repeat this for all of the tortillas. I like to work with about 3 tortillas at a time.
- Once all of the enchiladas are rolled and in the baking dish, pour the remaining sauce over the enchiladas and top with the remaining shredded cheese.
- Bake them in the oven for about 15-20 minutes, just until they are hot and bubbly.
- Allow them to cool for about 5 minutes before serving and enjoy!
Equipments used:
Notes
- Shortcut Tip: The homemade sauce can be replaced with store-bought sauce. I recommend and prefer the Gebhardt brand if you aren't going to make homemade sauce.
- When you're heating the tortillas, you aren't frying them. They only need a few seconds on each side to heat them and make them pliable.
- Use an electric mixer to quickly shred the chicken.
- Instead of using vegetable stock for the sauce, you can use the stock that the chicken was cooked in. Just strain off the garlic and onion.
Nutrition Information
Show Details
Serving
1enchilada
Calories
181kcal
(9%)
Carbohydrates
2g
(1%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
49mg
(16%)
Sodium
328mg
(14%)
Potassium
126mg
(4%)
Fiber
0.4g
(2%)
Sugar
0.2g
(0%)
Vitamin A
268IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
183mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15enchiladas
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 181kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 328mg | 14% |
| Potassium | 126mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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