The Best Red Sauce Chicken Enchiladas
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
55 mins
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Total Time
1 hr 25 mins
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Servings
12 enchiladas
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Course
Main Course
The Best Red Sauce Chicken Enchiladas
Description
This recipe blends diced onions and seeded jalapeño cooked gently in oil to develop a sweet and mild base, flavored further with garlic, chili powder, cumin, and sugar. Tomato sauce and water create the main sauce which is simmered with chicken breasts until the meat is tender and cooked through. After cooling, the chicken is shredded while the sauce is strained to remove solids for a smooth texture. The reserved onion mixture is used in assembling the enchiladas.
The tortillas are filled with seasoned chicken and cheese, then placed in a baking dish, covered with the rich red sauce, and topped with a mix of cheddar and Monterey jack cheeses along with fresh cilantro. Baking melds the flavors and softens the tortillas, producing an enchilada casserole with creamy and spicy notes, balanced by the sweetness from the onions and sugar in the sauce.
These enchiladas make a satisfying main course for dinner and can be paired with Mexican rice or beans. The sauce’s mild heat level can be adjusted by varying chili powder and jalapeño amounts to accommodate different palates. Fresh cilantro adds brightness at serving.
As a make-ahead option, the enchiladas can be assembled and refrigerated up to 12 hours before baking, or frozen for up to 2-3 months. When baking from frozen, the recommended times ensure thorough heating without overcooking.
Ingredients
- 1 onion small diced, medium
- 1 jalapeño seeded and finely chopped
- 1 teaspoon neutral cooking oil generic cooking oil
- 3 medium garlic finely minced, cloves
- 2 tablespoons chili powder
- 1 tablespoon granulated sugar or brown sugar
- 2 teaspoons cumin ground
- 2 cans (8-ounces each) tomato sauce
- 1 cup water
- 1 ½ to 2 to 2 pounds chicken breast about 3 large chicken breasts, boneless skinless
- 1 cup cheddar cheese shredded sharp
- 1 cup Monterey jack cheese shredded
- ½ cup cilantro fresh, minced
- 12 corn tortillas fajita-size if using flour tortillas, 6-inch, soft or flour tortillas
Instructions
- In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. Stir in the tomato sauce and water. Bring to a simmer.
- Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool slightly. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
- Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste, if needed.
- Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
- Stack the tortillas on a plate and cover with plastic wrap or damp paper towels. Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
- Preheat the oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover the dish with foil and bake 20-25 minutes or until heated through.
- Remove the foil and bake another 5 minutes, until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
- Serve with sour cream, guacamole, salsa, additional cilantro, if desired.
Notes
- Adjust jalapeño seeds and chili powder to control spice level.
- Make ahead by assembling and refrigerating up to 12 hours before baking.
- Freeze assembled enchiladas up to 2-3 months; bake covered from frozen for 1.5 hours then uncovered for 1 hour.
- Straining sauce creates a smooth texture by removing solids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Enchilada | |
| Calories | 239kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 805mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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