CHICKEN ENCHILADA RECIPE RED SAUCE RECIPES
CHICKEN ENCHILADAS WITH RED SAUCE RECIPE - FOOD.COM
Make and share this Chicken Enchiladas With Red Sauce recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 12-16 enchiladas, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven at 350 degrees.
- Combine the chicken, cheese, sour cream, refried beans, chiles, taco seasoning and cilantro in a mixing bowl.
- Fill each tortilla with 2 spoonfuls of filling mix.
- Fold tortillas and place in baking pan seam side down.
- When the pan is filled, pour enchilada sauce over the top of all the filled tortillas.
- Cover the pan and bake for 20-40 minutes.
Nutrition Facts : Calories 827.4, FatContent 37.3, SaturatedFatContent 16.9, CholesterolContent 89.9, SodiumContent 2175.7, CarbohydrateContent 90.1, FiberContent 8.8, SugarContent 10.8, ProteinContent 32.3
CHEESY CHICKEN ENCHILADAS WITH RED SAUCE RECIPE | MYRECIPES
Are you ready for the best chicken enchiladas of your life? While you could use a rotisserie chicken for this cheesy enchilada recipe, poaching chicken breasts in a delicately flavored liquid both creates succulently tender meat (that won’t dry out as the casserole bakes) and adds another layer of flavor to the dish. The key to successful poaching is temperature control; you want to keep your poaching liquid from ever reaching a boil. In fact, you should aim to keep the water at a state of releasing wispy spouts of steam from the surface, but never bubbling, throughout the entirety of the cooking process. (It’s not nearly as intense/difficult as it seems.) You should also try to purchase chicken breasts that are roughly the same size so that they cook at the same rate. While the total prep time on this recipe isn’t exactly what you might consider “speedy,” it’s a fun dish to prepare and assemble with another helper in the kitchen. Prep a pan (or two, so you have one for the freezer!) on Sunday to enjoy heading into a new week. Featuring smoky ancho chili powder and some of the poaching liquid, the homemade enchilada sauce is another distinguishing delight of this dish; however, if you’re looking to shave time off of the recipe, you can substitute store-bought sauce. And if you opt to use rotisserie or leftover chicken as a shortcut, but still want to make your sauce from scratch, simply substitute water and/or chicken stock for the liquid called for.
Provided by Adam Hickman and Briana Riddock
Total Time 1 hours 30 minutes
Yield Serves 6 (serving size: 2 enchiladas)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Combine broth, half of the onion, and 4 of the oregano sprigs in a medium saucepan over medium-high; bring to a boil.
- Add chicken to pan; reduce heat to medium-low, and keep cooking liquid between 160°F and 180°F. Cook chicken until a thermometer inserted in thickest portion registers 160°F, 25 to 30 minutes. (Keeping the cooking liquid at the right temperature is important. You want it to be steamy, but not bubble at all.)
- Remove chicken from cooking liquid, and let cool 15 minutes. Shred chicken. Reserve 2 cups of the cooking liquid.
- Finely chop remaining half onion (about 3/4 cup). Combine tomato sauce, chile powder, garlic, flour, cumin, salt, chopped onion, and reserved 2 cups cooking liquid in a medium saucepan over high; bring to a boil. Cook, stirring often, until thickened, 1 to 2 minutes. Reserve 2 cups of the tomato mixture. Add shredded chicken and beans to remaining tomato mixture in pan; toss to coat.
- Spoon about 1/3 cup chicken mixture in center of each tortilla, and roll up. Arrange rolled tortillas, seam side down, in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Evenly top with reserved 2 cups tomato mixture; sprinkle with cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Top with chopped tomatoes, avocado, and leaves from remaining 2 oregano sprigs (about 2 Tbsp.). Dollop with sour cream.
More about "chicken enchilada recipe red sauce recipes"
CHEESY CHICKEN ENCHILADAS WITH RED SAUCE RECIPE | MYRECIPES
Are you ready for the best chicken enchiladas of your life? While you could use a rotisserie chicken for this cheesy enchilada recipe, poaching chicken breasts in a delicately flavored liquid both creates succulently tender meat (that won’t dry out as the casserole bakes) and adds another layer of flavor to the dish. The key to successful poaching is temperature control; you want to keep your poaching liquid from ever reaching a boil. In fact, you should aim to keep the water at a state of releasing wispy spouts of steam from the surface, but never bubbling, throughout the entirety of the cooking process. (It’s not nearly as intense/difficult as it seems.) You should also try to purchase chicken breasts that are roughly the same size so that they cook at the same rate. While the total prep time on this recipe isn’t exactly what you might consider “speedy,” it’s a fun dish to prepare and assemble with another helper in the kitchen. Prep a pan (or two, so you have one for the freezer!) on Sunday to enjoy heading into a new week. Featuring smoky ancho chili powder and some of the poaching liquid, the homemade enchilada sauce is another distinguishing delight of this dish; however, if you’re looking to shave time off of the recipe, you can substitute store-bought sauce. And if you opt to use rotisserie or leftover chicken as a shortcut, but still want to make your sauce from scratch, simply substitute water and/or chicken stock for the liquid called for.
From myrecipes.com
Total Time 1 hours 30 minutes
From myrecipes.com
Total Time 1 hours 30 minutes
- Spoon about 1/3 cup chicken mixture in center of each tortilla, and roll up. Arrange rolled tortillas, seam side down, in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Evenly top with reserved 2 cups tomato mixture; sprinkle with cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Top with chopped tomatoes, avocado, and leaves from remaining 2 oregano sprigs (about 2 Tbsp.). Dollop with sour cream.
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CHICKEN ENCHILADAS WITH RED CHILE SAUCE RECIPE - FOOD.COM
Make and share this Chicken Enchiladas With Red Chile Sauce recipe from Food.com.
From food.com
Total Time 1 hours 15 minutes
Calories 468.1 per serving
From food.com
Total Time 1 hours 15 minutes
Calories 468.1 per serving
- Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.
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RED CHICKEN ENCHILADAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 55 minutes
Total Time 55 minutes
- Working one at a time, dip tortillas in the remaining sauce, transfer to a plate, fill with the chicken mixture, roll up, and place, seam side down, in the baking dish. Top with the remaining sauce and the cheese. Bake until the sauce bubbles and the cheese melts, 25 minutes. Sprinkle with the cilantro.
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These Chicken Enchiladas are cooked in homemade red enchilada sauce from scratch will quickly become a favorite from Serena Bakes Simply From Scratch.
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Total Time 1 hours 45 minutes
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Calories 725.95 per serving
From serenabakessimplyfromscratch.com
Total Time 1 hours 45 minutes
Cuisine Mexican
Calories 725.95 per serving
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From bettycrocker.com
Reviews 5
Total Time 50 minutes
Cuisine Southwestern
Calories 590 per serving
From bettycrocker.com
Reviews 5
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Calories 590 per serving
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