CHICKEN ENCHILADAS WITH RED SAUCE RECIPE RECIPES
EASY RED CHICKEN ENCHILADAS | ALLRECIPES
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Chicken Baked and Roasted Breasts
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 1 three-layer enchilada
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, CarbohydrateContent 79.5 g, CholesterolContent 240.5 mg, FatContent 92.8 g, FiberContent 10.8 g, ProteinContent 59 g, SaturatedFatContent 36.9 g, SodiumContent 5142.3 mg, SugarContent 12.2 g
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
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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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CHICKEN ENCHILADAS WITH RED SAUCE | SERENA BAKES SIMPLY ...
These Chicken Enchiladas are cooked in homemade red enchilada sauce from scratch will quickly become a favorite from Serena Bakes Simply From Scratch.
From serenabakessimplyfromscratch.com
Total Time 1 hours 45 minutes
Cuisine Mexican
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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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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CHICKEN ENCHILADAS WITH RED SAUCE RECIPE BY BETH ...
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From m.cookeatshare.com
Reviews 5
Total Time 90 minutes
Cuisine Mexican
Calories 346 per serving
From m.cookeatshare.com
Reviews 5
Total Time 90 minutes
Cuisine Mexican
Calories 346 per serving
- Combine onion, jalapeno and oil in large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, about 8 minutes. Stir in garlic, chili powder, cumin and sugar. Add tomato sauce, water and chopped tomato. Bring sauce to a simmer, lower heat and cook until slightly thickened, about 5 minutes. Add chicken to sauce. Reduce heat to low, cover and cook until chicken is completely cooked through, about 20 minutes. Transfer chicken to plate and set aside to cool. Strain sauce through a large mesh strainer into a medium bowl, saving thicker part of sauce for the inside of the enchiladas and the thinner part for the topping. Add salt and pepper to the thin sauce. Shred chicken into bite size pieces and add to the bowl with thicker mixture. Add in ¼ cup of thin sauce, ½ cup of each of shredded cheeses and cilantro. Stir to combine. Preheat oven to 425 degrees. Spray a 9 x 13 baking dish with cooking spray. Stack tortillas on a plate, cover with plastic wrap and microwave for 45 seconds to soften. Spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla. Roll tortilla around the filling tightly and place in the prepared baking dish, seam-side down. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly. Reduce the oven temperature to 400Ë? F. Remove enchiladas from oven and pour sauce over the top. Sprinkle with remaining cheese. Cover dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes. Remove from oven and let stand 10 minutes before serving.
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Total Time 45 minutes
Total Time 45 minutes
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