EASY CHICKEN ENCHILADAS WITH RED SAUCE RECIPES

Name: Chicken Enchiladas With Red Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12-16 enchiladas, 6-10 serving(s)
Ingredients: 10 ounces chicken breasts (cooked & diced or minced); 14 ounces enchilada sauce; 1 cup cheddar cheese; 2 cups sour cream; 1 1/2 cups refried beans; 1 cup cilantro (chopped); 1 (4 ounce) can diced green chilies; 1 teaspoon taco seasoning; 12 -16 tortillas (flour)

CHICKEN ENCHILADAS WITH RED SAUCE RECIPE - FOOD.COM

Chicken Enchiladas With Red Sauce Recipe - Food.com image

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

Ingredients

10 ounces chicken breasts (cooked & diced or minced)
14 ounces enchilada sauce
1 cup cheddar cheese
2 cups sour cream
1 1/2 cups refried beans
1 cup cilantro (chopped)
1 (4 ounce) can diced green chilies
1 teaspoon taco seasoning
12 -16 tortillas (flour)

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

Cheesy Chicken Enchiladas with Red Sauce Recipe | MyRecipes image

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

Ingredients

6 cups chicken broth
1 medium-size white onion, halved and divided (about 8-oz.)
6 oregano sprigs, divided
3 (6-oz.) boneless, skinless chicken breast, trimmed
1 (15-oz.) can crushed tomato sauce
1 Tbsp. ancho chile powder
1 Tbsp. minced garlic (about 3 garlic cloves)
1 Tbsp. all-purpose flour
2 tsp.s ground cumin
1 tsp. kosher salt
1 (15-oz ) can black beans, rinsed and drained
12 (6-in.) yellow corn tortillas
5 oz. pre-shredded Mexican 4-cheese blend (about 2 1/4 cups)
1 cup chopped plum tomatoes (about 3 tomatoes)
1 ripe avocado, chopped
6 Tbsp.s sour cream

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.

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