HomeDinnerChicken Enchiladas With Homemade Red Echilada Sauce

Chicken Enchiladas With Homemade Red Echilada Sauce

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Chicken Enchiladas With Homemade Red Echilada Sauce

Chicken enchiladas with homemade red enchilada sauce are a delicious and satisfying Mexican-inspired dish that’s perfect for family dinners or entertaining guests. In this recipe, we’ll show you how to make flavorful chicken enchiladas using a homemade red enchilada sauce that’s bursting with authentic Mexican flavors.

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1. Introduction to Chicken Enchiladas with Homemade Red Enchilada Sauce

Chicken enchiladas are a classic Mexican dish made with tender chicken, savory sauce, and melted cheese, all wrapped in soft corn tortillas. By making your own red enchilada sauce from scratch, you can control the flavors and spices to suit your taste preferences, resulting in a dish that’s truly unforgettable.

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2. Ingredients Needed

To make chicken enchiladas with homemade red enchilada sauce, you’ll need the following ingredients:

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Chicken

Tortillas

Homemade Red Enchilada Sauce Ingredients

Cheese

Vegetables

3. Preparing the Chicken Filling

Start by cooking the chicken until it’s fully cooked through, then shred it using two forks or a stand mixer. Season the shredded chicken with your favorite spices, such as chili powder, cumin, garlic powder, and salt, to give it a flavorful kick.

4. Making Homemade Red Enchilada Sauce

To make the homemade red enchilada sauce, you’ll need ingredients like dried chilies, tomatoes, onions, garlic, and spices. Begin by rehydrating the dried chilies in hot water, then blend them together with the other ingredients until smooth. Simmer the sauce on the stove until it thickens slightly, then season with salt and pepper to taste.

5. Assembling the Chicken Enchiladas

To assemble the chicken enchiladas, spoon some of the chicken filling onto each tortilla, then roll them up tightly and place them seam-side down in a baking dish. Pour the homemade red enchilada sauce over the top of the enchiladas, making sure to cover them evenly, then sprinkle with cheese.

6. Baking Instructions

Bake the enchiladas in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

7. Serving Suggestions

Once the enchiladas are finished baking, let them cool for a few minutes before serving. Garnish with chopped cilantro, diced avocado, sour cream, and sliced jalapenos for an extra burst of flavor. Serve alongside rice, beans, or a crisp green salad for a complete meal.

8. Variations and Customizations

Feel free to customize this recipe to suit your tastes. You can add additional vegetables such as bell peppers, onions, or corn to the chicken filling for added flavor and texture. For a vegetarian version, you can omit the chicken altogether or replace it with cooked beans or tofu.

9. Tips for Success

To ensure that your chicken enchiladas turn out perfectly every time, follow these tips:

  • Use a combination of dried chilies for a complex flavor profile in the enchilada sauce.
  • Warm the tortillas slightly before filling and rolling them to make them more pliable and easier to work with.
  • Use a blend of cheeses such as cheddar, Monterey Jack, and queso fresco for a deliciously cheesy filling.

10. Health Benefits of Chicken Enchiladas

Despite being a rich and indulgent dish, chicken enchiladas can still be a nutritious option when made with lean protein, whole grains, and plenty of vegetables. The homemade red enchilada sauce is packed with vitamins and antioxidants from the tomatoes and chilies, while the chicken provides a good source of protein.

11. Conclusion

In conclusion, chicken enchiladas with homemade red enchilada sauce are a delicious and satisfying meal that’s perfect for any occasion. With their tender chicken filling, flavorful sauce, and melty cheese topping, these enchiladas are sure to become a family favorite. Plus, by making your own enchilada sauce from scratch, you can enjoy authentic Mexican flavors right in your own kitchen.


FAQs (Frequently Asked Questions)

  1. Can I make the enchiladas ahead of time and bake them later?
  2. How long will the homemade red enchilada sauce keep in the refrigerator?
  3. Can I freeze leftover chicken enchiladas?
  4. Are there any gluten-free options for the tortillas?
  5. Can I use store-bought enchilada sauce instead of making it from scratch?

Source: bunnyswarmoven.net

Yield: 12

Chicken Enchiladas With Homemade Red Echilada Sauce

Chicken Enchiladas With Homemade Red Echilada Sauce

Chicken enchiladas with homemade red enchilada sauce are a delicious and satisfying Mexican-inspired dish that's perfect for family dinners or entertaining guests. In this recipe, we'll show you how to make flavorful chicken enchiladas using a homemade red enchilada sauce that's bursting with authentic Mexican flavors.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 2 whole chicken breasts, uncooked
  • 2 cups chicken broth
  • 1 Teaspoon garlic powder
  • one 10 ounce can diced tomatoes
  • 1 medium onion , diced
  • 12 corn tortillas
  • 2 cups grated Cheddar cheese
  • 2 cups grated Monterey Jack cheese
  • Homemade Red Enchilada Sauce
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons flour
  • 4 Tablespoons chili powder
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon onion powder
  • 1/4 Teaspoon cayene pepper
  • 2 cups chicken broth

Instructions

    1. Preheat oven to 400 degrees.
    2. Place the diced onion, tomatoes, garlic powder, chicken broth and the whole chicken breasts in a large saucepan. Simmer for 30 minutes until the chicken breasts are tender enough to easily shred. Let the mixture cool. Remove the chicken breasts and shred, discard the remaining ingredients in the pot. .  
    3. Spread 1/2 cup of enchilada sauce onto the bottom of a 13x9 inch baking pan.  Spread about a 1/2 Teaspoon enchilada sauce onto the middle of each of 12 corn tortillas. Place 1 Tablespoon of shredded chicken on top of the enchilada sauce followed by a sprinkling of both cheeses.  Roll the corn tortilla up and place in the 13x9 inch baking pan. Repeat for the remaining 11 tortillas. 
    4. Top the rolled enchiladas with the remaining enchilada sauce and both shredded cheeses. Bake at 400 degrees, uncovered for about 20 minutes or until bubbly.
    5. Homemade Red Enchilada Sauce directions:
    6. Place the flour and oil in a medium size saucepan under medium heat. Whisk and cook the mixture until it starts to boil, then boil another minute or two to remove the flour taste. Whisk in the seasonings until well blended.  While still whisking, add the chicken broth to the pan, reduce the heat to low and simmer for about 10 minutes or until slightly thickened
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