Red Sauce Chicken Enchiladas – Get ready to dive into a fiesta of flavors with “The Best Red Sauce Chicken Enchiladas!” This delightful recipe combines tender, seasoned chicken, a luscious homemade red sauce, and gooey cheeses, all wrapped in soft tortillas. With a touch of spice and a burst of freshness from cilantro, these enchiladas are the perfect crowd-pleasing dish for any occasion. Once you try them, you’ll understand why they’ve become a staple in our household and are sure to be a hit in yours too!
Picture this – it was a chilly evening, and I was in the mood for something comforting and full of zest. That’s when I decided to surprise my husband and little family with a batch of these incredible red sauce chicken enchiladas. As the aroma of sautéed onions and jalapeños filled the kitchen, my family gathered around, eagerly awaiting the feast. With each bite, their faces lit up with delight, and they couldn’t get enough! Since then, this recipe has become our go-to favorite for gatherings, potlucks, and even weeknight dinners. The best part? It’s incredibly easy to make, making it a win-win for busy nights and special occasions alike!
Why This Recipe Rocks – The Best Red Sauce Chicken Enchiladas!
- Irresistible Red Sauce: Our homemade red sauce is the heart of this dish. It’s a harmonious blend of tangy tomato sauce, a touch of sweetness from brown sugar, and the warmth of chili powder and cumin, creating a symphony of flavors that will dance on your taste buds.
- Tender Chicken: We use boneless, skinless chicken breasts that cook to perfection in the rich red sauce, absorbing all the delectable flavors. The result is juicy, tender chicken that melts in your mouth with each bite.
- Cheesy Heaven: What’s an enchilada without cheese? We’ve got you covered with a combination of shredded sharp cheddar and Monterey Jack cheeses that turn these enchiladas into a gooey, cheesy paradise.
- Fresh Cilantro: Adding minced fresh cilantro to the chicken mixture brings a burst of herbaceous freshness, balancing the richness of the sauce and cheese for a delightful contrast.
Ingredients:
- 1 medium onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon oil
- 3 medium cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon granulated or brown sugar
- 2 teaspoons ground cumin
- 2 cans (8-ounces each) tomato sauce
- 1 cup (240 ml) water
- 1 ½ to 2 pounds (680-900 g) boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 cup (114 g) shredded sharp cheddar cheese
- 1 cup (114 g) shredded Monterey Jack cheese
- ½ cup minced fresh cilantro
- 12 (6-inch) soft corn or flour tortillas (fajita-size if using flour tortillas)
Directions:
In a large saucepan, sauté the diced onion and jalapeño with 1/2 teaspoon of salt in oil over medium-low heat until softened, about 8-10 minutes.
Stir in the minced garlic, chili powder, cumin, and sugar. Cook for about 30 seconds until fragrant.
Add the tomato sauce and water to the saucepan, bringing it to a simmer.
Place the chicken breasts into the sauce, reduce the heat to low, cover, and cook until the chicken is cooked through (about 10-15 minutes, depending on thickness). Remove the chicken and set it aside to cool slightly.
Meanwhile, continue simmering the sauce until slightly thickened, around 5 minutes.
Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste if needed.
Transfer the onion mixture from the strainer into a large bowl. Shred the cooked chicken into bite-sized pieces and add it to the bowl with the onion mixture.
Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and the minced cilantro. Mix well.
Preheat the oven to 400°F (200°C). Warm the tortillas in the microwave, then spoon 1/3 cup of the chicken mixture down the center of each tortilla. Roll them tightly and place them seam-side down in a greased 9×13 inch baking dish.
Pour the enchilada sauce evenly over the enchiladas and top them with the remaining cheese.
Cover the baking dish with foil and bake for 20-25 minutes, or until heated through.
Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
Let the enchiladas stand for 10 minutes before serving. Enjoy with a dollop of sour cream, guacamole, salsa, and some extra cilantro if desired!
Notes:
- For a spicier kick, leave the jalapeño seeds in while sautéing.
- You can adjust the chili powder and sugar to suit your preferred level of spiciness and sweetness.
- If you prefer, you can use rotisserie chicken for a quick and easy alternative.
In conclusion, “The Best Red Sauce Chicken Enchiladas” is a delightful culinary adventure that brings together bold flavors, tender chicken, and ooey-gooey cheese in a perfect harmony. From the first sauté of onions and jalapeños to the final golden layer of melted cheese, every step of this recipe is a labor of love, resulting in a dish that will have your taste buds dancing with joy.
These enchiladas are not just a meal; they’re a memory in the making. Whether you’re gathered around the table with family and friends or treating yourself to a cozy night in, these enchiladas will surely become a cherished favorite in your household, just as they have in mine.
So go ahead, don your apron, and embark on this culinary journey. Let the intoxicating aroma of the red sauce fill your kitchen, and see the smiles on the faces of your loved ones as they savor each delectable bite.
With its customizable spice level, versatile tortilla options, and the option to use rotisserie chicken for added convenience, this recipe offers the flexibility to suit any palate and schedule. Plus, the make-ahead option makes it a lifesaver for busy days.
So why wait? Get ready to impress and indulge in the vibrant flavors of these enchiladas. With their irresistible appeal and satisfying taste, they’ll quickly become a regular on your menu rotation. Share the joy and savor the moment – for great food brings people together, and these enchiladas are no exception.
From my kitchen to yours, I hope this recipe brings you as much joy as it has brought to my little family. Enjoy the journey of creating and savoring “The Best Red Sauce Chicken Enchiladas.” Bon appétit!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use either corn or flour tortillas for this recipe. If using flour tortillas, opt for fajita-size to ensure they fit well in the baking dish.
Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas ahead of time, cover them tightly, and refrigerate them. When you’re ready to bake, simply add a few extra minutes to the baking time to ensure they’re heated through.
Are there any suitable substitutions for the cheese?
If you’d like to explore different cheese options, feel free to get creative! Pepper Jack, Colby, or a Mexican cheese blend can be excellent alternatives.
Can I freeze the leftovers?
Yes, you can freeze the cooked enchiladas. Wrap them well in plastic wrap and then foil, or use an airtight container. To reheat, thaw them in the refrigerator overnight and bake in the oven until heated through.
Red Sauce Chicken Enchiladas
Ingredients
- 1 medium onion finely diced
- 1 jalapeño seeded and finely chopped
- 1 teaspoon oil
- 3 medium cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon granulated or brown sugar
- 2 teaspoons ground cumin
- 2 cans 8-ounces each tomato sauce
- 1 cup 240 ml water
- 1 ½ to 2 pounds 680-900 g boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 cup 114 g shredded sharp cheddar cheese
- 1 cup 114 g shredded Monterey Jack cheese
- ½ cup minced fresh cilantro
- 12 6-inch soft corn or flour tortillas (fajita-size if using flour tortillas)
Instructions
- In a large saucepan, sauté the diced onion and jalapeño with 1/2 teaspoon of salt in oil over medium-low heat until softened, about 8-10 minutes.
- Stir in the minced garlic, chili powder, cumin, and sugar. Cook for about 30 seconds until fragrant.
- Add the tomato sauce and water to the saucepan, bringing it to a simmer.
- Place the chicken breasts into the sauce, reduce the heat to low, cover, and cook until the chicken is cooked through (about 10-15 minutes, depending on thickness). Remove the chicken and set it aside to cool slightly.
- Meanwhile, continue simmering the sauce until slightly thickened, around 5 minutes.
- Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste if needed.
- Transfer the onion mixture from the strainer into a large bowl. Shred the cooked chicken into bite-sized pieces and add it to the bowl with the onion mixture.
- Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and the minced cilantro. Mix well.
- Preheat the oven to 400°F (200°C). Warm the tortillas in the microwave, then spoon 1/3 cup of the chicken mixture down the center of each tortilla. Roll them tightly and place them seam-side down in a greased 9x13 inch baking dish.
- Pour the enchilada sauce evenly over the enchiladas and top them with the remaining cheese.
- Cover the baking dish with foil and bake for 20-25 minutes, or until heated through.
- Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
- Let the enchiladas stand for 10 minutes before serving. Enjoy with a dollop of sour cream, guacamole, salsa, and some extra cilantro if desired!
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