CHICKEN ENCHILADAS WITH RED CHILI SAUCE
If you're looking for a perfect dish to serve for your Cinco de Mayo celebration, look no further. Chicken Enchiladas with Red Chili Sauce is easy to make, and absolutely delicious to eat!
Provided by Chula King
Categories Cinco de Mayo Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with 2 cups of cheese and jalapenos in medium bowl and set aside.
- Adjust oven racks to upper and lower-middle positions and heat oven to 300° F.
- Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.
- Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
- Place warm tortillas on counter-top. Increase oven temperature to 400° F. Place ⅓ cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle remaining 3/4 cup of cheddar cheese down the center of the enchiladas.
- Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, garnishing with sour cream, avocado, lettuce, lime wedges, etc. Yield: 4 to 5 servings.
Nutrition Facts : Calories 548 kcal, Carbohydrate 31 g, Protein 37 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 151 mg, Sodium 805 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
EASY RED CHICKEN ENCHILADAS
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 Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
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, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
THE BEST RED CHICKEN ENCHILADAS
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
- Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.
CHICKEN ENCHILADAS WITH RED CHILE SAUCE
Make and share this Chicken Enchiladas With Red Chile Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.
- Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
- Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
- Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
- 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.
CREAMY CHICKEN ENCHILADAS WITH RED SAUCE
This is a recipe I got from my mom. I have changed it a litte over the years. My family requests it a least once a month.
Provided by kathesoza
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium Skillet put a little Veggie Oil in and Cook Chicken.
- Shred Chicken and combine it with seasoning and Cream of Chicken cook in skillet for another 10 min on Medium.
- Add 1 package of Cheese to Chicken and cook just enough to start melting.
- Get baking dish and pour half of enchallada sauce so it just cover the bottom of the dish.
- Take Chicken mixture and divide evenly in to your Tortilla shells.
- Fold over and place seam at bottom of the dish.
- Take the rest of the enchilada sauce and pour over the dish.
- Take the other package of cheese and spread over dish.
- This were you can top it with Jalapeno's if you wish.
- Bake for 20 minutes at 350 just enough to melt cheese.
SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE
What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
- Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
- Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
- Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
- Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g
More about "chicken enchiladas with red chile sauce recipes"
RED CHILE-CHICKEN ENCHILADAS RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 8
- In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softened. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.
- In a large saucepan, heat the olive oil over moderately low heat. Add the tomato sauce and the water. Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
- Preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes. Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool. Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper.
- Wipe out the skillet and heat 1/4 inch of vegetable oil in it. Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel–lined baking sheet and pat dry. Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down. Spoon the remaining chile sauce on top, spreading it to cover the enchiladas. Sprinkle with the remaining cheese.
CHEESY RED CHICKEN ENCHILADA CASSEROLE - ABERDEEN'S …
From aberdeenskitchen.com
CHICKEN ENCHILADAS WITH RED SAUCE - THE COUNTRY COOK
From thecountrycook.net
POLLO ROJO ENCHILADAS (CHICKEN ENCHILADAS WITH RED CHILI …
From foodal.com
AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE
From mexicanappetizersandmore.com
CHICKEN ENCHILADAS WITH RED SAUCE - EASY RECIPE
From theblackpeppercorn.com
CHICKEN ENCHILADAS WITH RED CHILE SAUCE - YOU'RE GONNA …
From bakeitafterall.com
CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE
From bunnyswarmoven.net
SHREDDED CHICKEN ENCHILADAS WITH RED SAUCE
From lindysez.com
RED CHILE SAUCE CHICKEN ENCHILADAS - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (229)Total Time 1 hr 25 minsCategory ChickenPublished 2019-10-28
CHICKEN ENCHILADAS WITH RED SAUCE | SERENA BAKES SIMPLY FROM …
From serenabakessimplyfromscratch.com
CHICKEN ENCHILADAS WITH RED CHILE SAUCE - COMPLETE RECIPES
From completerecipes.com
RED CHICKEN ENCHILADAS RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
RED CHILE ENCHILADAS WITH CHICKEN AND MELTED CHEESE
From rickbayless.com
GREEN CHILE CHICKEN ENCHILADAS WITH RED AND GREEN SAUCE
From savoringtoday.com
CHEESE ENCHILADAS WITH RED CHILE SAUCE RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN ENCHILADAS WITH RED CHILI SAUCE - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
GIVE ME SOME SAUCE TUESDAY OR RED CHILE CHICKEN ENCHILADAS
From thisishowicook.com
HOMEMADE CHICKEN ENCHILADAS (RED SAUCE) - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN ENCHILADAS WITH ROASTED RED CHILE SAUCE - THE SPLENDID …
From splendidtable.org
CHICKEN ENCHILADAS IN RED SAUCE - HAPPY MOTHERING
From happy-mothering.com
RED CHILE CHICKEN ENCHILADAS – MODERN HONEY
From modernhoney.com
10 BEST CHICKEN ENCHILADAS WITH RED SAUCE RECIPES - YUMMLY
From yummly.com
CHICKEN WITH TOMATILLO AND RED CHILE SAUCE RECIPE
From seriouseats.com
CHICKEN ENCHILADAS WITH RED SAUCE - SIMPLY HOME COOKED
From simplyhomecooked.com
CHICKEN ENCHILADAS IN RED SAUCE RECIPE - THE SPICE HOUSE
From thespicehouse.com
CHICKEN ENCHILADAS WITH RED SAUCE (AMERICA'S TEST …
From recipes.sparkpeople.com
CHEESY CHICKEN ENCHILADAS WITH RED SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN ENCHILADAS WITH RED CHILE SAUCE RECIPES
From stevehacks.com
CHICKEN ENCHILADAS WITH RED CHILE SAUCE | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE OR RED SAUCE RECIPE
From recipes-delicious.com
QUICK CHICKEN ENCHILADAS IN RED SAUCE – ERICA'S RECIPES
From ericasrecipes.com
CHICKEN ENCHILADAS WITH RED SAUCE RECIPE | SIDECHEF
From sidechef.com
EASY RED CHILI CHICKEN ENCHILADAS – JULIA PACHECO
From juliapacheco.com
HATCH CHILE CHICKEN ENCHILADAS - TAO OF SPICE
From taoofspice.com
CHICKEN ENCHILADAS WITH RED CHILE SAUCE - FAKE GINGER
From fakeginger.com
CHICKEN ENCHILADAS WITH RED CHILI SAUCE - RECIPE | COOKS.COM
From cooks.com
ISABEL EATS
From isabeleats.com
CHICKEN ENCHILADAS WITH RED CHILE SAUCE | COOK'S ILLUSTRATED
From mastercook.com
RED CHILE-CHICKEN ENCHILADAS RECIPE - DELISH.COM
From delish.com
RED CHILE SAUCE CHICKEN ENCHILADAS | A HINT OF HONEY
From ahintofhoney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love