Chickenenchiladaswithredsauce Recipes

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RED CHICKEN ENCHILADAS (HOMEMADE)



Red Chicken Enchiladas (Homemade) image

These Homemade Chicken Enchiladas are bursting with a fiesta of flavors! A succulent chicken filling, encased in crisped flour tortillas.

Provided by Becky Hardin

Categories     Main Course

Time 1h15m

Number Of Ingredients 12

2 tablespoons oil
1 large onion (diced)
1 ½ pounds boneless skinless chicken breast (cut into bite-sized pieces)
1 4 oz can diced green chilis (drained)
1 cup corn
2 cloves garlic (minced)
2 cups enchilada sauce (divided)
8 large flour tortillas
2 cups shredded Mexican cheese blend (divided)
Avocado slices
Cilantro
Lime wedges

Steps:

  • Preheat the oven to 350 degrees.
  • Heat the oil in a large skillet over medium-high heat. Add in the onion and sauté until softened, about 5 minutes.
  • Add in the chicken and cook until no longer pink and cooked through, about 7-10 minutes. Add in the green chilis, corn and garlic. Sauté until the corn is warmed through. Set aside.
  • Spread ½ cup of the enchilada sauce in a 9x13 inch baking dish. Set up an assembly line with the tortillas, 1 cup of the enchilada sauce, filling, and 1 cup cheese.
  • Grab a tortilla, spread one side with enchilada sauce. Top with filling and sprinkle with cheese. Roll and tuck it into the baking dish. Repeat with the remaining tortillas until all the filling is used.
  • Pour the remaining sauce over the enchiladas and spread it into an even layer. Top with the remaining cheese and cover with foil. Bake for 20 minutes, remove the foil and bake for another 20 minutes. Remove from the oven, top with desired garnishes and serve!

Nutrition Facts : Calories 743 kcal, Carbohydrate 54 g, Protein 58 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 162 mg, Sodium 2181 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving

THE BEST RED CHICKEN ENCHILADAS



The Best Red Chicken Enchiladas image

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

2 large skin-on, bone-in chicken breasts (about 8 ounces each)
12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
1 medium bunch cilantro, leaves and stems separated
8 cloves garlic, peeled
Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 cup vegetable oil
Eight 6-inch corn tortillas
8 ounces queso fresco, crumbled
Crema, for serving
Chopped yellow or white onion, for serving
Lime wedges, for serving

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.

EASY RED CHICKEN ENCHILADAS



Easy Red Chicken Enchiladas image

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

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

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

CREAMY CHICKEN RED ENCHILADAS



Creamy Chicken Red Enchiladas image

Watch this video on how to make red enchiladas! These Creamy Chicken Red Enchiladas are the cheesiest, creamiest and yummiest you've ever had.

Provided by My Food and Family

Categories     Casseroles

Time 40m

Yield 6 servings

Number Of Ingredients 8

2-1/2 cups chopped cooked chicken
1 green pepper, chopped
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
12 corn tortillas (6 inch)
2 cups red enchilada sauce
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cloves garlic, minced

Steps:

  • Heat oven to 350°F.
  • Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
  • Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
  • Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE



Spicy Chicken Enchiladas with Red Mole Sauce image

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

2 tablespoons finely chopped unsalted whole natural almonds
2 tablespoons sesame seeds
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 canned chipotle peppers in adobo sauce
¼ cup raisins
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 dash ground cinnamon
1 cup Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
¾ cup Mexican blend cheese
8 (6 inch) corn tortillas, warmed
¼ cup sour cream

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

CREAMY CHICKEN ENCHILADAS WITH RED SAUCE



Creamy Chicken Enchiladas With Red Sauce image

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

4 boneless chicken breasts
1 (19 ounce) can enchilada sauce
2 (8 ounce) packages of kraft Mexican blend cheese
1 (10 ounce) can cream of chicken soup
2 (1 ounce) packages mccormick taco seasoning
10 flour tortillas
1 (12 ounce) can jalapeno peppers (optional)
1 (10 1/2 ounce) can chicken broth

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.

CHICKEN ENCHILADAS WITH RED SAUCE



Chicken Enchiladas With Red Sauce image

Make and share this Chicken Enchiladas With Red Sauce recipe from Food.com.

Provided by Lola Hanson

Categories     Mexican

Time 1h30m

Yield 12-16 enchiladas, 6-10 serving(s)

Number Of Ingredients 9

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.

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2015-09-23 Chicken Enchiladas with Red Sauce. In a large saucepan, combine 1/2 cup chopped onion, oil, and 1/2 teaspoon salt. Cook over medium high heat until softened and lightly browned, about 5-8 minutes. Stir in chipotle and adobo sauce, garlic, cumin, and chili powder, and cook until fragrant, about 30 seconds.
From thefrugalgirl.com


CHICKEN ENCHILADAS WITH RED CHILE SAUCE | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


HOW TO MAKE CHICKEN ENCHILADAS WITH RED SAUCE
2022-03-14 Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees. Remove the chicken and shred the meat. Return to slow cooker. Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix. Top with remaining cheese and cook for 45 minutes.
From sauceproclub.com


RED CHICKEN ENCHILADAS - OH SWEET BASIL
2020-07-27 Transfer the chicken to a plate and set aside to cool. Season the sauce with additional salt and pepper to taste. Shred the chicken into bite size pieces and add to the bowl with the tomato/onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.
From ohsweetbasil.com


MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE RECIPE
2021-06-09 4 guajillo chili peppers open, clean and without seeds. 4 ancho chili peppers, open, clean and without seeds. 2 garlic cloves, minced. ¼ …
From carnencanto.com


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