Chicken Enchiladas with Red Sauce are so darn good, you may want to make 2 batches of this Delicious Chicken Mexican goodness wrapped in fresh corn tortillas with fabulous homemade red sauce, a hint of lime and fresh Spanish herbs.
I really have a hard time just sticking to only a few of these wonderful and comforting Chicken Enchiladas with Red Sauce. I always make 2 batches of the enchiladas just in case. They actually have always refrigerated fairly well for me, so if we do have leftovers they are perfect for lunches the next day.
Traditionally Enchiladas originated in Mexico where they have lovingly been wrapping food in a tortilla since the Mayan times. Do you know that originally Enchiladas were considered as Mexican street food? How about this little tidbit, Enchiladas were simply corn tortillas dipped in a Chili sauce and without fillings. That’s right nothing more than a simple tortilla and chili sauce.
In this day and age, we have come up with several variations, ranging from the more Traditional Stuffed Mexican Enchiladas to a more ooey-gooey, cheese overloaded, smothered variations, of our American Cheese-loving culture. So feel free to adapt and do what works best for your tastes.
A little hint, I usually heat my tortillas in a hot cast iron skillet over medium heat and lightly oiled for a few seconds on each side to soften them. You can use a tortilla heater or microwave with a damp paper towel also to make them more pliable to work with.
Double wrap your Chicken Enchiladas in Red Sauce if desired to make them more firm and less likely to crack when cooking.
Ingredients needed to make Chicken Enchiladas with Red Sauce
- 1 and 1/2 pounds of boneless chicken breasts
- kosher salt to taste
- fresh ground pepper to taste
- 2 ancho chiles seeded
- 2 pasilla chiles seeded
- 2- 6-ounce cans of organic Spanish tomato sauce
- 3 /4 of a cup of homemade salsa, or 6 ounces organic
- 2 tablespoons minced garlic
- 2 teaspoons dry Mexican oregano
- 1/2 teaspoon cumin
- 10 fresh corn tortillas +2
- juice of 2 limes
- 1 cup of freshly shredded Colby-Jack Cheese
- fresh parsley chopped as garnish
- cilantro chopped as a garnish
- lime wedges
- 1 1/2 pounds Boneless chicken breasts
- Kosher salt to taste
- Freshly ground pepper to taste
- 2 Ancho chiles seeded
- 2 Pasilla chiles seeded
- 2- 6- ounce- cans of Organic Spanish tomato sauce
- 3 /4 cup Homemade salsa or 6 ounces organic
- 2 tablespoons Minced garlic
- 2 teaspoons Dry Mexican oregano
- 1/2 teaspoon Cumin
- 10 Fresh corn tortillas +2
- Juice of 2 limes
- 1 cup Freshly shredded Colby-Jack Cheese
- Fresh parsley chopped as garnish
- Cilantro chopped as a garnish
- Lime wedges
Season the chicken breasts with kosher salt and fresh ground pepper to taste.
Heat well-oiled grill or grilling pan over medium heat. Place seasoned chicken on the grill, cook about 6 minutes on each side. Remove chicken from the grill after ensuring breasts are completely done. Place on a plate and set to the side, for later use.
Preheat the oven to 350 degrees at this time
Place dried chilies in a bowl, cover with hot water. Cover and let stand for about 25-30 minutes. Drain all water off except 1 cup you will need to reserve.
Place reserved 1 cup of water, and chiles in the blender along with organic Spanish-style tomato sauce, homemade salsa, garlic, dry oregano, and cumin, blend thoroughly.
Place contents of the blender in a saucepan. Cook on low heat for 15-20 minutes, stirring occasionally. Remove from heat when done. If the Enchilada sauce seems a bit thin, break up 2 fresh tortillas in sauce and continue cooking and stirring. The tortilla will act as a thickener. Once done place on the side.
Meanwhile, shred chicken by either using two forks to break the meat apart or place in food processor and pulse about 4 times.
Place chicken mixture in a mixing bowl, juice of 2 limes, and 1/4 cup of Enchilada sauce you have cooked stir to join ingredients.
You will need a large oven-safe baking dish that has been sprayed with Cooking spray at this time.
On clean area or plate place 1 fresh tortilla, spoon chicken mixture on the tortilla, careful not to overload, roll tortilla and place seam down in oven safe baking dish. Place remainder of Enchilada sauce on enchiladas.
Add shredded Colby-Jack cheese to the top of chicken enchiladas.
Place chicken enchiladas in a preheated oven and bake on 350 degrees for 15-20 minutes or till cheese has completely melted and is bubbly.
Garnish with fresh chopped cilantro or chopped parsley and lime wedges.
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