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 herb.
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.
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
- Season the chicken breasts with kosher salt and fresh ground pepper to taste.
- Heat well-oiled grill or grilling pan to medium heat. Place seasoned chicken on the grill, cook about 6 minutes on each side. Remove chicken from grill after ensuring breasts are completely done. Place on a plate and set to 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 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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