Cassaroles/ Chicken/ Dinner/ Foods of the World/ Gluton Free/ Latino Recipes/ Poultry/ Top 10 Must Have Recipes

Chicken Enchiladas

September 26, 2020 (Last Updated: January 19, 2021)

Chicken Enchiladas with Red Sauce are so darn good; you may want to make two 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 have a hard time just sticking to only a few of these beautiful and comforting Chicken Enchiladas with Red Sauce. I always make two batches of the enchiladas just in case. They have continually refrigerated reasonably well for me, so if we do have leftovers, they are perfect for lunches the next day.

 

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.Traditionally Enchiladas originated in Mexico, where they have lovingly been wrapping food in a tortilla since the Mayan times. Do you know that initially, Enchiladas were considered 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.

 

 

 

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 herbsWe have come up with several variations in this day and age, ranging from the more Traditional Stuffed Mexican Enchiladas to a more ooey-gooey, cheese overloaded, smothered varieties of our American Cheese-loving culture. So feel free to adapt and do what works best for your tastes.

 

 

 

A few Tips

  • I usually heat the tortillas in a hot cast-iron skillet over medium heat and lightly oil for a few seconds on each side to soften them. You can use a tortilla heater or microwave with a damp paper towel to make them more pliable to work with the tortillas.
  • Double wrap your Chicken Enchiladas in Red Sauce if desired to make them more firm and less likely to crack when cooking. 

 

 

 

 

Chicken Enchiladas with Red Sauce are so darn good, you may want to make 2 batches of this Delicious Chicken Mexican goodness.

 

 

 

 

Shopping List For Chicken Enchiladas with Red Sauce

*See the recipe card below for measurements, ingredients, method, servings, and nutritional info.*
  • Boneless  and skinless chicken breasts– Use all-natural chicken for best results
  • Kosher salt– Enhances the flavor of your chicken. Use to own taste.
  • Freshly ground pepper– To enhance the flavor, use to own taste.
  • Two ancho chiles seeded– Use the dried chiles and follow directions to reconstitute them. You can find them in the International section of the supermarket.
  • Two pasilla chiles seeded– Use the dried chiles and follow directions to reconstitute them. You can find them in the International section of the supermarket.
  • Spanish tomato sauce– You can also find this ingredient in the international section of your local market.
  • Homemade salsa, or 6 ounces organic salsa– This can be found in your supermarket’s International section.
  • Fresh garlic – Do not use garlic powder or jarred minced garlic for the best flavor results. Only use fresh garlic cloves and mince them for the recipe.
  • Mexican oregano– Be sure to check that the oregano is Mexican Oregano as not all oregano tastes the same, which may cause a much different flavor.
  • Cumin – This a wonderful enhancer that will lend a ton of flavor to your Chicken Enchiladas with Red Sauce recipe. Be sure not to skip it!
  • Fresh corn tortillas  – Fresh corn tortillas are the best for optimal results. If you can make them homemade great. If not, stop at the Spanish Market. They always have hot and fresh corn tortillas ready to purchase.
  • Fresh Limes– Use freshly squeezed limes only. Do not use concentrated lime juice. The flavor is not the same.
  • Colby-Jack Cheese – This is what we like to use. You can use cheddar or another cheese if desired.
  • Fresh parsley – Use only fresh parsley as dried parsley will not produce the same results in this recipe for Chicken Enchiladas with Red Sauce.
  • Fresh Cilantro – This is chopped and used as a garnish. This is also an optional ingredient.
  • Lime wedges – I like to serve my Chicken Enchiladas with Red Sauce with lime wedges for another layer of flavor. This is an optional step.

 

 

 

 

 

 

Method for Chicken Enchiladas

  1. Season the chicken breasts with kosher salt and fresh ground pepper to taste.
  2. Heat a well-oiled grill or grilling pan over medium heat. Place seasoned chicken on the grill, cook for about 6 minutes on each side. Remove chicken from the grill after ensuring breasts are entirely done. Place on a plate and set it to the side for later use.
  3. Preheat the oven to 350 degrees at this time
  4. 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.
  5. 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.
  6. 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 two fresh tortillas in the sauce and continue cooking and stirring. The tortilla will act as a thickener. Once done, place it on the side.
  7. Meanwhile, shred chicken by either using two forks to break the meat apart or place in a food processor and pulse about four times.
  8. 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.
  9. You will need a large oven-safe baking dish that has been sprayed with Cooking spray at this time.
  10. On a clean area or plate, place one fresh tortilla, spoon chicken mixture on the tortilla, careful not to overload, roll the tortilla, and place the seam down in an oven-safe baking dish. Place the remainder of Enchilada sauce on enchiladas.
  11. Add shredded Colby-Jack cheese to the top of chicken enchiladas.
  12. Place chicken enchiladas in a preheated oven and then bake them at 350 degrees for 15-20 minutes or till cheese has completely melted and is bubbly.
  13. Garnish with fresh chopped cilantro or chopped parsley and lime wedges.

 

 

 

 

 

 

Chicken Enchiladas with Red Sauce are so darn good, you may want to make 2 batches of this Delicious Chicken Mexican goodness.

Chicken Enchiladas with Red Sauce

hmccallum
Chicken Enchiladas with Red Sauce are so darn good; you may want to make two 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.
4.96 from 21 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American, Mexican
Servings 8 People
Calories 343 kcal

Equipment

  • Cutting Board
  • Sharp kitchen knife
  • Grill pan
  • Glass bowls
  • Blender
  • Shredding Forks
  • Box shredder
  • Mixing bowl
  • Oven-safe baking dish

Ingredients
  

  • 1 ½ pounds Boneless chicken breasts
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 2 Ancho chiles seeded reconstituted
  • 2 Pasilla chiles seeded reconstituted
  • 2- 6- ounce- cans of Organic Spanish tomato sauce
  • ¾ cup Homemade salsa or 6 ounces organic
  • 2 tablespoons Minced garlic
  • 2 teaspoons Mexican oregano
  • ½ 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

Instructions
 

  • Season the chicken breasts with kosher salt and fresh ground pepper to taste.
  • Heat a 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 the 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 a 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 a clean area or plate place 1 fresh tortilla, spoon chicken mixture on the tortilla, careful not to overload, roll the 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 at 350 degrees for 15-20 minutes or until cheese has completely melted and is bubbly.
  • Garnish with fresh chopped cilantro or chopped parsley and lime wedges.

Notes

A few Tips
  • I usually heat the tortillas in a hot cast-iron skillet over medium heat and lightly oil for a few seconds on each side to soften them. You can use a tortilla heater or microwave with a damp paper towel to make them more pliable to work with the tortillas.
  • Double wrap your Chicken Enchiladas in Red Sauce if desired to make them more firm and less likely to crack when cooking. 

Nutrition

Serving: 01Calories: 343kcalCarbohydrates: 27gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 70mgSodium: 455mgPotassium: 607mgFiber: 6gSugar: 7gVitamin A: 2881IUVitamin C: 5mgCalcium: 181mgIron: 2mg
Keyword chicken, Chicken Enchiladas, Enchiladas
Tried this recipe?Let us know how it was!

 

 

If you like this recipe for Chicken Enchiladas you might love these recipes

  • Shrimp and Crab Enchiladas are the perfect balance of the fabulous seafood flavors of jumbo succulent shrimp and decadent lump Crab with all the Mexican flavors wrapped in a deliciously complex Red Enchilada sauce and voted as one of the best comfort foods for dinner by family and friends alike.
  •  Chicken and Refried Bean Burritos are made with a delicious homemade Refried Beans mixture, juicy seasoned white tender chicken breast meat, long-grain white rice, Colby Jack cheese, Hass avocados, fresh Homemade Salsa with Poblano Chilies, and chopped fresh cilantro.
  • Chicken Enchiladas with Verde Sauce is fairly simple to make from scratch using delicious white chicken meat, fresh cascabel Chile peppers, tomatillos, fresh corn tortillas, Monterey Jack cheese, cilantro, and a hint of lime, topped with diced tomatoes and avocados.

 

 

 

Don’t forget to save and share this recipe by using the Pin and Print Options

 

 

 

 

 

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.

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021 – 2012. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

 

Sharing is caring!

43 Comments

  • Reply
    Chicken Fajitas | The McCallum's Shamrock Patch
    January 19, 2021 at 10:35 am

    […] Chicken Enchiladas with Red Sauce are so darn good; you may want to make two 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. […]

  • Reply
    Chicken and Refried Bean Burrito | The McCallum's Shamrock Patch
    January 19, 2021 at 10:32 am

    […] Chicken Enchiladas with Red Sauce are so darn good; you may want to make two 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. […]

  • Reply
    Natalie
    October 5, 2020 at 7:27 am

    Chicken enchiladas are always a winner in my family. We all loved your recipe. Your recipe was so delicious. It’s definitely on my list to make again soon.

    • Reply
      hmccallum
      November 30, 2020 at 6:55 pm

      Thank you, Natalie! These are so good! My husband loves them!

    1 2 3

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.