Easy Red Chicken Enchiladas Recipe

Recipesfull introduces to you: Popular Recipes. (Easy Red Chicken Enchiladas Recipe). 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.

Brief

Prep 25 mins

Cook: 35 mins

Total: 1hr

Servings: 1

Yield: 1 three-layer enchilada

Easy Red Chicken Enchiladas Recipe

Ingredients

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

Meat and Poultry

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 400 degrees F (200 degrees C).

Step 4

Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible about 30 seconds per side.

Step 5

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.

Step 6

Bake in the preheated oven until cheese melts and sauce is bubbling 10 to 15 minutes.

Nutritional Information

Easy Red Chicken Enchiladas Recipe

Servings Per Recipe:1

Calories: 1376.5

% Daily Value *

Protein: 59g 118%

Carbohydrates: 79.5g 26%

Dietary Fiber: 10.8g 43%

Sugars: 12.2g

Fat: 92.8g 143%

Saturated Fat: 36.9g 184%

Cholesterol: 240.5mg 80%

Vitamin A Iu: 4077.8IU 82%

Niacin Equivalents: 18mg 138%

Vitamin B6: 0.8mg 50%

Vitamin C: 27.2mg 45%

Folate: 102.2mcg 26%

Calcium: 693.8mg 69%

Iron: 8.4mg 47%

Magnesium: 132mg 47%

Potassium: 1089.3mg 31%

Sodium: 5142.3mg 206%

Thiamin: 0.5mg 46%

Calories From Fat: 835.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.