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Chicken Enchiladas with Red Sauce

Chicken Enchiladas with Red Sauce - featured image
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A fast, comforting, and easy-to-assemble chicken enchiladas recipe perfect for busy weeknights, featuring a rich and spicy red sauce and melty cheese.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 450g)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups shredded cheese (sharp cheddar and Monterey Jack blend, about 200g)
  • ½ cup fresh cilantro, chopped (optional)
  • 2 cups red enchilada sauce (480ml)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8–10 flour or corn tortillas (6-inch size)
  • ½ cup extra shredded cheese (about 50g) for topping
  • Sour cream and sliced avocado for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil. Warm tortillas by wrapping in a damp towel and microwaving for 30 seconds or heating briefly in a dry skillet.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
  3. In a large bowl, combine shredded chicken, sautéed onions and garlic, 2 cups shredded cheese, and half of the chopped cilantro if using. Season with salt and pepper and mix well.
  4. Pour enchilada sauce into the skillet and warm over low heat, stirring occasionally.
  5. Spread a thin layer of warm sauce on the bottom of the baking dish. Spoon about ½ cup of chicken filling into the center of each tortilla and roll tightly. Place seam-side down in the dish, arranging snugly side by side.
  6. Pour remaining red sauce evenly over the rolled enchiladas. Sprinkle extra ½ cup shredded cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until cheese is melted and bubbly.
  7. Let enchiladas rest for 5 minutes after baking. Garnish with remaining cilantro and serve with sour cream and sliced avocado if desired.

Notes

Warm tortillas before assembling to prevent cracking. Do not overfill tortillas to avoid tearing. Cover with foil while baking to keep tortillas moist. Use fresh spices in homemade sauce for best flavor. Leftover sauce freezes well for other dishes.

Nutrition

Keywords: chicken enchiladas, red sauce, easy dinner, weeknight meal, shredded chicken, enchilada recipe, Mexican food, comfort food

Find it online: https://evabakery.com/chicken-enchiladas-with-red-sauce-easy-recipe-for-busy-weeknights/