Zesty, saucy, and utterly delicious, these chicken enchiladas are your ticket to a flavor-packed dinner. With a homemade red enchilada sauce that’s bursting with depth and spice, this dish is a crowd-pleaser that’s easier to make than you might think. Let’s dive into the magic!
Why This Recipe Works
- The homemade red enchilada sauce is a game-changer, offering a fresh, vibrant flavor that’s miles ahead of store-bought versions.
- Shredded chicken absorbs the sauce beautifully, ensuring every bite is moist and flavorful.
- Baking the enchiladas melds all the flavors together, creating a harmonious dish that’s hard to resist.
Ingredients
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups homemade red enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro
Equipment Needed
- Large skillet
- 9×13 baking dish
- Mixing bowls
- Whisk
Instructions
Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Mix in the shredded chicken and 1 cup of the enchilada sauce, stirring until the chicken is well coated. Remove from heat.
Assemble the Enchiladas
Preheat your oven to 350°F. Warm the tortillas slightly to make them pliable. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place seam side down in the baking dish. Pour the remaining enchilada sauce over the top, ensuring all the enchiladas are covered. Sprinkle with shredded cheese.
Bake to Perfection
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with chopped cilantro before serving.
Tips and Tricks
For an extra flavor boost, toast the spices for the enchilada sauce before adding the other ingredients. This deepens their flavor and adds a smoky note to the sauce. If you’re short on time, a rotisserie chicken is a great shortcut for the shredded chicken. And for those who love a bit of heat, adding a diced jalapeño to the filling will give your enchiladas a spicy kick.
Recipe Variations
- Swap the chicken for beef or beans for a different protein option.
- Add a layer of refried beans inside the enchiladas for extra heartiness.
- Top with avocado or a dollop of sour cream for added creaminess.
Frequently Asked Questions
Can I make the enchilada sauce ahead of time?
Absolutely! The enchilada sauce can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using it in the recipe.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but keep in mind they have a different texture and flavor. Corn tortillas are traditional and hold up well to the sauce.
How can I store leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Summary
These chicken enchiladas with homemade red enchilada sauce are a delicious, comforting meal that’s perfect for any night of the week. With a few simple ingredients and steps, you can create a dish that’s sure to impress.