DinnerMain Course

Chicken Enchiladas with Red Sauce

Name: Chicken Enchiladas with Red Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 400 g chicken breast cooked and shredded; 8 pcs corn tortilla; 1.5 cup cheddar cheese shredded; 2 tbsp olive oil; 2 tbsp all-purpose flour; 2 tbsp chili powder; 1 tsp cumin ground; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper ground; 2 cup chicken broth; 2 tbsp tomato paste; 0.5 cup sour cream (optional); 0.25 cup fresh cilantro chopped (optional)

These chicken enchiladas feature tender shredded chicken rolled in corn tortillas and baked in a savory homemade red sauce. They are comforting and satisfying, perfect for a family meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 831 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

400 gchicken breast, cooked and shredded
1.5 cupcheddar cheese, shredded

base

8 pcscorn tortilla

sauce

2 tbspolive oil
2 tbspall-purpose flour
2 tbspchili powder
1 tspcumin, ground
0.5 tspgarlic powder
0.5 tsponion powder
0.5 tspsalt
0.25 tspblack pepper, ground
2 cupchicken broth
2 tbsptomato paste

garnish

0.5 cupsour cream(optional)
0.25 cupfresh cilantro, chopped(optional)

Equipment

medium bowl · oven · whisk · medium saucepan · 9x13 inch baking dish

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
In a medium saucepan, heat the olive oil over medium heat.
About 1 min
3
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
About 1 min
4
Add the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper to the roux and cook for another minute until fragrant.
About 1 min
5
Gradually whisk in the chicken broth and tomato paste until the sauce is smooth and lump-free.
About 2 min
Cook’s note: Whisk slowly to prevent lumps from forming.
6
Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened.
About 7 min
Cook’s note: Stir occasionally to prevent sticking.
7
In a medium bowl, combine the shredded chicken breast with half of the shredded cheddar cheese.
About 2 min
8
Dip each corn tortilla briefly into the warm enchilada sauce to soften it; this helps prevent cracking when rolling.
About 2 min
Cook’s note: Don't over-saturate the tortillas, just a quick dip.
9
Place a portion of the chicken and cheese mixture down the center of each tortilla, then roll it up tightly.
About 5 min
10
Arrange the rolled enchiladas seam-side down in a 9x13 inch baking dish.
About 1 min
11
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
About 1 min
12
Sprinkle the remaining shredded cheddar cheese over the sauce.
About 1 min
13
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
About 25 min
14
Garnish with sour cream and fresh cilantro, if desired, before serving.

Per serving

Nutrition

57%Score

Calories: 830.8kcal
Protein: 60.8g
Carbs: 39.6g
Fat: 49g
Fibre: 6.7g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover enchiladas in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 175°C (350°F) for 15-20 minutes, or microwave until heated through.