Enchiladas with Red Sauce
Transform your weeknight dinner routine with these irresistible Enchiladas with Red Sauce, a classic Mexican-inspired comfort dish bursting with flavor and vibrant color. This recipe features tender shredded chicken, perfectly melty cheddar or Monterey Jack cheese, and warm corn tortillas, all smothered in a rich, homemade red enchilada sauce made from chili powder, tomato paste, and aromatic spices like cumin and garlic. Topped with bubbly, golden cheese and a sprinkle of fresh cilantro, these enchiladas are baked to perfection in just 30 minutes, making them an ideal choice for quick, crowd-pleasing meals. Serve them with a dollop of sour cream for a creamy finish and let every bite transport you to culinary bliss. Perfect for family dinners or festive gatherings, these enchiladas are as easy to make as they are delicious!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons Vegetable oil
- 2 tablespoons All-purpose flour
- 2 tablespoons Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Tomato paste
- 2 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coat of oil or non-stick spray.
Heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Stir in the chili powder, cumin, garlic powder, and onion powder. Cook for an additional 30 seconds to release the spices' aroma.
Add the tomato paste and whisk in the chicken or vegetable broth gradually. Stir until smooth and thickened, about 5-7 minutes. Season with salt and black pepper. Remove the red sauce from the heat and set it aside.
Warm the corn tortillas: Wrap them in a damp kitchen towel and microwave for 30 seconds, or heat them individually on a dry skillet for 15 seconds per side. This will make them more pliable for rolling.
Spread 1/2 cup of the red sauce on the bottom of the prepared baking dish.
Take one tortilla and place about 1/4 cup of shredded chicken and 2 tablespoons of cheese down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining red sauce evenly over the rolled tortillas, making sure all are covered. Sprinkle any remaining cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped cilantro, if desired, and serve with a dollop of sour cream.
Nutrition Facts
Calories |
4036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 6503 mg | 283% | |
| Total Carbohydrate | 309.5 g | 113% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 14.3 g | ||
| Protein | 324.5 g | 649% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2254 mg | 173% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
