Red and White Chicken Enchiladas
Indulge in the perfect blend of bold and creamy flavors with these irresistible Red and White Chicken Enchiladas. This crowd-pleasing recipe combines tender shredded chicken, infused with aromatic spices like cumin and chili powder, wrapped in soft flour tortillas and topped with a striking duo of rich red enchilada sauce and velvety sour cream sauce. Finished with a generous layer of melted Mexican cheese blend, these enchiladas create a beautiful "red and white" presentation that's as delicious as it is visually stunning. Ready in just an hour, this dish is ideal for weeknight dinners or casual gatherings, and a sprinkle of fresh cilantro adds the perfect garnish. Whether you're a fan of spicy tomato-based classics or creamy comfort food, these enchiladas deliver the best of both worlds in every bite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup Chicken broth
- 8 pieces Flour tortillas (8-inch)
- 1.5 cups Canned red enchilada sauce
- 1 cup Sour cream
- 0.5 cup Heavy cream
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for 6-8 minutes per side, or until fully cooked and golden. Remove the chicken from the skillet and let it cool slightly before shredding with two forks.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the ground cumin, chili powder, and chicken broth, cooking for 2 minutes to allow the flavors to meld. Remove from heat.
In a large mixing bowl, toss the shredded chicken with half of the prepared sauce mixture. Reserve the remaining sauce for assembly.
Warm the flour tortillas in the microwave for 20-30 seconds to make them pliable.
Spoon about 2-3 tablespoons of the shredded chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Pour the red enchilada sauce over half of the enchiladas in the baking dish and the sour cream mixed with heavy cream over the other half, forming a 'red and white' split.
Sprinkle the shredded Mexican cheese blend evenly over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it sit for 5 minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 2199 mg | 96% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 635 mg | 49% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 521 mg | 11% | |
*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.
