Red Chicken Enchiladas
Transform your weeknight dinner with these irresistible Red Chicken Enchiladas, a comforting Mexican-inspired dish that's bursting with bold flavors. Tender shredded chicken is seasoned with a mouthwatering blend of cumin, chili powder, and garlic, then wrapped in soft corn tortillas and smothered in a rich red enchilada sauce. A generous blanket of melted cheddar and Monterey Jack cheese adds the perfect finishing touch, making every bite ooze with creamy, cheesy satisfaction. Baked to bubbly perfection in just 35 minutes, these enchiladas are easy to prepare and perfect for feeding a hungry family. Garnish with fresh cilantro and serve with a dollop of sour cream for a restaurant-quality meal right at your table. Perfect for anyone craving authentic homemade enchiladas with a hearty, flavorful twist!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 piece small onion
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 pieces corn tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a medium saucepan, cover them with water, and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15 minutes or until the chicken is fully cooked and no longer pink in the center.
Remove the chicken from the saucepan, let it cool slightly, and shred it using two forks. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant.
Add the shredded chicken to the skillet and 1/2 cup of the enchilada sauce. Stir to combine and warm through, then remove from heat.
Warm the corn tortillas in a microwave or on a hot skillet to make them pliable.
Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13-inch baking dish.
Spoon 2-3 tablespoons of the chicken filling onto each tortilla, roll it tightly, and place it seam-side-down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well coated.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro, if desired, and serve warm with sour cream on the side.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 4983 mg | 217% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 11.5 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2916 mg | 224% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2041 mg | 43% | |
*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.
