Red Pepper Sauce Chicken Enchiladas
Transform your weeknight dinner routine with these vibrant and flavorful Red Pepper Sauce Chicken Enchiladas! Tender shredded chicken is wrapped in warm corn tortillas, smothered in a smoky homemade red pepper sauce made from charred red bell peppers, onions, and garlic, then baked to perfection under a blanket of melty Mexican cheese. With its bold blend of cumin, smoked paprika, and chili powder, this easy-to-make recipe delivers a perfect balance of spice and comfort. Ready in just an hour, this crowd-pleasing dish is ideal for family dinners or casual entertaining. Garnish with fresh cilantro and serve with a dollop of sour cream for an irresistible meal that will leave everyone coming back for seconds. Perfect keywords: red pepper chicken enchiladas, homemade enchilada sauce, easy baked dinner, bold Mexican flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 large red bell peppers
- 1 medium white onion
- 4 cloves garlic
- 2 cups chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 pieces corn tortillas
- 2 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a medium saucepan, cover with water, and bring to a gentle boil. Cook for 15-20 minutes until thoroughly cooked. Remove, shred with two forks, and set aside.
While the chicken is cooking, prepare the red pepper sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Roughly chop the red bell peppers, onion, and garlic. Add them to the skillet and sauté for about 8 minutes until softened and slightly charred.
Transfer the cooked vegetables to a blender or food processor. Add chicken broth, cumin, smoked paprika, chili powder, salt, and black pepper. Blend until smooth.
In the same skillet, add the remaining tablespoon of olive oil and pour in the blended sauce. Simmer for 10 minutes on low heat to thicken slightly.
Lightly grease a 9x13-inch baking dish. Spread about 1/2 cup of the red pepper sauce at the bottom of the dish.
Warm the tortillas in a microwave for 30 seconds to make them pliable. Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll tightly and place seam-side down in the prepared dish.
Pour the remaining red pepper sauce evenly over the enchiladas, spreading it with a spoon to make sure each is coated.
Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with optional sour cream on the side.
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 7021 mg | 305% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 34.1 g | ||
| Protein | 275.6 g | 551% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 4026 mg | 310% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4101 mg | 87% | |
*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.
