Best Easy Red Chicken Enchiladas Recipes

EASY RED CHICKEN ENCHILADAS

Easy Red Chicken Enchiladas image

Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 1h

Yield 1

Number Of Ingredients 21

Ingredients

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

Steps:

Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
Preheat the oven to 400 degrees F (200 degrees C).
Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g

EASY RED CHICKEN ENCHILADAS RECIPE

Easy Red Chicken Enchiladas Recipe image

Chef John makes it easy to bake mini skillet enchiladas using a deeply flavored from-scratch red sauce and any chicken you have on hand.

Provided by @MakeItYours

Number Of Ingredients 23

Ingredients

Sauce:
2 tablespoons butter
2 tablespoons olive oil
1/2 cup diced onion
1/2 teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon (optional)
3 cloves garlic, minced
2 tablespoons tomato paste
2 1/2 cups chicken broth
Fillings for Each Enchilada:
3 (5 inch) corn tortillas
1/2 teaspoon vegetable oil
2/3 cup shredded cooked chicken
2/3 cup pepper Jack cheese
1/3 cup chopped cilantro
1/3 cup chopped green onions

Steps:

Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth. Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender. Preheat the oven to 400 degrees F (200 degrees C). Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side. Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese. Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.