Best Red Chile Chicken Enchiladas Recipes

CHICKEN ENCHILADAS WITH RED CHILE SAUCE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
• Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.
• Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
• Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
• Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
• Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

CHICKEN ENCHILADAS WITH RED CHILE SAUCE

Steps:

• Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste. Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch). Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, etc.

RED CHILE-CHICKEN ENCHILADAS

Steps:

• In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softeneds. Using a slotted spoon, transfer the chiles to a blender.
• Add 1 cup of the chile soaking liquid and the medium onion, garlic, 1 tablespoon cumin, coriander, and oregano and puree.
• In a large saucepan, heat the first 2 tablespoons olive oil over medium low heat.
• Add the tomato sauce and the water.
• Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes.
• Season with salt and freshly ground pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
• Preheat the oven to 350°.
• In a large skillet, heat the remaining 2 tablespoons olive oil.
• Add the sliced onion and cook over moderate heat, stirring until lightly browned, 10 minutes.
• Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool.
• Stir in the chicken, remaining 1 teaspoon cumin, cilantro, and half of the shredded cheese.
• Season with salt and freshly ground pepper.
• Wipe out the skillet and heat 1/4-inch of vegetable oil in it.
• Add the tortillas and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel-lined baking sheet and pat dry.
• Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down.
• Spoon the remaining chile sauce on top, spreading it to cover the enchiladas.
• Sprinkle with the remaining cheese. Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes.
• Serve with chopped red onion, cilantro, hot sauce, and sour cream.
• MAKE AHEAD: The dish can be prepared through sprinkling remaining cheese and refrigerated. Return to room temperature before baking.