Chicken Enchiladas A La Rhodes
Creamy, flavorful chicken enchiladas with rich red chili sauce, melted cheese, and tender shredded chicken, perfect for satisfying family dinners or casual gatherings.
Ingredients
Instructions
- Place the whole chicken in a pot of water, ensuring the water covers the chicken.
- Add a whole onion, salt, and pepper to the pot.
- Simmer until the chicken is cooked and meat starts to fall from the bones.
- Remove the chicken from the pot and let it cool.
- Debone the chicken and cut the meat into bite-sized pieces.
- In a pan, cover the chicken with red chili sauce and simmer for 10 minutes.
- Warm the corn tortillas in hot oil to soften them.
- Dip each tortilla in hot oil, then fill with shredded chicken and chopped onion.
- Roll up the tortillas and place them in a baking dish.
- Pour more red chili sauce over the rolled tortillas.
- Sprinkle grated cheese on top.
- Bake at 350°F (175°C) for about 20 minutes until cheese is melted and bubbly.
- Serve hot, garnished with chopped onion if desired.
Tips & Substitutions
For a quicker option, you can use rotisserie chicken instead of cooking a whole chicken. If you want to add more flavor, consider using smoked paprika or cumin in the sauce. You can also substitute the red chili sauce with green chili sauce for a different taste. If you prefer a vegetarian version, replace chicken with sautéed vegetables or beans. For added richness, sprinkle some queso fresco on top before baking.
Serving Suggestions
Serve the enchiladas hot, garnished with additional chopped onion and fresh cilantro. They pair wonderfully with a side of Mexican rice or refried beans for a complete meal. You can also add a fresh avocado salad or some sour cream for extra creaminess. For a twist, try them alongside Diana'S Mexican Casserole for a delicious spread of Mexican flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas A La Rhodes contains roughly 42 calories, with 2g protein, 3g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer, but corn tortillas tend to hold up better when baked and provide an authentic flavor. If you choose flour, consider lightly toasting them to prevent them from becoming soggy.
Is it necessary to debone the chicken?
Deboning the chicken is important for easier assembly and eating. However, if you're short on time, you can shred the chicken directly in the pot after cooking, making it easier to mix with the sauce.
Can I freeze the enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Just cover them tightly with aluminum foil or plastic wrap. When ready to eat, bake them straight from the freezer, adding extra time to ensure they are heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).