Chicken Enchiladas With Red Sauce
Creamy chicken enchiladas with a rich red tomato sauce, topped with cheese and onions, perfect for a flavorful Mexican-inspired meal for family or gatherings.
Ingredients
Instructions
- In a boiler, liquefy the tomatoes, onion, garlic, and chilies.
- In 1/4 cup of oil, fry the tomato mixture.
- In the other 1/4 cup oil, fry the tortillas until soft.
- Coat the tortillas with the sauce.
- Fill each tortilla with shredded chicken and roll up.
- Place the rolled tortillas in a 9 x 13-inch baking dish.
- Heat in the oven until warmed through.
- Serve topped with heated heavy cream, grated cheese, and raw onion rings as garnish.
Tips & Substitutions
For a spicier sauce, adjust the number of serrano chilies to taste, or consider adding jalapeños. You can substitute the heavy cream with sour cream for a tangy twist. If you're short on time, use store-bought enchilada sauce instead of making your own. To save calories, consider using low-fat cheese in place of regular cheese. This recipe is a great way to use up leftover roasted chicken from other Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad topped with lime vinaigrette for a complete meal. They pair beautifully with southwestern-style sides like refried beans or guacamole. For an extra kick, add a dollop of sour cream or a sprinkle of fresh cilantro on top. This dish is great for gatherings, and you can also find inspiration in recipes like Baked Chicken And Cheese Enchiladas.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave them, but the oven will maintain the texture of the tortillas better. If freezing, wrap individual portions tightly in plastic wrap and aluminum foil.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas With Red Sauce contains roughly 2443 calories, with 7g protein, 27g carbohydrates, and 261g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of vitamin A and protein. It also contributes 3g of dietary fiber toward your daily target.
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 corn tortillas instead of flour tortillas?
Yes, corn tortillas are a great alternative and will add a distinct flavor. Just be sure to warm them slightly before filling to prevent cracking. You may need to adjust the frying time to ensure they stay pliable. This substitution is common in traditional Mexican recipes.
How can I make this dish vegetarian?
To make vegetarian enchiladas, simply replace the shredded chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms. You can also use beans, such as black beans or pinto beans, for added protein. This makes a delicious variation while keeping the flavors authentic.
What type of cheese is best for garnishing?
For garnishing enchiladas, a blend of Mexican cheeses such as Oaxaca, Monterey Jack, or cheddar works well. These cheeses melt beautifully and provide a rich flavor. Feel free to mix them for added depth. Grated cheese enhances the overall taste and visual appeal of the dish.
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).