Enchiladas Rojas
Creamy chicken enchiladas with roasted red peppers and Monterey Jack cheese, offering bold flavors and smooth textures, perfect for comforting family dinners or gatherings.
Ingredients
- 2 medium red bell peppers ⓘ
- 1 (3 oz.) package cream cheese, softened
- 3/4 cup Pace picante sauce ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups shredded or chopped cooked chicken
- 1/2 cup sliced green onions ⓘ
- 8 flour tortillas (7 to 8-inch)
- 1 cup shredded Monterey Jack cheese ⓘ
- optional toppings: shredded lettuce, sliced ripe olives, sour cream ⓘ
Instructions
- Chop one bell pepper and set aside.
- Coarsely chop the remaining bell pepper and place in blender container.
- Blend until smooth, scraping down sides occasionally.
- Gradually whisk the pureed pepper into cream cheese with Pace picante sauce and salt.
- Combine the cooked chicken, chopped pepper, green onions, and 1/2 cup of the Pace picante mixture.
- Spoon a generous 1/3 cup of the chicken mixture down the center of each tortilla, then roll and place seam side down in a lightly greased 11 x 7 x 2-inch baking dish.
- Spoon the remaining sauce over the enchiladas.
- Cover the dish with wax paper.
- Cook at high power for about 10 minutes or until hot, rotating the dish 1/4 turn after 3 minutes of cooking.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Garnish with shredded lettuce, sliced ripe olives, and sour cream as desired.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the chicken mixture. If you prefer a creamier texture, use a blend of cream cheese and sour cream. You can also substitute cooked turkey for chicken. To save time, use rotisserie chicken. For a vegetarian version, replace the chicken with black beans or sautéed vegetables, inspired by Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh avocado salad or guacamole pairs beautifully with them. For an extra treat, consider serving with a side of Caldo Colorado(Chicken Soup) to complement the flavors. Garnish with additional green onions or cilantro for a fresh touch.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and bake in a preheated oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave them, covered, for 2-3 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Rojas contains roughly 114 calories, with 3g protein, 17g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 475mg 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 make the enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly and refrigerate. When you're ready to cook, simply add a few extra minutes to the cooking time to ensure they heat through completely.
What can I use instead of flour tortillas?
You can use corn tortillas if you prefer a gluten-free option. Just be sure to warm them slightly in a pan to make them more pliable before filling them. If you're looking for a low-carb alternative, consider using lettuce wraps.
Can I freeze the enchiladas?
Absolutely! To freeze, assemble the enchiladas but do not bake them. Instead, cover them tightly with plastic wrap and aluminum foil and store in the freezer for up to three months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
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).