Red Chicken Enchiladas
Red Chicken Enchiladas are a delightful and comforting dish that brings the vibrant flavors of Mexican cuisine to your table.
This recipe features tender pieces of chicken breast, sautéed with aromatic onions and mild green chiles, creating a savory filling that is both satisfying and flavorful.
The enchiladas are wrapped in soft flour tortillas, generously coated with a rich and tangy red enchilada sauce, and topped with a melty Mexican-blend cheese that bakes to golden perfection.
Why You’ll Love This Recipe:
Flavorful and Satisfying: The combination of tender chicken, sautéed with onions and green chiles, creates a savory filling that is both flavorful and satisfying. The red enchilada sauce adds a rich, tangy depth that enhances the overall taste, while the melted cheese provides a creamy and indulgent finish.
Customizable Toppings: One of the joys of Red Chicken Enchiladas is the ability to personalize each serving with a variety of fresh toppings. Whether it’s the brightness of fresh cilantro, the creaminess of diced avocado, or the tangy kick of crumbled cotija cheese, these toppings allow everyone to tailor the dish to their liking.
Versatile and Easy to Make: This recipe is straightforward and easy to prepare, making it an excellent choice for busy weeknights or a casual gathering with friends. The ingredients are simple and approachable, yet they come together to create a meal that feels special and homemade.
Comfort Food Classic: Enchiladas are a classic comfort food, and this version delivers all the warmth and satisfaction one expects from such a dish. The combination of soft tortillas, savory filling, and gooey cheese makes for a comforting and hearty meal that is perfect for any occasion.
Crowd-Pleaser: With their rich flavors and customizable nature, Red Chicken Enchiladas are sure to be a hit with family and friends. They offer a delicious way to enjoy the vibrant tastes of Mexican cuisine, pleasing both adults and children alike.
Key Ingredients:
Chicken Breasts: The core protein in this dish, boneless and skinless chicken breasts are diced and sautéed to create a tender and juicy filling. Their mild flavor pairs perfectly with the other ingredients, allowing the spices and sauce to shine.
Diced Green Chiles: These mild chiles add a subtle heat and a touch of earthiness to the filling, enhancing the overall flavor profile without overwhelming the dish.
Red Enchilada Sauce: The star of the enchiladas, this sauce provides a rich and tangy base that envelops the tortillas and filling. Its vibrant color and bold flavor are essential to achieving that classic enchilada taste.
Flour Tortillas: Soft and pliable, these tortillas are ideal for wrapping around the savory filling, providing a satisfying base for the enchiladas. They absorb the sauce, becoming deliciously tender during baking.
Mexican-Blend Shredded Cheese: A blend of cheeses like Monterey Jack, cheddar, and asadero provides a creamy, melty topping that ties the dish together. The cheese adds richness and a gooey texture that perfectly complements the enchilada sauce.
Optional Fresh Toppings: Ingredients like fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese offer a variety of flavors and textures, allowing each serving to be customized to individual tastes.
Red Chicken Enchiladas
Ingredients
2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
Sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Instructions:
Prepare oven and enchilada sauce:
Preheat the oven to 350°F.
Prepare your enchilada sauce.
Sauté the filling mixture:
In a large sauté pan, heat oil over medium-high heat.
Add onion and sauté for 3 minutes, stirring occasionally.
Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.
Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
Add in the beans and stir until evenly combined.
Remove the pan from heat and set aside.
Assemble the enchiladas:
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.
Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese.
Roll up the tortilla and place it in a greased 9 x 13-inch baking dish.
Assemble the remaining enchiladas.
Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake:
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
Transfer the baking dish to a wire baking rack.
Serve:
Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings.
Enjoy!
Notes:
Chicken Options: While the recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a richer flavor. Leftover or rotisserie chicken can be a convenient substitute, saving time on preparation.
Tortilla Choices: Although flour tortillas are recommended for their soft texture and ease of rolling, corn tortillas can be used for a more traditional taste. If using corn tortillas, consider warming them briefly before assembling to prevent cracking.
Enchilada Sauce: Homemade enchilada sauce can elevate the dish with fresh, vibrant flavors tailored to your preference. However, store-bought versions provide a convenient and tasty alternative if you’re short on time.
Cheese Variety: The suggested Mexican-blend cheese is versatile and melts well, but feel free to experiment with other cheeses like Oaxaca or queso fresco for different textures and flavors.
Adjusting Spice Levels: If you prefer a spicier dish, consider adding jalapeños or using a hotter enchilada sauce. Conversely, for a milder version, ensure the green chiles and sauce align with your spice tolerance.
Toppings: The optional toppings offer a chance to customize the enchiladas to your liking. Fresh ingredients like cilantro and avocado provide a bright contrast to the rich, cheesy enchiladas, while sour cream adds creaminess.
Make-Ahead Tips: The enchiladas can be assembled ahead of time and refrigerated until ready to bake. This makes them an excellent choice for meal prep or entertaining, as you can have everything ready in advance.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 400 calories | Protein: 25 grams | Carbohydrates: 40 grams | Fat: Roughly 15 grams | Fiber: About 6grams | Sodium: 800 milligrams
Frequently Asked Questions:
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time.
Assemble them as instructed without baking, cover tightly, and refrigerate for up to 24 hours.
When you’re ready to serve, simply bake them in the preheated oven, adding a few extra minutes to the baking time to ensure they are heated through.
What can I use as a substitute for flour tortillas?
If you prefer or need to use an alternative to flour tortillas, corn tortillas are a great option and offer a more traditional enchilada taste.
Just be sure to warm them gently before assembling to prevent cracking.
Whole wheat or gluten-free tortillas can also be used to accommodate dietary preferences.
How can I make the enchiladas spicier?
To increase the spice level, consider adding chopped jalapeños or serrano peppers to the filling, or using a spicier variety of enchilada sauce.
You could also sprinkle some crushed red pepper flakes into the chicken mixture while sautéing.
Can I use other types of beans or omit them altogether?
Absolutely, you can substitute black beans with pinto beans, kidney beans, or even chickpeas, depending on your taste preference.
If you prefer not to include beans, you can omit them entirely and add more chicken or vegetables to maintain the filling volume.
What are some good side dishes to serve with these enchiladas?
Red Chicken Enchiladas pair well with a variety of side dishes.
Consider serving them with a fresh green salad, Mexican rice, refried beans, or roasted vegetables.
For a refreshing contrast, a side of guacamole or a citrusy slaw can complement the rich flavors of the enchiladas beautifully.
How do I prevent the tortillas from becoming soggy?
To prevent soggy tortillas, you can briefly fry them in a bit of oil before assembling the enchiladas.
This creates a protective barrier that helps maintain their structure when baked with the sauce.
Additionally, avoid over-saturating the tortillas with too much sauce before rolling them up.
What can I do if my enchilada sauce is too thin?
If your enchilada sauce is too thin, you can thicken it by simmering it on the stove until it reduces to your desired consistency.
Adding a small amount of tomato paste or a cornstarch slurry (a mixture of cornstarch and water) can also help thicken the sauce.
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken, such as rotisserie chicken or leftovers, can be used to save time.
Simply shred or dice the cooked chicken and add it to the sautéed onions and chiles.
This can significantly reduce the cooking time for the filling.
How can I ensure the cheese is perfectly melted and bubbly?
To achieve perfectly melted and bubbly cheese, make sure your oven is fully preheated before placing the enchiladas inside.
Use a cheese blend that melts well, such as a Mexican blend or Monterey Jack.
For an extra golden top, you can broil the enchiladas for a minute or two at the end of baking, but keep a close eye on them to prevent burning.
What if I don’t have an oven-safe baking dish?
If you don’t have an oven-safe baking dish, you can use a heavy-duty disposable aluminum pan or a cast-iron skillet that fits your oven.
Make sure whatever dish you use is properly greased to prevent sticking.
If you’re in a pinch, you can also cook the enchiladas in a microwave-safe dish, though the texture may differ slightly from oven-baked results.