Chicken Enchiladas with Red Sauce

Chicken Enchiladas in Homemade Red Sauce from scratch is a favorite dinner recipe for Cinco De Mayo!

This weeks Sunday Supper theme is Captivating Casseroles and I couldn't think of a more Captivating Casserole then these Chicken Enchiladas in red sauce.

This definitely isn't the quickest recipe I've shared but I promise you they are worth every minute of your time.

The whole family rates them even better then our favorite Mexican food spot, let me just tell you this is a huge thing because that's usually what the boys order.

I was hoping for a few leftovers for lunch tomorrow but they were devoured in about 2.2 seconds.

No matter how much food I make we seldom seem to have leftovers.

I'm officially feeling like this is the story of my life. I don't know what I will do someday when the kids move out and it's just the 2 of us. I might finally be able to bring food to the neighbors!

These can easily be made ahead of time and left in the fridge until ready to bake or one of those great go to recipes to bring over to someones house who's been recovering from surgery or just had a baby.

This recipe is also great for those that are gluten free as long as gluten free corn tortillas are used.

I hope you love these Homemade Chicken Enchiladas as much as we do because I can never seem to make enough! 

In a large sauce pan heat 2 tablespoons Butter and 1 tablespoon Olive Oil over medium-high heat.

Add 1/2 Diced Onion and saute until onion starts to caramelize.

Add: 

• 3 cloves Minced Garlic
• 1/3 cup Chili Powder
• 2 1/2 tablespoons Corn Flour

Stir until fragrant about 45 seconds to 1 minute.

Slowly stir in:

• 2 cups Chicken Stock
• 1 cup Water 

Mix until smooth.

Add:

• 6 ounces of Tomato Paste
• 1 teaspoon Oregano
• 2 teaspoons Cumin
• 1/2 teaspoon Salt

Bring to a simmer and cover. Cook for 10 minutes.

Remove 1 cup of the sauce to cook chicken.

Puree remaining sauce in a blender or food processor.

To cook the chicken add the 1 cup of Unpureed Enchilada Sauce,  an additional 1/2 cup of Water and about 1 1/2 lbs of Chicken Breast (These just happened to be huge!). 

Bring to a simmer and cover. 

Cook chicken for 30-45 minutes until chicken easily shreds with a fork.

Using 2 forks shred chicken in sauce and set aside.

In a lightly greased pan heat corn tortillas one at a time until soft enough to roll over medium-high heat.

Spread 1/3 of the pureed Enchilada Sauce in the bottom of an 11"x15" pan place a hot tortilla into the pan and add about 3 tablespoons Pulled Chicken Mixture With Sauce and 2 tablespoons Grated Cheese (Half Jack/Half Cheddar).

Roll tightly, place seem side down and repeat until pan is full.

This can also be made into 2 smaller pans.

Cover filled Enchiladas with remaining Enchilada Sauce and 1 cup Shredded Jack Cheese and 1 cup Shredded Cheddar Cheese.

Bake in a 350 degree oven for 25-30 minutes until cheese is melted.

Serve with Refried Black Beans, Restaurant Style Mexican Rice, Cilantro Lime Rice, Guacamole, Sour Cream, Pico De Gallo and Fresh Sliced Limes.

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Enchiladas, Chicken Enchiladas, Red Enchilada Sauce, Recipe, Serena Bakes Simply From Scratch, Dinner,

Mexican

Yield: 8

Author: Serena Bakes Simply From Scratch

Chicken Enchiladas In Red Enchilada Sauce

These Chicken Enchiladas are cooked in homemade red enchilada sauce from scratch will quickly become a favorite from Serena Bakes Simply From Scratch.

Prep time: 30 MinCook time: 1 H & 15 MTotal time: 1 H & 45 M

Ingredients

• 2 tablespoons Butter Or Olive Oil
• 1 tablespoon Olive Oil Plus Additional Oil For Heating Tortillas
• 1/2 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1/3 cup Chili Powder
• 2 1/2 tablespoons Corn Flour
• 2 cups Chicken Stock
• 1 cup Water
• 6 ounces Tomato Paste
• 1 teaspoon Oregano
• 2 teaspoons Cumin
• 1/2 teaspoon Salt
• 1 1/2 pounds Boneless Skinless Chicken Breast
• 1/2 cup Water
• 16 Corn Tortillas (For Gluten Free Make Sure They Are Gluten Free)
• 3 cups Jack Cheese, Shredded
• 3 cups Cheddar Cheese, Shredded

Instructions

1. In a large sauce pan with lid heat butter and olive oil over medium-high heat until melted. Add onion and cook until caramelized. Stir in garlic, chili powder and corn flour, cook until fragrant about 45 seconds to 1 minute.
2. Slowly stir in chicken stock and water until smooth.
3. Add tomato paste, oregano, cumin, and sea salt. Stir until smooth, and bring to a simmer, cover. Cook over low heat for 10 minutes.
4. Remove 1 cup of sauce, and set aside for chicken.
5. Puree remaining sauce, and set aside.
6. Place the 1 cup of sauce back into the saucepan, 1/2 cup water, and chicken breast. Bring to a simmer. Cover and cook for 30-45 minutes until the chicken easily shreds with a fork.
7. Using 2 forks shred chicken in sauce, and set aside.
8. Preheat oven to 350 degrees.
9. Combine both cheeses, and set aside.
10. Pour 1/3 of the pureed enchilada sauce into an 11"x15" pan or 2 smaller pans equivalent.
11. Lightly grease a heavy duty frying pan with oil and heat corn tortillas on each side until soft enough to roll.
12. Place a hot tortilla into the pan and add about 3 tablespoons pulled chicken mixture with sauce and 2 tablespoons grated cheese.
13. Roll tightly and place seem side down. Repeat until pan is full.
14. Cover filled enchiladas with remaining sauce, and then with cheese mixture.
15. Bake for 25-30 minutes until cheese is melted.
16. Serve with desired condiments.

Calories

725.95

Fat (grams)

41.88

Sat. Fat (grams)

20.40

Carbs (grams)

36.01

Fiber (grams)

6.14

Net carbs

29.86

Sugar (grams)

5.09

Protein (grams)

52.91

Sodium (milligrams)

1070.11

Cholesterol (grams)

169.15

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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