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Red Chile Sauce Chicken Enchiladas

Makes 12 enchiladas


1 1/2 lbs Chicken breasts, boneless skinless


1/2 cup Cilantro, fresh
3 medium cloves Garlic
1 Jalapeno, fine
1 Onion, medium fine


2 (8-oz) cans Tomato sauce

Baking & Spices

2 tbsp Chili powder
1 Salt and ground black pepper
3 tsp Sugar

Oils & Vinegars

1 tsp Canola oil
1 Cooking spray

Nuts & Seeds

2 tsp Cumin, ground

Bread & Baked Goods

12 (6-inch) soft corn or flour tortillas, soft


1 cup Cheddar cheese, sharp
1 cup Monterey jack cheese


1 cup Water
  • Hugh Rowson

    RED CHILE SAUCE CHICKEN ENCHILADAS: From Mel's Kitchen Cafe ~ The beauty of this recipe is that you are able to whip up a from-scratch enchilada sauce in no time (my beef with other recipes, in large part, has been the canned enchilada sauce, I believe) and the chicken basks in the gloriousness of the flavorful, simmered sauce until cooked to tender perfection.

  • Alex

    Red Chile Sauce Chicken Enchiladas Recipe

  • Jean Grey

    Red Chile Sauce Chicken Enchiladas - I'm not a fan of enchiladas with red sauce but I'm going to give these a try.

  • Noelle Christensen

    Red Chile Sauce Chicken Enchiladas. These were delicious! They remind me of enchiladas you would get at a real Mexican food restaurant! Mmmmmm! (And I skipped the step about straining and pressing the onions....not necessary!) I also cut up the chicken into bite-sized chunks prior to putting it in the sauce. I will make a half a batch more of the sauce next time! Another winner from Mel!

  • Sara Mannino

    Red Chile Sauce Chicken Enchiladas. My husband is obsessed with enchiladas so I tried this homemade sauce- got much higher reviews than any canned enchilada sauce I've tried!

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