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  • Tracey Lawson

    Chicken enchilada recipe with red sauce

  • J k

    Tuesday meal: Chicken Enchiladas with Red Chile Sauce adapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine 2 jalapenos, seeded and chopped fine 1 teaspoon canola oil 3 medim cloves garlic, minced 3 Tablespoons chili powder 2 teaspoons ground cumin 3 teaspoons sugar 1 15-oz can tomato sauce 1 cup water 1 large beefsteak tomato, seeded and chopped 1 pound boneless, skinless chicken breasts (2 large breasts) 1 cup extra sharp white cheddar, shredded 1 cup monterey jack cheese, shredded 1/2 cup minced fresh cilantro 12 (6-inch) soft corn tortillas cooking spray salt and ground black pepper Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste. Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch). Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, etc.

  • Sherrie A

    Mexican Recipes - Get the Chicken Enchiladas with Red Chile Sauce recipe from Pink Parsley

  • Kathy Reiserer-Johnson

    Chicken Enchiladas so good you'll never order them at a restaurant again! This is a red sauce vs green or sour cream sauce. Hint: Make sure to have the vent on high, and be careful not to stand directly over pan while cooking the jalapenos!

  • Debbie Mason

    Fun Recipes To Try ;)

  • Sarah Eastom

    Chicken Enchiladas with Red Chile Sauce #dinner

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