I noticed someone asked how they make these with corn tortillas without them splitting. Pantry staples. Hope this helps! When I read this recipe I thought, red sauce on a chicken enchilada? My husband says these enchiladas are better than in any restaurant he’s had.They are a regular as a treat in our house. Mel, quick question for you. I’m new to this. So so good! ","position":1,"name":"In a large saucepan, combine the onion, jalapeno,...","url":"https:\/\/www.melskitchencafe.com\/red-chile-sauce-chicken-enchiladas\/#mv_create_472_1"},{"@type":"HowToStep","text":"Nestle the chicken into the sauce. But thank you, thank you for posting this. IDK WHO TAUGHT YOU OR TOLD YOU THIS IS THE WAY YOU MAKE RED SAUCE.. I am. Brooke, I’m not sure about all the enchilada recipes but I’ve frozen these with great success. Reduce heat...","url":"https:\/\/www.melskitchencafe.com\/red-chile-sauce-chicken-enchiladas\/#mv_create_472_2"},{"@type":"HowToStep","text":"Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. I omitted the jalepeno since my kids don’t love spicy and used corn tortillas. My corn tortillas held together in the pan, until I served them. You can lessen the heat by making sure not to use seeds or membranes of the jalapeno (or only using half of the jalapeno) and dialing down the chili powder to taste. I will absolutely make this again! Both my husband and I woke up thinking about them! We just might have to give these a try. Salem – I’ve never tried them with anything but chicken. I dredge the tortillas (corn or flour) in a bit of the the enchilada sauce (in a pie plate) and briefly cook them on each side tip slightly browned. Hubby loved them. Mexican Chopped Salad or Mexican Street Corn Salad 1 tbsp cumin 1 small can tomato sauce (8 oz) The one thing I change in this recipe is that I don’t strain the sauce. Amy, do you like green enchiladas? You might check out any potential local Mexican grocery stores to see if they offer the same thing. But if you’ve been looking for the best red sauce chicken enchiladas, I can assure you, these are the ones. This time adding refried beans and black beans to stretch the filling so I will have more for me to eat as left overs. You guys know I have to go here: if you can, grate the cheese from a block vs buying pre-shredded. I will be making this again. I was just thinking I need a homemade red enchilada sauce recipe. Thanks. I would love to just whip out the red sauce for any other recipe that calls for enchilada sauce instead of using a can. The red sause chicken enchiladas were amazing! Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. I did find that I had to quadruple (and probably more) the spices…we like bold Mexican flavors. Super yum! Thank you so much for sharing with us! So much flavor and not too spicy! You can use either corn or flour tortillas in these enchiladas. I stored it in a plastic container. I still have leftover chicken! Thanks for the recipe. Oh wow…Maddie, Maddie, Maddie. Adding cornstarch to the 1 c. water before mixing it in? Alternately, omit the cheese until fully cooked and add for just the last few minutes to melt. Thanks for the excellent recipe–great for people like me who like to build on them and make them our own! This sauce is so good, I can never go back to using a canned enchilada sauce again! Hi Julia – yes, I think the jarred jalapenos would work fine in this recipe (take care of the seeds in the jarred ones – they can add more spice than if you seed the fresh jalapeno yourself). I meant to make the creamy green chile enchilada for the shredded chicken and wrote down the wrong name on my frozen chicken. It was just what I’ve been looking for! Maybe not my whole life, but pretty darn near. wow!!!! long live the enchilada indeed! My husband is Mexican and the way his family does tacos or enchiladas is with corn tortillas and they never split. These are tasty! I guess I am going to have to make dinner again tomorrow night. Just wondering if this can be made with your crepe recipe instead of using the store bought tortillas?? It was delish!! I’ve got 4 little ones (2 are twins) and all your yummy posts have renewed my love (and determination) of cooking. Take a look at my page – web site (Charli). So we actually ended up subsuituiting tortilla chips and omitting the step where you pour most of the sauce on top (don’t worry we saved it). I can’t stand canned enchilada sauce so I usually make creamy green chile enchiladas. I did so for this recipe. carnitas, 1 qt. ), I so appreciate this post, and am looking forward to many wonderful dinners to come! Thanks for all the great recipes! Thank you again for the continued tastiness! Top with the remaining cheese. Everyone in my house loves it, and I have a picky eater! Making ahead of time and/or freezing means the tortillas will probably be slightly softer after baking, but it’s not a deal breaker to us. So would these be okay with hamburger instead of chicken? as maybe 1 day ahead? Just had it tonight with refried beans and it was just as great (or better! ) Thank you from the bottom of my heart!! Your house is going to start smelling amazing. Beef will need a longer cooking time, and the cut of meat will be important to ensure tenderness and not toughness. As far as the canning goes, I haven’t tried canning this yet so I can’t give any details but I’ll be sure to report back if/when I do. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Place 1 tortilla on the bottom of the slow cooker. Amazing!!!!! Three Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"The Best Red Sauce Chicken Enchiladas","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-11-25","recipeYield":12,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/09\/red-enchiladas12-720x720.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/09\/red-enchiladas12-720x540.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/09\/red-enchiladas12-720x405.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2011\/09\/red-enchiladas12-735x490.jpg"],"recipeCategory":"Chicken","prepTime":"PT30M","cookTime":"PT55M","performTime":"PT55M","totalTime":"PT1H25M","recipeIngredient":["1 medium onion, small diced","1 jalape\u00f1o, seeded and finely chopped","1 teaspoon oil","3 medium cloves garlic, finely minced","2 tablespoons chili powder","1 tablespoon granulated or brown sugar","2 teaspoons ground cumin","2 cans (8-ounces each) tomato sauce","1 cup water","1 1\/2 to 2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)","1 cup (4 ounces) shredded sharp cheddar cheese","1 cup (4 ounces) shredded Monterey jack cheese","1\/2 cup minced fresh cilantro","12 (6-inch) soft corn or flour tortillas (fajita-size if using flour tortillas)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large saucepan, combine the onion, jalapeno, 1\/2 teaspoon salt, and oil. Toss to … I came on to your site searching for an enchilada recipe! Great recipe! Thanks for all your great recipes, I use them often! Love that the chicken cooks in the sauce. and beans are almost ready. Microwave on high until warm and pliable, 40-60 seconds. Next time I plan to use smaller breasts, and maybe even cut them in half to speed up the process. 3 medium cloves garlic, finely minced This is huge. Still simmer the sauce (and onion/jalapeno mixture) for 10-15 minutes and strain…then proceed with the recipe (adding the rotisserie chicken to the bowl with the cheese, cilantro, some of the sauce). I know I’m not the only one who has searched high and low for the best red sauce chicken enchiladas. They were awesome. I am wondering if you have ever made a vegetarian version of this recipe? I think they are pretty mild. First, onions and jalapeños cook together until tender (I give some notes in the recipe about spiciness – even with the jalapeño, it’s not an overly spicy dish). 1 large can mild diced green chiles (7 oz) I am always trying to cut back on prep time and I know that others have mentioned cooking the chicken in a crockpot first. Quite possibly my favorite enchiladas ever. The onion mixture gets tossed with the shredded chicken, cilantro and cheese. Cover the dish with foil and bake 20-25 minutes or until heated through. What can I substitute for the jalapeno? I made a large pan of flour and a smaller pan of corn for me (gluten intolerant…boo-hiss. My only mild complaint was how long it took to make. I tried these last week and LOVED them! Some may question my sanity at times (myself, included), but never, ever question my loyalty to recipes that become tried-and-true favorites. I use Penzey's or McCormick brand and as written, the 2 tablespoons + jalapeno makes for a very mildly spicy dish. I just made these for the second time tonight and devoured them just as quickly as the first time! I doubled the recipe–however, I am sad to report that there is not enough for leftovers for tomorrow. I came across this recipe and loved the simplicity of it. Chili Powder: Chili powder varies in spiciness. Any tips or suggestions? Required fields are marked *. I gave her a spoon to taste it and she came back a million times for tastes! I can’t wait to try this recipe!! It was a great meal. How do I best incorporate the sauce and simmer when it’s already cooked and I’m to strain the onions? Thanks for the tasty recipe! I didn’t have a jalapeno on hand and didn’t want to brave the store for one little pepper, so I added about 1/2 of a chipotle pepper – so good. Thank you so much for posting. This is better than any local restaurant!!! Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Although this is real for roofing contractors out there to dodge This recipe is a definite keeper! The flour tortillas were a little too soft. Spread 1 cup of the sauce on the bottom of the pan. Good grief these look beyond fabulous! never mind…I see my answer in the recipe!! Hi Mel, I tried this recipe a couple weeks ago, and it was fantastic!! Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Spread the tortillas on a clean work surface, and spoon 1\/3 cup of the chicken mixture evenly down the center of each. Since i’m Always a bit concious about my Chicken getting tough i would Like to prepare it in a slowcooker. Thank goodness! I allowed it to melt & turned off the oven. Actually, no, hands-to-the-sky amazing. . then pull out only to add grated cheese and bake? Never skimp on the jalapenos! Stir in the tomato sauce and water. Will definitely make again. Chicken BLT Burritos with Creamy Dipping Sauce. P.S. Mmm! Good luck! I am always in the mood for enchiladas! She’s my go-to girl for everything in the kitchen (and I’ve only made a few of her potato recipes I use her recipes almost exclusively because I know they’re delicious, fresh and healthy and, most importantly, that my family will love them. These were Awesome! Layer 6 of the small tortillas on the bottom of the pan. 1 jalapeño, seeded and finely chopped I made them entirely at the campsite and put them in a disposable foil pan and finished on the grill with indirect heat. I’m going to pray for this person that their obviously angry heart is softened by the love of Jesus. Thank you Mel, we love you!! Don’t even get mr started on your filling. New Mexico chile pods) that I had leftover from my Xmas tamales. Will definitely make again. They make them fresh every day and they are fantastic. Otherwise, they have a tendency to crack. I use Penzey's or McCormick brand and as written, the 2 tablespoons + jalapeno makes for a very mildly spicy dish. Now I can’t wait! One of my favorite recipes from you thus far, and that is saying something! And she usually doesn’t like chicken. Prepare the sauces: Add the marinara sauce to the skillet and the cup of water. Me and my roomy made these tonight but unfortunately are corn tortillas went moldy (we only bought them saturday). I really did not like making enchiladas because of the processed sauce. I made these tonight and did everything the same but subbed chicken with leftover pot roast (your root beer enchilada sauce one) and it was probably one of the most delicious meals I’ve had in my life. These are quite possibly the best enchiladas I have ever had! A little down to earth. Add green chilies and season with salt and pepper. You can thaw them in advance of baking or bake from frozen (see the notes of the recipe for details). I’m going to try this chicken version, for sure! I love everything you share! 55 minutes They are delicious either way. Mel this recipe looks fantastic! It may not look like much, but it is so, so good. It seems like it would be so runny, otherwise… I appreciate your feedback! I use both and love both. Thank you! great reecipe and a twist to it instead of water (1 cup) added to red sauce use chicken stock. Everyone loved them. Made these last night and they were a hit! Thanks Mel! I can’t wait to try them out. Thanks Mel. I know everyone has said it but I had to add in… I LOVE THIS RECIPE!!!! Thanks for posting this one! Just one question: do you think the jarred jalapenos would work in this? You could probably use ground beef, too – just cook it in a skillet on its own instead of in the sauce. Can you use real red chili for this recipe and just substitute it for the tomato sauce? Will definitely be making again! I’ve already put the ingredients on my list. Thanks! It is a favorite of my daughter’s who is away at college. Hands down the best red chili chicken enchilada recipe I’ve ever tried. My sauce was a little too thick because I used extra tough chicken that had to simmer for a loooong time. Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. I am SO happy for all these fresh, tasty ideas. I have never had a red chicken enchilada, we always do red with beef. My hubby has been craving enchiladas and these look like they will fit the bill. So we did a layer of chips the chicken/cheese/sauce mixture and another layer of chips on top and then the remaining chesse. How timely your post is! taxes. They are so delicious, and reheat great, too. . I was planning on making enchiladas tonight for dinner! I microwave my corn tortillas in damp paper towels and that seems to help with the pliability factor. But flour tortillas work equally as well. Will the tortillas be mushy? They taste like corn, but don’t break. Wow Mel, I hope you flush this one and don’t take it to heart. I made these last week-end for a group of guys that my boyfriend and I were guiding on a kayaking trip. Could I make it all and throw in the frig. Keep the delicious recipes coming! * * * * * 5 Stars! Transfer the leftover onion mixture from the strainer to a large bowl and set aside. I’m going to make them in a few weeks for my husband’s 60th birthday party. Since MRE XIII (1993 Date-of-Pack), 70 new items have been approved as MRE improvements. Is that a word? I will be making again and again. I don’t like a lot of heat. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes. Of course, they will thaw a little (I will transport them on ice,  however). I made this last night with Hatch Red Chili Puree and it came out amazing! LOVE LOVE LOVE. Last year I found out that I’m allergic to gluten and soy which, as you probably know, excludes me from being able to eat practically anything processed. A thought about corn tortillas that crack, if the microwave method doesnt work, try lightly coating with a pastry brush each tortilla with oil-very lightly- and warm them on a skillet. Lol I served these with your Mexican corn and tomato salad and sliced avocado. I’m going to try that in the next few weeks and post a comment with a review. sorry about that. It’s simple and we use it all the time: 1/2 cup flour In a large bowl, mix the tomatillo salsa verde with the sour cream. This is definitely a keeper. We ate them for every lunch and dinner until they were gone. I used the corn & flour mixed tortillas from HEB and it was perfect, no need to precook the tortillas. Good. These take some time to make, but it was nice having lunch & dinner done for several days. Except for chewing noises, of course. I served them with cilantro and lime rice, which my husband said went together perfectly. 1/3 C el pato salsa de chile fresco/tomato sauce mexican hot style (found in my local grocery store by the diced green chiles) I will be making it again for sure:), I made this recipe twice and we love it. then what you’d get at a restaurant! Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. I made one pan of corn and one pan of flour… my husband and daughter voted for the flour but I loved the corn..so authentic!! I really really wanted to love this recipe. I threw everything in my 6 qt instant pot (sauce, thawed chicken breasts, water (I made that into chicken broth), spices, tomato sauce). I just tossed the hot sauce over the shredded meat and allowed it to “hang out” until it cooled enough to add the cheese. My tortillas stuck to the foil in the oven, so they weren’t the prettiest thing I’ve ever made, but who cares what they look like if they taste that good! An independent contractor These look amazing! soup or canned enchilada sauce. Hi Katie – I usually just pick them up from my small town grocery store or Trader Joe’s. Thank you so much for sharing the recipe! I bring a pan for her to put in her freezer, to share with her roommates and friends, on every visit. Unfortunately, it isn’t very healthy. Add tomato sauce and water to that delectable spice/onion mixture. 1 tsp salt We moved back to Texas last month and I’m still waiting for the slow boat to bring the rest of my kitchen tools, but wanted to let you know this was the first recipe of yours I’ve concocted since I was in Taiwan and I’m so excited about it! Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. I recall seeing a previous post that used them, and if they work for multiple recipes I would totally go grab a jar, as I don’t keep fresh ones on hand . and I’m not an enchilada lover. This is a regular recipe in our house and it never disappoints! Here are the official complete MRE menu listings for all production years. 1 tbsp chili powder. this brings to mind many delightful enchilada dinners consumed at ninfas, el fenix, el chico, and any hole in the wall mom & pop taqueria, anywhere in texas (by far my favorite place to eat tex-mex food). This Texas girl loves a good enchilada! Thanks so much for what looks yummy and fresh. I have frozen red chile sauce made from scratch (from. These easy and flavorful enchiladas are seriously the best red sauce chicken enchiladas on the planet. Somewhat of an enchilada snob too, but for me it’s about the tortillas…we prefer corn to flour for enchiladas. Thank you so much for the recipe! In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Is it okay to use flour tortillas instead of corn ones in this recipe? Thanks for such a great recipe. ","position":6,"name":"Preheat the oven to 400 F. Pour the...","url":"https:\/\/www.melskitchencafe.com\/red-chile-sauce-chicken-enchiladas\/#mv_create_472_6"},{"@type":"HowToStep","text":"Remove the foil and bake another 5 minutes, until the cheese browns. Fry each tortilla for 3 seconds on each side, set on paper towl to blot, then fill and roll. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using. I need a timesaver for actual day of dinner. I have an allergy to garlic, so making homemade sauces is critical in our house. I will never buy jarred enchilada sauce again. If you love this recipe, I know I will love it. We have been making this recipe of enchiladas for years after your first posting of it, and it’s still a family favorite! I have been making things from your site for a few months and everything has turned out wonderfully! In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Love these! If using corn tortillas, it’s really important to warm them slightly before using – either in a skillet or in the microwave (I cover with a damp paper towel so they don’t dry out). I loved the sauce which was perfectly delicious and didn’t drown out the other flavors. Use wax paper instead. Stir and bring to a boil. If you’re in the same camp, I can’t wait for you to try this recipe. Make Ahead Instructions: Follow the recipe, letting the sauce, onions and chicken come to room temperature before assembling the enchiladas. We made these for dinner tonight and will be making them again soon. Lol! Added half the cheese, filled the tortillas and put in pan with remaining cheese and cilantro on top and baked until cheese was bubbling. Chicken usually doesn’t take quite as long to cook as some people think. THIS. My family loves these! Mostly, I love dark chocolate and joggers (not jogging). Thanks again for the recipe. Tightly roll each tortilla and lay seam-side down in a greased 9\u00d713 inch baking dish. Twelve little enchiladas packed in a dish all ready to get smothered in sauce and cheese. Thanks again for everything Mel! I’ve tried other recipes for enchilada sauce before, and have always been disappointed. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. How much prep can you do ahead of time? Your email address will not be published. Hey –  NEVER microwave plastic wrap! Season the sauce with additional salt and pepper to taste, if needed. 1/2 cup minced fresh cilantro I made these last night and they were fantastic! It releases harmful chemicals into the food, many of which are cancer causing. Many of the ingredients in other enchilada sauce recipes just aren’t readily available and/or are very expensive down here in New Zealand. whenever it’s an option, i go for the christmas enchilada plate, as i like both red and green sauces equally. The enchiladas will ‘rest’ in the oven until the Spanish rice (Mahatma brand – best there is!) Put a small amount of oil in the bottom of a fry pan to cover the entire bottom. Definitely a keeper! very addictive flavor… Next time will make with corn, though. Can’t wait to make it again with jalapeno. Assemble the enchildas and cover the pan with a layer of tin foil and refrigerate for up to 12 hours. Yes! The recipe was absolutely amazing!! Bring to a simmer. Bake from frozen, baking for 1 1/2 hours covered at 350 degrees F. Uncover and bake an additional hour until hot and bubbly. Thanks for sharing! Stack them tip they are all cooked and fill them after . Chili powder, a bit of sugar, cumin and garlic are added, and the mixture cooks for just a minute or two. Enchiladas certainly aren’t the prettiest things to eat. 1 med onion, chopped Do you think that would work with this recipe? I have made this a dozen times and my family LOVES it! They’re a little messy.

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