When craving Mexican food, enchiladas are the number one dish I turn to. What better way to enjoy Cinco De Mayo food then with these cheesy red sauce enchiladas? I have another chicken enchilada recipe on the blog (cheesy chicken enchiladas) which are made with a white sauce, also just as delicious as the red sauce. It’s really a personal preference. Both recipes are fairly quick to make and you can find all the ingredients at your local Fred Meyer store or any grocery store near you.

 

 

Enchiladas with red sauce_

 

 

 

Ingredients:

2 tbsp olive oil
2 garlic cloves
1 onion chopped
2 cups tomato sauce
2 cups enchilada sauce
3 cups shredded chicken
1 cup corn
4 oz diced mild green chilies
1 1/2 tsp cumin, divided
1/2 tsp chili powder
1/4 tsp red pepper flakes
8 oz shredded pepper jack cheese
24 oz shredded monterey Jack
16 corn tortillas
Salt, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté garlic and chopped onion until it becomes translucent. Reserve 1/3 cup of the sautéed onion and garlic.

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2. Add tomato sauce, enchilada sauce, and 1 tsp cumin into the skillet. Sauté for another 2 minutes.

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3. In a bowl combine shredded chicken, 1/2 tsp cumin, 1/3 cup sautéed onion, corn, green chilies, chili powder, and red pepper flakes.

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4. Add 1/2 cup of the red sauce to the chicken mixture. Then mix in 8 oz shredded pepper jack cheese and 16 oz Monterey Jack cheese.

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5. Spread a little bit of the red sauce on the bottom of a 9×13 inch deep baking dish (just enough to cover the bottom).

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6. Warm the corn tortillas in the microwave (2 at a time for 10 seconds). This will make it easier to roll the enchiladas. Scoop 1/3 cup of the chicken mixture into the middle of each warmed corn tortilla and roll it up tightly.

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7. Place the rolled up enchiladas into the baking dish and cover with the remaining red sauce. The sprinkle with about 1 cup of shredded Monterey Jack cheese.

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7. Cover with foil and bake for 45 minutes at 370 degrees Fahrenheit.

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Red Sauce Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 enchiladas
Ingredients
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 onion chopped
  • 2 cups tomato sauce
  • 2 cups enchilada sauce
  • 3 cups shredded chicken
  • 1 cup corn
  • 4 oz diced mild green chilies
  • 1½ tsp cumin, divided
  • ½ tsp chili powder
  • ¼ tsp red pepper flakes
  • 8 oz shredded pepper jack cheese
  • 24 oz shredded monterey Jack
  • 16 corn tortillas
  • Salt, to taste
Instructions
  1. Heat olive oil in a large skillet over medium heat. Sauté garlic and chopped onion until it becomes translucent. Reserve ⅓ cup of the sautéed onion and garlic.
  2. Add tomato sauce, enchilada sauce, and 1 tsp cumin into the skillet. Sauté for another 2 minutes.
  3. In a bowl combine shredded chicken, ½ tsp cumin, ⅓ cup sautéed onion, corn, green chilies, chili powder, and red pepper flakes.
  4. Add ½ cup of the red sauce to the chicken mixture. Then mix in 8 oz shredded pepper jack cheese and 16 oz Monterey Jack cheese.
  5. Spread a little bit of the red sauce on the bottom of a 9x13 inch deep baking dish (just enough to cover the bottom).
  6. Warm the corn tortillas in the microwave (2 at a time for 10 seconds). This will make it easier to roll the enchiladas. Scoop ⅓ cup of the chicken mixture into the middle of each warmed corn tortilla and roll it up tightly.
  7. Place the rolled up enchiladas into the baking dish and cover with the remaining red sauce. The sprinkle with about 1 cup of shredded Monterey Jack cheese.
  8. Cover with foil and bake for 45 minutes at 370 degrees Fahrenheit.