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Chicken Enchiladas with Red Sauce

These Chicken Enchiladas with Red Sauce are made with corn, tomato sauce, and other fresh ingredients. They all combine to make an exquisite dinner everyone loves.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 enchiladas
Calories 318kcal
Author Dina

Ingredients

Instructions

  • 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.
  • Add tomato sauce, enchilada sauce, and 1 tsp cumin into the skillet. Sauté for another 2 minutes.
    Steps to make Chicken Enchiladas with Red Sauce: saute the garlic and onions, then add the enchilada sauce and cumin, mixing with a wooden spoon.
  • In a bowl combine shredded chicken, 1/2 tsp cumin, 1/3 cup sautéed onion, corn, green chilies, chili powder, and red pepper flakes.
  • 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.
    Steps to make Chicken Enchiladas with Red Sauce: add the corn, chicken, chiles, and spices together and mix with some enchilada sauce and cheese.
  • 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.
  • Spread a little bit of the red sauce on the bottom of a 9x13 inch deep baking dish (just enough to cover the bottom). Then place the rolled-up enchiladas into the baking dish.
    Steps to make Chicken Enchiladas with Red Sauce: fill the tortillas with filling and then wrap and place in a baking sheet covered with red enchilada sauce.
  • Cover with the remaining red sauce. Then sprinkle with about 1 cup of shredded Monterey Jack cheese. Cover with foil and bake for 45 minutes at 370 degrees Fahrenheit.
    Steps to make Chicken Enchiladas with Red Sauce: cover the enchiladas with more sauce and then top with cheese.

Notes

  • Shred the cheese from a block- Shredding block cheese is better than pre-shredded bag cheese because the starch used to keep the cheese from sticking together inhibits its ability to melt well.
  • Add sauce to the bottom of the casserole dish- Doing this keeps the enchiladas from burning to the bottom as the cheese melts and also keeps them from drying out.
  • Warm your corn tortillas- Corn tears easily so warm the tortillas to make them more pliable and easier to wrap.
  • Don't overfill the tortillas- Only add about 1/3 cup of the enchilada filling to each tortilla. If you overfill them, they won't close easily and will likely tear.

Nutrition

Calories: 318kcal | Carbohydrates: 19g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 762mg | Potassium: 230mg | Fiber: 3g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 4.8mg | Calcium: 452mg | Iron: 1.4mg