Chicken Enchiladas with Red Sauce
These chicken enchiladas are made with a surprising red sauce, corn, tomato sauce, and other fresh ingredients. They all combine to make an exquisite dinner everyone loves.
Servings 16 enchiladas
- 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
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.
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.
Spread a little bit of the red sauce on the bottom of a 9x13 inch deep baking dish (just enough to cover the bottom).
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.
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.
Cover with foil and bake for 45 minutes at 370 degrees Fahrenheit.
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