Chicken Enchiladas {with Red Chili Sauce}

Chicken Enchilada {with Red Chili Sauce}There’s almost no food we like better than Mexican, and these chicken enchiladas with a red chili sauce taste like something we would get south of the border.  Usually when we make chicken enchiladas we make them with a white sauce and the beef or cheese enchiladas have a red sauce.  And so I wasn’t sure if I would like this version but it was super delicious.  It is flavorful with a slight bite which left us feeling like we had accomplished our ongoing goal of preparing satisfyingly delicious food at home.

Try this Pico de Gallo to serve alongside your enchiladas.

Chicken Enchiladas {with Red Chili Sauce}

Chicken Enchiladas {with Red Chili Sauce}


    Sauce and Filling
  • 1-1/2 tablespoons vegetable oil
  • 1 onion, chopped fine or pureed
  • 3 tablespoons chili powder
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 12 ounces boneless, skinless chicken breasts, cut into 1/4 inch wide strips
  • 2 (8-ounce) cans tomato sauce
  • 3/4 cup water
  • 2-3/4 cups cheddar cheese, shredded
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup jarred pickled jalapeños, chopped
  • Tortillas
  • 10 (6-inch) corn tortillas
  • Butter, melted
  • Garnish
  • sour cream
  • avocado
  • lettuce
  • lime wedges
  • Pico de Gallo


    Sauce and Filling
  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes.
  2. Stir in the chili powder, garlic, coriander, cumin, sugar, and salt and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add the chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
  4. Add the tomato sauce and water, bring to a simmer, and cook, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.
  5. Strain the mixture through a fine-mesh strainer into a bowl and extract as much sauce as possible; set chili sauce aside.
  6. Transfer the chicken mixture to a bowl; place it in the refrigerator for 20 minutes to cool, then combine the mixture with 2 cups cheddar cheese, cilantro, and jalapeños in the bowl and set aside.
  7. Preheat oven to 350 degrees. Adjust the oven rack to the center of the oven.
  8. Tortillas/Making the Enchiladas
  9. Brush both sides of the tortillas with butter and place in a single layer on 2 baking sheets. Bake until tortillas are soft and pliable, about 2-4 minutes.
  10. Increase the oven temperature to 400 degrees.
  11. In a 9x13 baking dish, spread 3/4 cup of the reserved chili sauce evenly over the bottom.
  12. Spread 1/3 cup of chicken filling down the center of each tortilla.
  13. Roll each tortilla tightly and place the baking dish, seam side down.
  14. Pour the remaining chili sauce over the top of the enchiladas and spread into an even layer so that it coats the top os each tortilla.
  15. Sprinkle the remaining 3/4 cup cheddar cheese down the center of the enchiladas and cover tightly with aluminum foil.
  16. Bake the enchiladas on the center rack until heated through and the cheese is melted, 20-25 minutes.
  17. Uncover and serve immediately with garnishes.


Chicken Enchiladas {with Red Chili Sauce}


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2 Responses to Chicken Enchiladas {with Red Chili Sauce}

  1. Kim July 11, 2013 at 2:37 pm #

    Chicken enchiladas are my favorite! This recipe looks wonderful!

  2. Maureen July 14, 2013 at 7:35 am #

    I have never had a chicken enchilada. I think it is time to give it a try. These look delicious.

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