Shredded Chicken Enchiladas with Red Sauce are a delightful twist on traditional enchiladas, bringing together tender, flavorful chicken and a vibrant sauce that dances on your taste buds. This comforting dish is not only easy to prepare but also perfect for family gatherings or weeknight dinners. With its rich flavors and satisfying textures, it’s bound to become a favorite in your household. In this step-by-step recipe, we will guide you through the process of creating these mouthwatering enchiladas, ensuring a home-cooked experience that is both enjoyable and rewarding.
Ingredients For the Flavorful Poaching Liquid
Begin your culinary adventure with a simple yet aromatic poaching liquid that makes the chicken tender and succulent. You will need:
- Water (enough to cover the chicken)
- 1 teaspoon salt
- 3 large sprigs cilantro (with stems)
- 2 large cloves garlic (crushed)
- 1/2 onion (roughly sliced)
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 1 pound chicken tenders OR 1 pound chicken breast cut into 2-inch slices
For the Filling
Next, we’ll create a delicious filling that adds depth and spice to your enchiladas. Gather the following ingredients:
- 1 tablespoon neutral oil (such as grapeseed oil)
- 1/2 cup chopped onion
- 1 tablespoon or to taste chili powder (such as McCormick’s or Gebhardt’s)
- 1 teaspoon dried oregano (crushed between your fingers)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and ground pepper (to taste)
- 1 cup diced tomato (with its juice, lightly chopped)
- 1 4-ounce can diced green chili, with its liquid
- 1/2 cup reduced-sodium chicken broth
- Shredded Chicken
For the Rest
Finally, gather the ingredients that complete your enchiladas:
- 1/2 recipe Gail’s Enchilada Sauce
- 1 10-ounce can red enchilada sauce (such as Las Palmas or La Victoria)
- 8 corn tortillas
- Cooking spray or oil
- 2 ounces 2% shredded cheddar cheese
- 2 ounces 2% shredded jack cheese
- 1 ounce crumbled cotija cheese (optional)
- 1 small can sliced black olives (lightly chopped, optional)
These ingredients combine to create a cheesy, flavorful experience that is sure to please.
Step-by-Step Directions
Prepare the Poaching Liquid
To begin, create your poaching liquid that imparts flavor to the chicken. In a skillet with a lid, combine water, salt, cilantro, garlic, onion, bay leaf, and peppercorns. Bring the mixture to a simmer and allow it to simmer for about 10 to 15 minutes until well-seasoned.
Once the liquid is ready, add the chicken. Simmer over low heat, ensuring just a gentle bubble, for 5 minutes. After this, turn off the heat, cover the skillet, and let the chicken sit for 10 minutes. Once cooked, remove the chicken, set aside to cool, and discard the poaching liquid. When the chicken is cool enough to handle, shred it using your fingers or two forks. Set aside for later use.
Cook the Filling
While the chicken cools, heat the oil in a medium skillet over medium-low heat. Add the chopped onion and cook, stirring occasionally until soft, which should take about 5 minutes. Next, add your seasonings: chili powder, oregano, cumin, and garlic powder. Stir well to combine, allowing the spices to fragrant the oil.
Afterward, stir in the diced tomatoes, green chili, and chicken stock, mixing everything thoroughly. Add the shredded chicken to the skillet and continue to stir until everything is well coated. Allow the filling mixture to simmer for about 5 minutes, then turn off the heat and let it cool slightly.
Prepare the Tortillas
As your filling cools, preheat the oven to 350°F (175°C). Lightly spray both sides of the corn tortillas with cooking spray or coat them with oil. Place the tortillas in a single layer on a cookie sheet and warm them in the oven for about 3 minutes, until they are soft and pliable. This steaming process makes them easier to roll without tearing. Remove them from the oven and stack to maintain warmth.
Increase the oven temperature to 375°F (190°C).
Assemble the Enchiladas
Combine the cheddar and jack cheese in a bowl, preparing your cheesy delight. In another bowl, mix together the two enchilada sauces. Begin assembling your enchiladas by pouring about 1/2 cup of the sauce into the bottom of a baking dish large enough to hold the enchiladas (approximately 12" x 9").
Take each tortilla and place about 2 heaping tablespoons of the chicken filling in the center. If desired, add a small amount of the chopped black olives and a pinch of the cheese mixture with the filling. Carefully fold one end of the tortilla over the filling, pulling back slightly to secure it, then roll it up tightly and place it seam-side down in the baking dish.
Continue this process for all tortillas, placing each new enchilada closely next to the others. Once filled, spoon the remaining enchilada sauce over the tortillas, ensuring to cover them completely. Finish by sprinkling the remaining cheese mixture on top, along with cotija cheese if you’re using it.
Bake the Enchiladas
To keep everything moist, spray a piece of aluminum foil with cooking spray and cover the casserole dish with it. Bake in the oven for 15 minutes. Finally, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and nicely melted.
Once done, remove the enchiladas from the oven and allow them to sit for 5 minutes before serving on warm plates and enjoying!
Tips & Tricks
- For a little extra kick, consider adding diced jalapeños to the filling.
- If you want a creamier sauce, consider mixing in some sour cream with your enchilada sauce before pouring it over the tortillas.
- To save some time, you can use rotisserie chicken for the filling—just shred it and mix it with the spices and sauces.
- For a healthier twist, try using whole wheat tortillas instead of corn tortillas.
- Customize your toppings! You can add avocado slices, fresh cilantro, or a squeeze of lime for a burst of freshness.
Serving Suggestions & Pairings
Shredded Chicken Enchiladas with Red Sauce are excellent served alongside a fresh salad with a tangy cilantro dressing or creamy avocado dressing. You can also pair them with Mexican rice or refried beans for a more filling meal. They are perfect for casual family dinners or festive gatherings, and they are sure to impress your friends with their vibrant presentation and rich flavors.
Nutritional Information
Each serving of Shredded Chicken Enchiladas delivers a satisfying portion of protein, fiber, and carbohydrates, making them a balanced meal option. A single serving (approximately 2 enchiladas) contains roughly 400-500 calories, depending on specific ingredients and portions. These enchiladas are also a good source of vitamins and minerals from the tomatoes, chilies, and spices, contributing to a wholesome, nutritious meal.
Storing Tips & Variations
If you find yourself with leftovers, simply store the enchiladas in an airtight container in the refrigerator for up to 3 days. For longer storage, these enchiladas freeze beautifully! Wrap them tightly in foil or plastic wrap before placing them in a freezer-safe container, and they can last up to 3 months. To reheat, simply bake them in the oven until heated through, or microwave them if you’re in a hurry.
Consider variations like adding black beans or corn to the filling for added texture and nutrition. You can also experiment with different cheeses or even substitute the chicken for shredded beef or tofu for a vegetarian version.
Conclusion
Whipping up Shredded Chicken Enchiladas with Red Sauce is a fantastic way to enjoy a comforting and flavorful meal that the whole family will love. With easy-to-follow steps and simple ingredients, this dish offers a satisfying experience that brings warmth to any table. Don’t hesitate to try this recipe and share your creations with loved ones!
FAQs
1. Can I make the enchiladas ahead of time?
Absolutely! You can prepare the filling in advance and assemble the enchiladas the next day. They can also be baked ahead of time, stored in the fridge, and reheated before serving.
2. Is there a vegetarian alternative?
Yes! You can substitute the chicken with roasted vegetables or beans for a hearty vegetarian option. Just be sure to adjust the spices to your preference!
3. Can I make this dish gluten-free?
Yes, simply use gluten-free corn tortillas and ensure that your sauces do not contain gluten. Most canned enchilada and taco sauces are naturally gluten-free.
4. How can I make it spicier?
For those who enjoy extra heat, add more chili powder or diced jalapeños to the filling. You can also sprinkle sliced fresh jalapeños on top before serving.
5. What toppings would you recommend?
Consider topping your enchiladas with sour cream, fresh cilantro, diced tomatoes, avocados, or a squeeze of lime juice for added flavor and freshness.
Shredded Chicken Enchiladas with Red Sauce
Ingredients
For the Flavorful Poaching Liquid
- 1 teaspoon salt
- 3 large sprigs cilantro with stems
- 2 large cloves garlic crushed
- 1/2 onion onion roughly sliced
- 1 bay leaf bay leaf
- 1 teaspoon whole peppercorns
- 1 pound chicken tenders OR chicken breast cut into 2-inch slices
For the Filling
- 1 tablespoon neutral oil such as grapeseed oil
- 1/2 cup chopped onion
- 1 tablespoon chili powder or to taste
- 1 teaspoon dried oregano crushed between fingers
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and ground pepper to taste
- 1 cup diced tomato with its juice, lightly chopped
- 1 4-ounce can diced green chili with its liquid
- 1/2 cup reduced-sodium chicken broth
- 1 pound shredded chicken
For the Rest
- 1/2 recipe Gail's Enchilada Sauce
- 1 10-ounce can red enchilada sauce such as Las Palmas or La Victoria
- 8 corn tortillas corn tortillas
- Cooking spray or oil
- 2 ounces 2% shredded cheddar cheese
- 2 ounces 2% shredded jack cheese
- 1 ounce crumbled cotija cheese optional
- 1 small can sliced black olives lightly chopped, optional
Instructions
Prepare the Poaching Liquid
- Combine water, salt, cilantro, garlic, onion, bay leaf, and peppercorns in a skillet with a lid. Bring to a simmer for 10-15 minutes.
- Add the chicken and simmer over low heat for 5 minutes. Turn off the heat, cover, and let sit for 10 minutes.
- Remove the chicken, set aside to cool, and discard the poaching liquid. Shred the chicken and set aside.
Cook the Filling
- Heat oil in a medium skillet over medium-low heat. Add chopped onion and cook for about 5 minutes.
- Add chili powder, oregano, cumin, and garlic powder to the skillet. Stir well.
- Stir in diced tomatoes, green chili, and chicken stock. Mix thoroughly, then add shredded chicken and combine.
- Allow the filling mixture to simmer for about 5 minutes, then turn off the heat.
Prepare the Tortillas
- Preheat the oven to 350°F (175°C). Lightly spray both sides of the corn tortillas with cooking spray.
- Warm tortillas on a cookie sheet in the oven for about 3 minutes until soft and pliable.
- Remove tortillas and stack to maintain warmth. Increase the oven temperature to 375°F (190°C).
Assemble the Enchiladas
- Combine cheddar and jack cheese in a bowl.
- Pour about 1/2 cup of enchilada sauce into a baking dish.
- Place 2 heaping tablespoons of chicken filling in the center of each tortilla and roll it up, seam-side down in the baking dish.
- Spoon remaining enchilada sauce over the filled tortillas and sprinkle with remaining cheese.
Bake the Enchiladas
- Cover the baking dish with aluminum foil sprayed with cooking spray and bake for 15 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes before serving.
Notes
