Chicken Enchiladas with Homemade Red Enchilada Sauce
Delicious chicken enchiladas filled with shredded chicken and smothered in a homemade red enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Combine the cooked chicken, half of the shredded cheese, salt, pepper, and spices in a bowl. Mix thoroughly.
- Pour the tomato sauce into a saucepan, add chili powder, cumin, garlic powder, and onion powder. Stir well and simmer on medium heat for 5-10 minutes.
- Warm the corn tortillas slightly to prevent tearing while filling.
- Take a tablespoon of the chicken mixture, fill each tortilla, and roll it up. Place seam-side down in a greased baking dish.
- Pour the red enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cheese melts and becomes golden brown.
Notes
Consider adding diced bell peppers or onions to the chicken filling for added crunch and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg