Easy Chicken Enchiladas with Red Sauce [Recipe]
If you’re craving a delicious meal that’s both simple to make and packed with flavor, you’re in for a treat. These Easy Chicken Enchiladas with Red Sauce are a family favorite, and I’m so excited to share them with you!
Why Will You Love this Recipe?
- Super easy to prepare. You don’t need to be a pro chef; the steps are straightforward and beginner-friendly.
- Bursting with flavor. The combination of tender chicken, creamy filling, and rich red sauce is simply divine.
- Perfect for any occasion. Whether it’s a cozy family dinner or a casual get-together, these enchiladas are a hit.
Here’s how to make easy chicken enchiladas with red sauce:
Recipe Variations
- Switch up the protein. Not a fan of chicken? You can substitute with beef, turkey, or even beans for a vegetarian option.
- Spice it up. Add some jalapeños or a dash of hot sauce if you like a little heat in your meals.
- Cheese choices. Feel free to use cheddar, Monterey Jack, or any melty cheese you love.
Tools You’ll Need
- A large skillet. Essential for sautéing the chicken and veggies to perfection.
- Baking dish. You’ll need a dish deep enough to hold all those yummy enchiladas.
FAQ
Can I freeze the enchiladas?
Absolutely! You can freeze them before baking. Wrap them tightly in plastic wrap and foil, and they’ll keep in the freezer for up to three months.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to three days.
How long do they last?
In the fridge, they’ll last about three days. If you freeze them, they can keep for up to three months.
What can I serve with them?
These enchiladas pair wonderfully with a fresh green salad, some Mexican rice, or a side of guacamole and chips.
Are they suitable for every diet?
They contain dairy and meat, so they’re not suitable for vegan or dairy-free diets. However, you can modify the recipe to fit your dietary needs by using plant-based alternatives.
Other Recipes You’ll Love
- Hamburger Helper Cheesy Enchilada Recipe
- Viral Chicken Tortilla
- Mississippi Pot Roast Tacos
- Big Mac Smash Burger Taco
- Zucchini Taco Shells Recipe
Easy Chicken Enchiladas with Red Sauce
Equipment
Ingredients
For the Filling:
- 10.5 oz chicken breast
- Salt and pepper to season the chicken
- 2 tablespoons oil for cooking the chicken
- 1 yellow onion sliced into thin strips
- 1 bell pepper sliced into thin strips
- 1 carrot grated
- 4 mushrooms sliced
- 7 oz heavy cream
- Salt and pepper to taste
- 1½ teaspoons oregano
For the Topping:
- 5 oz tomato sauce
- ⅓ teaspoon oregano
- ¼ teaspoon garlic powder
- 5 oz Gouda cheese shredded
Other Ingredients:
- A few lettuce leaves chopped
- 4 tortillas see notes
Instructions
- Lightly season the chicken breasts with salt and pepper, then cook them in a little oil until done.
- In the same pan, add the sliced onion and bell pepper. Cook over medium-high heat.
- After a few minutes, add the grated carrot and sliced mushrooms.
- Slightly salt the vegetables and add a little water if needed. Let everything simmer together for about 5 minutes.
- Once the vegetables have softened, pour in the heavy cream, add the spices, and the cooked chicken sliced into strips. Let it all heat through and combine, then turn off the heat.
- Preheat your oven to 425°F (220°C) and prepare a slightly deeper baking dish. Lightly grease the bottom with butter.
- Warm the tortillas briefly in a pan to soften them. Fill them with the prepared mixture, roll them up, and place them in the baking dish with the seam side down.
- Repeat the process with the remaining tortillas until you use up all the filling.
- Mix together the tomato sauce, garlic powder, and oregano. Spread this sauce over the rolled tortillas.
- Cover everything with shredded cheese and bake in the oven for 15-20 minutes until the cheese is nicely melted.
- Serve the chicken and cream-filled tortillas warm or cold on chopped lettuce. Enjoy!
