Chicken Enchiladas With Red Sauce
These chicken enchiladas with red sauce are a delicious, easy Tex-Mex dinner! Make them with shredded leftover chicken tossed with homemade enchilada sauce, rolled and baked inside soft tortillas with melted cheese.
Servings: 8 servings
Ingredients
For the enchilada filling:
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 cups shredded chicken breasts
- salt and freshly ground pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup (or to taste) red enchilada sauce
For the enchiladas:
- 8 (7-inch) flour tortillas
- ¾ cup red enchilada sauce divided
- 1 cup shredded low-fat Mexican cheese blend
For garnish (optional):
- Sour cream, avocado slices, halved cherry tomatoes, jalapeño slices, chopped cilantro
Instructions
- Prep. Preheat the oven to 400ºF.
- Sauté the aromatics. Heat the oil in a large skillet over medium-high heat. Add the onions and cook for 2 minutes, stirring frequently. Stir in garlic and cook for 20 seconds, or until fragrant.
- Finish the chicken filling. Add the chicken and season with salt, pepper, chili powder, cumin, and oregano; mix around until well combined. Stir in the enchilada sauce. You can use more sauce if you like, or if it looks too dry. Continue to cook for 3 minutes. Remove from heat.
- Assemble. Add about ¼ to ½ cup of enchilada sauce to the bottom of a 9x13 baking dish. Fill 8 flour tortillas with the chicken mixture. Roll them up and transfer them to the baking dish, seam-side down. Lightly spray the enchiladas with cooking spray. Top the enchiladas with the remaining enchilada sauce and sprinkle with the shredded cheese.
- Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake for 3 to 4 more minutes, or until the cheese is completely melted and the top is light golden brown. Remove from oven.
- Serve. Top with sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, and chopped cilantro. Serve with lime wedges.
Notes
- I use a mild homemade enchilada sauce, but feel free to use your favorite store-bought sauce.
- I use "Mission" Low Carb Soft Taco Tortillas. You can make this recipe with authentic corn tortillas if you prefer.
Nutrition
Serving: 1enchilada | Calories: 258kcal | Carbohydrates: 20g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 697mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 2mg
