Chicken Enchiladas With Creamy Red Sauce Food

CREAMY CHICKEN RED ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
• Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
• Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

RED CHICKEN ENCHILADAS (HOMEMADE)

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Add in the onion and sauté until softened, about 5 minutes.
• Add in the chicken and cook until no longer pink and cooked through, about 7-10 minutes. Add in the green chilis, corn and garlic. Sauté until the corn is warmed through. Set aside.
• Spread ½ cup of the enchilada sauce in a 9x13 inch baking dish. Set up an assembly line with the tortillas, 1 cup of the enchilada sauce, filling, and 1 cup cheese.
• Grab a tortilla, spread one side with enchilada sauce. Top with filling and sprinkle with cheese. Roll and tuck it into the baking dish. Repeat with the remaining tortillas until all the filling is used.
• Pour the remaining sauce over the enchiladas and spread it into an even layer. Top with the remaining cheese and cover with foil. Bake for 20 minutes, remove the foil and bake for another 20 minutes. Remove from the oven, top with desired garnishes and serve!

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

THE BEST RED ENCHILADA RECIPE

Steps:

• Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
• Strain out any seeds and add to a skillet, bringing to a slight boil.
• Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
• In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
• After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
• Season with salt and pepper and let cook for an additional five minutes.
• Lightly fry the corn tortillas in oil and pay dry.
• Dip each tortilla in the red enchilada sauce, covering both sides completely.
• Fill each tortilla with some of the chicken filling, and some cheese if desired.
• At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
• If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
• Reserve some of the water the chicken was cooked in, about 2 cups of broth.
• Shred chicken with two forks.
• If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
• Add shredded chicken and broth of chicken.
• Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
• Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
• Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
• Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
• Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
• Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
• In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
• Preheat oven to 400 degrees.
• Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
• Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
• Add additional sauce on top of tortillas. Cover with additional monterey cheese
• Cover casserole with aluminum and place in oven for 10 to 12 minutes.
• Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
• Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
• Serve 1 to 2 enchiladas per person. Enjoy!

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

THE BEST CREAMY CHICKEN ENCHILADAS RECIPE EVER

Steps:

• Step 1: Preheat oven to 350 degrees.
• Step 2: Prepare the sauce by sautéing the onion, garlic, and pepper in the butter in a medium saucepan.
• Once the onion is cooked and translucent, stir the flour into the sour cream and add to the onion mixture.
• Then, stir in the chicken broth and diced green chilis. Stir constantly and cook until mixture gets thick and comes to a boil.
• Remove from heat and add 1/2 cup of the grated cheese.
• Stir in 1/2 cup of the sauce to the diced chicken.
• Step 3: To assemble the easy enchiladas, place about 1/4 cup filling in strip down the middle of each tortilla.
• Roll up the tortillas and place seam side down in a 7 x 11 inch baking pan.
• Continue assembling all the enchiladas until the sauce is gone.
• Step 4: Pour remaining creamy white sauce over the top of the enchiladas, and top with remaining cheese.
• Step 5: Bake covered with foil at 350 degrees for 35 minutes or until heated through. Then, uncover and bake 5 -10 minutes more.

CHEESY CHICKEN & CHILE ENCHILADAS

Steps:

• Heat oven to 375°F.
• Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
• Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
• Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
• Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
• Serve topped with remaining sour cream; sprinkle with cilantro.

CREAMY CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• In medium Skillet put a little Veggie Oil in and Cook Chicken.
• Shred Chicken and combine it with seasoning and Cream of Chicken cook in skillet for another 10 min on Medium.
• Add 1 package of Cheese to Chicken and cook just enough to start melting.
• Get baking dish and pour half of enchallada sauce so it just cover the bottom of the dish.
• Take Chicken mixture and divide evenly in to your Tortilla shells.
• Fold over and place seam at bottom of the dish.
• Take the rest of the enchilada sauce and pour over the dish.
• Take the other package of cheese and spread over dish.
• This were you can top it with Jalapeno's if you wish.
• Bake for 20 minutes at 350 just enough to melt cheese.

CHICKEN ENCHILADAS IN CREAMY WHITE SAUCE

Steps:

• In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
• In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
• Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
• In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
• Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
• Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.

CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Pre heat oven at 350 degrees.
• Combine the chicken, cheese, sour cream, refried beans, chiles, taco seasoning and cilantro in a mixing bowl.
• Fill each tortilla with 2 spoonfuls of filling mix.
• Fold tortillas and place in baking pan seam side down.
• When the pan is filled, pour enchilada sauce over the top of all the filled tortillas.
• Cover the pan and bake for 20-40 minutes.

CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and "fry" in the butter until fragrant, 30 seconds to a minute.
• Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
• Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside.
• In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.
• Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
• To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
• Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
• Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
• Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.

ULTIMATE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
• Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
• While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
• Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
• Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

CHICKEN ENCHILADAS WITH WHITE SAUCE

Steps:

• Make white enchilada sauce. Melt butter in a medium saucepot over medium heat. Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux).
• Slowly pour in the chicken broth, whisk until smooth and turn the heat on low. Simmer until the mixture has thickened a bit. 7-10 minutes, if it seems too thick you have simmered it for too long or measured the ingredients incorrectly.
• Add more broth or thin it out with ¼ cup water (add it gradually until sauce has become thinner). Stir in the green chilies, sour cream, ½ cup Monterey jack cheese. Set aside.
• Meanwhile, preheat the oven to 350 degrees Fahrenheit.
• Meanwhile, saute onion in a small nonstick pan with vegetable oil. When the onion is starting to become soft, add garlic and saute for 1 minute more. Set aside.
• In a large bowl, combine rotisserie chicken, onion and garlic mixture, corn, grated cheese, spices (oregano, paprika, cumin, salt, pepper),¾ cup cheese, and 2 heaping tablespoons of white enchilada sauce. Optional Step: If not making these for kids, add another spoonful of pickled chilies into filling!
• Assemble the Enchiladas. Prepare a bowl with enchilada sauce, warmed tortillas (see notes), a cutting board or a large dinner plate (for rolling up the tortillas), and the chicken mixture.
• In a 9x13 baking dish pour enchilada sauce enough to cover the bottom of the dish. One by one, dip each tortilla into the white enchilada sauce, shake off the excess sauce and place it on the plate.
• Fill each tortilla with about 2 heaping tablespoons of chicken mixture and roll them all up tightly. For easier rolling, I place the mixture slightly to offset the middle of each tortilla. Transfer enchiladas seam side down in the prepared baking dish.
• Pour the sauce over the enchiladas, top with the remaining ½ cup of cheese (or more if desired!).
• Bake for 30 minutes at 350 degrees Fahrenheit. Optional: I like to bake these for 20 minutes and then turn on the oven broiler setting and bake them for 10 minutes until cheese is slightly browned.

CHICKEN ENCHILADAS WITH CREAMY RED SAUCE

Steps:

• 1. Preheat oven to 350. Lighly spray 9 x 13 baking pan. Saute onion, garlic, green chili and tomato in a little olive oil for about 4 minutes. Add salt, pepper, cumin or other seasoning to taste and saute one more minute. Add cream cheese and/or Velveeta. Stir until melted. Add shredded chicken and mix well.
• 2. Fill each tortilla with a spoonful of chicken mix, roll up and place (seam side down) in baking dish. Repeat until all six are filled.
• 3. In a bowl, whisk together enchilada sauce and a splash or two of half and half. You can double the sauce depending on how "saucy" you like it. Drizzle or pour sauce over enchiladas. Sprinkle shredded cheese over the top. Bake for 30 to 35 minutes.
• 4. I served mine with Spanish Rice. Very satisfying!

THE BEST RED CHICKEN ENCHILADAS

Steps:

• Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
• Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
• Position a rack in the center of the oven and preheat to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.