Easy Chicken Enchiladas with Quick Red Sauce
Prepare satisfying chicken enchiladas using a simple homemade red sauce. This recipe provides a complete, family-friendly dinner ready for baking.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 cup water
- Salt and pepper to taste
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese, divided
- 8 corn tortillas
- 1 tablespoon vegetable oil (for softening tortillas)
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Prepare the sauce: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in tomato sauce, chili powder, cumin, and oregano. Add water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with salt and pepper. Remove from heat.
- Prepare the filling: In a bowl, mix the shredded chicken with 1/2 cup of the Monterey Jack cheese.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Soften tortillas: Heat vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla in the hot oil for about 10 seconds per side to make it pliable. Do not let them get crisp.
- Assemble the enchiladas: Dip each softened tortilla into the red sauce, coating both sides. Place about 1/4 cup of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack cheese and the 1/2 cup cheddar cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
Notes
- For a faster preparation, use store-bought rotisserie chicken for the filling.
- If you prefer a thinner sauce, add a little more water while simmering.
- Serve immediately with sour cream, chopped cilantro, or sliced avocado.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 90