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A creamy, cheesy chicken enchilada filling plus store-bought red enchilada sauce make this delicious enchilada recipe a huge hit for both the cook and the lucky enchilada eaters! Sour cream and two kinds of cheese mixed together with shredded chicken and our beloved homemade taco seasoning (though yes, you could use store-bought if need be) make for an extra irresistible filling that’s packed inside warm corn tortillas that have been dipped in just a bit of enchilada sauce. Rolled up and tucked together into a big pan, then covered in more sauce and cheese and baked to perfection, this is one dinner that no one will turn down. It’s great for meal trains and making ahead, too because it freezes like a dream!
How to Make Red Chicken Enchiladas
Drenched in mild enchilada sauce, and perked up with homemade taco seasoning, these enchiladas are full of flavor. Here’s how easy it is to make the best chicken enchiladas ever:
Make the enchilada filling! Stir together the shredded chicken, cheese, sour cream and taco seasoning. Mix until well incorporated.
Warm the corn tortillas! Just a quick minute in the microwave will do the trip.
Dip the tortillas in enchilada sauce!
Roll the enchiladas! Scoop enchilada filling into each tortilla. Roll tightly and tuck them into the baking dish. Repeat until the dish is full!
Smother the enchiladas! With more red enchilada sauce and cheese.
Bake the chicken enchiladas! Until the cheese is gooey and melted.
Move Over, Taco Night! Make Way for Enchilada Night!
Cooked, shredded chicken
shredded mozzarella, (12 oz)
shredded monterey jack cheese, (12 oz)
Taco seasoning, homemade or store-bought
10” corn tortillas
1 (28 oz) can
Mild red enchilada sauce
Preheat the oven to 375°F.
In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
Wrap tortillas in a damp paper towel or tea towel and microwave for 1 minute.
In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange, seam side down in a 9X13 baking dish and repeat with remaining tortillas.
Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
Bake for 25 minutes, until the cheese is bubbling.
- Per Serving
- Protein38 g
- Carbohydrates16 g
- Total Fat44 g
- Dietary Fiber0 g
- Cholesterol138 mg
- sodium942 mg
- Total Sugars5 g
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