Chicken and Cheese Red Enchiladas
Savory Delights: Mastering Chicken and Cheese Red Enchiladas
Welcome to the heartwarming world of chicken and cheese red enchiladas, a dish that celebrates the rich flavors and uncomplicated joy of home cooking. I’m taking you on a journey through the simplicity and versatility of this beloved recipe, deeply rooted in Mexican cuisine yet widely adored across tables worldwide. Whether you’re a seasoned pro or a curious newcomer, it’s a recipe that promises to delight with its savory layers of flour tortillas, succulent rotisserie chicken, smothered in delightful homemade red enchilada sauce and blanketed under a generous serving of melted cheese. Let’s dive into the steps to create this delightful meal, inviting you to explore not just the techniques but also the boundless possibilities of making the enchiladas uniquely yours.
Key Takeaways:
- Exploring the simplicity and versatility of chicken and cheese red enchiladas.
- A journey into Mexican cuisine, showcasing the rich flavors and uncomplicated joy of making enchiladas.
- Inviting readers to discover the detailed steps and endless possibilities of personalizing their enchilada experience.
Ingredients Overview
Embarking on the journey of the ultimate chicken and cheese red enchiladas, you’ll need some key ingredients that will bring the zest and flavor of traditional Mexican cuisine right to your kitchen table. With a hearty blend of creamy cheese, tender chicken, and a robust enchilada sauce, every bite promises to be a fiesta in your mouth. Here’s what you’ll need:
- Shredded chicken – A mix of either homemade or rotisserie chicken for that beautifully moist and flavorful base.
- Flour tortillas – the perfect wrap for our enchiladas, offering a soft texture that perfectly complements the filling.
- Mexican cheese blend – A rich, stringy delight that brings all the other ingredients together.
- Green chiles and red onion – To add that kick of flavor and a bit of crunch.
- Homemade red enchilada sauce – Nothing beats the rich and deep flavors of a sauce made from scratch with chili powder, tomato paste, and chicken broth.
And let’s not forget the garnishes! A sprinkle of fresh cilantro, a dollop of sour cream, and perhaps a handful of sliced black olives to elevate the taste to the next level. Cooking is all about making it your own; thus, feel free to explore with different proteins or add in some refried beans or black beans for that extra layer of texture and flavor. These ingredients promise to make your enchilada-making experience not just a meal prep but a delightful culinary adventure.
Preparing Your Kitchen
When we dive into making those scrumptious chicken and cheese red enchiladas, setting up your kitchen is like laying the foundation for a masterpiece. First, grab that large baking dish – it’s going to be the stage where all the magic happens. Preheat your oven, adjusting it to the perfect temperature to welcome your enchiladas. I always say, a well-organized kitchen is your best friend, so line up those flour tortillas, rotisserie chicken, Mexican cheese, and all those mouth-watering ingredients within easy reach. Trust me, a bit of prep goes a long way in making the enchilada crafting process as smooth as spreading refried beans on a soft tortilla.
Cooking the Chicken
First thing’s first, let’s talk about getting that chicken just right. You’ll want to start by cooking your chicken over medium heat, adding a little olive oil to keep things from sticking. Here’s where the magic starts – toss in some green chiles for that extra pop of flavor. Now, if you’re anything like me and always on the lookout for shortcuts without sacrificing taste, grabbing a rotisserie chicken from the store and shredding it up can be a real game-changer. Once your chicken is cooked or shredded, it’s time to get it ready for enchilada greatness. Mix it up with a generous sprinkling of chili powder, a bit of garlic powder, and of course, your homemade or store-bought red enchilada sauce. This blend is what gives your enchiladas that rich, mouthwatering base we all crave.
Tools For This Recipe
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Assembling the Enchiladas
Gathering around the warm glow of the oven, I find assembling enchiladas to be nothing short of a soothing ritual. First, I spread out those soft flour tortillas on a clean surface, eyeing them as blank canvases ready for their flavorful filling. Into each tortilla, I spoon a generous helping of the chicken mixture, rich with spices and theish green chiles, ensuring each bite promises a burst of savory comfort.
With a careful roll, I tuck the filled tortillas seam-side down into the baking dish, as if tucking them into bed, making sure they’re snug and coated with a bit of enchilada sauce to keep them moist. It’s like painting with bold flavors; the red sauce cascades over the top, followed by a sprinkling of melting cheese that promises a golden finish.
I love to play around with the fillings—perhaps tossing in some black beans or bell peppers, encouraging us all to explore beyond the classic chicken and cheese. It’s a chance to make each enchilada uniquely delicious, an ode to the diversity and richness of Mexican cuisine.
Baking to Perfection
Sliding those corn-husk wrapped bundles of joy into the preheated oven, setting the temperature to just the right 350°F, feels like sending off your children to their first day of school. You’ve prepared them with love, rolled tightly with care, ensuring every bit of shredded chicken and that rich, savory enchilada sauce is snug inside their flour tortilla embrace. Nestled side by side in a baking dish, it’s their time to shine for 20-25 minutes, until the Mexican cheese blankets the top in a golden, bubbly crust.
But, watch out! Should the top begin to resemble a tan quicker than desired, a piece of aluminum foil turns into their knight in shining armor, guarding against the heat’s fierce char. Once out, the hardest test of patience is letting them cool – but give it a moment. Allow the flavors to marry, to soak into each other, enhancing the meld of spices, chicken, and tortilla. That first slice, steaming and fragrant, is your reward for waiting, a bite of perfectly crisped edges and a heart of creamy cheese and tender chicken waiting to greet your taste buds. Remember, the perfect enchilada is not just about the baking; it’s about the love and patience you put into every step.
Garnishing and Serving
Nothing brings together a delicious plate of chicken and cheese red enchiladas like the perfect garnishes. A sprinkle of fresh cilantro, a few black olives, and a generous dollop of sour cream not only make your enchiladas visually appealing but add layers of flavor that turn a great recipe into an unforgettable meal. I love encouraging you to play with these toppings according to your taste. It’s all about making the dish uniquely yours! And when it comes to rounding off the meal, nothing pairs better with enchiladas than a side of creamy refried beans or a crisp, fresh salad. It’s the perfect ensemble for a feast worth remembering.
Storing Leftovers
Ever found yourself with a delightful surplus of chicken and cheese red enchiladas but uncertain about the best way to save them for another fiesta? Let me guide you through the perfect way to treasure those leftovers. Tuck them away in an airtight container, and they’re cozy for a fridge nap or a longer slumber in the freezer. When you’re ready to revisit the joy, a gentle warm-up in the oven or microwave does wonders, keeping that texture just right and flavors on point. And honestly, making a double batch opens up brilliant possibilities for those hectic days. Imagine coming home to a ready-to-enjoy meal that only asks for a quick reheat. That’s meal prep at its finest, my friends. So, let’s not ponder on whether these savory delights could grace our table twice; it’s all about embracing the art of the delicious encore.
A Fiesta of Flavors Awaits
Imagine taking that first, mesmerizing bite into a homemade chicken and cheese red enchilada. The blend of flavors, the warmth, the cheesy goodness – it’s more than just a meal; it’s an experience. Now, I want you to think of this as just the beginning, a canvas that’s waiting for your personal touch. Making your own easy chicken enchiladas or perhaps diving into a green chicken enchiladas adventure is just the start. Try exploring with homemade red enchilada sauce or maybe even a green enchilada sauce for a different kick. The joy of it all is in the experimentation.
Enchilada night at home turns into a fiesta of flavors when you invite family and friends to join. Whether it’s tweaking that delicious chicken filling with some cream cheese for creaminess, adding black beans for an extra protein punch, or drizzling with a homemade red sauce recipe you perfected on a lazy Sunday afternoon – every tweak makes it uniquely yours. And what’s more beautiful than a table shared with loved ones, full of dishes that tell a story?
So, I invite you, after trying your hand at this great recipe, to share your own enchilada saga with us. Did you stick to the easy chicken enchilada recipe, or did you venture out with something more like green chicken enchiladas? Did you find a different sauce that just sings? Drop your stories, your successes, and even those happy mistakes in the comments. Because every shared recipe or tweak adds to the delicious tapestry of our cooking community.
Chicken and Cheese Red Enchiladas
Ingredients
- 1 lb cooked shredded chicken breasts
- 4 oz can mild diced green chilies
- 6 8 inch flour tortillas
- 15 oz can mild red enchilada sauce mild
- 2 cups shredded Mexican cheese blend
- Optional
- Sliced black olives
- Sour cream
- 2 tablespoons cilantro chopped
Instructions
- Preheat the oven to 350 degrees.
- In a large pan over medium heat, add 2 tablespoons of olive oil.
- Add shredded chicken and green chilis to the pan. Reduce heat to low.
- Stir ¼ cup enchilada sauce and ¼ cup cheese into the pan. Heat until well combined.
- Drizzle ¾ cup of the enchilada sauce into a 9-inch by 13-inch baking dish. Spread to cover the bottom.
- Assemble the enchiladas: on a dinner plate place one flour tortilla. Spoon about ½ cup of the chicken mixture into the tortilla and spread into a line running down the middle of the tortilla, leaving an inch on each end.
- Wrap the tortilla and place the seam side down into the prepared pan.
- Pour the remaining sauce over the top of the enchiladas and sprinkle evenly with the cheese.
- Bake, uncovered, in the preheated oven for 20 minutes. The cheese should be melted and the edges of the tortillas barely crispy.
- Optionally garnish with chopped cilantro, black olives, and sour cream
