Shredded Chicken Enchiladas with Red Sauce
A Mexican classic, Shredded Chicken Enchiladas with Red Sauce are made with corn tortillas, shredded chicken, and green chiles- baked in a rich red sauce, and topped with cheese.
Servings: 6 servings
Calories: 432kcal
Equipment
Ingredients
Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1-2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 ½ cups 14 oz. chicken broth
- 1 cup 8 oz. tomato sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
Enchiladas
- 2 cups cooked shredded chicken
- ½ cup thinly sliced green onions
- ½ cup Greek yogurt
- 1 ½ cups Monterey Jack cheese divided
- 2-3 4 oz. cans mild green chiles
- ¼ cup fresh cilantro
- 12-15 corn tortillas
Instructions
- Heat oil in a medium saucepan. Add oil, flour, and chili powder. Whisk together and cook for 1 minute. Add in cumin, garlic powder, stock, and tomato sauce. Simmer for about ten minutes, whisking often.
- Combine chicken, green onions, ¾ cup of cheese, sour cream, chiles and cilantro. Stir in ½ cup of the finished enchilada sauce and add salt and pepper to taste.
- Preheat oven to 350 degrees. Warm tortillas in the microwave or on the stove burner (this make them more pliable and less prone to breakage when you're wrapping).
- Add a ½ cup of your enchilada sauce to coat the bottom of a 9X13 dish.
- Add a heaping spoon of filling to each tortilla, and roll. Place each enchilada seam side down in the casserole dish, lining them up beside each other. Continue with the remaining tortillas until all the filling is used up. Top with the rest of the enchilada sauce and remaining cheese.
- Bake for 15-20 minutes, until cheese is melted and bubbly.
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 37g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 866mg | Fiber: 6g | Sugar: 5g