Creamy Red Chile Sauce Chicken Enchiladas

Hands down the best Creamy Red Chile Sauce Chicken Enchiladas ever. This dish is perfect for family gatherings, casual dinners, or even a cozy night in. The standout feature is a homemade tomato cream sauce that adds rich flavor and a creamy texture, making these enchiladas irresistible. Get ready to impress your guests with this delicious meal!

Why You’ll Love This Recipe

• Flavor Explosion: The combination of roasted chiles and fresh tomatoes creates a vibrant and rich sauce that sets these enchiladas apart.
• Easy to Prepare: With straightforward steps and simple ingredients, making these enchiladas is a breeze, even for beginner cooks.
• Versatile Dish: You can easily customize the filling by adding your favorite vegetables or swapping in different proteins to suit your taste.
• Perfect for Meal Prep: These enchiladas freeze well, making them an excellent option for easy weeknight meals or quick lunches.
• Crowd-Pleaser: With a creamy sauce and cheesy topping, everyone at the table will love this comforting dish.

Tools and Preparation

To make the preparation smooth and efficient, gather all the necessary tools before starting your cooking adventure.

Essential Tools and Equipment

• Food processor
• 4-5 quart Dutch oven
• Baking sheet
• 13×9-inch baking dish
• Mixing bowl

Importance of Each Tool

• Food processor: Helps achieve a smooth puree of roasted tomatoes and chiles quickly, ensuring a uniform sauce.
• Dutch oven: Ideal for cooking the sauce evenly without burning, allowing for better flavor development.
• Baking sheet: Perfect for roasting vegetables and softening tortillas without fuss.
• Baking dish: Provides ample space for assembling the enchiladas while ensuring they bake evenly.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

Hands down the best chicken enchiladas ever. And it’s all due to a very special (and easy) homemade tomato cream sauce that will knock your socks off.

For the Sauce

• 3-4 whole green chiles (poblano, jalapenos, Hatch or Mirasol or a mixture.)
• 1 medium yellow onion (chopped)
• 2 cups chicken broth (plus a little extra if needed)
• 1/2 cup Mexican Crema (or creme fraiche or heavy whipping cream)
• 3 pounds fresh tomatoes (or 2-28 ounce cans good quality whole tomatoes, drained)
• 1 1/2 Tablespoon vegetable oil (Or lard. Plus a little for brushing or spraying the tortillas)

For the Enchiladas

• 2 cups coarsely shredded chicken breast (grilled, roasted, or rotisserie)
• 2/3 cup Mexican Cheese (Shredded. Monterey Jack, Chihuahua, quesadilla, asadero)
• 12 corn tortillas
• 6 slices yellow onion (separated into rings for garnish)
• Fresh Cilantro (for garnish)

How to Make Creamy Red Chile Sauce Chicken Enchiladas

Step 1: Preheat the Oven

Heat the oven to 350°.

Step 2: Roast the Tomatoes and Chiles

• For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet under a hot broiler. Turn occasionally until dark spots appear on all sides.
• Remove from oven and let cool. Peel skins from tomatoes and chiles.

Step 3: Blend Into Puree

Place roasted peppers and tomatoes in a food processor. Blend until you achieve a smooth puree.

Step 4: Cook the Onions

In a Dutch oven over medium heat:
1. Heat oil (or lard).
2. Add chopped onions and cook until golden brown, about 5–7 minutes.

Step 5: Make the Sauce

Raise heat to medium-high:
1. Stir in tomato/pepper puree.
2. Cook while stirring until darkened and thickened like tomato paste (about 15 minutes).

Step 6: Simmer with Chicken Broth

Stir in chicken broth:
1. Partially cover pot and simmer for around 15 minutes.
2. Season with salt to taste; adjust thickness with more broth if needed.
3. Mix in Mexican crema and keep warm over low heat.

Step 7: Prepare Chicken Filling

In a mixing bowl:
1. Combine shredded chicken with half of the prepared sauce.
2. Taste and add more salt if desired.

Step 8: Soften Corn Tortillas

On baking sheets:
1. Lay out tortillas; lightly brush both sides with oil.
2. Bake until warmed through (about 3 minutes).
3. Stack tortillas; cover with towel to keep warm.

Step 9: Assemble Enchiladas

In a baking dish:
1. Spread half of remaining sauce on bottom.
2. Quickly roll chicken mixture inside each tortilla; place seam side down in dish.
3. Pour remaining sauce over top; sprinkle with cheese.

Step 10: Bake Until Hot

Bake in preheated oven until cheese begins to brown (about 15 minutes).

Step 11: Garnish and Serve

Garnish with onion rings, jalapeno slices, and cilantro sprigs before serving piping hot!

How to Serve Creamy Red Chile Sauce Chicken Enchiladas

Serving Creamy Red Chile Sauce Chicken Enchiladas can be both fun and creative. Consider adding a few thoughtful touches to elevate your meal. Here are some serving suggestions that will impress your guests and enhance the overall dining experience.

Garnish Ideas

• Fresh Herbs: Sprinkle chopped cilantro or parsley on top for a burst of color and freshness.
• Onion Rings: Add crispy onion rings for a delightful crunch that complements the creamy texture.

Accompaniments

• Mexican Rice: Serve with fluffy Mexican rice, seasoned with spices to complement the enchiladas.
• Refried Beans: A side of creamy refried beans adds protein and pairs perfectly with the enchiladas.

Dipping Sauces

• Guacamole: Creamy guacamole provides a rich, flavorful contrast to the enchiladas.
• Salsa Verde: A tangy salsa verde offers a zesty kick that enhances the overall flavor profile.

How to Perfect Creamy Red Chile Sauce Chicken Enchiladas

To achieve the ultimate Creamy Red Chile Sauce Chicken Enchiladas, focus on these key tips. They will ensure your dish is not only delicious but also visually appealing.

• Use Fresh Ingredients: Fresh tomatoes and chiles make a noticeable difference in flavor.
• Adjust Consistency: If your sauce is too thick, add more chicken broth until it reaches your desired consistency.
• Warm Tortillas Properly: Ensuring tortillas are warm helps prevent them from tearing when filled.
• Don’t Overfill Tortillas: Fill each tortilla with just the right amount of chicken to make rolling easier.
• Let It Rest: Allowing your enchiladas to sit for a few minutes after baking helps the flavors meld together.

Best Side Dishes for Creamy Red Chile Sauce Chicken Enchiladas

Pairing side dishes with your Creamy Red Chile Sauce Chicken Enchiladas can enhance your meal significantly. Here are some excellent options that complement the main dish beautifully.

1. Spanish Rice: Fluffy rice cooked with tomatoes and spices provides a hearty base.
2. Black Beans: Seasoned black beans add extra protein while balancing the meal’s richness.
3. Corn Salad: A refreshing corn salad with lime dressing adds sweetness and acidity.
4. Grilled Vegetables: Colorful grilled veggies bring a smoky flavor that pairs well with enchiladas.
5. Chips and Salsa: Crispy tortilla chips served with fresh salsa offer a crunchy appetizer option.
6. Lettuce Salad: A simple lettuce salad drizzled with vinaigrette adds freshness to balance out the creaminess of the enchiladas.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Creamy Red Chile Sauce Chicken Enchiladas to the next level. Here are some pitfalls to watch for:

• Skipping the Roasting Step: Roasting tomatoes and chiles enhances their flavor. If you use canned tomatoes, remember to still roast the chiles for that smoky taste.
• Overfilling Tortillas: It’s easy to overstuff enchiladas, but this can lead to messy results. Use a small portion of chicken and sauce to ensure they roll up neatly.
• Not Tasting the Sauce: Always taste your sauce before using it. Adjust salt or broth as needed for the right balance of flavors.
• Using Cold Tortillas: Cold tortillas are more likely to crack. Warm them in the oven first to keep them pliable and easy to roll.
• Ignoring Cheese Options: Different cheeses add varying flavors. Experiment with options like Monterey Jack or Chihuahua for a unique twist.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in an airtight container for up to 3 days.
• Tip: Allow the enchiladas to cool completely before sealing them in containers.

Freezing Creamy Red Chile Sauce Chicken Enchiladas

• Duration: Freeze for up to 2 months.
• Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.

Reheating Creamy Red Chile Sauce Chicken Enchiladas

• Oven: Preheat to 350°F and cover with foil. Bake until heated through, about 20 minutes.
• Microwave: Place one portion on a microwave-safe plate and heat for 2-3 minutes until hot.
• Stovetop: In a skillet over medium heat, add a splash of broth and cover. Heat until warmed through, stirring occasionally.

Frequently Asked Questions

What are Creamy Red Chile Sauce Chicken Enchiladas?

Creamy Red Chile Sauce Chicken Enchiladas are a delicious dish made with tortillas filled with shredded chicken, topped with a rich tomato cream sauce.

Can I customize the filling for my enchiladas?

Absolutely! You can use other proteins like turkey or beef, or even make them vegetarian by adding beans and vegetables.

How do I make the sauce spicier?

To add heat, consider using hotter peppers like serranos or adding cayenne pepper into the sauce mixture.

Are there any alternatives to Mexican crema?

Yes! You can substitute Mexican crema with heavy whipping cream or sour cream, depending on your preference.

How long does it take to prepare these enchiladas?

The total time is about 75 minutes, including preparation and baking time.

Final Thoughts

These Creamy Red Chile Sauce Chicken Enchiladas offer a delightful combination of flavors that are sure to please any palate. Their versatility allows you to customize fillings and toppings according to your preferences. Don’t hesitate to try this recipe—it’s perfect for family dinners or gatherings!

Print

Creamy Red Chile Sauce Chicken Enchiladas

Print Recipe

Pin Recipe

Indulge in the irresistible flavors of Creamy Red Chile Sauce Chicken Enchiladas, a comfort food classic that will elevate your dinner table. These enchiladas feature tender shredded chicken wrapped in soft corn tortillas, all topped with a luscious homemade tomato cream sauce blending roasted chiles and fresh tomatoes. Perfect for family gatherings or cozy nights in, this dish is customizable to suit any palate. With an easy-to-follow recipe and simple ingredients, even novice cooks can impress their guests. Serve them hot, garnished with fresh herbs and crispy onion rings for a delightful meal everyone will love.

• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 6

Ingredients

Scale 1x2x3x

• 3–4 whole green chiles (poblano or jalapeño)
• 1 medium yellow onion (chopped)
• 2 cups chicken broth
• 1/2 cup Mexican crema
• 3 pounds fresh tomatoes (or canned)
• 2 cups shredded chicken breast
• 12 corn tortillas
• 2/3 cup Mexican cheese (shredded)

Instructions

1. Preheat the oven to 350°F.
2. Roast tomatoes and chiles on a baking sheet under the broiler until charred. Cool, then peel.
3. Blend roasted tomatoes and chiles into a smooth puree.
4. In a Dutch oven, heat oil and cook onions until golden brown.
5. Stir in the tomato-chile puree, cooking until thickened.
6. Add chicken broth, simmering partially covered for about 15 minutes before mixing in Mexican crema.
7. Combine shredded chicken with half of the sauce in a bowl.
8. Warm tortillas on a baking sheet lightly brushed with oil.
9. Assemble enchiladas by rolling chicken mixture in tortillas and placing seam side down in a baking dish with remaining sauce on top.
10. Bake until cheese is melted and bubbly, about 15 minutes.

• Author: Emmeline
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (180g)
• Calories: 360
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 65mg

Keywords: For added spice, use hotter peppers like serranos. Customize fillings by adding your choice of vegetables or different proteins.