{flashback Friday} Red Chile Sauce Chicken Enchiladas

Do you have your favorite go-to meals when you have guests over? I do. It has to meet this certain criteria 1) You’ve made it before and know it tastes delicious. Trying a new recipe out for the first time on guests is never a good idea. 2) It makes a lot. You want your guests to feel comfortable going in for that second helping without worrying that there won’t be enough for others. 3) It’s fail proof. Even when I follow the same recipe, certain dishes turn out different each time. Some better than others, and you don’t want that “other” time to be when you’re serving guests. With that being said, my favorite meals to serve for guests are enchiladas, lasagna and french dip sandwiches. Solid home runs every single time. And when it comes to enchiladas, my absolute favorites are these Shredded Beef Enchiladas and these Red Chile Sauce Chicken Enchiladas. I’ve posted this before, but knew that it was so good that it deserved a second chance in the lime light.  The chicken simmers in this incredible savory homemade sauce, that just gives it that out of the world flavor. Serve it up with a side of this homemade Rice Pilaf and this Cowboy Caviar and I guarantee you’ll have some pretty happy guests!

Red Chile Sauce Chicken Enchiladas
Cook the chicken in the crockpot then shred. Preheat oven to 400 F. In a large saucepan, combine the onion, jalapeno, salt, and oil. Saute over medium-low heat, stirring often, until the onions and peppers have softened, 6-8 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the chicken into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes.

Red Chile Sauce Chicken Enchiladas
Transfer the chicken to a bowl and add 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 10-15 minutes, until cheese is bubbly and lightly browned.

Red Chile Sauce Chicken Enchiladas
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine (optional)
1 Tbs canola oil
½ tsp salt
3 medium cloves garlic, minced
1 1/2 Tbs chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (15 oz) cans tomato sauce
1 cup water
3 large chicken breasts
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
10-12 flour tortillas

Optional toppings: shredded lettuce, diced tomatoes, sliced olives, sour cream, guacamole (or diced avocado)

Cook the chicken with a little broth in the crockpot on low 5-6 hours. Remove then shred. Preheat oven to 400 F. In a large saucepan, combine the onion, jalapeno, salt, and oil. Saute over medium-low heat, stirring often, until the onions and peppers have softened, 6-8 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the chicken into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Transfer the chicken to a bowl and add 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 10-15 minutes, until cheese is bubbly and lightly browned. Remove from oven and let stand 10 minutes before serving. Garnish each serving with desired toppings.

Here is the original post

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14 thoughts on “{flashback Friday} Red Chile Sauce Chicken Enchiladas

  1. margaret says:

    Love it. BTW, do you have a white sauce enchilada recipe? I have a recipe for a white sauce dish that Tyler LOVES! Happy to share if you are in the market. 🙂

    Like

  2. Dadirri Naturals says:

    Looking forward to trying quite a few of your recipes! Is there a way to cook rice in these instead of meat or would that be weird?

    Like

  3. Nicole says:

    I made this tonight and it was delicious. Plus it only took about half as long to prepare as the enchilada recipe I’d been using. Thank you!

    Like

    • Whisked Away says:

      Awesome, that’s what I like to hear! Do you have a hard time finding ingredients in Thailand? I have had to bring over so many different spices and seasonings from the US that I can’t find here. I never thought I’d say this, but I really miss Super Walmart.

      Like

  4. Clifton says:

    Hi! I could have sworn I’ve been to this website before but
    after checking through some of the post I realized it’s new to me.
    Anyways, I’m definitely happy I found it and I’ll be bookmarking and checking back
    often!

    Like

  5. Dadirri Naturals says:

    Reblogged this on Dadirri Naturals and commented:
    I have to apologise for going off the beaten track lately, I haven’t been posting as much in terms of natural health and beauty because I’ve been so busy working away at my business that I haven’t had time to research any good topics. Having said that, everyone loves food and I stumbled across an AMAZING food blog so I thought I’d share one of the recipes that I tried out with you guys.

    These enchiladas call for chicken, however the family I’m staying with is vegetarian so instead of putting meat in the middle, I put rice mixed with tomatoes, onions and black beans – so delicious! I hope you enjoy these as much as I did! And you should probably check out her other recipes, you’ll be in food heaven!

    On that note, my journey in Australia is soon coming to an end! I’m really looking forward to heading back to Canada, I miss my friends and family and I’m beyond excited to launch my product line! Stay tuned for next week’s post on my summary of my time Down Under. Have a great week!

    Love, Ash XO

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