Name: Chicken Enchiladas with Guajillo Spiced Red Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: fillet of chicken breast, cut into cubes; 2 tbsp olive oil (or avocado oil); 1 small white onion, finely chopped; 2 jalapenos, diced; 1 tsp salt; 1 tsp ground pepper; 1 cup refried beans; 8 tortillas; 2 cups of grated Oaxaca (or any other cheese of your choice); 2 cups of guajillo spiced red sauce; For topping; 3 to 4 sprigs of cilantro; ½ a red onion, finely chopped; 1 Diced avocado; 2 tbsp sour cream; 1 cup Cotija cheese, shredded

Discover > Texas Recipes > How to Cook Chicken Enchiladas with Guajillo Spiced Red Sauce

Chicken (how long does chicken last?) enchiladas might look formidably difficult. With layers of cheese and homemade enchilada sauce stacked on top of stuffed tortillas, they seem like lasagna on steroids. But don’t let looks deceive you. Enchiladas are not only incredibly easy to make but also perfect for feeding a crowd. They’re an all-encompassing main, and so vividly flavorful that no one will complain if you skip out on the side dishes and let enchiladas be the sole star on your feast table.

For this recipe, I like to use guajillo spiced red chili red sauce. Guajillo chilis have a sweet almost cranberry-like undertone, which gives a hint of sweet spiciness to the tangy tomato sauce. Also, as guajillo chili is only mildly spicy (2500-5000 SHU), it does not overshadow the savory juiciness of chicken stuffing, creamy meatiness of refried beans, and mellow butteriness of Oaxaca.

How to Get Tortillas to Hold Their Shape?

It’s not a pretty picture, when tortilla melts and disintegrates into the sauce, the stuffing leaks out, and you end up with a big soupy mess instead of enchiladas. The only way around murphy’s law, for enchiladas, is frying the tortillas before stuffing and rolling them up. Frying tortillas, for just a minute on each side, will prevent them from becoming soggy and also make them more pliable for rolling.

Making Chicken Enchiladas

Make the Chicken Stuffing

Preheat oven to 350°F.

Heat olive oil in a skillet over medium-high heat. Add onions and saute for 2 minutes, until soft and lightly browned. Add cubed chicken pieces. Mix and cook for 5 minutes, till chicken begins to change color. Add jalapenos, salt, and ground pepper. Mix well and cook for 8 to 10 minutes or till chicken is tender.

When it comes to getting the best deals, buying olive oil and skillet online is the way to go!

Assemble and Bake Chicken Enchiladas

To assemble enchiladas, place a fried tortilla on a flat surface. Spread 1 to 2 tbsps of red sauce generously on it. Add refried beans on top. Next, scoop in a generous portion of chicken stuffing, and top off with grated cheese. Wrap the tortilla and place it in a greased/silicon baking tray. Repeat with other tortillas. Pour red sauce over tortillas, such that they're completely doused in it. Sprinkle shredded cotija cheese on top, and bake for 20 minutes at 350°F. Rest for 5 minutes. Top off with fresh cilantro, slice, and serve!

For the most extensive selection, I suggest buying a baking tray online!

Yield: 8

Author: Bea Padilla

https://youtu.be/iDbwxHiz_NE

Chicken Enchiladas with Guajillo Spiced Red Sauce

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Vividly flavorful chicken enchiladas with layers of cheese and homemade enchilada sauce stacked on top of stuffed tortillas.

Ingredients

fillet of chicken breast, cut into cubes
2 tbsp olive oil (or avocado oil)
1 small white onion, finely chopped
2 jalapenos, diced
1 tsp salt
1 tsp ground pepper
1 cup refried beans
8 tortillas
2 cups of grated Oaxaca (or any other cheese of your choice)
2 cups of guajillo spiced red sauce
For topping
3 to 4 sprigs of cilantro
½ a red onion, finely chopped
1 Diced avocado
2 tbsp sour cream
1 cup Cotija cheese, shredded

Instructions

Preheat oven to 350°F.
Heat olive oil in a skillet over medium heat.
Add onions and sauté for a 2 until softened and lightly browned.
Add cubed chicken pieces and stir for 5 minutes.
Add jalapenos, salt and ground pepper.
Mix well and cook for 8 to 10 minutes, or till the chicken is tender.
To assemble the enchiladas, spread 1 tbsp of red sauce and 2 tsp of refried beans on a tortilla.
Add a generous amount of chicken stuffing and cheese on top, wrap and place it in a silicon baking tray.
Repeat with the other tortillas.
Pour red sauce over the tortillas laid out in the baking tray.
Top off with some grated cheese and bake at 350°F for 20 minutes.
Cut baked enchilada into squares, top off with some fresh cilantro, grated cheese, sour cream (and any other topping of your choice) and serve!

Nutrition Facts

Calories

401

Fat

18 g

Sat. Fat

7 g

Carbs

26 g

Fiber

5 g

Net carbs

21

Sugar

2 g

Protein

33 g

Sodium

869 mg

Cholesterol

88 g

Created using The Recipes Generator

How to Cook Chicken Enchiladas with Guajillo Spiced Red Sauce

How to Get Tortillas to Hold Their Shape?