Trending Recipes Here are just a few of the recipes our cooks are loving! I had never actually made them myself before, and it was so easy and DANG DELICIOUS! My folks are from San Luis Potosi. Spread 3/4 cup mole sauce in the bottom of an 11x8x2-inch baking dish. Chicken enchiladas is an easy casserole dish made to feed a crowd. Chicken Enchiladas with Homemade Red Enchilada Sauce Corn tortillas filled with flavorful shredded chicken breast, homemade enchilada sauce and two different cheeses, man your going to love this! Also if corn tortillas is not your thing, substitute with flour tortillas. Easy to follow instructions. The enchilada sauce was really quick to put together and definitely tasted better than anything in a jar or a can. Heat a separate pan to medium heat and add a bit of the remaining olive oil. Beef variation (instead of chicken): When making filling, brown 2 pounds ground beef with onion and bell pepper. To remove seeds, flip peppers over to allow seeds to fall out. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too! Thank you! Preparing it this way, will guarantee you will have moist chicken since you will be able to keep the natural juices and keep the tortillas whole. If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Life’s too short for boring food. Roll them tightly to close and place in a large baking dish seam side down. Note to the other readers here: take the extra 10 minutes to make the Easy Enchilada Sauce Isabel shares above. Add additional sauce on top. In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Add all the rehydrated chiles and sauce ingredients into a blender. . Step 9. Add salt and pepper to taste. I rec’d the following recipe 25 years ago from a sweet lady, born and raised in Mexico before moving to Texas. I followed the advice to start with half the chili powder (2 tbs) and it was perfect for our kids, who don’t like things spicy, but it still had a ton of flavor. These Authentic Mexican Chicken Enchiladas with Red Sauce (Enchiladas de Pollo) are tasty and super simple to make. Chicken Enchiladas with Homemade Red Enchilada Sauce Every layer of these delicious Chicken Enchiladas with Homemade Red Enchilada Sauce is packed with flavor! As a matter of fact the hardest part about making these enchiladas is making the ancho chili sauce for the enchiladas! Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Works great! these look great and EASY! Lean white meat is sauteed, shredded and tossed in bold spices for maximum flavor inside warmed flour tortillas. A solution that may be helpful if you would like to make the enchiladas ahead of time is to premake the chicken and enchilada sauce and keep refrigerated. Add a little cooking spray if pan starts to get too sticky. Below I have included some pictures that will help show you how simple it really is to make an ancho chili sauce from home as well as these delicious chicken enchiladas. Remove foil and cook for another few minutes if you like to brown the cheese on top. ( recipe calls for total 2-1/2 cups cheese). I made these last night along with shredded chicken and the easy enchilada sauce and they were so tasty. Slightly roast the peppers in a hot griddle, pressing them … They’re baked until the cheese is deliciously melted and bubbly. On the Scoville Scale these peppers range from 1,000 to 2,000 SHU, so they are nice and mild. Nothing beats homemade. Very easy and makes a yummy quick meal! Reserve some of the water the chicken was cooked in, about 2 cups of broth. Can I prepare the enchiladas the night before roll the..put them in dish and bake next day? Can’t wait to try some more of your recipes. This was excellent! With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too! Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese. The sauce is rich and deeply flavorful. . Delicious! Guajillo peppers range between 2,500-5,000 SHU and are considered a mild to medium pepper. Let's start first with the enchilada sauce. For Ancho chili sauce….. I was in the mood for tex mex. So grateful I found this website and I look forward to making other recipes!! Fortunately for all of us, both of these peppers are much easier to find in the states nowadays. Assemble and place each tortilla seam side down in a greased baking dish or casserole. My husband said we would be putting this in our regular rotation. And luckily for us, it just takes three simple steps to make! Step 10 ¡Buen provecho! These Authentic Mexican Chicken Enchiladas with Red Sauce (Enchiladas de Pollo) are very simple to make and quite delicious. My parents would make them about once a week, and nobody every complained because they’re just so good! So first lets talk a little about Ancho chilis…. No baking necessary and they are quick to make. Puerto Rican Christmas Recipes Celebrate a Puerto Rican Christmas with us! Remove stems off of peppers. To make this enchilada recipe, here’s what you need: To make this a well-rounded meal, here are some sides that would be great served with these chicken enchiladas: I topped these enchiladas with chopped cilantro and a dollop of sour cream, but you could also garnish them with diced tomatoes, avocado slices, diced onions and some shredded lettuce for a little crunch! I’m excited to try to make the authentic sauce recipe when I can get back into the grocery store to look for the right chiles! Then mix in … I hope you enjoy these Authentic Mexican Chicken Enchiladas with Red Sauce as much as I do. This Chicken Enchilada recipe is easy, cheesy, wonderfully saucy, exploding with authentic Mexican flavor and destined to become a new family favorite. Sep 16, 2019 - These Authentic Mexican Chicken Enchiladas with Red Sauce recipe is tasty and super simple to make. Ty . It’s loaded with juicy rotisserie chicken, two cheeses and the BEST homemade red enchilada sauce. Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese. Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Also heat the sauce for about the same amount of time so it is easier to use since it will thicken slightly in the refrigerator overnight. Add the garlic and cilantro and blend until smooth. Thanks for these recipes! Today I am making for the second time this month! Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Authentic MEXICAN enchiladas use a sauce made with dried red chile peppers, not chili powder. Best I ever had! A first-generation Mexican American who loves to cook! Copyright © 2020 Mexican Appetizers and More. Add additional sauce on top of tortillas. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often. Warm the … Sprinkle with remaining cheese mixture. Yes! Hello Jojo! Shred chicken and follow recipe as follows. https://www.allrecipes.com/recipe/218901/beef-enchiladas-with-spicy-red-sauce Here we like to talk about food, especially Latin food and appetizers. Enchilada sauce is sold in jars and there are a few different kinds like red, green and white sauces. Set aside. Recipe Notes. Thanks for an easy and delicious quick Mexican dinner. To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. 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