Chicken Enchiladas With Red Chile Sauce Recipe

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Chicken Enchiladas With Red Chile Sauce
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Ingredients:

Directions:

  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.
  3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
  4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
  5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 440.16 Kcal (1843 kJ)
Calories from fat 189.17 Kcal
% Daily Value*
Total Fat 21.02g 32%
Cholesterol 101.14mg 34%
Sodium 867.2mg 36%
Potassium 617.7mg 13%
Total Carbs 33.05g 11%
Sugars 4.84g 19%
Dietary Fiber 6.04g 24%
Protein 33.88g 68%
Vitamin C 14.7mg 25%
Iron 2.9mg 16%
Calcium 418.6mg 42%
Amount Per 100 g
Calories 148.83 Kcal (623 kJ)
Calories from fat 63.96 Kcal
% Daily Value*
Total Fat 7.11g 32%
Cholesterol 34.2mg 34%
Sodium 293.23mg 36%
Potassium 208.86mg 13%
Total Carbs 11.17g 11%
Sugars 1.64g 19%
Dietary Fiber 2.04g 24%
Protein 11.46g 68%
Vitamin C 5mg 25%
Iron 1mg 16%
Calcium 141.5mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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