Our favorite red chili chicken enchiladas!
Corn tortillas are dipped in red chili sauce to bake in the flavor in this easy chicken enchiladas recipe.
Simple make-ahead midweek dinner.
Elise Bauer
Reheats well for leftovers!
Do you love chicken enchiladas as much as we do?
Here’s one of ourfavoritechicken enchiladas recipes!
Elise Bauer
These enchiladas can work for an easy mid-week meal and can even be made ahead.
you’re able to either use canned enchilada sauce or make your own from scratch.
(It’s easy!)
Elise Bauer
What to Serve with Enchiladas
Serve with a side ofSpanish RiceorCilantro Riceas well asRefried Pinto BeansorBlack Beans.
Leftovers can be easily reheated.
We love having leftover enchiladas for breakfast.
Elise Bauer
Want More Enchilada Recipes?
Heat the oil in a sauce pan on medium high heat.
Stir in the chili powder and cayenne.
Elise Bauer
Add the garlic powder, onion powder, cumin, oregano, salt, and cornstarch slurry.
Let come to a simmer and remove from heat.
If you want it spicier, add more chili powder or cayenne.
Elise Bauer
Heat a tablespoon of oil in a small saucepan to coat the pan.
Use a metal spatula to flip to the other side for a few more seconds.
Then add another tortilla on top of the first to soak up some of the excess oil.
Elise Bauer
Flip them both together and add yet another tortilla.
Keep adding them wherever there seems to be some excess oil.
The idea is to heat the tortillas and soften them with the minimum amount of oil.
Elise Bauer
When you find you need more oil in the pan, add it.
Preheat the oven to 350F.
One by one, dip a tortilla in the enchilada sauce and place in a 9x13 Pyrex baking dish.
Elise Bauer
Place 2 to 3 tablespoons of chopped chicken in each tortilla.
Sprinkle with a little cheese.
Roll up the tortilla.
Elise Bauer
Cover the tortillas rolls with the remaining sauce.
Sprinkle with the remaining grated cheese.
I recall often eating these chicken enchiladas with very little cheese on them.
Elise Bauer
(My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese.
But she’s in her 80s and sometimes doesn’t remember these things.
Or she remembers later and doesn’t remember that she ever forgot them in the first place.
Elise Bauer
Place in the oven and bake at 350F for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Elise Bauer
