Simple Enchilada with Red Sauce Recipe

Simple Enchilada with Red Sauce Recipe

Simple Enchilada with Red Sauce Recipe

Depending on the type of meat used, the seasonings added and the sauce, enchilada recipes vary in taste and presentation. An excellent use of left over meat and vegetables, baking an enchilada casserole will be pleasing on both the palate and the budget.

Inspired by the cuisine of Mexico, the birthplace of the enchilada, this recipe uses tomatoes (also originally grown in Mexico) to create a delicious and authentic tangy sauce that compliments the chicken with added heat from the chili peppers.

This recipe for enchiladas with red sauce can be prepared, frozen and then baked from frozen until hot throughout.

Ingredients

  • 12 soft corn or flour tortillas
  • 1 T plus 1/4 C vegetable or canola oil
  • 2 Chopped green jalapeño peppers (remove seeds and veins or a less spicy dish, leave intact to add more heat)
  • 2 cloves of garlic, minced
  • 2 large onions, finely diced
  • 1 large can (28 oz) tomatoes (diced or whole), reserve the juice
  • 2 t salt
  • 1 t ground black pepper
  • 1 t oregano
  • 1 t ground cilantro
  • 1 t ground cumin
  • 1 t ground thyme
  • 4 boneless skinless chicken breasts, cooked and shredded
  • 2 C sour cream
  • 2 C cheddar or Monterey Jack cheese, grated and divided
  • Handful of fresh chopped cilantro

Method

Heat 1 T oil in a skillet over medium-high. Add jalapeño peppers, garlic and onions and sauté until the onions become translucent, about 3 minutes.

Add the tomatoes to the skillet, breaking them up if using whole, with a spoon.

Add seasonings, salt, pepper oregano, cilantro, cumin and thyme as well as 1/2 C of the reserved tomato can juice.

When mixture comes to a boil, reduce heat to medium low and allow to simmer uncovered, until the sauce thickens. This should take about 20 minutes.

If the sauce becomes too thick, thin it out with a little more of the reserved tomato liquid.

Remove sauce from heat.

Preheat oven to 350 degrees F

Lightly grease a 9 by 13 inch casserole dish with vegetable or canola oil.

Lay soft tortilla shells on a clean dry counter top and divide chicken, 1 1/2 C of the grated cheese and the sour cream between them.

Roll up the filled tortillas and lay them side by side in prepared casserole dish, with the seams facing down.

Cover the enchiladas with the tomato sauce and bake for about 20 minutes until heated through. Sprinkle the remaining cheese on top and bake for an additional 5 minutes.

Garnish with a handful of fresh chopped cilantro (optional)

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One Response to “Simple Enchilada with Red Sauce Recipe”

  1. Simple Enchilada with Red Sauce Recipe…

    This recipe uses tomatoes to create a delicious and authentic tangy sauce that compliments the chicken with added heat from the chili peppers….

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