Chicken Enchiladas Rojas (With Red Sauce)
Ingredients
Chicken Mixture:
- 2½ cups cooked chicken, cut into small pieces
- ¼ cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated cheddar cheese
- ½ cup grated Monterey jack cheese
Assembling Enchiladas:
- 8-10 steamed corn or flour tortillas (6 to 8-inches in diameter)
- ½ 6-ounce can black olives, drained and sliced (approximately ¾ cup sliced olives)
- 16 to 18 tortilla chips (optional)
- ½ cup grated cheddar cheese
- ½ cup grated Monterey jack cheese
Toppings:
- 2 tomatoes, finely chopped
- 2 cups lettuce, finely chopped
- Avocado slices (optional)
- 1 cup sour cream (optional)
Instructions
-
Preheat oven to 350°.
- Prepare a single recipe of Enchilada Sauce; set aside.
- Grease the bottom of a 13x9x2-inch rectangular baking dish and set aside.
- In a small bowl, mix sour cream, cumin, chili powder, salt and pepper.
- In a large bowl, mix together chicken and sour cream mixture.
- Add ½ cup cheddar and ½ cup Monterey jack cheese to chicken mixture; mix well.
- Steam the tortillas. For a slide show of this process see how to steam tortillas in the techniques section of my cookbook. Place the tortillas in a glass pie pan or a wide pasta bowl. Cover with a dinner plate. Place in the microwave. Microwave on high for 30 seconds. Check to see if tortillas are warm and pliable. If needed, put back in microwave and heat 10 seconds at a time until done.
- Place tortillas on a work surface.
- Spoon about ¼ cup of chicken mixture in center of each tortilla.
- Roll edges of tortilla over filling.
- Place each finished tortilla in baking dish.
- This is an optional step: I like to stand 2 tortilla chips up between each rolled enchilada. With the sauce and cheese over the chips it makes a nice crunchy surprise when you bite into an enchilada.
- Pour the enchilada sauce over the enchiladas.
- Combine ½ cup shredded cheddar cheese and ½ shredded cup Monterey jack cheese.
- Sprinkle the cheese over the tops of the enchiladas.
- Sprinkle chopped olives over the cheese.
- Bake for 30 to 40 minutes; until sauce is bubbling and tops of enchiladas are crispy light brown.
- Serve with chopped tomatoes, lettuce, optional sour cream, and optional avocado slices.
Comments
Serves 4 hungry adults.I always serve my enchiladas with a side of Mexican rice and refried beans.
Not in the mood for a traditional side? How about serving a black bean, corn, and, tomato salad or some spicy roasted hominy?
Do Ahead Tip: Get the enchiladas ready in the 9x13 oblong pan. Place in fridge up to 24 hours in advance of serving. You may have to increase the bake time 10 to 15 minutes. NOTE: Do not pour sauce over enchiladas until you are ready to bake.
For a different tasting enchilada see my chicken enchiladas with pumpkin sauce recipe.
For a green salsa recipe try my chicken enchiladas verde recipe.