Creamy Chicken Enchiladas With Red Sauce

There’s something about the aroma of warm tortillas, melted cheese, and savory chicken filling that instantly transports me back to my childhood kitchen. I can almost see my mom, apron-clad, humming a tune as she assembled these very enchiladas for our family dinner. The way the red sauce bubbled around the edges of the baking dish, promising a hearty and comforting meal, is a memory I still cherish and one that inspires me to recreate this dish for my own loved ones.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Dietary Type: Gluten-Free (if using corn tortillas)

Ingredients

• 4 boneless chicken breasts
• 1 (19 ounce) can enchilada sauce
• 2 (8 ounce) packages of Kraft Mexican blend cheese, shredded
• 1 (10 ounce) can cream of chicken soup
• 2 (1 ounce) packages McCormick taco seasoning
• 10 flour tortillas (or corn tortillas for a gluten-free option)
• 1 (12 ounce) can jalapeno peppers, sliced (optional)
• 1 (10 1/2 ounce) can chicken broth
• A little vegetable oil, for cooking the chicken

Equipment Needed

• Medium skillet
• Baking dish (9×13 inch recommended)
• Shredding forks or stand mixer
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium skillet, heat a small amount of vegetable oil over medium heat. Add the chicken breasts and cook until fully cooked through. The internal temperature should reach 165°F (74°C).
3. Remove the cooked chicken breasts from the skillet and let them cool slightly. Once cool enough to handle, shred the chicken using two forks, or for an even quicker method, place the warm chicken in a stand mixer with the paddle attachment and shred on low speed.
4. Return the shredded chicken to the skillet. Add the taco seasoning and cream of chicken soup. Cook and stir for about 10 minutes over medium heat, allowing the flavors to meld together.
5. Add one package (8 ounces) of the shredded Mexican blend cheese to the chicken mixture in the skillet. Cook, stirring constantly, until the cheese begins to melt. You don’t want it fully melted at this stage, just enough to bind the mixture.
6. Get your baking dish (9×13 inch is ideal) and pour half of the enchilada sauce into the bottom, spreading it evenly to coat the entire surface. This will prevent the tortillas from sticking and add flavor to the bottom layer.
7. Take the chicken and cheese mixture and divide it evenly among the tortilla shells. Place a generous amount of the mixture in each tortilla.
8. Fold over each filled tortilla and place it seam-side down in the baking dish, arranging them snugly side-by-side.
9. Pour the remaining enchilada sauce evenly over the filled tortillas in the baking dish, ensuring they are well covered.
10. Sprinkle the remaining package (8 ounces) of shredded Mexican blend cheese generously over the top of the enchiladas.
11. If desired, top the dish with sliced jalapeno peppers for an extra kick of spice.
12. Cover the baking dish with foil and bake for 20 minutes at 350°F (175°C). Remove the foil and bake for an additional 30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The total baking time is 50 minutes.
13. Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the enchiladas to set slightly, making them easier to serve.

Expert Tips & Tricks

• Spice it up: If you want to increase the heat, use a spicier enchilada sauce or add a pinch of cayenne pepper to the chicken mixture. You can also use pepper jack cheese in place of the Mexican blend.
• Make Ahead: Assemble the enchiladas completely up to the baking step. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking from cold.
• Prevent Soggy Tortillas: Briefly warm the tortillas in a dry skillet or microwave before filling them. This will make them more pliable and less likely to tear or become soggy during baking.
• Shredding Chicken shortcut: Use a rotisserie chicken from the grocery store to save time.
• Broth boost: Add a tablespoon or two of chicken broth if the chicken mixture seems too dry.

Serving & Storage Suggestions

Serve the Creamy Chicken Enchiladas hot, straight from the oven. Garnish with a dollop of sour cream, guacamole, chopped cilantro, or diced tomatoes for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or re-bake the entire dish in a preheated oven at 350°F (175°C) until heated through. For longer storage, you can freeze the enchiladas for up to 2 months. Thaw them completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	709.5 kcal	N/A
Calories from Fat	346 g	49%
Total Fat	38.5 g	59%
Saturated Fat	18.8 g	94%
Cholesterol	145.2 mg	48%
Sodium	3271.2 mg	136%
Total Carbohydrate	45.6 g	15%
Dietary Fiber	4.8 g	19%
Sugars	12.6 g	50%
Protein	44.2 g	88%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use corn tortillas instead of flour tortillas to make this recipe gluten-free. Ensure your enchilada sauce and taco seasoning are also gluten-free.
• Vegetarian: Substitute the chicken with black beans, pinto beans, or a mixture of sautéed vegetables like bell peppers, onions, and zucchini.
• Spicier: Use a spicier enchilada sauce or add chopped chipotle peppers in adobo sauce to the chicken filling.
• Lighter: Use low-fat cream of chicken soup and reduced-fat cheese. You can also use shredded turkey breast instead of chicken.
• Creamier: Stir in a dollop of sour cream or Mexican crema into the chicken filling for extra creaminess.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded chicken to save time?
A: Absolutely! Using pre-shredded rotisserie chicken is a great time-saver and works perfectly in this recipe.

Q: Can I freeze these enchiladas?
A: Yes, you can! Assemble the enchiladas, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw completely in the refrigerator before baking.

Q: How do I prevent the tortillas from getting soggy?
A: Briefly warm the tortillas in a dry skillet or microwave before filling them. This will make them more pliable and less likely to absorb too much sauce during baking.

Q: What can I serve with these enchiladas?
A: These enchiladas are delicious served with a side of Mexican rice, refried beans, guacamole, sour cream, and salsa.

Q: Can I use a different type of cheese?
A: Of course! Feel free to experiment with other cheeses like Monterey Jack, cheddar, or pepper jack for a different flavor profile.

Final Thoughts

I truly hope you give these Creamy Chicken Enchiladas with Red Sauce a try. They are a guaranteed crowd-pleaser and a comforting dish that’s perfect for any occasion. Don’t hesitate to adjust the recipe to your liking, adding more spice or using different cheeses. And please, share your creations and feedback—I’d love to know how they turned out! Perhaps pair them with a refreshing margarita for the ultimate fiesta experience. Happy cooking!