Creamy Chicken Enchiladas with Red Sauce. Enchiladas are that one food that is so easy to whip up quickly and then just serve it with a smile to a hungry family. I happened to have a can of red enchilada sauce in the pantry and a can of black olives. So, I decided that enchiladas were on the menu. But, I was craving a yummy creamy filling…so I had to doctor it
and get creative. Easy peasy with a little cream cheese and shredded Colby jack. Creamy Chicken Enchiladas
with Red Sauce 1. In a crock pot combine frozen chicken, broth, cumin, red pepper, onion, and green chilies. Cook on low
6-8 hours or on high 3-4 hours until chicken is done. Toss warm chicken in kitchen aid mixer to shred. Use the paddle attachment. Enjoy! Liked my Creamy Chicken Enchiladas with Red Sauce? Try White Chicken Enchiladas Did you make this recipe? ↓↓↓ And don’t forget to share this recipe with your friends and family! ↓↓↓ Reader InteractionsGalleryEasy Chicken & Cheese Enchiladas Recipe SummaryYield: 6 servings Advertisement
DirectionsInstructions Checklist
What is the red sauce on enchiladas made of?Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened.
What is the secret to good enchiladas?Treat Your Tortillas Right
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
Should you cover enchiladas when you bake them?Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.
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