Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Warm the tortillas in a lightly oiled pan until they’re soft and pliable.
- Mix the cooked shredded chicken with cumin, garlic powder, salt, pepper, and about 2-3 tablespoons of the enchilada sauce in a mixing bowl.
- Fill each tortilla generously with chicken and a pinch of cheese, then roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the filled tortillas, ensuring they’re fully coated.
- Cover generously with the remaining cheese, creating a cheesy blanket!
- Bake for 18–22 minutes, or until the cheese is melted, bubbly, and slightly golden. For an extra touch, broil for the last 1-2 minutes for those irresistibly golden edges!
Best ways to enjoy it
Serving red chicken enchiladas can be as simple or as creative as you want! Here are a few ideas to elevate your dish:
- Garnish with freshly chopped cilantro and a squeeze of lime for a zesty kick.
- Serve alongside a fresh green salad or Mexican street corn for a refreshing crunch.
- Pair with guacamole and homemade salsa for dipping and added flavor.
- For a complete meal, consider a side of refried beans or Spanish rice.
How to store
If you happen to have leftovers (which is rare!), here’s how to keep your red chicken enchiladas fresh:
- Storage: Allow the enchiladas to cool completely, then cover them tightly with plastic wrap or foil and refrigerate. They should last for up to 3 days.
- Reheating: To reheat, place them in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for 15-20 minutes, until heated through.
- Freezing: For longer storage, freeze the enchiladas before baking. Wrap them tightly in plastic and foil; they can last up to 3 months in the freezer. Bake them straight from frozen; just add extra time and check for doneness.
Helpful cooking tips
- Chicken Choices: Shredded rotisserie chicken is a lifesaver for this recipe but feel free to use leftover chicken or even cooked turkey!
- Sauce Level: Adjust the amount of enchilada sauce based on your flavor preference. For a spicier kick, add some diced jalapeños into the chicken mixture.
- Cheese Choices: Experiment with different cheeses like pepper jack for an extra flavor burst.
Creative twists
Looking to change things up? Here are a few variations to try with your red chicken enchiladas:
- Vegetable Boost: Add sautéed bell peppers or zucchini for extra veggies that bring a pop of color and nutrition.
- Different Proteins: For a twist, use shredded beef, turkey, or even beans for a vegetarian option.
- Sauce Variety: Try using green tomatillo sauce for green chicken enchiladas that have a completely different flavor profile.
- Topping Options: Instead of just cheese, top with Greek yogurt, avocado slices, or a sprinkle of feta for added richness.
FAQ
How long does it take to make red chicken enchiladas?
From start to finish, these enchiladas take about 30 minutes. It’s a quick recipe that’s perfect for busy weeknights!
Can I use store-bought chicken for this recipe?
Absolutely! Rotisserie chicken is an excellent time-saver and works perfectly in enchiladas.
What if I don’t have enchilada sauce?
If you’re out of sauce, consider using canned tomato sauce mixed with spices like chili powder, cumin, and garlic for a quick homemade version.
How do I keep leftovers fresh?
Store leftover enchiladas in an airtight container in the fridge for up to three days, or freeze them for longer storage. Just remember to reheat thoroughly before serving!
With this recipe for red chicken enchiladas, you’re armed with a delectable dish that packs flavor and comfort into every bite. Enjoy creating this culinary delight!
