Chicken Enchiladas with Homemade Red Sauce
Looking for a delicious and satisfying dinner idea? These Chicken Enchiladas with Homemade Red Sauce are sure to hit the spot! Packed with flavor and easy to make, they’ll become a go-to meal for busy weeknights or weekend gatherings.
Ingredients:
- 2 cups cooked and shredded chicken
- 8 flour tortillas
- 1 cup shredded cheese
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup sliced black olives
- 1/4 cup diced green onions
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- In a bowl, mix the shredded chicken with half the enchilada sauce, half the shredded cheese, sour cream, cilantro, and salt and pepper.
- Place a spoonful of the chicken mixture onto each tortilla, roll them up, and place them in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with black olives, green onions, and additional cilantro before serving.
Popular Questions:
- Q: Can I use corn tortillas instead of flour tortillas?
- Q: Can I use leftover rotisserie chicken for this recipe?
A: Yes, you can substitute corn tortillas for flour tortillas if you prefer.
A: Absolutely! Leftover rotisserie chicken works great in this recipe.
Helpful Tips:
- Try adding diced bell peppers or jalapenos for an extra kick of flavor.
- Serve with a side of Mexican rice and refried beans for a complete meal.
Expert Secrets:
- For a smokier flavor, try grilling the chicken before shredding it.
- Make your own red enchilada sauce for an even more authentic taste.