This classic Mexican dish is a favorite for families in Mexico and the United States. It can be made in a dozen different ways. Whether they're stuffed with beef, chicken, or cheese, drenched in a red sauce or a green sauce, an enchilada is basically a stuffed corn tortilla baked in the oven with a tasty sauce and melted cheese. The recipe below is for chicken enchiladas with red sauce. Try it out! 

  • 4 cooked chicken breasts (shredded)
  • 1 cup chopped onion
  • 1 clove minced garlic
  • 1 16-oz can of tomatoes
  • 1 cup tomato sauce
  • 1 tsp. sugar
  • 1 tsp. cumin
  • ½ tsp. salt
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 12 corn tortillas
  • 2 ½ cups grated monterrey jack cheese
  • 1 ½ cups sour cream
  • 1 4-oz can of chile peppers
  • ¼ stick of butter
  • Vegetable oil
  • Cilantro
  • Head of lettuce

  1. Preheat oven to 350 degrees.

  2. In a large frying pan brown the onions and garlic in butter. Add the tomatoes, tomato sauce, sugar, cumin, oregano, and basil. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes.

  3. While sauce is simmering, heat oil in a separate frying pan. Dip tortillas, one at a time, into the hot oil for 10 seconds, or just until limp. Do not overcook the tortillas or else they will be too difficult to roll. Drain the tortillas on paper towels.

  4. When sauce is finished simmering, remove from heat and set aside to cool.

  5. Mix the shredded chicken with ¾ cup of the tomato sauce.

  6. In a blender, combine the sour cream and the remainder of the sauce. 

  7. Spoon chicken mixture and two spoonfuls of cheese into the tortillas. Roll the tortillas and then place them in a large baking dish.

  8. Pour the tomato and cream mixture on top and sprinkle on the remaining cheese. Bake 20-30 minutes, uncovered.

  9. Garnish with cilantro and shredded lettuce.

Serves 6


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