Delicious Tex-Mex Chicken Enchiladas with Spicy Red Sauce
Tex-Mex Chicken Enchiladas are a delightful blend of Mexican and American flavors that make for a hearty and satisfying meal. These enchiladas use tender, shredded chicken, a rich and spicy red sauce, and are topped with melted cheese. Perfect for a family dinner or a weekend get-together, this dish is sure to impress and satisfy your taste buds.
Ingredients:
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese, divided
- 1 medium onion, finely chopped
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 8-10 flour tortillas
For the Spicy Red Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (15 ounces) tomato sauce
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions:
Prepare the Spicy Red Sauce:
- In a medium saucepan over medium heat, heat the vegetable oil.
- Whisk in the flour and cook for 1-2 minutes, until it turns slightly golden.
- Add the tomato sauce, chicken broth, chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook for 8-10 minutes, until the sauce thickens slightly. Remove from heat and set aside.
Prepare the Enchiladas:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, finely chopped onion, diced green chilies and ground cumin. Mix well.
- Warm the tortillas in the microwave for about 20 seconds to make them more pliable.
- Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla.
- Roll up the tortillas tightly and place them seam side down in a large baking dish.
Assemble and Bake:
- Pour the prepared spicy red sauce evenly over the rolled tortillas.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let sit for a few minutes before serving.
Serving Suggestions:
Serve the Tex-Mex Chicken Enchiladas with a side of Mexican rice, refried beans, and a fresh salad. Garnish with chopped cilantro, diced tomatoes, and a dollop of sour cream for an extra touch of flavor. Enjoy your delicious and hearty meal!