Red Chicken Enchiladas: A Taste of Comfort and Friendship

There are some dishes that, when you take your first bite, transport you instantly to a cherished memory. For me, red chicken enchiladas hold that power, thanks to a dear friend who, when I was away on a work trip, swooped in and delivered a pan of these cheesy, saucy wonders to my family. The gratitude I felt was immense, but it was quickly surpassed by the sheer delight my family expressed when they tasted them, begging me to get the recipe. It’s a dish that speaks of warmth, generosity, and the simple joy of a home-cooked meal shared with loved ones, and it’s a recipe I’ve cherished and made countless times since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-45 minutes
• Total Time: 50-65 minutes
• Servings: 6
• Yield: 12 enchiladas
• Dietary Type: Can be adapted for Gluten-Free (with corn tortillas)

Ingredients

To craft these comforting enchiladas, gather the following:

• 3 cups cooked chicken, shredded
• 1 (6 ounce) can black olives, chopped
• 1/4 cup green onion, thinly sliced
• 1/2 lb Monterey Jack cheese, grated (divided)
• 4 (14 ounce) cans red enchilada sauce (or more, to your saucy preference)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chilies
• 12 flour tortillas

Equipment Needed

• 9 x 13 inch baking dish
• Large mixing bowl
• Spatula or large spoon
• Oven

Instructions

Embarking on the creation of these red chicken enchiladas is a straightforward process that yields deeply satisfying results. The beauty lies in its simplicity and the way the flavors meld together during baking.

1. Begin by preheating your oven to 350°F (175°C). This ensures your oven is ready to perfectly melt the cheese and heat the enchiladas through.

2. In a large mixing bowl, combine the shredded cooked chicken, chopped black olives, sliced green onion, drained black beans, and diced green chilies. To this mixture, add approximately half of the grated Monterey Jack cheese.

3. Open one can of the red enchilada sauce and pour about half of its contents into the chicken mixture. Stir everything together gently until all the ingredients are well combined and coated in the sauce. Don’t worry if you have a little extra filling; this can be used to fill more tortillas if you have them, or simply saved for another culinary adventure.

4. Lay out your flour tortillas on a clean surface. Spoon an equal portion of the chicken and cheese filling onto the center of each tortilla. The amount of filling per tortilla will depend on the size of your tortillas and your preference for generously stuffed enchiladas.

5. Carefully roll up each filled tortilla. As you roll, try to keep the seam on the bottom to prevent them from unraveling during baking. Arrange the rolled enchiladas snugly in your 9 x 13 inch baking dish, seam-side down. You want them to be close together; this helps them retain their shape and creates a lovely layered effect.

6. Now, it’s time for the sauce. Open the remaining three cans of red enchilada sauce. Pour the sauce generously over the rolled enchiladas in the baking dish. You have the freedom here to use as much or as little sauce as you desire, depending on how saucy you like your enchiladas. Some prefer a light coating, while others like them swimming in sauce – both are delicious!

7. Sprinkle the remaining grated Monterey Jack cheese evenly over the top of the sauced enchiladas. For an extra touch of flavor and visual appeal, you can also scatter the remaining chopped black olives over the cheese.

8. Place the baking dish in the preheated oven and bake for 30 to 45 minutes. You are looking for the enchiladas to be bubbly around the edges and for the cheese to be melted and golden brown. The exact baking time may vary slightly depending on your oven, so keep an eye on them after the 30-minute mark.

9. Once they’re out of the oven, allow the enchiladas to rest for about 5-10 minutes before serving. This resting period allows the flavors to meld further and makes them easier to serve without falling apart.

Expert Tips & Tricks

• Chicken Prep: For the most tender shredded chicken, consider using a rotisserie chicken. It’s already cooked and seasoned, saving you time and adding great flavor. Alternatively, poach or bake chicken breasts until cooked through, then shred them with two forks.
• Sauce Savvy: The amount of enchilada sauce is truly a personal preference. If you find yourself with a lot of extra sauce, it makes an excellent dipping sauce or can be frozen for future use. Conversely, if you prefer a lighter saucing, reserve some of the cans for later.
• Cheese Strategy: Grating your own cheese from a block will yield a creamier, meltier result than pre-shredded cheese, which often contains anti-caking agents.
• Spice Level: If you prefer a spicier enchilada, consider adding a pinch of cayenne pepper to the filling or opting for a spicier enchilada sauce.
• Tortilla Technique: While flour tortillas are traditional and yield a softer enchilada, for a gluten-free option, you can substitute with corn tortillas. Lightly warming them before filling can make them more pliable and less likely to tear.

Serving & Storage Suggestions

These Red Chicken Enchiladas are a complete meal in themselves, but they truly shine with a variety of accompaniments. Serve them piping hot, straight from the oven, with a dollop of sour cream, a generous scoop of guacamole, your favorite salsa, and perhaps some fresh chopped tomatoes and crisp shredded lettuce for a burst of freshness. A side of Mexican rice or refried beans also makes for a wonderfully hearty meal.

Leftovers are a delicious bonus! Store any uneaten enchiladas in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can gently warm them in the oven at 325°F (160°C) until heated through, or microwave individual portions. Be aware that reheating may alter the texture slightly, but the flavor will remain wonderfully intact. Freezing is also an option; cool completely, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.)

Nutrient	Amount per Serving	% Daily Value
Calories	709.3 kcal
Calories from Fat
Total Fat	29.4 g	45%
Saturated Fat	10.9 g	54%
Cholesterol	86.2 mg	28%
Sodium	1792.1 mg	74%
Total Carbohydrate	68.7 g	22%
Dietary Fiber	11.9 g	47%
Sugars	3.6 g	14%
Protein	42.4 g	84%

Variations & Substitutions

The beauty of enchiladas is their adaptability. For a vegetarian version, swap the chicken for seasoned black beans, roasted sweet potatoes, or sautéed mushrooms and corn. If you’re looking for a gluten-free option, simply substitute the flour tortillas with corn tortillas. You might need to warm the corn tortillas slightly to make them more pliable. For a different flavor profile, consider using jack cheese or a Mexican blend in place of Monterey Jack, or even adding a pinch of smoked paprika to the filling for a subtle smoky note.

FAQs (Frequently Asked Questions)

Q: Can I use corn tortillas instead of flour tortillas?
A: Absolutely! Corn tortillas are a fantastic alternative, especially if you’re looking for a gluten-free option. You might want to lightly warm them in a skillet or microwave before filling to make them more pliable and prevent tearing.

Q: How do I make sure the enchiladas don’t get too dry?
A: The key to moist enchiladas is using enough sauce. Don’t be shy when pouring the enchilada sauce over the rolled tortillas, and ensure they are well-coated before baking.

Q: Can I prepare the enchiladas ahead of time?
A: Yes, you can assemble the enchiladas (fill, roll, and sauce them, but don’t add the cheese on top) up to a day in advance. Cover them tightly with plastic wrap and refrigerate. When ready to bake, add the cheese on top and bake as directed, potentially adding a few extra minutes to the baking time.

Q: What kind of chicken works best for shredding?
A: Both chicken breasts and thighs work well. Rotisserie chicken is a fantastic shortcut, as it’s already cooked and seasoned. You can also poach or bake chicken and then shred it with forks.

Q: My enchiladas are a bit bland, what can I do?
A: Ensure your chicken is well-seasoned before shredding. You can also adjust the amount of salt in your filling, or opt for a spicier enchilada sauce. Adding a touch of cumin to the filling can also enhance the overall flavor.

Final Thoughts

These Red Chicken Enchiladas are more than just a meal; they’re a vessel for comfort, a testament to friendship, and a celebration of home. They are the kind of dish that brings people together around the table, sparking conversation and filling bellies with warmth. I encourage you to invite this recipe into your kitchen, to share its simple, honest goodness with your own loved ones. I’m confident it will become a treasured recipe in your culinary repertoire, just as it has in mine. Enjoy every saucy, cheesy bite!