Chicken Enchiladas with Red Sauce

Name: Chicken Enchiladas with Red Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat; 4 cups (950 ml) water, for poaching; 1 tsp (6 g) kosher salt, for the poaching water; 12 oz (340 g) Monterey Jack cheese, freshly shredded (about 3 cups), divided: half in the filling, half for the top; 4 oz can (113 g) canned diced mild green chiles, drained; 4 whole (60 g) scallions, white and green parts thinly sliced; 2 tbsp (30 ml) neutral oil (such as canola or avocado); 2 tbsp (16 g) all-purpose flour; 3 tbsp (24 g) mild chili powder; 1 tsp (2 g) ground cumin; 1 tsp (3 g) garlic powder; 1 tsp (1 g) dried oregano, crumbled between your fingers; 1 cup (8 oz can) (240 ml) plain tomato sauce; 1½ cups (360 ml) low-sodium chicken broth; 1 tsp (5 ml) apple cider vinegar; ¾ tsp (4 g) kosher salt, plus more to taste; 12 whole (360 g) 6-inch (15 cm) corn tortillas, fresh and pliable; ¼ cup (60 ml) neutral oil (such as canola or avocado), for softening the tortillas; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ½ cup (120 g) sour cream, for dolloping (optional)

From the MyKitchenBank Kitchen

Tender poached chicken, melty Monterey Jack and mild green chiles are rolled in soft corn tortillas, smothered in a quick, deeply flavored homemade red enchilada sauce, and baked until bubbling.

Prep: 45 min
Cook: 20 min
Wait: 25 min
Total: 1 hr 30 min
Makes: 12 enchiladas (serves 6, 2 per person)

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Ingredients

6 servings

For the filling
1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat
4 cups (950 ml) water, for poaching
1 tsp (6 g) kosher salt, for the poaching water
12 oz (340 g) Monterey Jack cheese, freshly shredded (about 3 cups), divided: half in the filling, half for the top
4 oz can (113 g) canned diced mild green chiles, drained
4 whole (60 g) scallions, white and green parts thinly sliced
For the red sauce
2 tbsp (30 ml) neutral oil (such as canola or avocado)
2 tbsp (16 g) all-purpose flour
3 tbsp (24 g) mild chili powder
1 tsp (2 g) ground cumin
1 tsp (3 g) garlic powder
1 tsp (1 g) dried oregano, crumbled between your fingers
1 cup (8 oz can) (240 ml) plain tomato sauce
1½ cups (360 ml) low-sodium chicken broth
1 tsp (5 ml) apple cider vinegar
¾ tsp (4 g) kosher salt, plus more to taste
To assemble
12 whole (360 g) 6-inch (15 cm) corn tortillas, fresh and pliable
¼ cup (60 ml) neutral oil (such as canola or avocado), for softening the tortillas
To serve
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
½ cup (120 g) sour cream, for dolloping (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish
Large saucepan with lid (3–4 quart / 3–4 L) for poaching the chicken
Medium saucepan (2–3 quart / 2–3 L) for the sauce
10-inch (25 cm) skillet for softening tortillas
Pie plate or shallow dish for dipping tortillas
Instant-read thermometer
Two forks or a stand mixer for shredding
Tongs and whisk
Paper towels and a plate for draining

Steps

Before you start

Shred the cheese yourself from a block; pre-shredded cheese is coated to prevent clumping and melts less smoothly. You need 12 oz (340 g) total.
Start the chicken first, then make the sauce while it poaches. The two steps overlap, which saves about 15 minutes.
Use 6-inch (15 cm) corn tortillas that are fresh and pliable. Stale ones crack when rolled.
Chili powder brands vary in heat. Use a mild, plain chili powder blend (not hot or chipotle) the first time you make this.

1
Poach the chicken
- Place the chicken breasts in a large saucepan with the water and the 1 tsp poaching salt.
- Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook 15 minutes.
- Turn off the heat and leave the chicken covered in the hot water for 5 more minutes.
- Move on to the sauce while it rests.
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Ready when: Thickest part registers 165°F (74°C) and the meat is white throughout with no pink
Tip: Keep the water at a bare simmer with only occasional bubbles. A hard boil makes chicken tough and stringy.
2
Simmer the red sauce
- In a medium saucepan, heat the 2 tbsp sauce oil over medium heat for 1 minute.
- Whisk in the flour and cook 1 minute, whisking constantly, until it smells nutty and looks like a smooth paste.
- Whisk in the chili powder, cumin, garlic powder, and oregano and cook 30 seconds until fragrant.
- Slowly whisk in the tomato sauce, then the broth, whisking so no lumps form.
- Add the vinegar and ¾ tsp salt.
- Bring to a simmer, reduce heat to medium-low, and cook uncovered 10 minutes, whisking occasionally.
- Taste and add salt if needed.
- You should have about 2¼ cups (540 ml).
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Ready when: Sauce is brick-red and thick enough to coat the back of a spoon, and a line drawn with your finger holds for a second
Tip: Don't let the chili powder scorch. If it smells bitter or acrid, add the liquid right away.
3
Shred and mix filling
- Transfer the rested chicken to a cutting board, discarding the poaching water.
- Check that the thickest part reads 165°F (74°C).
- Shred the meat with two forks into small, bite-size pieces.
- In a large bowl, combine the chicken, 1½ cups (170 g) of the shredded Monterey Jack, the drained green chiles, scallions, and ½ cup (120 ml) of the red sauce.
- Stir until the filling is moist and holds together when pressed.
- Set aside the remaining 1½ cups cheese for the top.
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Ready when: Filling looks moist and clumps slightly when squeezed, with no dry chicken visible
Tip: Shred while the chicken is still warm; it pulls apart far more easily than when cold.
4
Preheat and prep dishOven 375°F / 190°C
- Position an oven rack in the center and preheat the oven to 375°F (190°C).
- Spread ½ cup (120 ml) of the red sauce in an even layer over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Pour another ½ cup (120 ml) of sauce into a pie plate for dipping, keeping the rest warm in the saucepan over low heat.
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Ready when: Bottom of the dish is fully coated with sauce
Tip: The sauce layer on the bottom keeps the enchiladas from sticking and scorching.
5
Soften the tortillas
- Heat 1 tbsp of the frying oil in a 10-inch (25 cm) skillet over medium heat until it shimmers.
- Using tongs, fry one tortilla for 10 seconds per side until softened and slightly puffy but not crisp or browned.
- Drain on paper towels, adding more oil 1 tbsp at a time as needed.
- Stack the finished tortillas under a clean towel so they stay warm and pliable.
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Ready when: Tortillas bend easily without cracking and look glossy
Tip: Too long in the oil makes them crisp and impossible to roll. Quick is better.
6
Dip, fill, and roll
- Working one at a time, dip a warm tortilla in the pie plate of sauce to lightly coat both sides, then lay it flat on a clean plate.
- Spoon a generous ⅓ cup (about 80 g) of filling in a line just below the center, roll it up snugly, and place it seam-side down in the baking dish.
- Repeat with all 12 tortillas, fitting them snugly in two rows of six.
- Refill the pie plate with sauce from the pan if it runs low.
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Ready when: All 12 enchiladas sit seam-side down in snug rows with no filling left over
Tip: If a tortilla cracks while rolling, it has cooled too much. Warm it for 5 seconds in the skillet or 10 seconds in the microwave.
7
Sauce and cheese
- Pour the remaining warm sauce (about 1½ cups / 360 ml) evenly over the enchiladas, making sure the ends of the tortillas are covered so they don't dry out.
- Sprinkle the reserved 1½ cups (170 g) Monterey Jack evenly across the top.
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Ready when: Every enchilada is covered with sauce and a blanket of cheese
Tip: Exposed tortilla ends turn hard and chewy in the oven, so spoon sauce over them.
8
Bake until bubblyOven 375°F / 190°C
- Bake uncovered on the center rack at 375°F (190°C) for 20 minutes.
- The enchiladas are ready when the cheese is fully melted with a few lightly browned spots and the sauce bubbles around the edges of the dish.
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Ready when: Cheese is melted and spotty golden, and sauce bubbles at the edges
Tip: Place a baking sheet on the rack below to catch any bubbling sauce.
9
Rest and garnish
- Remove the dish from the oven and let the enchiladas rest 5 minutes so the sauce thickens slightly and the cheese sets enough to serve neatly.
- Sprinkle with cilantro and serve 2 enchiladas per person with sour cream on the side, using a spatula to lift each one out whole.
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Ready when: Sauce no longer runs freely when you lift an enchilada
Tip: Use oven mitts: the dish stays very hot for a long time.

Good to know

Tips

Don't skip softening the tortillas in oil. This waterproofs them slightly and keeps them from turning mushy under the sauce.
Pack the enchiladas snugly in the dish; they support each other and stay rolled during baking.
For a spicier sauce, whisk in ¼ tsp cayenne or a pinch of chipotle powder with the other spices.
Let the sauce cool slightly before dipping tortillas; very hot sauce makes them tear.

Make ahead

"Poach and shred the chicken and make the sauce up to 3 days ahead; refrigerate separately in airtight containers. You can also assemble the enchiladas in the baking dish (with sauce and cheese), cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, covered with foil for the first 15 minutes, then uncovered for 15–20 minutes more until bubbling and hot in the center."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: cover tightly and store up to 4 days. Freezer: wrap the cooled baked dish (or individual portions) tightly and freeze up to 3 months; thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20–25 minutes (10–12 minutes for a single portion) until hot throughout, or microwave a single portion 1½–2 minutes."

Substitutions

boneless, skinless chicken breasts → About 4 cups (500 g) shredded rotisserie chicken. Skips the poaching step. Remove the skin and shred the meat; reduce the filling's moisture slightly if the chicken is very juicy.
Monterey Jack cheese → Mild cheddar, Oaxaca cheese, or a blend of cheddar and Jack. Oaxaca melts especially stretchy; sharp cheddar gives a bolder flavor.
6-inch (15 cm) corn tortillas → 6-inch (15 cm) flour tortillas. Skip the frying step and just warm them in the microwave for 20–30 seconds wrapped in a damp towel; they will be softer and the dish less traditional.
plain tomato sauce → 2½ cups (600 ml) store-bought red enchilada sauce in place of the homemade sauce. Skip step 2 and warm the sauce before using. Choose a mild brand and taste before adding extra salt.