Description
Smoky red enchilada sauce clings to tender shredded chicken and melted cheese in crispy corn tortillas. Enhanced with roasted poblanos and guajillo chilies, this dish offers restaurant-style richness with a lighter vegetable oil base instead of lard.
Ingredients
12 medium corn tortillas
2 cups shredded cooked chicken
3 cups red enchilada sauce
1 cup Oaxaca cheese, shredded (or Queso Fresco substitute)
4 roasted poblano peppers, peeled
1 can (14.5 oz) fire-roasted tomatoes
2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet, sauté shredded chicken with red enchilada sauce until warmed
Toss in fire-roasted tomato liquid from can to enrich sauce
Place tortillas on a baking sheet, brush with sauce, and heat for 2-3 minutes until crisp
Layer ¼ cup chicken mixture into each tortilla, top with 1 tbsp Oaxaca cheese
Sprinkle chopped roasted poblanos over filled tortillas
Bake 12-15 minutes until cheese melts and tortillas brown
Serve with warm corn tortillas and cilantro-lime crema on the side
Notes
Use pre-roasted poblanos to save time
Make enchilada sauce ahead and refrigerate for up to 3 days
For deeper flavor, assemble enchiladas 1 day before baking
Substitute poblano peppers with roasted Anaheim peppers if unavailable
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 240
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg