Chicken Enchiladas with Red Chile Sauce

Published May 1, 2003.

Why this recipe works:

For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another time-saver in our enchilada recipe: using chili powder and other dried spices instead… read more

For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another time-saver in our enchilada recipe: using chili powder and other dried spices instead of whole dried chilies. Cooking the chicken right in the sauce was an efficient way to add flavor to both.

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10 enchiladas, serving 4 or 5

If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

Ingredients

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