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Chicken Enchiladas with Red Sauce

Updated on November 29, 2014

What's For Dinner?

I am always looking for new recipes to cook for dinner, but it's so hard to find recipes for just two people. Everything I find is generally for a family of four or five and it leaves me with a ton of leftovers (not that my boyfriend doesn't mind).

My boyfriend is Mexican-American and misses food from home. He always talked about the enchiladas his mom used to make and I wanted to make it. I searched everywhere for what he described, showed him several recipes and finally found one that we decided to give a go. The first time I made it, the sauce was way too spicy for me and he said it wasn't really what his mom used to make. So, the second time I made it, I decided to cut down on the spices and it turned out wonderful. From then on, we've been working together trying to make the enchiladas easier to make. It can be very frustrating at times, trying to form the enchiladas while the hot oils are burning your fingers and we've been trying to eliminate that, but it's still a work in progress.

Maybe you can find a better way than what I have been doing.

So, it's been awhile since I've made these, and I only have one picture, so I'm going to save that for the end.

Good luck and happy cooking!

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 2-4
Cast your vote for Chicken Enchiladas with Red Sauce


  • 1 teaspoon Olive Oil
  • ½ Medium Onion, Diced
  • 1 jalepeño pepper, seeded and finely diced
  • 3 cloves garlic, minced
  • 1 ½ tablespoon chili powder
  • 1 ½ teaspoon ground cumin
  • 2 teaspoon sugar
  • 15 ounces can tomato sauce
  • 1 cup water
  • pinch salt and pepper
  • 2 skinless chicken breasts
  • 8 ounces shredded cheese
  • ½ cup fresh cilantro, minced (optional)
  • soft corn tortillas
  • some vegetable oil


  1. Boil chicken in the water with salt and pepper. When cooked, take out the chicken, let it cool and shred.
  2. Heat olive oil over medium low heat in a frying pan. Sauté onion and jalepeño pepper in the oil until onions are translucent.
  3. Stir in garlic, chili powder, cumin, and sugar. Cook until fragrant (about 30 seconds).
  4. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened (about 5 minutes).
  5. Put some vegetable oil on another frying pan over medium heat. Place the tortillas in the oil for a minute or two (flip them), just enough for it to be lightly crisp.
  6. Remove from oil and place on plate. Place a little bit of chicken on one end of the tortilla. Roll the tortilla (start from chicken end).
  7. Repeat steps 5 and 6 until finished with tortillas or chicken, whichever comes first.
  8. Put the sauce on top of the enchiladas and add cheese and cilantro (optional) on top.
Finished product. Garnished with cilantro and cheese. Paired well with rice.
Finished product. Garnished with cilantro and cheese. Paired well with rice. | Source

Additional Garnish

My boyfriend likes to eat this with lettuce and sour cream. He doesn't put the cheese or cilantro on it, because it defeats the purpose. For me, I just eat it with cheese.

Nutrition (without cheese and cilantro)

Nutrition Facts
Serving size: 2-4
Calories 637
Calories from Fat225
% Daily Value *
Fat 25 g38%
Saturated fat 3 g15%
Unsaturated fat 0 g
Carbohydrates 62 g21%
Sugar 33 g
Fiber 14 g56%
Protein 72 g144%
Cholesterol 162 mg54%
Sodium 2840 mg118%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • Emi Michele profile imageAUTHOR

      Emi Sano 

      4 years ago from Baltimore, MD

      Thanks! I hope you like it as much as we do.

    • Just Ask Susan profile image

      Susan Zutautas 

      4 years ago from Ontario, Canada

      Sounds delicious. I usually use a canned enchilada sauce but will try your recipe next time I make chicken enchiladas.


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