Red Chili Chicken Enchiladas The Best Recipes

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Red Chili Chicken Enchiladas

Our favorite red chili chicken enchiladas! Corn tortillas are dipped in red chili sauce to bake in the flavor in this easy chicken enchiladas recipe. Simple make-ahead midweek dinner. Reheats well for leftovers!

Ingredients :

Extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (thick and sturdy)
2 14-ounce cans red chile enchilada sauce, or 3 cups homemade enchilada sauce
2 cups cooked chicken, shredded or chopped
2 cups grated cheese (about 1/3 pound)
1 tablespoon extra virgin olive oil
5 tablespoons chili powder
1/2 teaspoon of cayenne
1/2 cup tomato paste
3 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1 teaspoon salt
1 tablespoon of cornstarch mixed in with 3 tablespoons of water to form a slurry
1 medium red onion, chopped, soaked in a mixture of half seasoned rice vinegar and half water
Chopped fresh cilantro
Thinly sliced iceberg lettuce seasoned with salt and vinegar, no oil
Sour cream
Sliced avocados or guacamole

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

Notes :

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