How To Make Chicken Enchiladas With Red Sauce by Rockin Robin





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Published on Oct 9, 2012

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Making chicken enchiladas really is pretty easy if you know the techniques. I will take you step by step through the process of making delicious chicken enchiladas just like Mexican restaurants do.

Now I like to make enchiladas with red or enchilada sauce and that's what I am showing you today. Now you need a good sauce to have a great enchilada.

I hope you will try my homemade enchilada sauce: http://youtu.be/pUN-LBpyYGY

So let's get started with our recipe.


1 whole chicken (makes 15 - 18 enchiladas) or
5-6 thighs (9 - 12 enchiladas)
Corn tortillas
vegetable oil
12 oz. of mild cheddar cheese, grated
1/2 cup yellow onion, finely chopped
enchilada sauce

Rinse the chicken in cold water and place in a stock pot and fill it with water. Boil the chicken for about 1/2 hour.

Remove the chicken to cool.

When the chicken is cool enough to handle, remove the skin and debone the chicken. Then chop the chicken into bite size pieces (about an 1 inch).

Grate the cheese and dice the onion.

You can add a spoonful of enchilada sauce to the chicken to flavor and moisten the chicken. Remember you can use a rotisseri chicken to speed up the recipe. Now you don't have to add the sauce to the chicken if you don't want to. It's totally up to you.

Heat the vegetable oil on the stove in a relatively small pan. You just need enough oil to submerge the tortillas. Test the heat of the oil by dipping in a tortilla to see if it bubbles up. You want it to bubble up right away.

So dip your tortillas in the oil, two at a time, just for a couple of seconds. You don't want the tortilla to get hard otherwise it will be difficult to roll.

Place the hot tortilla on a foil covered cookie sheet and spread out the tortillas. Let them cool for 1 minute.

Then place a spoonful of chicken down the center of the tortilla and then roll as in the video. Place the enchilada on an oven proof dish. Cover with sauce, cheese and onion.

Place the enchiladas in a pre heated oven at 425 degrees F. for 2 to 4 minutes. Once you see some nice bubbles all around the sauce and the cheese has melted you know it's hot enough.

Remember: It's Gotta Be Hot To Be Good!

Check out my website for recipes to go with these enchiladas like spanish rice and refried beans.

Subscribe to my channel and leave a comment. I would love to hear from you!

Kind regards,
Rockin Robin
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Music by Kevin MacLead http://incompetech.com/.
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